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Chili's

CONC A - 2000 Airport Road NE Calgary AB T2E 6W5 · Food - General

Official record from Alberta →

Inspection summary

Chili's has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 30, 2025. The most recent inspection, on January 2, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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 May 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 2, 2026. 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 2 times on May 30, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area behind the ice machine appeared dusty.- Clean the area behind ice machine as it appeared dusty.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Splashguard protection was missing between the food warmer and the hand sink. The inserts had notched lids and were immediately adjacent to the hand sink.Install a washable splashguard.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pickled asparagus was stored next to the bar hand sink.Pickled asparagus was moved away from the hand sink. A splashguard is required if there is open food or equipment/ utensil storage within 18 inches of the hand sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A bowl of salad was stored over a top insert container in the line cooler. Salad measured 8.6C.Salad was voluntarily discarded. Store perishable foods at 4C or less under refrigeration.2) Margarine and whipped salted butter were stored without temperature control. Internal temperatures measured 14.7C and 22C respectively. The storage instruction on both products indicated that refrigeration is required.Margarine and butter were discarded. Store perishable foods at 4C or less or at 60C or higher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of dust on the ceiling tiles in the cook line.Clean the ceiling tiles.
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