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Green Chili

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

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.