Skip to content
Loading map…

Bow Valley College - Chaiiwala of London

332 6 Avenue SE Calgary AB T2G 4V1 · Food - General

Official record from Alberta →

Inspection summary

Bow Valley College - Chaiiwala of London has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 19, 2024. The most recent inspection, on January 15, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 once on April 11, 2025. 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 once on April 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on May 27, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 once on January 15, 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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was stored with the handle touching the ice in the bulk container of ice used for drinks. Store the ice scoop separate. Ensure that all food is protected from contamination.
  2. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility has rebranded and is operating under the trade name" Chaiiwala of London. Please submit a food permit application for the trade name change. A Food Handling Permit is only valid for the name, ownership, and address listed on the permit.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not prepared and in use at the time of the inspection. A surface sanitizer must always be prepared and ready for use when food handling is occurring. A 200ppm Quat solution was dispensed at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Samosas in the hot holding unit had an internal temperature of 55C at the time of the inspection. Foods being hot held must be kept at a minimum temperature of 60C to reduce the risk of pathogen growth and foodborne illness. The samosas are cooked at "The Market" located on the second floor of the south building. The samosas are transported and hot held at the cafe. They are discarded after three hours in the hot holding unit. The hot holding unit was turned up to its maximum temperature but was struggling to maintain an ambient air temperature above 60C. Please service/replace the hot holding unit such that it is capable of maintain food at a temp of 60C or above. Alternatively, the perishable food items can be held at a temperature under 60C but must be discarded after 2 hours. This method is employing time as a public health control. A system for tracking the time and the discards must be implemented if you wish to use this method.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility has rebranded and is operating under the trade name" Chaiiwala of London. Please submit a food permit application for the trade name change. A Food Handling Permit is only valid for the name, ownership, and address listed on the permit.
  4. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website