Skip to content
Loading map…

Chachi's

230 - 100 Anderson Road SE Calgary AB T2J 3V1 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 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) Walls in the food prep areas were damaged and some had holes.-all surfaces in the food premises must be in good repair; repair any damaged walls and ensure they are smooth, durable, non-absorbent and easily washable. 2) The cabinet drawers in the serving area were in disrepair.-repair the drawers
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared.-ensure sanitizer is readily available at all times during service and food preparation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no hand soap/dispenser in the back prep area. 2) The hand soap dispenser at the front serving area was empty.Ensure all handwash sinks have stocked soap and paper towel in suitable dispensers to facilitate handwashing.
    • 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) Walls in the food prep areas were damaged and some had holes.-all surfaces in the food premises must be in good repair; repair any damaged walls and ensure they are smooth, durable, non-absorbent and easily washable. 2) The cabinet drawers in the serving area were in disrepair.-repair the drawers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the walk-in cooler was dirty.-thoroughly clean under shelves by moving the racks.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach/water solution measured 0ppm during inspection**corrected.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not reaching temperature during inspection**Operator indicated the proper manual procedure will be followed until dishwasher is serviced.
  5. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon scented bleach used to mix food contact surface sanitizerUse regular household bleach with no scents or other non-food grade chemicals (ie. fabric guard)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One light cover in the back prep area was not covered and was not constructed with a shatter proof light bulb.