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Chai Cafe

5535 Hwy 97 Oliver BC V0H 1T9 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Chai Cafe has been inspected 5 times by Interior Health Authority since September 1, 2021. The most recent inspection, on July 24, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Protecting food from contamination.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 8, 2022. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 1, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 8, 2022. For example: 6 Are the FOODSAFE training requirements being met?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 1, 2021. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior Health Authority, 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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): - Operator must provide a list of all food products manufactured / produced on the premises. Examples of observed foods produced on-site: butter chicken sauce, palak paner, chenna masala, samosas, cauliflower pakoras, pickled cucumbers, pickled tomatoes, pickled garlic, salsa, etc. -Operator must remove from display, sale, and distribution all hermetically sealed food products manufactured on the premises (e.g. pickled / canned vegetables, salsa, juices, jams, etc) until food processing activities are reviewed and safety of food products is verified. - Operator must provide documentation (e.g. lab testing results) showing that production controls are effective to eliminate the risk of spoilage and pathogens presence in hermetically sealed / shelf stable products manufactured on the premises. - Operator must provide Process Authority assessment reports for hermetically sealed / shelf stable products manufactured on the premises if requested by the Environmental Health Officer. - Operator must ensure that all products are labeled as per the CFIA requirements. - Operator must keep detailed manufacturing logs for each batch production to assist with traceability.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - Operator must ensure that at least one FoodSafe certified staff member is present during the operation hours.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): obtain chlorine test strips
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.

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