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Chai Coffee Day

9665 Okisikow Way NW Edmonton AB T5H 0C8 · Food - General

Official record from Alberta →

Inspection summary

Chai Coffee Day has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 26, 2025. The most recent inspection, on May 27, 2025, found no infractions.

2 of 5 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: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

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 temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on May 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 26, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 February 26, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on May 20, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 March 31, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Unable to locate thermometers for cold & hot holding at the time of inspection. ACTION REQUIRED: Ensure the hot holding cabinet and refrigerators are equipped with thermometers at all times. Obtain a probe thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following sanitation & organization concerns were noted:-Stock in cabinetry was not categorized or stored in an orderly manner: paint and cleaning chemicals were stored next to red bull and pastries. Counters and drawers were cluttered with stock. Operator was uneasily able to locate supplies that were previously & reportedly onsite (unable to find thermometers).-Minor food debris in the microwave-Dirty build-up around the base of the toilet-The paper towel dispenser in the washroom was in disrepairACTION REQUIRED: organize all stock in the facility - categorize items and store construction and cleaning equipment separate from food items. Clean out-of-the-way areas & repair broken equipment.
  3. Risk Management Inspection

    0 infractions

  4. Initial 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?
      • The two-compartment sink was not equipped with soap or paper towel.ACTION REQUIRED: obtain soap & paper towel to facilitate hand washing.
  5. Initial Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach was stored in a water bottle. ACTION REQUIRED: ensure all chemicals are in appropriate bottles and labelled accordingly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility layout does not meet the sink requirements for the proposed operation. ACTION REQUIRED: revise facility concept or install sinks. If proceeding with the latter, submit a plan layout drawing of the proposed setup for review prior to construction.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility had not been cleaned post-construction. Construction materials were still present. Stock had not yet been organized/put away.ACTION REQUIRED: conduct a deep, thorough clean of the facility. Organize stock. Remove all construction materials.
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