614 - 5075 Falconridge Boulevard NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Spice Avenue Restaurant se trouve dans le quartier WESTWINDS. WESTWINDS, Calgary compte 245 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 159 (65%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 27 juin 2025, avec 2 conformes, 1 non conforme et 1 fermeture au dossier.
Aucune infraction
5 infractions
Eleven small containers (approximately 100 mL each) of yogurt were observed in a display cooler, labelled as “homemade yogurt.” The facility did not maintain required records and did not have a pH meter or a commercial starter culture on-site. The operator was unable to provide documentation or logs verifying pH and temperature controls during the fermentation process. , As a result, the operator was directed to discard the yogurt products.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Bombay Meat Masala & Samosa Factory
WESTWINDS
During the inspection, the hot‑temperature dishwasher was observed to reach a maximum rinse temperature of 54 °C after multiple cycles. This does not meet the required sanitizing temperature. , - The operator was directed to repair the dishwasher to ensure the rinse temperature reaches at least 71 °C. Until the dishwasher is repaired and the repair is verified by Public Health Inspection (PHI), the operator was instructed to use single‑use serving dishes and utensils for customers.
Hand washing sink was blocked with dirty utensils and dishes., - Keep the ha d washing sink clear for hand washing.
Food items were stored on the floor under stairs. , - Store all food items 6 inches above the ground in food grade containers.
Mop bucket with dirty mop was stored in front clean utensils rack by the back door., - Store mop bucket in mop closet.
Aucune infraction
3 infractions
No sanitizer solution was available at the facility during inspection., - Please ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared for use at all times for each food handling area.
1. The high-temp mechanical dishwasher was not operational at the time of inspection. , - Please ensure dishwasher is functioning properly and able to reach sanitizing temperature of 71C or higher at the dish level., , 2. The 2-comp sink was not of adequate size to accommodate the largest equipment or utensils to be used on site., - Provide an appropriately sized dishwashing sink with drain board.
1. No shelves were available in the dishwashing area for air-drying/utensil storage. , - Please install shelving rack for storage of clean utensils., , 2. Wall above the dishwashing sink was not properly finished., - Please finish/paint the wall so surfaces are smooth, durable, and easily cleanable.