1350 Northmount Drive NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
SpiceHub Indian Kitchen & Pizza se trouve dans le quartier BRENTWOOD. BRENTWOOD, Calgary compte 106 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 75 (71%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 6 février 2025, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
5 infractions
The cold water tap at the handwashing sink at the sink in the back is in disrepair. , , - Please fix. All handwashing sinks must be supplied with hot and cold water at all times.
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.
Calgary Co-op 04 - Food Store
BRENTWOOD
Inadequate lighting in the walk-in cooler. , , - Please add more lighting to facilitate sanitation. ,
1) Dough mixer machine components do not come apart. , , - Must provide manufacturer user manuals and demonstrate how the surfaces must be washed, rinsed and sanitized.
1) No written cleaning/sanitization schedule in place. , , -Develop a daily, weekly cleaning/sanitation schedule.
Dried food residue accumulation on shelves in the walk-in cooler. , , - Clean and maintain in a clean and sanitary condition at all times.
9 infractions
Not enough drain plugs for the compartment sink.
No paper towels were present in the back hand sink and there was no soap at the front hand sink., , -Ensure that the hand sinks are properly supplied with hot/cold potable water, soap and single use paper towels in suitable dispensers.
No chlorine test strips available on-site at the time of inspection. , , Ensure chlorine or Quat test strips are available at all times to verify the concentration of sanitizer solutions. ,
Inadequate lighting in the walk-in cooler. , , - Please add more lighting to facilitate sanitation. ,
Grease and dust accumulation was observed on the exhaust hood above the fryers, on the ceiling tiles and on the HVAC unit., , -Clean the exhaust hood, ceiling tiles and the HVAC unit.
Several cutting boards were observed to be in poor shapes with deep grooves which no longer can be cleaned and sanitized adequately. , , - Discarded., - Replace cutting boards.
1) Dough mixer machine was covered with dried food debris and was not cleaned from previous day. The machine components do not come apart. , , - Must provide manufacturer user manuals and demonstrate how the surfaces are washed, rinsed and sanitized.
Grease and food debris accumulation in the hard-to-reach areas of the facility, mainly along the wall/floor joints and by the walk-in cooler door. , , - Clean and maintain in a clean and sanitary condition at all times.
1) The back dry storage area was cluttered., 2) No written sanitization procedures/records were available., 3) No cleaning schedule was maintained., , -Ensure that the back storage area is uncluttered and cleaned and develop a cleaning schedule., , -Maintain written sanitation procedures.
10 infractions
The main Quat dispenser at the 3-compartment sink was not working and the facility was using bleach as a food sanitizer for the food contact surfaces., , The Bleach solution was measured above 200 ppm., The operator diluted the solution, which was tested at 100 ppm., , -Ensure that the bleach solution is maintained at 100 ppm.
Dirty aprons were hanging in the facility., , -Ensure that the aprons used by the food handlers are clean and are washed and sanitized regularly in order to prevent contamination.
The peperoni pizza in the hot holding was measured at 55 degrees C., The pizza was reheated by the operator., , -Ensure that the high-risk-foods in the hot holding are measured at 60 degrees C or greater.
Improper steps were being followed for the manual dishwashing., , -Ensure that proper 3 steps are being followed:, , Wash with detergent and water in the first compartment sink with temperature not less than 45 degrees C,, Rinse with water in the second compartment sink with temperature not less than 45 degrees C,, Sanitize in the third compartment sink with bleach sanitizer at 100 ppm/Quat sanitizer at 200 ppm for 2 minutes.
No paper towels were present in the front hand sink and there was no soap at the back hand sink., , -Ensure that the hand sinks are properly supplied with hot/cold potable water, soap and single use paper towels.
No chlorine test strips available on-site at the time of inspection. , , Ensure chlorine or Quat test strips are available at all times to verify the concentration of sanitizer solutions. ,
Inadequate lighting in the walk-in cooler. , , - Please add more lighting to facilitate sanitation. ,
Grease and dust accumulation was observed on the exhaust hood above the fryers, on the ceiling tiles and on the HVAC unit., , -Clean the exhaust hood, ceiling tiles and the HVAC unit.
1) Dirty knives were hanging on the knife holder., 2) It was observed that the knives and flour machine was covered with dried food debris and were not cleaned from previous day., 3)Dirty utensils were being stored on unclean counters and areas., , -Ensure that the utensils and equipment are cleaned and sanitized at regular interval., , 4) Scoops were stored inside the food containers., , -Ensure that the scoops are stored in such a manner that the scoop handles do not come in contact with food., , 5) Mould was observed on the cheese slicer., -Clean and sanitize the utensils regularly.
1)The back dry storage area was cluttered., 2)No written sanitization procedures/records were available., 3)No cleaning schedule was maintained., , -Ensure that the back storage area is uncluttered and cleaned and develop a cleaning schedule., , -Maintain written sanitation procedures.