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Chile N Mango - Events

1 - 3300 14 Avenue NE Calgary AB T2A 6J4 · Food - Special Event

Official record from Alberta →

Inspection summary

Chile N Mango - Events has been inspected 14 times by Alberta Health Services (Environmental Public Health) since July 4, 2025. The most recent inspection, on August 20, 2026, recorded 1 infraction.

7 of 14 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 6 times across 5 separate inspections, most recently on August 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on August 1, 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?

  • 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 2 times across 2 separate inspections, most recently on August 1, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

14 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of cheese was stored without temperature control.Store cold perishable food at 4.0 degrees C or below.Operator placed cheese into cooler.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of cheese was stored at room temperature without temperature control.Store cold perishable food at 4.0 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Containers were stored in the handwash sink.handwash sink is for handwashing only.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • Cooler handles were covered with sauce. Clean the handles.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator cooked birria at their main kitchen and transported it to the temporary kitchen, where it was stored in the household refrigerator in two (approximately a 4 and 8 litre container) and left overnight.Due to the size of the container and the heat of the food/container when it was stored, the refrigerator spiked to 13-14C. The probed temperature inside of the two containers was 16C and 26C.Operator was told to discard the foods. Inspector explained proper cooling procedures (e.g. utilizing the walk-in cooler at their main kitchen).
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in the display table was located too close to customers with no protection from customer contamination.For this event, a table was placed in front of the display table to help keep customers back. Install an adequate sneeze guard on the display table.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple corn boxes were observed on the floor. **Ensure all food items are stored at a minimum of 6 inches above the floor at all times.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The display table was constructed of unfinished wood.Paint or seal the wood so that it is smooth, non-absorbent to moisture and easy to clean.
  9. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple corn boxes were observed on the floor. **Ensure all food items are stored at a minimum of 6 inches above the floor at all times.
  10. Demand Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers placed inside the coolers and freezers. Thermometers must be placed inside all coolers and freezers to monitor the temperature. Please obtain.
  12. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers placed inside the coolers and freezers. Thermometers must be placed inside all coolers and freezers to monitor the temperature. Please obtain.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit measured 32C at the time of the inspection. Food was stored inside. Hot holding units must achieve a temperature of 60C prior to storing food inside. Increase and maintain the temperature at 60C and above.
  13. Demand Inspection

    0 infractions

  14. Demand Inspection

    0 infractions

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