The Chili House
11 - 222 16 Avenue NE Calgary AB T2E 1J8 · Food - General
5 inspections
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls of food were stacked on top of uncovered food in the sandwich cooler. Food containers should not be stacked on top of uncovered food as the bottom of the container can come in contact with contaminated surfaces resulting in cross contamination. Refrain from stacking food containers on top of uncovered food. Ensure food is covered at all times when not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The operators are improperly performing salt preservation on raw beef products. There were several racks of beef drying at room temperature and in an area not protected from contamination. The internal temperature measured 18.2C. The operators stated that they use 25 grams of table salt per 1 kilogram of raw beef. Afterwards, they hang the raw beef at room temperature for approximately nine hours then place it in the cooler when they are closed, this process is repeated for a week. After the week is over, the beef is stored in the cooler until it is required for a dish (made-to-order) and cooked to 74C.High-risk food must be stored either above 60C or below 4C to prevent the growth of foodborne pathogens. The raw beef were discarded and the inspector poured bleach on top during the inspection. Salt preservation procedure must be reviewed before serving to the public.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***Outstanding violation - noted on October 9, 2025***The operator sated they use the mechanical dishwasher to clean food equipment and utensils, then sanitize in the three-compartment sink. When asked on how do they sanitize, the operators seemed uncertain of the bleach to water ratio to safely and effectively sanitize food equipment and utensils. Informed the staff members on how to mix the sanitizer solution using chlorine (bleach). Repair the mechanical dishwasher and ensure it dispenses at least 100ppm of chlorine. The chemical (chlorine) sanitizing dishwasher had a concentration of 0ppm.Repair this dishwasher and ensure a sanitizing concentration of 100ppm at all times. Utilize the 3 compartment sink for washing and sanitizing dishes until dishwasher is repaired.*September 6th* Repairs incomplete.
- 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?
- The back exit door was propped open and there is no screen door installed. Install a screen door or keep the door closed at all times to prevent the entry of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The gaskets for the clear display standing cooler is in disrepair. The temperature of the coolers measured below 4C. All components of a food equipment must be in good repair to facilitate cleaning. Repair/replace the gaskets.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The exterior of the white standing coolers and freezers are soiled with grime. Food equipment must be maintained in a clean and sanitary manner. Clean the exterior of the white standing coolers and freezers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The chest freezer by the wok station is in disrepair. The lid is not attached to the hinge. Equipment must be maintained in good repair to ensure they are in good working condition and to facilitate cleaning. Repair the lid for the chest freezer or replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is grease, grime and food debris accumulating in the following areas: - Underneath the wok station- Behind the work station The facility must be maintained in a clean and sanitary manner. Please clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chemical (chlorine) sanitizing dishwasher had a concentration of 0ppm.Repair this dishwasher and ensure a sanitizing concentration of 100ppm at all times. Utilize the 3 compartment sink for washing and sanitizing dishes until dishwasher is repaired.*September 6th* Repairs incomplete.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A tray of raw beef was stored on the floor in the kitchen.Staff relocated the from the floor.Ensure that all food items are stored at least 6 inches off of the floor.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chemical (chlorine) sanitizing dishwasher had a concentration of 0ppm.Repair this dishwasher and ensure a sanitizing concentration of 100ppm at all times. Utilize the 3 compartment sink for washing and sanitizing dishes until dishwasher is repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of food debris and dirt behind the stand mixer and underneath the shelves in the walk-in cooler.2. Ceiling tiles had an accumulation of dust.Thoroughly clean these areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The kitchen hand sink paper towel holder was missing.Ensure the hand sink has hot/cold running water, soap and paper towels.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas were observed with debris and dirt. Clean.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping clothes were not stored in sanitizer solution between uses.Corrected on site.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The kitchen hand sink paper towel holder was missing.Ensure the hand sink has hot/cold running water, soap and paper towels.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas were observed with debris and dirt. Clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?