Skip to content
Loading map…

The Chili House

11 - 222 16 Avenue NE Calgary AB T2E 1J8 · Food - General

Official record from Alberta →

Inspection summary

The Chili House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 17, 2024. The most recent inspection, on October 14, 2026, recorded 13 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 6 times across 4 separate inspections, most recently on October 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on October 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 2 times across 2 separate inspections, most recently on October 14, 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?

  • 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 6 times across 4 separate inspections, most recently on October 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 6 times across 2 separate inspections, most recently on October 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

5 inspections

  1. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloths was placed on the counter. 2) No chlorine sanitizer was prepared before food handling. Prepare 100ppm chlorine sanitizer (1/2 teaspoon bleach per L water) and store cleaning cloths in chlorine sanitizer in between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored above the vegetables in the walk-in cooler.Store raw meats in a safe manner to prevent contamination.
    • 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?
      • DID NOT ASSESS THIS ISSUE DURING INSPECTION.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.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Meats in the prep cooler were measured between 8.0 to 9.0 degrees C. Remove all meats from the prep cooler. Water was pooling on the cooler bottom shelf and floor. 2) Chicken in the glass door stand-up cooler was measured at 7.1 degrees C. 1 to 2) Fix prep cooler and store cold perishable foods at 4.0 degrees C. or below.3) Frozen fish was being thawed at room temperature. Thaw fish under cold running water or in cooler overnight.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Owner did not know how to prepare chlorine sanitizer for sanitizing the dishes after washing in the dishwasher when asked. Fix the dishwasher and ensure chlorine is at 100ppm at the dishes. ***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.
    • 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 strips available. Provide chlorine sanitizer tests strips and test chlorine sanitizer daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handwash sink:Soap dispenser was broken and paper towels sitting on the counter were covered with water and stains. Provide soap and paper towels in proper dispensers.
    • 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?
      • 1) Protective film covering the stand-up freezer was getting dirty. Remove protective film.2) Protective film covering the microwave was covered with grease. Remove provide film. 3) Sealant between the front and back counters along the main cook line was not smooth and grease build-up on the sealant. Replace the sealant. 4) Sauce cart was covered with grease and newspapers. Remove newspapers and clean the cart. 5) Food debris build-up on meat slicer. Clean the meat slicer. 6) Grease and stains build-up on the coolers and freezers handles. Clean the handles.7) Grease and debris build-up on the unused wok side.Clean this side of the wok.
    • 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nearby inspected facilities

Own this business? Add a badge to your website