1150 - 4150 109 Avenue NE
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 2, 2026
A spray bottle that contained glass cleaner was not labeled to indicate its content., , The spray bottle was labeled during the inspection.
There were no paper towels at the front hand sink., , The paper towel dispenser was refilled during the inspection.
A backpack was stored on the bulk bin., , The backpack was placed on a coat hook during the inspection.
Boxes of potatoes and canned eggplants were stored on the floor., , Store food at least 6 inches off the floor.
The Imperial Spice is in the STONEY 3 neighbourhood. STONEY 3, Calgary has 115 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 14, 2026, there are 91 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Mumbaaayi
STONEY 3
This restaurant has been inspected 6 times since February 3, 2025, with 2 in compliance, 3 not in compliance, and 1 closure on record.
4 violations
A spray bottle that contained glass cleaner was not labeled to indicate its content., , The spray bottle was labeled during the inspection.
There were no paper towels at the front hand sink., , The paper towel dispenser was refilled during the inspection.
A backpack was stored on the bulk bin., , The backpack was placed on a coat hook during the inspection.
Boxes of potatoes and canned eggplants were stored on the floor., , Store food at least 6 inches off the floor.
2 violations
March 17 - The hot holding unit was out of service during the inspection, and the working condition could not be accessed., , , March 13 - Several trays of high-risk food items on the steam table measured between 31 to 35 degrees C. The equipment was observed to be turned off at the time of the inspection., , **Ensure all foods under hot holding are maintained at 60 degrees C and above., , The food items were discarded during the inspection.
The manual dishwashing procedure reviewed with staff on site was inadequate. The dishes were not being sanitized., , **Ensure all dishes are washed, rinsed, fully immersed in an approve sanitizer for at least 2 minutes and then set out to air dry.
5 violations
The quat sanitizer available for use in the spray bottles measured above 400ppm with no potable water rinse being employed., , **Ensure quat sanitizers are maintained at 200ppm., **A potable water rinse is required if the sanitizer is to be maintained at higher concentrations.
Several trays of high-risk food items on the steam table measured between 31 to 35 degrees C. The equipment was observed to be turned off at the time of the inspection., , **Ensure all foods under hot holding are maintained at 60 degrees C and above., , The food items were discarded during the inspection.
The mechanical dishwasher was not adequately sanitizing dishes; the final rinse temperature measured at 66.8 degrees C at dish level during the inspection., , **Have the dishwasher repaired to ensure to can achieve sanitizing temperatures of 71 degrees C or above at dish level., , Revert to manual dishwashing procedures.
No violations
No violations
2 violations
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 57°C, 59°C, and 62.3°C (tested three times). The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. , **FIX THE DISHWASHER TO REACH AT LEAST 71°C.
A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
The manual dishwashing procedure reviewed with staff on site was inadequate. The dishes were not being sanitized., , **Ensure all dishes are washed, rinsed, fully immersed in an approve sanitizer for at least 2 minutes and then set out to air dry.
The was no paper towel at the hand sink towel dispenser., , **Ensure all hand sinks are supplied with the required articles for hand washing at all times.