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Chai on 34th

215 36 Street SW Edmonton AB T6X 1A5 · Food - General

Official record from Alberta →

Inspection summary

Chai on 34th has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 31, 2025. The most recent inspection, on April 17, 2026, recorded 1 infraction.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on April 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on March 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently on March 25, 2026. 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 2 times across 2 separate inspections, most recently on March 25, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on March 25, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A 200ppm Quat sanitizer solution was not prepared upon arrival of inspector. Surfaces are not being sanitized.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A 200ppm Quat sanitizer solution was not prepared upon arrival of inspector. Surfaces are not being sanitized.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods, including upwrapped paneer, lettuce and cut onions were left directly on counter that had not been sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large volume of perishable foods, including cut vegetables and dairy products were left on the counter. Facility did not have proper cold storage, such as a deli table, to handle this food. Open sauces and condiments labeled "refridgerate after opening" were stored at room temperature.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Facility was using propane fired equipement and had propane tanks inside the facility.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility was not operating within their permit restrictions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • THe sanitation was poor in the facility.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility has done modifications to the kitchen, and front bar area that were not approved by Alberta Health Services. This includes adding cooking appliances and ventilation systems
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A 200ppm Quat sanitizer solution was not prepared upon arrival of inspector. Surfaces are not being sanitized.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods, including upwrapped paneer, lettuce and cut onions were left directly on counter that had not been sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large volume of perishable foods, including cut vegetables and dairy products were left on the counter. Facility did not have proper cold storage, such as a deli table, to handle this food. Open sauces and condiments labeled "refridgerate after opening" were stored at room temperature.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Facility was using propane fired equipement and had propane tanks inside the facility.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility was not operating within their permit restrictions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • THe sanitation was poor in the facility.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility has done modifications to the kitchen, and front bar area that were not approved by Alberta Health Services. This includes adding cooking appliances and ventilation systems
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

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