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Green Chili

2128 Crowchild Trail NW Calgary AB T2M 3Y7 · Food - General

Official record from Alberta →

Inspection summary

Green Chili has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 12, 2025. The most recent inspection, on December 4, 2025, recorded 3 infractions.

None of the 3 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: Cleaning and sanitizing.

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 on December 4, 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 2 times across 2 separate inspections, most recently on December 4, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on February 14, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 12, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-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

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was measured at 800 ppm. - During inspection a staff member made a new solution which measured at 100 ppm. Have the sanitizer solution test to ensure proper concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Chlorine sanitizer test strip was available during inspection.- Have new Chlorine sanitizer test strip and confirm the concentration level.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • On the ceiling tile by the oven on the has grease and dust build up. - Have the area cleaned
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves were noted on the prep cooler cutting board and the red cutting board.Replace or resurface the cutting boards.2) Food debris buildup was noted on the flour mixer.Clean the flour mixer.3) Scoop was buried in the bulk food container.4) Dirty scoop handle was in direct contact with the bulk food.3) Broken food insert was stored in the rice container.Use scoops that have a handle and ensure the handle is not in direct contact with the food.
  3. Initial Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel was stored on the counter.The paper towel was stored in a separate location.Ensure paper towel is stored in a suitable paper towel dispenser.
    • 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 canopy tiles were cracked, broken and in disrepair. Fix the tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves were noted on the prep cooler cutting board and the red cutting board.Replace or resurface the cutting boards.2) Food debris buildup was noted on the flour mixer.Clean the flour mixer.3) Scoop was buried in the bulk food container.4) Dirty scoop handle was in direct contact with the bulk food.3) Broken food insert was stored in the rice container.Use scoops that have a handle and ensure the handle is not in direct contact with the food.

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