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Chili Island Restaurant

301 - 4600 130 Avenue SE Calgary AB T2Z 0C2 · Food - General

Official record from Alberta →

Inspection summary

Chili Island Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on October 31, 2025, recorded 5 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on October 31, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 31, 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?

  • 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 4 times across 4 separate inspections, most recently on October 31, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on October 31, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 31, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Oyster sauce in metal can was stored in the prep cooler. Operator discarded item.-Ensure food are stored in food grade containers to prevent microbial growth and metal leaching into food2. Food and sauces in containers were left uncovered in the following areas:-prep coolers, -walk-in coolers, -kitchen storage shelves in the Kitchen area. Operator covered food items.- Ensure food is protected from contamination by storing in a lid tight container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following high-risk foods were thawed improperly overnight:1. Whole chicken on prep sink at -0.6*C.2. shredded chicken in water at 11.3*C.Operator discarded shredded chicken and returned whole chicken to walk-in cooler.- Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
    • 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 door had gap underneath after the door was closed.-Install vermin proof covering to the door.-Ensure door is pest and weatherproof to prevent entering of vermin.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit displayed at the facility had expired.-Ensure valid permit is displayed in a conspicuous place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust or debris build up:1. ceiling vents at the kitchen2. stand-up freezer for spring roll beside the kitchen handwashing station 3. can or tin opener at the kitchenEnsure all areas are clean and well maintained.
  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One hand wash sink's soap dispenser was empty.Re-filled during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling and upper walls dirty in some areas of kitchen.Ensure all areas are clean and well maintained.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles missing below two compartment sink where new grease interceptor had been installed.Repair flooring. Surfaces must be maintained in good repair.
  5. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser empty at bar sink.Re-stocked during inspection.Ensure paper towel dispensers are maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles missing below two compartment sink where new grease interceptor had been installed.Repair flooring. Surfaces must be maintained in good repair.

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