Chachi's
8319 112 Street NW Edmonton AB T6G 1K4 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hot running water was available for the front area handwashing sink. Please ensure hot water is available.**Feb 24, 2026 - Violation was still outstanding.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available onsite for measuring the concentration of the sanitizer solution. Please ensure test strips are ordered and available.**Feb 24, 2026 - Violation was still outstanding.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hot running water was available for the front area handwashing sink. Please ensure hot water is available.**Feb 24, 2026 - Violation was still outstanding.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The scoops used for the macaroni and cheese and beef au jus were being stored in a container that measured 0ppm sanitizer solution. Informed staff who prepared a valid sanitizer solution for scoops to be stored in. Retested and concentration was acceptable (100ppm).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The initial measured concentration of the chlorine sanitizer solution was too strong (250ppm) in all spray bottles. Advised staff on creating a new solution and mixture ratio of chlorine to water. Retested and concentration was acceptable (100ppm).
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- One staff onsite was observed to be wearing street clothes and not proper attire when working in a food facility kitchen. Informed staff who then put on a clean apron and hat for hair protection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The lids for the sandwich prep coolers in the front were open and several products not covered as staff were working in the back kitchen area. Advised staff who covered products and closed the prep cooler lids. Please ensure all products are covered and lids closed when not in use to protect food products from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A container of macaroni and cheese was observed inside the microwave. Informed by staff product was prepared an hour ago. Advised staff to recook to safe temperature of 74C and place product into the hot holding unit. Retested temperature after recooking was acceptable (>74C).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available onsite for measuring the concentration of the sanitizer solution. Please ensure test strips are ordered and available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hot running water was available for the front area handwashing sink. Please ensure hot water is available.
- 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?
- No valid food handling permit was posted onsite. Staff posted valid permit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions