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Chilean Canadian Community Association of Calgary

519 - 4774 Westwinds Drive NE Calgary AB T3J 0L7 · Food - General

Official record from Alberta →

Inspection summary

Chilean Canadian Community Association of Calgary has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 2, 2024. The most recent inspection, on July 28, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 3 separate inspections, most recently on June 19, 2025. 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?

  • 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 3 times across 2 separate inspections, most recently on June 19, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 16, 2024. 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?

  • 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 July 2, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 2, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not prepared during food operation. Operator prepared chlorine (bleach) sanitizer during inspection and concentration was tested at 100 ppm.- Ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared for use at all times for each food handling area.
    • 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?
      • The back exit door, without screen was left open at the time of inspection.- If you wish to keep the back door open, install a tight-fitting screen door.
    • 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?
      • *Ongoing Violation*Mouse droppings noted in back storage room and behind bar. Please thoroughly clean and sanitize areas contaminated by droppings. Store foods in pest proof containers.**Aug 16, 2024: much cleaning and organization done however there were still mouse droppings behind the storage room door, next to the refrigerator, and behind the bar. Please continue to routinely clean/sanitize and monitor.**June 19, 2025: Mouse droppings noted in dry storage room and near the back door exit. Thoroughly clean and sanitize the contaminated areas.
  3. Risk Management Inspection

    2 infractions

    • 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?
      • Mouse droppings noted in back storage room and behind bar. Please thoroughly clean and sanitize areas contaminated by droppings. Store foods in pest proof containers.**Aug 16, 2024: much cleaning and organization done however there were still mouse droppings behind the storage room door, next to the refrigerator, and behind the bar. Please continue to routinely clean/sanitize and monitor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture in kitchen was missing a cover. Please install.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured approximately between 10 and 50 ppm. Please ensure chlorine solution is maintained at 100 ppm. Replace solution as needed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fried foods were stored in cardboard flat that was previously used for beverages. Do not reuse cardboard - recommend to use clean, foodgrade container and line with clean paper towels.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips for chlorine were not provided. Please obtain.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Raw meat was stored in the hand sink basin. Evidence of food debris and soap in hand sink. Hand sinks must be easily accessible for hand washing at all times - please do not obstruct. Store foods in a sanitary manner.
    • 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?
      • Mouse droppings noted in back storage room and behind bar. Please thoroughly clean and sanitize areas contaminated by droppings. Store foods in pest proof containers.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Dish rack with clean equipment/utensils was positioned directly under the paper towel dispenser. Please relocate clean dish rack to sanitary area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Deep frying in open deep fryers was conducted under a domestic hood (no commercial canopy in kitchen). Please do not conduct any extensive grease producing cooking without a commercial canopy and approval from Fire.2) Deep fryers were placed on top of cardboard. Please remove all cardboard liners in kitchen. Conduct routine cleaning of food contact surfaces.3) Light fixture in kitchen was missing a cover. Please install.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dinner plates were stored in cabinet directly under the hand sink drainage line. Areas under drainage lines are not sanitary - please store dishes in a sanitary area.2) Cooking equipment/pot/hot holding unit were stored on the floor under the 3 comp sink. Please store food equipment at least 6 inches off the floor and in a sanitary manner.

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