519 - 4774 Westwinds Drive NE · WESTWINDS
Chilean Canadian Community Association of Calgary is in the WESTWINDS neighbourhood. WESTWINDS, Calgary has 238 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 18, 2026, there are 146 (61%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since July 2, 2024, with 4 passes and 0 closures on record.
A surface sanitizer was not prepared during food operation. Operator prepared chlorine , (bleach) sanitizer during inspection and concentration was tested at 100 ppm., - Ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared , for use at all times for each food handling area.
The back exit door, without screen was left open at the time of inspection., - If you wish to keep the back door open, install a tight-fitting screen door.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
*Ongoing Violation*, , Mouse droppings noted in back storage room and behind bar. Please thoroughly clean and sanitize areas contaminated by droppings. Store foods in pest proof containers., , **Aug 16, 2024: much cleaning and organization done however there were still mouse droppings behind the storage room door, next to the refrigerator, and behind the bar. Please continue to routinely clean/sanitize and monitor., , **June 19, 2025: Mouse droppings noted in dry storage room and near the back door exit. Thoroughly clean and sanitize the contaminated areas.
Mouse droppings noted in back storage room and behind bar. Please thoroughly clean and sanitize areas contaminated by droppings. Store foods in pest proof containers., **Aug 16, 2024: much cleaning and organization done however there were still mouse droppings behind the storage room door, next to the refrigerator, and behind the bar. Please continue to routinely clean/sanitize and monitor.
Light fixture in kitchen was missing a cover. Please install.
Chlorine sanitizer measured approximately between 10 and 50 ppm. Please ensure chlorine solution is maintained at 100 ppm. Replace solution as needed.
Raw meat was stored in the hand sink basin. Evidence of food debris and soap in hand sink. Hand sinks must be easily accessible for hand washing at all times - please do not obstruct. Store foods in a sanitary manner.
Fried foods were stored in cardboard flat that was previously used for beverages. Do not reuse cardboard - recommend to use clean, foodgrade container and line with clean paper towels.
Sanitizer test strips for chlorine were not provided. Please obtain.
Mouse droppings noted in back storage room and behind bar. Please thoroughly clean and sanitize areas contaminated by droppings. Store foods in pest proof containers.
Dish rack with clean equipment/utensils was positioned directly under the paper towel dispenser. Please relocate clean dish rack to sanitary area.
1) Deep frying in open deep fryers was conducted under a domestic hood (no commercial canopy in kitchen). Please do not conduct any extensive grease producing cooking without a commercial canopy and approval from Fire., 2) Deep fryers were placed on top of cardboard. Please remove all cardboard liners in kitchen. Conduct routine cleaning of food contact surfaces., 3) Light fixture in kitchen was missing a cover. Please install.
1) Dinner plates were stored in cabinet directly under the hand sink drainage line. Areas under drainage lines are not sanitary - please store dishes in a sanitary area., 2) Cooking equipment/pot/hot holding unit were stored on the floor under the 3 comp sink. Please store food equipment at least 6 inches off the floor and in a sanitary manner.