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Chachi's

101 - 2040 34 Avenue SW Calgary AB T2T 2C3 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The apron worn by one of the staff when preparing food was dirty. Staff changed apron.-Ensure clean apron is worn when preparing food to prevent cross contamination of microbes from dirty surfaces to food.
    • 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 soap at the handwashing station at the front area. Operator refilled hand soap.-Ensure there is always hand soap for proper handwashing at the handwashing station
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris and dirt build-up at:-ventilation cover of walk-in cooler-hard to reach area between the standup freezer and chemical storage shelf.-Clean indicated areas
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 2 bottles of sanitizer at the back prep room were measured of 0 ppm of quat sanitizer.- Ensure the sanitizer is in food safe level of 200ppm. Corrected
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice water baths at the hot holding units were melt and found cloudy.- Ensure the ice water baths is changed out frequently.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 containers of salted butters were stored at room temperature overnight without date/time labels.- Leave sufficient amount of salted butter at room temperature for the day, and discard the reminding at the end of the day to avoid spoilage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strip available, the test strips onsite are for chlorine.- Obtain quat test strips. Ensure the sanitizer concentration is confirmed daily
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • "Reoccurring violations"There was a gap at the back, exterior door.May 29, 2024There are gaps at the back exterior door.- Ensure the gaps are sealed.
  5. Demand Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap at the back, exterior door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Baseboards were missing in some areas throughout the food establishment.2) There was a gap between wall/floor and tiles.-use caulking and seal up all gaps to ensure all surfaces are easy to clean.
  6. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap at the back, exterior door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Baseboards were missing in some areas throughout the food establishment.2) There was a gap between wall/floor and tiles.-use caulking and seal up all gaps to ensure all surfaces are easy to clean.