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Chilitos Taberna Mexicana

1309 17 Avenue SW Calgary AB T2T 0C4 · Food - General

Official record from Alberta →

Inspection summary

Chilitos Taberna Mexicana has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 9, 2025. The most recent inspection, on July 3, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 16 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control 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 8 times across 5 separate inspections, most recently on July 3, 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 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 29, 2026. 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 May 9, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 11 times across 5 separate inspections, most recently on July 3, 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?

  • 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 6 times across 4 separate inspections, most recently on June 11, 2026. 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. 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?
      • Gap in the back door. Ensure this is sealed to prevent access of pests.July 3- Majority of mouse droppings were cleaned. Some remaining in bar 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?
      • Flooring in basement prep area and walk in cooler is worn/ in disrepair. Replace flooring.
  2. Risk Management Inspection

    5 infractions

    • 15. Is the facility free of a pest infestation?
      • Mouse droppings found throughout the kitchen area. Pest control records were not onsite. Provide pest control reports. Clean and sanitize behind all equipment.
    • 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?
      • Gap in the back door. Ensure this is sealed to prevent access of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in basement prep area and walk in cooler is worn/ in disrepair. Replace flooring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the ice machine in the basement had some hard water and/or biofilm accumulation.Clean and sanitize the inside of the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • June 11 2026 inspection: Kitchen area cleaned. Downstairs and bar areas remaining. There was a build up of debris in the following areas: ceiling and walls in the kitchen area, hard to reach areas of the floors in the walk in cooler, hard to reach areas of the prep area in the basement. Ensure these areas are cleaned.
  3. Monitoring Inspection

    9 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The chicken inside the hot holding unit measured 48C. Hot holding unit was not on. Ensure hot holding unit is at 60C before placing product inside. 2. Bar cooler measured 22 C. Drink mixes that were open were discarded. Ensure cooler is at or below 4 C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink blocked by sanitizer bucket and blender. Ensure hand sink is free at all times.2. The tap was leaking at the hand sink. Ensure this is repaired.3. There was no paper towel at the hand sink. Ensure hand sink is equipped with supplies at all times.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings found throughout the kitchen area. Pest control records were not onsite. Provide pest control reports. Clean and sanitize behind all equipment.
    • 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?
      • May 2026- No pest control records onsite. Provide records.March 3, 2023:Staff confirmed with owner that pest inspections take place once a month. Either have reports available on site, or easily accessible for review upon request.February 3, 2023:Staff stated that pest monitoring is taking place every 6 months. Reports were not available for review.Ensure that pest monitoring takes place at least once a month. Ensure that reports from pest monitoring/control activities are available for review upon request.
    • 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?
      • Gap in the back door. Ensure this is sealed to prevent access of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in basement prep area and walk in cooler is worn/ in disrepair. Replace flooring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the ice machine in the basement had some hard water and/or biofilm accumulation.Clean and sanitize the inside of the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment on the cookline had grease, soil, and/or food debris accumulation.Clean the floor under equipment on the cookline.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build up of debris in the following areas: ceiling and walls in the kitchen area, hard to reach areas of the floors in the walk in cooler, hard to reach areas of the prep area in the basement. Ensure these areas are cleaned.
  4. Risk Management Inspection

    5 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?
      • March 3, 2023:Staff confirmed with owner that pest inspections take place once a month. Either have reports available on site, or easily accessible for review upon request.February 3, 2023:Staff stated that pest monitoring is taking place every 6 months. Reports were not available for review.Ensure that pest monitoring takes place at least once a month. Ensure that reports from pest monitoring/control activities are available for review upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the ice machine in the basement had some hard water and/or biofilm accumulation.Clean and sanitize the inside of the ice machine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The right side of the oven, between the oven and the deep fryers, had grease and food debris accumulation.Clean the oven.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage room behind the office in the basement was cluttered and disorganized.Organize and declutter the storage room behind the office in the basement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment on the cookline had grease, soil, and/or food debris accumulation.Clean the floor under equipment on the cookline.
  5. Monitoring Inspection

    12 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food utensils and containers were being stored on a rack that was too close to the hand wash sink in the basement. Items were subject to contamination from splashing during handwashing. Either move the food utensil and container storage or ensure items are protected from contamination from splashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips available. Provide test strips for food grade sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap or soap dispenser at the bar hand wash sink.Install a soap dispenser at the bar hand wash sink. Ensure it is stocked with soap at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to the hand wash sink for the basement food preparation space was obstructed by a shelf.Ensure unobstructed access to all hand wash sinks at all times in order to accommodate proper hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap or hand soap dispenser located at the basement food preparation space hand wash sink.Install a soap dispenser at the basement hand wash sink. Ensure it is stocked with soap at all times.
    • 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?
      • March 3, 2023:Staff confirmed with owner that pest inspections take place once a month. Either have reports available on site, or easily accessible for review upon request.February 3, 2023:Staff stated that pest monitoring is taking place every 6 months. Reports were not available for review.Ensure that pest monitoring takes place at least once a month. Ensure that reports from pest monitoring/control activities are available for review upon request.
    • 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?
      • The name of the facility on the business sign differs from the name on the Food Handling Permit.Submit an updated Food Handling Permit to reflect the correct business name.
    • 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 drywall located on the ceiling above the bulk dry food storage bins was water damaged and unfinished.Remove water damaged drywall. Replace with new building materials. Ensure the ceiling is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the ice machine in the basement had some hard water and/or biofilm accumulation.Clean and sanitize the inside of the ice machine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The right side of the oven, between the oven and the deep fryers, had grease and food debris accumulation.Clean the oven.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage room behind the office in the basement was cluttered and disorganized.Organize and declutter the storage room behind the office in the basement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment on the cookline had grease, soil, and/or food debris accumulation.Clean the floor under equipment on the cookline.

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