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Thousand Spices

9240 34 Avenue NW Edmonton AB T6E 5P2 · Food - General

Official record from Alberta →

Inspection summary

Thousand Spices has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 27, 2026. The most recent inspection, on February 18, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 6 times across 2 separate inspections, most recently on February 13, 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 once on January 27, 2026. 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?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times on January 27, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on January 27, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 on January 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

3 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 sanitizer was available upon request
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - no sanitizer was available upon request for proper and REQUIRED dishwashing** - improper dishwashing - and lack of dishwashing for food equipment observed
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - no test strips were available for sanitizer upon request
  3. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - no sanitizer was available upon request
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ** - a filthy knife encrusted with dirt and food stuffs - broken on the tip and along the knife edge - was provided to customers to cut root vegetables. IMMEDATELY CEASE AND DESIST. Do not allow customers to cut vegetables. Vegetables must be refrigerated after cutting.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - foods were stored on the dirty floors. DO NOT store food on the floor at any time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - no sanitizer was available upon request for proper and REQUIRED dishwashing** - improper dishwashing - and lack of dishwashing for food equipment observed
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - no test strips were available for sanitizer upon request
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - a dirty bar of soap was observed - please use only liquid soap
    • 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?
      • ** - no pest control reports were available upon request
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • ** - hot foods were for sale - against permit restrictions. IMMEDIATELY CEASE AND DESIST. You are NOT approved to sell hot foods at ANY time. If observed again, further enforcement action may be considered
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **inadequate amount of storage for the amount of food product observed onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unfinished wood shelves were observed. Dirty single-use disposable cardboard was observed on shelving. All shelving and food equipment must be constructed in a manner that is smooth, cleanable, non-absorbent and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a thick build up of food, grime, grease were observed on the following food equipment that includes but is not limited to:all scoops, the food scale, the knifes, rolling cart, and all food equipment used for repackaging of ingredients.** - dishwashing sinks were coated in a thick layer of dirt and grime
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - no written cleaning schedule was available upon request
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - A thick buildup of grime and dirt was observed on the floors under shelves throughout, the shelving, the window frame/counter, the sink room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - buildup of grime and biomaterial was observed on the toilet, the sink, the light switch and the doors of the staff washroom.

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