4125 4 Street NW
Non conforme
7 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
11 février 2026
Non conformeObserved 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.
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.
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.
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.
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.
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.
***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.
Yellow Chili Indian Cuisine se trouve dans le quartier HIGHWOOD. HIGHWOOD, Calgary compte 30 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 2 juillet 2026, 21 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 9 avril 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
7 infractions
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.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Villages Pizza
HIGHWOOD
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.
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.
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.
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.
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.
***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.
5 infractions
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.
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.
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.
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.
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.
4 infractions
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.
Backdoor screen was left open at the time of inspection. , - Please keep the screen door / door is shut at all times.
Dried food debris observed on the potato cutter. , , - Clean and sanitize cutter after each use.
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.
1 infraction
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.