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Chachi's

FC2 - 1 Outlet Collection Way Edmonton International Airport AB T9E 1J5 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sanitization cycle temperature of the dish washer is recorded satisfactory, but dish washer is leaking. Operator indicated that she will either repair the dishwasher or remove it and add a three- compartment dishwashing sink. Operator is advised to update EPH accordingly.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring 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?
      • Some materials are stored on the floor. Operator is advised to store all materials on shelves at least 8 inches above the floor so that floor under them can be maintained clean and monitored for insect/ pest activity.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution is not provided for wiping cloths. Dirty wiping cloths are in use. Operator prepared sanitizer solution at the time of inspection. Dirty wiping cloths are discarded and new wiping cloths are provided.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen food is kept at room temperature for thawing. Operator discarded it at the time of inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not provided to test sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink is occupied with utensils. Operator removed the utensils at the time of inspection. Operator is advised to dedicate hand wash sink for hand washing only.