Skip to content
Loading map…

Chai Sutta Bar

4130 - 4250 109 Avenue NE Calgary AB T3N 1Z3 · Food - General

Official record from Alberta →

Inspection summary

Chai Sutta Bar has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 6, 2025. The most recent inspection, on October 8, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 30 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 6 times across 4 separate inspections, most recently on September 28, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 September 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 2, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 December 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11 times across 4 separate inspections, most recently on September 28, 2026. 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

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A water supply line under the back kitchen handwashing sink was disconnected and leaking, causing water to pool on the floor.- Repair and properly connect the plumbing to prevent water from leaking.
  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A blue-colored, unidentified solution was observed in a sanitizer bottle. The solution tested 0 ppm using both chlorine and QUAT test strips and could not be verified as an approved sanitizer. Discontinue use of the unidentified solution immediately. Obtain and use an approved food-safe sanitizer at the proper concentration. Ensure sanitizer concentrations are verified using the appropriate test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Outstanding violation Sept 28, 2026:The hot water handle at the handwashing sink in the back kitchen was not dispensing water. - Repair the faucet and ensure both hot and cold running water are available at the handwashing sink.
    • 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?
      • There was a gap under the back door in the kitchen.Seal the gap under the back door of the kitchen to prevent pest entry
    • 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?
      • ***Outstanding violation Sept 28, 2026*** The food handling permit was not displayed.- Display the permit for public viewing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding violation September 28 2026***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.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer in the kitchen during and open food handling. - Obtain and maintain an approved food-safe sanitizer in the kitchen at all times. If using household bleach, prepare a chlorine sanitizer solution at an approved concentration (1/2 teaspoon bleach per 1 liter of water) and ensure it is available for sanitizing food contact surfaces. Use test strips to verify the concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A box of raw eggs was stored above vegetable and cooked foods.- Store raw eggs below fruits, vegetables, and ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A used coffee cup belonging to staff was stored beside the mixer.- Remove personal items and used beverage containers from food preparation and equipment areas. Store them in a designated location away from food, food contact surfaces, and food preparation equipment to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No hot water was available in the facility.- Repair and restore the hot water supply immediately. Ensure both hot and cold running water are available throughout the facility. 2. The hot water handle at the handwashing sink in the back kitchen was not dispensing water. - Repair the faucet and ensure both hot and cold running water are available at the handwashing sink.3. There was no soap and paper towel in the dispenser of the handwashing sink in the front kitchen.- Stock the handwashing sink with soap and paper towels.
    • 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?
      • ***Outstanding violation Sept 22nd 2026***There was a hole between the front exterior doors. Seal the hole to prevent the entry of pest.This was identified at the previous inspection. It will be followed up at the next inspection.
    • 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?
      • ***Outstanding violation Sept 22nd 2026*** There was an opened floor drain in the back of the kitchen.Install a tight-fitting floor drain cover.
    • 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?
      • ***Outstanding violation Sept 22nd 2026*** The food handling permit was not displayed.- Display the permit for public viewing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Outstanding violation Sept 22nd, 2026*** The handle of the beverage steamer was covered with napkins to prevent paint leaching onto hands during handling.- Repair or replace the equipment.Previous violationThe handle of the beverage steamer was covered with saran wrap to prevent leaching of paint.Properly repair or replace the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation Sept 22nd 2026***1) There was a buildup of dust on the ceiling of the cook line.2) There was debris on the wall behind the panini grill.3) Dust and grease had built up on the ventilation hood.Clean the surfaces indicated above.4) 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.
  4. Monitoring Inspection

