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Chatime

120 - 317 7 Avenue SW Calgary AB T2P 2Y9 · Food - General

Official record from Alberta →

Inspection summary

Chatime has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 25, 2024. The most recent inspection, on May 26, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 7 times across 5 separate inspections, most recently on May 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 4 separate inspections, most recently on May 26, 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?

  • 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 6 times across 5 separate inspections, most recently on May 26, 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 4 times across 3 separate inspections, most recently on May 26, 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?

  • 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 June 16, 2025. 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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution at the back prep area was tested above the 200 ppm. Ensure that that the bleach solution is diluted to 100 ppm, by mixing half a teaspoon of bleach with 1 litre of water.**Sanitizer solution with a concentration of 100 ppm was prepared during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink near the front counter was observed without soap. Ensure that soap is consistently available at all times for proper handwashing.**Continue using the soap available at the back, and ensure the handwashing sink at the front is properly restocked
    • 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 on 5/26/2026No pest control records available. - Provide pest control records to the inspector once completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING on 5/26/2026 - Clean areas listed below and reorganizeJune 26, 2025:- Overall cleaning has improved. Ensure deep cleaning under the counters, sinks, and between equipment are cleaned as well.1. Deep cleaning needed under equipment, tables, shelves, and other hard to reach areas throughout the back of house. Observed many hardened debris, syrups, loose powdered ingredients, etc. - Clean the back of house thoroughly and produce a cleaning schedule for staff to follow and sign off. Provide a copy of the newly developed cleaning schedule for review.2. Back storage area needs to be reorganized and ensure items are not stored on the floor.- Declutter and reorganize back of house and ensure all items are off the floor at least 6 inches.
  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update June 16, 2025:- Still no test strips.Update June 13, 2025: - Still no test strips. Please acquire test strips to staff can measure concentration of solution.*STAFF COULD NOT LOCATE SANITIZER TEST STRIPS. ENSURE THAT TEST STRIPS ARE KEPT ON SITE AND ALL STAFF HAVE ACCESS AND THE TRAINING TO USE THEM*
    • 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?
      • No pest control records available. - Provide pest control records to the inspector once completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • June 26, 2025:- Overall cleaning has improved. Ensure deep cleaning under the counters, sinks, and between equipment are cleaned as well.1. Deep cleaning needed under equipment, tables, shelves, and other hard to reach areas throughout the back of house. Observed many hardened debris, syrups, loose powdered ingredients, etc. - Clean the back of house thoroughly and produce a cleaning schedule for staff to follow and sign off. Provide a copy of the newly developed cleaning schedule for review.2. Back storage area needs to be reorganized and ensure items are not stored on the floor.- Declutter and reorganize back of house and ensure all items are off the floor at least 6 inches.
  3. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution in spray bottle was at >200ppm and bleached the test paper. Instructed staff on how to prepare solution and was retested at 100ppm.- Ensure staff are making solution at start of operational hours and using test strips to confirm concentration of 100ppm for chlorine solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sticky fly trap sheets were hung against the wall in back of house in food prep area.- Remove and refrain from hanging sticky traps in areas where food prep and handling occurs. Discuss with pest control operator for other solutions.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bags of flour on floor near prep table.- Ensure all food products are not contained or covered to protect from potential contamination and ensure all food products are off the floor at least 6 inches.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update June 16, 2025:- Still no test strips.Update June 13, 2025: - Still no test strips. Please acquire test strips to staff can measure concentration of solution.*STAFF COULD NOT LOCATE SANITIZER TEST STRIPS. ENSURE THAT TEST STRIPS ARE KEPT ON SITE AND ALL STAFF HAVE ACCESS AND THE TRAINING TO USE THEM*
    • 15. Is the facility free of a pest infestation?
      • Fruit fly infestation throughout back of house.- Acquire professional pest controller to rectify the issue and eliminate fruit fly infestation. Please send pest control records to Health Inspector for review when received.- It was observed the large bag of empty containers were a major source of fruit flies when inspectors shook the bag. Provide a container or ensure staff are sealing off the bags to prevent growth and spread of fruit flies.
    • 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?
      • 1. Mouse droppings observed in various areas throughout the back of house storage room.- Clean and disinfect all affected areas with mouse droppings. Ensure the surrounding area is cleaned to prevent further pest attraction. 2. Mouse nesting material observed in back of house storage room near the utility wall.- Remove the nest and clean and disinfect the affected area. Ensure the surrounding area is cleaned to prevent further pest attraction.3. No pest control records available. - Provide pest control records to the inspector once completed.
    • 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 is displaying expired food permit from 2023.- Print off and replace with updated food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *TOPS OF EQUIPMENT, HIGH SHELVING, AND OTHER FIXTURES ARE VERY DUSTY. ENSURE THAT THESE SURFACES ARE KEPT IN A CLEAN AND SANITARY MANNER*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Deep cleaning needed under equipment, tables, shelves, and other hard to reach areas throughout the back of house. Observed many hardened debris, syrups, loose powdered ingredients, etc. - Clean the back of house thoroughly and produce a cleaning schedule for staff to follow and sign off. Provide a copy of the newly developed cleaning schedule for review.2. Back storage area needs to be reorganized and ensure items are not stored on the floor.- Declutter and reorganize back of house and ensure all items are off the floor at least 6 inches.
  4. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility uses lemon scented bleach for sanitizer solution.- Discussed with staff to acquire non-scented regular bleach nearby and replace all sanitizer solutions.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bags of flour on floor near prep table.- Ensure all food products are not contained or covered to protect from potential contamination and ensure all food products are off the floor at least 6 inches.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update June 13, 2025: - Still no test strips. Please acquire test strips to staff can measure concentration of solution.*STAFF COULD NOT LOCATE SANITIZER TEST STRIPS. ENSURE THAT TEST STRIPS ARE KEPT ON SITE AND ALL STAFF HAVE ACCESS AND THE TRAINING TO USE THEM*
    • 15. Is the facility free of a pest infestation?
      • Fruit fly infestation throughout back of house.- Acquire professional pest controller to rectify the issue and eliminate fruit fly infestation. Please send pest control records to Health Inspector for review when received.- It was observed the large bag of empty containers were a major source of fruit flies when inspectors shook the bag. Provide a container or ensure staff are sealing off the bags to prevent growth and spread of fruit flies.
    • 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 is displaying expired food permit from 2023.- Print off and replace with updated food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *TOPS OF EQUIPMENT, HIGH SHELVING, AND OTHER FIXTURES ARE VERY DUSTY. ENSURE THAT THESE SURFACES ARE KEPT IN A CLEAN AND SANITARY MANNER*
  5. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *STAFF COULD NOT LOCATE SANITIZER TEST STRIPS. ENSURE THAT TEST STRIPS ARE KEPT ON SITE AND ALL STAFF HAVE ACCESS AND THE TRAINING TO USE THEM*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *TOPS OF EQUIPMENT, HIGH SHELVING, AND OTHER FIXTURES ARE VERY DUSTY. ENSURE THAT THESE SURFACES ARE KEPT IN A CLEAN AND SANITARY MANNER*

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