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Chilli Peppers

2370 23 Avenue NW Edmonton AB T6T 0R1 · Food - General

Official record from Alberta →

Inspection summary

Chilli Peppers has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on September 28, 2026, recorded 3 infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 2 times across 2 separate inspections, most recently on September 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 21, 2026. 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 September 21, 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?

  • 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 5 times across 3 separate inspections, most recently on September 28, 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 3 times across 3 separate inspections, most recently on September 28, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

7 inspections

  1. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • - Food safety certification was not available. Ensure an Alberta approved food safety certification is completed.
    • 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 mechanical ventilation system is unclean and past its due date for professional maintenance. Ensure the professional service is completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule was observed during the inspection. Establish a cleaning schedule designed to ensure safe and sanitary operation and ongoing maintenance of the facility.The ceiling above the cook line and back prep area had accumulated dirt and debris. Ensure the indicated areas are cleaned and maintained in a sanitary manner.
  2. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food was being thawed at room temperature. Food was moved into the cooler during inspection. Ensure food is thawed safely in a cooler overnight or under cold running water
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Dishwashing procedures was wrong, education was provided to staff, wash, rinse in water then sanitizer in sanitizer solution for at least 2 mins before air drying.It was recommended that stickers for wash, rinse and sanitize are posted on the dishwashing sinks.
    • 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?
      • Pest control records were not available for review. Ensure pest monitoring is completed at least once a month and the records are available for review.
    • 20. Do food handlers at the facility have adequate food safety training?
      • - Food safety certification was not available. Ensure an Alberta approved food safety certification is completed.
    • 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 mechanical ventilation system is unclean and past its due date for professional maintenance. Ensure the professional service is completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule was observed during the inspection. Establish a cleaning schedule designed to ensure safe and sanitary operation and ongoing maintenance of the facility.The ceiling above the cook line and back prep area had accumulated dirt and debris. Ensure the indicated areas are cleaned and maintained in a sanitary manner.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration was measured at less than 100 ppm. The operator replaced the sanitizer solution, which was then retested and found to be satisfactory during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food scoops were stored directly in the food containers, and some were observed resting on top of dirty bulk food containers. All scoops must be removed from the food containers and stored in a designated area in a sanitary manner, protected from dirt and insects.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The warmer in the food preparation area has a defective door and is being held closed with a container. Discontinue use of the warmer until the door is repaired to ensure it can effectively maintain food temperatures.2.The dough sheeter in the kitchen was observed with food build-up. Conduct thorough cleaning of this equipment to maintain sanitary conditions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule was observed during the inspection. Establish a cleaning schedule designed to ensure safe and sanitary operation and ongoing maintenance of the facility.
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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