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Green Chili

430 - 151 Walden Gate SE Calgary AB T2X 0R2 · Food - General

Official record from Alberta →

Inspection summary

Green Chili has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on May 5, 2025, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 3 times across 3 separate inspections, most recently on May 5, 2025. 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 2 times on November 23, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 5, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 3 separate inspections, most recently on May 5, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - A bucket containing cauliflower soaked in water was stored directly on floor in back storage area.-A container of cooked lamb was stored directly on floor in walk in cooler.Requirement:Store food at least 15 cm off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • "Sani Hands" label was provided on spray bottle containing quat sanitizer located in bar area.Requirement:Provide correct label on sanitizer spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice were stored on the counter without temperature control at internal temperature 33C and 21C.Requirement:Ensure that cooked rice are stored at 4C or less OR at 60C and higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located in bar area was blocked by an Ice bucket and a bottle kept in sink basin.Requirement:Ensure that hand washing sink is available for use all the time, it must not be blocked.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coconut milk was left in the can after opening located in prep cooler.Requirement:Transfer food to glass/plastic/stainless steel container after opening the can.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of tandoori chicken stored on the counter without temperature control was 16C.Requirement:Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.Tandoori chicken at 16 C was discarded.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use.Requirement: Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Bags and bins of raw chicken were stored in contact with pails containing different types of sauces like tamarind sauce korma sauce etc. located in walk in freezer.b) Raw chicken was stored along with cooked beef in walk in cooler.Requirement:Ensure that raw meat is stored away from any other food to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of whipping cream stored on the counter in kitchen without temperature control was 22C.Requirement:Store whipping cream at 4C or less.Whipping cream was discarded during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of quat in sanitizer solution made for surfaces.Requirement:Provide quat test strips.

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