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The Spicy Bites

25 - 9700 Jasper Avenue NW Edmonton AB T5J 4B8 · Food - General

Official record from Alberta →

Inspection summary

The Spicy Bites has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on May 29, 2026, found no infractions.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 12 times across 9 separate inspections, most recently on May 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on January 24, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on May 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 8 times across 5 separate inspections, most recently on May 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on May 28, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food grade sanitizer was available on site. Ensure a food grade sanitizer and its test strip is obtained ASAP.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no sanitizer test strips.Acquire sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink by the dishwashing sink in the prep room had no soap. Ensure hand sink is fully equipped at all times.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food grade sanitizer was available on site. Ensure a food grade sanitizer and its test strip is obtained ASAP.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the double door cooler was discarded by the operator, cooler was over 20C on the dial and internal temperature using the infra-red thermometer. The white cooler was measured between 9-11C, no temperature record was available, thermometer in the cooler was at 60F(16c). Rice in the cooler from the previous day was measured between 8-9C using a probe, rice was discarded during inspection.Ensure high risk food under refrigeration is stored in a cooler below 4C/4OF, ensure cooler temperatures are recorded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no sanitizer test strips.Acquire sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink by the dishwashing sink in the prep room had no soap. Ensure hand sink is fully equipped at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The double door cooler was over 20C on the dial and the internal temperature using the infra-red thermometer. The white cooler was measured between 9-11C, no temperature record was available, thermometer in the cooler was at 60F(16c). Ensure high risk food under refrigeration is stored in a cooler below 4C/40F, ensure cooler temperatures are recorded.
  4. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no sanitizer test strips.Acquire sanitizer test strips.
  5. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no sanitizer test strips.Acquire sanitizer test strips.
  6. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no sanitizer test strips.Acquire sanitizer test strips.
  7. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes and utensils are not being sanitized after they have been cleaned. - Dishwashing sinks are missing drain plugsProper manual dishwashing steps (wash, rinse & sanitize) reviewed with the operator.Acquire drain plugs for the dishwashing sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no sanitizer test strips.Acquire sanitizer test strips.
  8. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 5 dead nymphs were noted on glue traps.The food premise is serviced routinely by a pest officer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A standup cooler in the small back storage room is not in good working order.Contact a technician to fix the defective cooler.
  9. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no test strips available to measure sanitizer concentration.Acquire chlorine test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • An adult and 8 nymphs were noted on glue traps in the food premise. The food premise is serviced routinely by a pest officer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A standup cooler in the small back storage room is not in good working order.Contact a technician to fix the defective cooler.
  10. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no test strips available to measure sanitizer concentration.Acquire chlorine test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Live cockroach activity was noted on a glue trap next to the hot water tank in the kitchen (About 17 cockroaches- adults and nymphs were noted on a single glue trap). Set out more traps in the kitchen area, the back storage rooms and underneath the steam tables in the front service area to better assess the pest problem in this facility. Contact pest control to carry out treatment as needed. The wall, baseboard, and floor beneath the dishwashing sink, the hot water tank and prep table area in the kitchen need repairs to prevent cockroach harborage. All open holes on wall around plumbing need to be seal. Disrepair baseboards need to be fixed or replaced. Cracks /crevices on the kitchen floor needs to be fixed.Store all open foods in pest proof containers with covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A standup cooler in the small back storage room is not in good working order.Contact a technician to fix the defective cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left section of the steam unit is not in good working order.Contact a technician to fix the defective section of the steam table.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Food particles, grease and debris were noted on cooking equipment. Blood spill was noted on the bottom shelf inside a cooler unit in the large storage room.Clean and sanitize all kitchen cooking equipment and the cooler unit in the large storage room.
  11. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of a standup cooler in the back storage room was measured at 16C.All perishable foods were transferred into another cooler during inspection.DO NOT USE THE DEFCTIVE COOLER TO STORE HIGH RISK FOODS UNTIL IT HAS BEEN FIXEDAND ITS TEMPERATURE IS AT 4C OR LESS.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of foods (rice, curry lamb, mix vegetables and chickpeas) on steam units were measured at 39C. The steam units were off at the time of inspection. The foods on the steam unit were immediately reheated to at least 74C, the steam units turn on and the reheated foods were hot held at 60C.Ensure hot holding temperatures of foods are maintained at 60C or more.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no test strips available to measure sanitizer concentration.Acquire chlorine test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Live cockroach activity was noted on a glue trap next to the hot water tank in the kitchen (About 17 cockroaches- adults and nymphs were noted on a single glue trap). Set out more traps in the kitchen area, the back storage rooms and underneath the steam tables in the front service area to better assess the pest problem in this facility. Contact pest control to carry out treatment as needed. The wall, baseboard, and floor beneath the dishwashing sink, the hot water tank and prep table area in the kitchen need repairs to prevent cockroach harborage. All open holes on wall around plumbing need to be seal. Disrepair baseboards need to be fixed or replaced. Cracks /crevices on the kitchen floor needs to be fixed.Store all open foods in pest proof containers with covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A standup cooler in the back storage room is not in good working order.Contact a technician to fix the defective cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left section of the steam unit is not in good working order.Contact a technician to fix the defective section of the steam table.

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