    15 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1) Some shell eggs in the box were damaged. Raw eggs had leaked onto the floor of the walk-in cooler.Damaged shell eggs were discarded. The floor was cleaned and the contaminated box was discarded.2) Mouldy whole tomatoes were found in the walk-in cooler.These tomatoes were discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A surface sanitizer was not prepared.200 ppm quat sanitizer was prepared during the inspection.2) A used cleaning cloth was stored on an appliance in the cook line.The cleaning cloth was placed in a pail of sanitizer. Keep cleaning cloths submerged in the sanitizer between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • An operator was observed to be eating in the kitchen. Personal food was placed on the prep table.The operator discontinued eating in the kitchen and removed personal food from the prep table. Consume food in the dining room.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was stored above produce in the walk-in cooler.Raw chicken was placed on the bottom shelf during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal items were stored on the prep table and on food service supplies.Personal items were taken to a separate area for storage.2) A scoop was stored flat on food in the top refrigerated insert container.The scoop was kept upright so that the handle was not in contact with food.3) An open can of pizza sauce was stored under refrigeration.Pizza sauce was transferred into a food grade container during the inspection.4) Opened foods were found in the walk-in units and in dry storage.Foods were covered during the inspection.5) Air refresher spray cans were found on the ice machine and prep table.These spray cans were removed from the kitchen.6) Jugs of chocolate sauce were stored on the floor of the walk-in cooler.These jugs were placed on a shelving unit during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Foods in the top inserts of the line cooler measured as follows:Corn - 9CPeas - 11.4C (discarded)Yogurt - 6.8CGreen mint chutney - 7CTamarind sauce - 7CStore perishable foods at 4C or less under refrigeration and keep the cooler covered when not in use.2) Margarine was kept at room temperature. Butter measured 21.2C. The product is to be kept under refrigeration as per manufacturer's instructions. Margarine was discarded. Store perishable foods away from the temperature danger zone (4 to 60C).3) Packets of salted butter measured 22.6C. The product is to be kept under refrigeration as per manufacturer's instructions. Butter was discarded.4) There were two bowls of shredded potatoes stored at room temperature. One measured 10C and the other measured 21.3C.The bowl that measured 10C was placed in a cooler during the inspection and food in the other bowl was discarded.5) A probe thermometer was not available.Provide a probe thermometer that can measure between 0 to 100C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was shut off at the hand sink in the front service area.Repair the hand sink so that hot and cold running water is available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The wall mounted soap dispenser at the front kitchen hand sink was blocked by a ladder.The ladder was removed. Ensure hand sinks and handwashing supplies are always accessible.2) Food debris was found in both kitchen hand sinks and the front kitchen hand sink had utensils stored in the basin.Utensils were removed from the hand sink. Designate hand sinks for handwashing only.
    • 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?
      • There was a hole between the front exterior doors. Seal the hole to prevent the entry of pest.This was identified at the previous inspection. It will be followed up at the next inspection.
    • 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?
      • There was an opened floor drain in the back of the kitchen.Install a tight-fitting floor drain cover.
    • 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?
      • The food handling permit was not displayed.Display the permit for public viewing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard was peeling off from the wall by the back kitchen hand sink.Re-attach baseboard to the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The covers for margarine and ice cream sauce were unclean.These covers were cleaned and sanitized during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Oven mitts were dirty with grease and debris.Clean oven mitts.2) The handle of the beverage steamer was covered with saran wrap to prevent leaching of paint.Properly repair or replace the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a buildup of dust on the ceiling of the cook line.2) There was debris on the wall behind the panini grill.3) Dust and grease had built up on the ventilation hood.Clean the surfaces indicated above.4) There was a dirty upholstered chair in the back of the kitchen.This chair was removed from the facility during the inspection.5) 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.
  5. Initial Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The drain hose for the ice machine was connected to the waste plumbing of a kitchen hand sink. This set up can result in food contamination in the event of a sewage back up.Connect the drain hose properly as per plumbing code.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the hand sink by the 3-compartment sink.The paper towel dispenser was refilled during the inspection.
    • 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?
      • There was a hole between the front exterior doors. Seal the hole to prevent the entry of pest.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A chair with dirty fabric seat was in the dishwashing area.This chair was removed from the kitchen during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The shelf above the stove top was covered with aluminum foil.2) Protective film was still on new food equipment. Aluminum foil and protective film were removed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A long cutting board was stored on the floor leaning against a wall.This spare equipment was placed on a shelf during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Used toilet paper rolls were stored on a shelf.Toilet paper rolls were placed in a dispenser during the inspection.

Nearby inspected facilities

Own this business? Add a badge to your website