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Chachi's

1150 - 6455 Macleod Trail SW Calgary AB T2H 0K8 · Food - General

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Handwash sink in back prep area was blocked with a tray.Do not obstruct a handwash sink.Sink must be easily accessible at all times.2. Faucet sprays when water is turned on at same sink.Fix / repair as neccessary.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front handwash sink appeared clogged.Draining very slow.Fix / repair as necessary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty below two-compartment sink.Ensure all areas are clean and well maintained.
  2. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lack basic food safety knowledge
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2 compartment sink was heavily clogged.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build up on cooler door handles
  3. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used disposable gloves left on work surfaces throughout facility.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles were not labeled as to its contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No thermometer available to check final rinse temperature of dishwasher
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Soap dispenser at the front hand wash station was not working2) Back hand wash station was blocked with a cutting board
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lack basic food safety knowledge
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2 compartment sink was heavily clogged.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Build up on cooler door handles2) Cooking utensils stored in dirty stagnant water at room temperature. Cooking utensils are to be stored in an ice bath (4C or below) or a hot water bath (60C or above)