Yellow Chili Indian Cuisine
4125 4 Street NW Calgary AB T2K 1A3 · Food - General
4 inspections
- Demand Inspection
7 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed improper and lack of hand hygiene. Hand hygiene must occur once the hands become contaminated before handling food. For proper hand hygiene adhere to the following steps: 1. Wet the hands with warm water. 2. Apply soap. 3. Scrub the hands ensure to scrub underneath the nails. 4. Rinse with warm water. 5. Pat dry with paper towels. For adequate hand hygiene, wash the hands for a minimum of 20 seconds. The operators were informed to wash their hands properly at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was a personal phone stored on the food preparation counter. Personal items and items not intended for food handling must be stored separately from food handling areas as this increases the risk for contamination. The operator removed the personal phone from the food preparation counter and sanitized the surface using 100ppm of chlorine.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was raw meat thawing in water at room temperature. The surface temperature measured 7C. Thawing food at room temperature increases the risk of bacteria to grow. Proper thawing techniques include the following: - Store the frozen food item in the cooler overnight - Place under cold running water - Cooking it directly - using the microwave. The operator placed the raw meat in the walk-in cooler at the time of the inspection.
- 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. Many floor tiles were cracked near the 3-compartment sink and near the standing white freezer. The construction of the floor must be maintained in good repair to facilitate cleaning. Repair the floor tiles and ensure the surface is smooth, durable and easy to clean.2. The wall near the three-compartment sink was in disrepair. Repair the wall and ensure the surface is smooth, durable 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?
- There was raw wood used near the can opener and behind the grill. All surfaces must be smooth, durable and easy to clean. Seal/paint the raw wood.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was an accumulation of food debris in the white standing freezer and in the white chest freezer. Food equipment must be maintained in a clean and sanitary manner. Thoroughly clean the indicated food equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Outstanding violation - noted on February 11, 2026***Deep cleaning required in the hard-to-reach areas of the kitchen such as under and behind food equipment and shelves, dishwashing area. - Clean and maintain in a clean and sanitary manner.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer solution as way too strong. - Miz 1/2 teaspoon of chlorine per liter of water to prepare a food safe sanitizer solution at 100 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food containers were observed stored on the floor in the walk-in cooler. - Ensure foods are covered and at least 6 inches off the floor at all times to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High-risk foods stored in the walk-in cooler and the main preparation cooler were measured at between 6.5 - 7.6 degrees Celsius. - All high-risk foods stored under refrigeration must be stored at 4C or less at all times. - Service the cooler if required.
- 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?
- 1) Gap observed alongside the bottom of the back exterior door. The door was left open at the time of inspection. - Seal the gaps and ensure door is shut at all times. 2) Observed a live mouse caught in the Tin Cat by the walk-in cooler. - Remove and replace glue board. Increase pest control services if required and seal any points of entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning required in the hard-to-reach areas of the kitchen such as under and behind food equipment and shelves, dishwashing area. - Clean and maintain in a clean and sanitary manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food containers were observed uncovered in the walk-in cooler, chest freezer and prep-cooler. - Ensure foods are covered at all time to prevent cross contamination.
- 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?
- Backdoor screen was left open at the time of inspection. - Please keep the screen door / door is shut at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dried food debris observed on the potato cutter. - Clean and sanitize cutter after each use.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning required in the hard-to-reach areas of the kitchen such as under and behind food equipment and shelves, dishwashing area. - Clean and maintain in a clean and sanitary manner.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
1 infraction
- 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?
- Large gap observed at the backdoor screen. - Please keep the door shut at all times or install a weatherstripping to seal the gap at the door screen.
- 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?