Skip to content
Loading map…

Cha House

1160 - 5235 Northland Drive NW Calgary AB T2L 2L2 · Food - General

Official record from Alberta →

Inspection summary

Cha House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on April 7, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 3 separate inspections, most recently on November 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on November 6, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times on October 2, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on October 2, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on October 2, 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?

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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls stored in the rice cooker were held at a temperature of 35-45 degrees Celsius. - Ensure Tapioca pearls are stored at 4C or less or greater that 60 C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The volume of sanitizer solution in the sanitizing sink was inadequate. Ensure to make enough solution in order to fully submerge/cover the washed and rinsed utensils and equipment in the sanitizer solution.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer spray bottle at the front food handling area was measured too strong. - Manager was instructed to dilute the concentrated solution to the required and food safe level of 100 ppm.- Mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the solution using chlorine sanitizer test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of syrup was store on the floor in the back preparation area. Please ensure all foods/boxes of foods area stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of high-risk foods such as hot dogs, yoghurts, 35% cream, condensed milk stored in refrigerator #2 located at the back preparation/storage area were measured between 13.9-14.1 degrees Celsius. - Food items were discarded. - Service the cooler. Do not store any high-risk foods in this cooler until the cooler can maintain a temperature of 4 degrees Celsius or less consistently.All high-risk foods under refrigeration must be maintained at a temperature of 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The tapioca pearls under hot holding were measured at 54 degrees Celsius. The lid of the hot holding unit was left open at the time of inspection. - Ensure perishable foods under hot holding are maintained at 60 degrees Celsius or greater at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no other soap available at the front handwashing sink. The soap dispenser was noted to be broken. - Operator was instructed to provide liquid handwashing soap at the front handwashing sink.Handwashing sinks must always be stocked with liquid soap and paper towels in suitable dispensers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to handwashing sink at back preparation area was obstructed by a chair at the time of inspection.- Operator was instructed to remove the chair.Handwashing sinks must be accessible and clear at all times during operation to facilitate handwashing.
    • 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?
      • Grease producing cooking was being done at the time of inspection which is contrary to the permit restriction conditions for this facility.Ensure to adhere to the restriction conditions on the permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop observed to be left in the ice machine at the time of inspection.- Operator was instructed to remove and place scoop in an appropriate container.Ensure the ice scoops are stored in a manner that prevent potential contamination of ice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Excessive clutter observed in the back area. Multiple broken chairs also congested the area.- Clear the clutter, remove broken and unnecessary items. Arrange and organize the area properly.A facility where food is being prepared must be maintained in a clean and sanitary condition to prevent cross-contamination of any kind.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were hung on handwashing sink splashguards. - Do not store cleaning cloths in a contaminated area. Clean in a clean and sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of brown sugar tapioca pearls were measured at 27.6 degrees Celsius. - Do not store perishable foods in room temperature. Store at 4C or less or a temperature above 60 C at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Protective film observed on preparation table shelf and handwashing sink splashguards.- Remove protective film. All surfaces must be smooth, and easy to clean.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website