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Green Chili

450 - 555 Strathcona Boulevard SW Calgary AB T3H 2Z9 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was not labeled
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves observed on cutting boards
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris accumulation in hard-to-reach areas (in between and under large cooking equipment)2. Cleaning required inside mop closet3. Accumulation of debris on shelving units
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths used to wipe counters
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was not labeled
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer available at the time of inspection
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser was not working
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint peeling on wall ledge at the end of the cook line
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food caked on to rolling pin.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves observed on cutting boards
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris accumulation in hard-to-reach areas (in between and under large cooking equipment)2. Food debris on ledge at the far end of the cook line3. Cleaning required inside mop closet4. Accumulation of debris on shelving units
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1 Used/wet cleaning cloths were kept on the food preparation counter.2) There was no sanitizer bucket available.3) The chemical spray bottle did not detect any sanitizer on the test strip.Fresh quat sanitizer solution was prepared and measured 200 ppm and new cleaning cloths were kept therein.The solution in the chemical spray bottle was discarded and fresh quat sanitizer solution at 200 ppm was dispensed into the bottle.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) Food handlers wore aprons that were dirty and accumulated with food debris.The food handlers promptly changed their aprons.Ensure food handlers wear clean clothing.2) Food handlers did not wash their hands before handling food after receiving calls and touching their phones.Food handlers were instructed to wash their hands.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food items were brought out in large quantities with no food handler handling the food. It was noted that food handlers were doing multiple tasks.Foods items were returned in the walk-in cooler.Ensure food items are brought out of the walk-in cooler only when they are ready to be used/prepared.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Uncooked raw chicken was kept in a sieve in the 3-compartment sink to thaw with a surface temperature of 7°C.The chicken was stored in the walk-in cooler.2)The paneer pakora bather was stored on the top of the preparation refrigeration cooler with a surface temperature of 18°C.The food was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer to measure the internal temperature of the tandoori chicken.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Staff could not demonstrate how to use a 3-compartment dishwashing method.Staff was educated on how to use a 3-compartment sink to wash, rinse and sanitize dishes.2) The drain plugs at the store is not capable of stopping the water in the sink from draining.Obtain new drain plugs
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no chlorine test strip measure the sanitizer concentration for the 3-compartment sink sanitizer solution.Obtain chlorine test strip.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated lack of food safety knowledge. Food handler indicated that the tandoori chicken is usually cooked at 35°C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The walk-in freezer light was not working properly.Fix the light.2) The handwashing sink hot water faucet was not dispenser hot water. It was noted that the hot water faucet was dripping and was turned off as a result.3) The middle hot water faucet at the 3-compartment sink was not operational and was not dispensing hot water 2 to 3: Fix the hot water faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Flour buildup was noted on the flour mixer.2) The bulk food lids were accumulated with food debris.3) The handle of the scoop was in direct contact with the food.4) Deep grooves were noted on the preparation refrigeration counter cutting board.5) The spicy cart was dirty and had food debris build up.6) The top of the gas stove burner was lined with foil with splatter of food spills and debris.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Serving spoons and utensils were submerged in stagnant water with a surface temperature of 29.8°C.The serving utensils were washed, rinsed and sanitized in the 3-compartment sink and stored in a fresh sanitizer solution that measured 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The floor of the kitchen was dirty.2) The ceiling and wires hung on the railing and walls of the kitchen had dust buildup.3) Underneath the counters, ventilation canopy and hard-to-reach areas in the kitchen was dirty.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three of the ventilation canopy bulbs were not working.Replace the bulbs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris build-up was noted in the walk-in cooler corners.2. Underneath the 3-compartment sink and beneath the ventilation canopy had debris build-up.Clean the indicated areas.Previous violations:The indicated areas were kept insanitary:1. Food debris were noted at the walk-in cooler.2. Underneath the 3-compartment sink.3. Air vents were accumulated with dust.4. Underneath the shelves at the dry storage area was accumulated with food debris.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked rice was kept on the counter a 16°C.Food was discarded.2. Shrimps was soaked in water to thaw at 15.6°C.Food was discrded.Thawing of foods must be done under refrigeration at 4°C, microwave or completely submerged in cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep groves and scratched surfaces were noted on the prep cooler cutting boards.A commercial food establishment, all equipment and utensils in it and all surfaces in it with which food comes into contact must be maintained in a sanitary condition and, without limiting the foregoing, must be washed and sanitized in a manner that removes contamination. 2. Utensils were stored in water at 34°C.The water was discarded and untensils washed.Utensils were kept in hot water on the stove grill.Utensil must be stored in ice water between uses (4 degrees or below), stored in hot water between uses (60 degreed or greater), stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.3. Scoops without handles were stored in the bulk food containers.Scoops were promptly removed.Obtain scoops with a handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were kept insanitary:1. Food debris were noted at the walk-in cooler.2. Underneath the 3-compartment sink.3. Air vents were accumulated with dust.4. Underneath the shelves at the dry storage area was accumulated with food debris.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.