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Chachi's

J015 - 3625 Shaganappi Trail NW Calgary AB T3A 0E2 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink was without soap.Corrected on site.The kitchen hand sink was obstructed with salad spinner in the sink.Ensure the hand sinks are used only for handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensils, such as ladles, were placed in standing water at room temperature beside the steam table.Keep the utensils either in ice water or in the sanitizer.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution in front and back preparation area was measured at 0 ppm. - Ensure the sanitizer solution is changed at adequate intervals. Chlorine sanitizer solutions must be used at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the back preparation area was blocked with a strainer. - Do not use the handwashing sink for anything other than handwashing. Ensure the handwashing sink is accessible at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Several flies observed in the back preparation area. - Implement effective measures to eliminate the presence of flies in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some buildup observed in the hard-to-reach areas of the facility such as flooring behind equipment and under shelves in the back preparation. - Clean and maintain in a clean and sanitary condition at all times.
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some buildup observed on the high touch surfaces such equipment door handles. - Clean and sanitize and maintain in a clean and sanitary condition at all times.
  5. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available. An infrared thermometer was available. - A probe thermometer is required to measure the internal temperature of foods, during cooking, cooler, re-heating, and storage.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator, or manager on-site do not have a food safety certificate that meet the section 31 of the food regulation requirement. - Please complete the required course and submit the certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some buildup observed on the high touch surfaces such equipment door handles. - Clean and sanitize and maintain in a clean and sanitary condition at all times.