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Chachi's

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

Official record from Alberta →

Inspection summary

Chachi's has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on October 1, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on May 29, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 times on May 29, 2024. 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 May 29, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on September 25, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times across 3 separate inspections, most recently on September 25, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. 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.

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