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Chillabongs Bar & Grill

18 - 69 Dunlop Street Red Deer AB T4R 2H6 · Food - General

Official record from Alberta →

Inspection summary

Chillabongs Bar & Grill has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on December 12, 2025, recorded 1 infraction.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 7 times across 5 separate inspections, most recently on December 12, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 4 separate inspections, most recently on May 16, 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 2 times across 2 separate inspections, most recently on November 21, 2025. 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 February 11, 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.

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat's sanitizer solution was below the acceptable level of 200 ppm. When the solution was tested a concentration of 50-100 ppm was observed. Ecolab is scheduled to repair or replace the sanitizer dispensing system. Follow-up will be required to ensure that the sanitizer is dispensing at the appropriate concentration. In the meantime, a bleach solution is to be used. Onsite manager was provided the appropriate dilution amount, which is 1/2 tsp of bleach to 1 L of water.
  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat's sanitizer solution was below the acceptable level of 200 ppm. When the solution was tested a concentration of 50-100 ppm was observed. Ecolab is scheduled to repair or replace the sanitizer dispensing system. Follow-up will be required to ensure that the sanitizer is dispensing at the appropriate concentration. In the meantime, a bleach solution is to be used. Onsite manager was provided the appropriate dilution amount, which is 1/2 tsp of bleach to 1 L of water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the sanitizer are expired from 2024. Please replace the test strips for the sanitizer to ensure that they can measure the concentration appropriately.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat's sanitizer was observed to be used for the wipe cloth bucket. The concentration of the sanitizer was not at an appropriate level of 200 ppm. The onsite kitchen staff remade the solution, which showed higher levels of quats sanitizer. Please ensure that all sanitizer solutions for quats are at minimum 200 ppm. If there are issues with the dispenser, please have the system repaired or fixed by the company.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chicken strips and potato skins in the freezer were left in an open container. Please ensure that containers have lids or plastic wrap on the top to ensure that the risk of contamination is reduced. The onsite kitchen manager was made aware of this.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the sanitizer are expired from 2024. Please replace the test strips for the sanitizer to ensure that they are operating properly and can measure the concentration appropriately.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside wall beside the bar walk-in cooler door and the ceiling above the beer kegs need to be cleaned due to dust and spills.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • The ventilation system of the facility had accumulation of dust.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - There were several cleaning cloths observed on the counters. - Please ensure cleaning cloths are in sanitizer solutions at all times and the solutions are checked for concentration and changed periodically.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were food containers in the fried food freezer which were left uncovered. After the conversation with the staff, the containers were covered with either a lid or wrapped. Please ensure the food is covered at all times to protect food from contamination.
    • 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 ventilation system of the facility had accumulation of dust.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The meat slicer in the facility had an accumulation of food debris. - The cutting boards of the facility had deep groves and discoloration. - Please ensure that the equipment is taken apart and then cleaned and sanitized to remove the accumulation of debris. Please follow the manufacturer's instructions for effective cleaning.- Please ensure the facility utilizes undamaged equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - There was accumulation of dust and debris behind the equipment and hard-to-reach areas indicated to the staff during the inspection.- There was accumulation of dust around the ceiling fans.- Please ensure facility is maintained in a clean and sanitary condition.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher at the bar reached 71.9C at the dish level which is hot enough to sanitize glassware.The dishwasher in the kitchen initially did not have any measurable chlorine. Staff indicated that the sanitizer container had recently been switched out for a new one. After priming the line for a few minutes and running the dishwasher again, a concentration of 100ppm was achieved. Please ensure that staff know how and when to prime the chemical lines on the dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a leak from one of the potable water supply lines to the sprayer in the dish pit area. This is causing water to pool on the floor which can lead to water damage and pose a slip hazard. Please repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1- The floor under the black plastic shelves in the walk-in cooler is dirty. Please pull the shelves out and clean this area.2- The top of the ventilation hood needs cleaning.

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