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Chili's Texas Grill

461 Banff Avenue Banff AB T1L 1H8 · Food - General

Official record from Alberta →

Inspection summary

Chili's Texas Grill has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on June 1, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 4 times across 3 separate inspections, most recently on August 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on August 29, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 7 times across 4 separate inspections, most recently on June 1, 2026. 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 across 2 separate inspections, most recently on June 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?

  • 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 August 29, 2025. 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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink by the back of the main cook line was out of hand soap and the paper towel sensor was not working properly. - Please ensure this hand sink is stocked with soap and paper towels in appropriate dispensers at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand sink by the dishwasher was dripping and draining very slowly. - Please repair the drip, ensure all sinks and plumbing systems are maintained in good working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, facility is clean and in good repair, some additional cleaning required in hard-to-reach areas such as behind and underneath equipment on the main cook line.- Please thoroughly clean the facility.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Liner cooler #4 was warm, around 13C. Items were removed onsite. - Please do not use this cooler until it can hold temperatures below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizer bucket was empty. - Bucket was replaced onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bar counter is wearing, exposing raw and porous wood. - Please refinish or re-seal the bar top. Ensure this surface is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket on the line cooler #4 was broken, door did not close properly. - Please repair the gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dishwasher racks have a build-up of grime/grease on them. - Please clean the dishracks. 2) The ceiling by the ice machine has a buildup of dust/dirt on it. - Please clean this area.3) Some cleaning needed on clean dish rack next to dishwasher, and hard-to-reach areas throughout the facility. - Please thoroughly clean the facility.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Bacon on the counter was stored at 50C, sticker indicated it was past its noted expiry date. - Bacon was discarded, please ensure that all foods are stored above 60C or below 4C. 2) Eggs were on the counter; surface temperature was around 15C. - Eggs were moved to the fridge, please ensure eggs are stored below 7C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front service area hand sink was leaking. - Please repair the sink, ensure all plumbing is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dishwasher racks have a build-up of grime/grease on them. - Please clean the dishracks. 2) The ceiling by the ice machine has a buildup of dust/dirt on it. - Please clean this area.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal items including hats, phones, and jackets, were out in the kitchen. - Items were moved, please continue to ensure these items are stored separately from food prep areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The left line cooler was slightly warm, ambient air temperature was around 10C. - Adjust the temperature on this fridge, do not use this fridge to store high-risk products until it can hold temperatures below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was some raw bacon on the counter, surface temperature was 20C. - Bacon was discarded, please ensure all high-risk products are stored below 4C.
  5. Monitoring 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?
      • One of the ceiling tiles in the back corner of the kitchen is peeling and beginning to harbor grease. - Repair the tile, ensure the ceiling is smooth and cleanable.

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