Chachi's
Food court - 2000 Airport Road NE Calgary AB T2E 6W5 · Food - General
Inspection summary
Chachi's has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 19, 2025. The most recent inspection, on June 23, 2025, found no infractions.
1 of 2 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: Cleaning and sanitizing.
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.
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 once on June 19, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 once on June 19, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 once on June 19, 2025. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on June 19, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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.
2 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine-based sanitizer was measured at 100 ppm.A solution measuring 100 ppm was made onsite.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops with short handles were observed in the cooler inserts at the front service area.Obtain scoops with long handles and ensure they are stored with handles out to prevent food contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Duct tape was used as edge protection for pipe protruding in the traffic area. The duct tape was removed during the inspection
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Knives were stored under the soap and paper towel dispenser at the handwashing sink making it possible for water from washed hands drip onto the stored knives.Relocate the knife holder away from the handwashing area.2. Single use aluminum trays were being reused for storing food in the prep cooler. Remove all single use trays from the cooler. Obtain food grade trays made of material that can be cleaned and sanitized
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?