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Chili Club Thai House

1904 36 Street SW Calgary AB T3E 2Y9 · Food - General

Official record from Alberta →

Inspection summary

Chili Club Thai House has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 11, 2024. The most recent inspection, on January 20, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 3 separate inspections, most recently on January 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on January 20, 2026. 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?

  • 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 2 separate inspections, most recently on January 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 11, 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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was prepared in a spray bottle in the kitchen space, but the concentration contained an undetectable amount of chlorine.This concern was corrected during the inspection.
    • 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?
      • Pest control records were not available or not being maintained.REQUIREMENT: A monthly pest control record must be maintained and readily available for review.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared before the time of the inspection. Food preparation had started hours before the inspection had occurred.This was corrected by the Operator, who arrived shortly after the inspection began and prepared 100 ppm chlorine solutions.REQUIREMENT: Food-contact sanitizer must be prepared just before food preparation is about to commence.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food preparation (raw meat slicing) was occurring on the dish pit surface beside the dishwasher.Meat was inspected for visible contaminants - no concern noted. Since this food would be cooked, the foods were relocated.REQUIREMENT: Do not conduct food preparation in the dish pit area. Foods prepared in this area could be discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The bar glasswasher was dispensing chlorine at a concentration approximately 10 ppm.2) The chlorine dishwasher was dispensing chlorine at approximately 50 ppm.It is suspected that a change in chemical is the main reason (bulk solution has a lower concentration of hypochlorite).REQUIREMENT: Do not use the bar glasswasher until it is repaired. Relocate glasses to the dishwasher.Service the dishwasher and/or obtain hypochlorite at a higher concentration - whichever will allow the machine to dispense chlorine at 100 ppm.
    • 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?
      • Pest control records were not available or not being maintained.REQUIREMENT: A monthly pest control record must be maintained and readily available for review.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)Sanitizer bucket in the sink was measured at 0 ppm.2) Used/wet cleaning cloths were kept on the counter in the kitchen.3) No sanitizer bucket was available at each prep station.Fresh sanitizer bucket was prepared and measured 100 ppm and the cleaning cloths were kept therein.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration between uses to prevent the growth of harmful microorganisms.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice sink in the bar handwashing sink area was uncovered.The ice sink was covered with a tray to prevent food contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some bulk ingredients bin scoops had no handles.- Please acquire sturdy food safe scoops and stored either in a separate food safe container or handle facing up to prevent contact of bulk ingredients with hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A cell phone was stored on the prep cooler cutting board in the kitchen.The cell phone was removed.2) An utensil was stored on the handle of the grill.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.3) Foothills creamy containers were used to store chicken.Do not use foothills creamy containers to store food.Use food grade containers only to store food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An ice scoop was stored in stagnant water at room temperature at 35.8°C for two ice cream flavors.Install a dipper well for the ice cream scoop.

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