Chai Sutta Bar
114 - 78 Saddlepeace Manor NE Calgary AB T3J 2H9 · Food - General
Inspection summary
Chai Sutta Bar has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 8, 2025. The most recent inspection, on September 18, 2026, recorded 3 infractions.
None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. 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 September 18, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 2 times across 2 separate inspections, most recently on September 18, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 September 18, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of QUAT sanitizer dispensed from the wall-mounted dispenser at the 2-compartment sink measured less than 100 ppm at the time of inspection. - Service the dispenser to ensure sanitizer concentration is maintained at 200 ppm QUATs. In the meantime, prepare a bleach sanitizing solution with a concentration of 100 ppm for sanitizing dishware and food contact surfaces until the dispenser has been repaired and is dispensing sanitizer at the proper concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The handwashing sink was not equipped with a splash guard. A preparation table was directly beside the sink where equipment and food products will be stored. The inspector informed the operator to equip the handwashing sink with a splash guard to protect the items on the prep table.**FIXED (2025-08-11). The hand sink was equipped with metal separation wall.
- 23. Is the facility maintained in a clean and sanitary condition?
- The area by the electrical panel was not accessible.Declutter and organize this area. Ensure all areas are accessible for cleaning and pest control monitoring.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The handwashing sink was not equipped with a splash guard. A preparation table was directly beside the sink where equipment and food products will be stored. The inspector informed the operator to equip the handwashing sink with a splash guard to protect the items on the prep table.**FIXED (2025-08-11). The hand sink was equipped with metal separation wall.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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