1904 36 Street SW · KILLARNEY/GLENGARRY
January 20, 2026
PassSanitizer solution was prepared in a spray bottle in the kitchen space, but the concentration contained an undetectable amount of chlorine., , This concern was corrected during the inspection.
Pest control records were not available or not being maintained., , REQUIREMENT: A monthly pest control record must be maintained and readily available for review.
Chili Club Thai House is in the KILLARNEY/GLENGARRY neighbourhood. KILLARNEY/GLENGARRY, Calgary has 58 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 8, 2026, there are 32 (55%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since July 11, 2024, with 4 passes and 0 closures on record.
Sanitizer solution was prepared in a spray bottle in the kitchen space, but the concentration contained an undetectable amount of chlorine., , This concern was corrected during the inspection.
Pest control records were not available or not being maintained., , REQUIREMENT: A monthly pest control record must be maintained and readily available for review.
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.
No sanitizer solution was prepared before the time of the inspection. Food preparation had started hours before the inspection had occurred., , This was corrected by the Operator, who arrived shortly after the inspection began and prepared 100 ppm chlorine solutions., , REQUIREMENT: Food-contact sanitizer must be prepared just before food preparation is about to commence.
Food preparation (raw meat slicing) was occurring on the dish pit surface beside the dishwasher., , Meat was inspected for visible contaminants - no concern noted. Since this food would be cooked, the foods were relocated., , REQUIREMENT: Do not conduct food preparation in the dish pit area. Foods prepared in this area could be discarded.
1) The bar glasswasher was dispensing chlorine at a concentration approximately 10 ppm., , 2) The chlorine dishwasher was dispensing chlorine at approximately 50 ppm., , It is suspected that a change in chemical is the main reason (bulk solution has a lower concentration of hypochlorite)., , REQUIREMENT: Do not use the bar glasswasher until it is repaired. Relocate glasses to the dishwasher., , Service the dishwasher and/or obtain hypochlorite at a higher concentration - whichever will allow the machine to dispense chlorine at 100 ppm.
Pest control records were not available or not being maintained., , REQUIREMENT: A monthly pest control record must be maintained and readily available for review.
1)Sanitizer bucket in the sink was measured at 0 ppm., 2) Used/wet cleaning cloths were kept on the counter in the kitchen., 3) No sanitizer bucket was available at each prep station., , Fresh sanitizer bucket was prepared and measured 100 ppm and the cleaning cloths were kept therein., , Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration between uses to prevent the growth of harmful microorganisms.
The ice sink in the bar handwashing sink area was uncovered., The ice sink was covered with a tray to prevent food contamination.
, Some bulk ingredients bin scoops had no handles., - Please acquire sturdy food safe scoops and stored either in a separate food safe container or handle facing up to prevent contact of bulk ingredients with hands.
1) A cell phone was stored on the prep cooler cutting board in the kitchen., The cell phone was removed., , 2) An utensil was stored on the handle of the grill., Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , 3) Foothills creamy containers were used to store chicken., Do not use foothills creamy containers to store food., Use food grade containers only to store food.
An ice scoop was stored in stagnant water at room temperature at 35.8°C for two ice cream flavors., , Install a dipper well for the ice cream scoop.