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Green Chili Fine Indian Cuisine

A - 1415 17 Avenue SW Calgary AB T2T 0C6 · Food - General

Official record from Alberta →

Inspection summary

Green Chili Fine Indian Cuisine has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 29, 2025. The most recent inspection, on July 14, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on July 14, 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 July 8, 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 12 times across 6 separate inspections, most recently on July 8, 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?

  • 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 4 times across 2 separate inspections, most recently on May 30, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on December 2, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Curries are not cooled properly before placing in cooler in large buckets. Ensure curries are put in shallow containers, cooled in an ice bath or with an ice wand before placing in the cooler.Update July 14, 2026Ice wands have been purchased
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Line cooler measured 13 C. Wings and samosas discarded. Ensure this is repaired.2. Curries are not cooled properly before placing in cooler in large buckets. Ensure curries are put in shallow containers, cooled in an ice bath or with an ice wand before placing in the cooler.
    • 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?
      • Mouse droppings found in utility room. Pest control records onsite. Ensure this area is cleaned and sanitized.
    • 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 kitchen ceiling tiles were not suitable for a commercial kitchen (area with the dishwasher, two compartment sink, and food preparation space).Kitchen ceiling tiles must be smooth, nonabsorbent to moisture, and easy to clean.
  3. Risk Management Inspection

    1 infraction

    • 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 kitchen ceiling tiles were not suitable for a commercial kitchen (area with the dishwasher, two compartment sink, and food preparation space).Kitchen ceiling tiles must be smooth, nonabsorbent to moisture, and easy to clean.
  4. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in both washrooms. Operator indicated they were installing a automatic hand dryer.
    • 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 hot water tap was not operation in the womens washroom. Ensure this is repaired.
    • 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 kitchen ceiling tiles were not suitable for a commercial kitchen (area with the dishwasher, two compartment sink, and food preparation space).Kitchen ceiling tiles must be smooth, nonabsorbent to moisture, and easy to clean.
  5. Initial Inspection

    1 infraction

    • 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 kitchen ceiling tiles were not suitable for a commercial kitchen (area with the dishwasher, two compartment sink, and food preparation space).Kitchen ceiling tiles must be smooth, nonabsorbent to moisture, and easy to clean.
  6. Demand Inspection

    6 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?
      • The kitchen ceiling tiles were not suitable for a commercial kitchen (area with the dishwasher, two compartment sink, and food preparation space).Kitchen ceiling tiles must be smooth, nonabsorbent to moisture, and easy to clean.
    • 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) Baseboards were removed, and silicon had been placed as a sealant. Silicon finish was not proper.Food debris were still observed under the 2-compartment sink.-Clean the area and refinish the silicon seal.2) Baseboard was coming off and gap was noticed in the junction of the Wall and the floor.-Clean this area. Remove baseboards. Either replace baseboards or otherwise ensure the gap at the floor/wall junction is sealed.
    • 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 paint on the shelves in the walk-in freezer was coming off and the shelves were starting to rust.-Repaint/ replace the shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stove top had grease and food debris accumulation.Clean the stove.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A technician from company Tom Refrigeration had come to service the walk-in freezer and had stated that the leak had been fixed.But still condensation was observed on the fans of the walk-in freezer.* The new owner was going to get a different technician from Cam refrigeration to check on the walk-in freezer.-Have the walk-in freezer repaired to stop the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil and food debris accumulation in corners, edges behind the Pepsi cooler and under the racks of the walk-in cooler.Clean corners, edges behind the cooler and under the walk-in cooler.
  7. Demand Inspection

    5 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?
      • The kitchen ceiling tiles were not suitable for a commercial kitchen (area with the dishwasher, two compartment sink, and food preparation space).Kitchen ceiling tiles must be smooth, nonabsorbent to moisture, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards under the two compartment sink and behind equipment on the cookline were coming off the wall. Food debris and grease had accumulated in the space between the wall and the baseboards.Clean this area. Remove baseboards. Either replace baseboards or otherwise ensure the gap at the floor/wall junction is sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stove top had grease and food debris accumulation.Clean the stove.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The condenser for the walk-in freezer was leaking. Ice accumulation was present on the back wall of the walk-in freezer as well as in a pan located under the condenser.Have the walk-in freezer repaired to stop the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil and food debris accumulation in corners, edges, and hard to reach areas of the facility.Clean corners, edges, and hard to reach areas of the facility.

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