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Chatime

23 - 4307 130 Avenue SE Calgary AB T2Z 3V8 · Food - General

Official record from Alberta →

Inspection summary

Chatime has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on April 28, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 4 separate inspections, most recently on April 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on April 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 once on April 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 20, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 3 separate inspections, most recently on April 28, 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.

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • April 20, 2026, inspection:Only glue board in the kitchen and one in the public washroom. Insufficient glue boards to monitor pest activity. Provide four mechanical tin traps with glue board inside to monitor pest activity monthly and record the checks.Previous Inspection:Pest control is managed by operator but no pest reports to review pest management.- Will send operator pest control self-checklist. Ensure checklist is completed at least once a month and have readily available for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Using time as temperature control for the pearls/tapioca balls,The pearls/tapioca balls are kept at room temperature for up to two hours.A time is placed on the container and discard after two hours. No record keeping was done. Provide chart to keep records of the discarded pearls/tapioca balls.
  2. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were more than 10 wet towels on the counter during inspection. The sanitizer bucket was emptied.Store cleaning cloths in sanitizer in between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used single use gloves were found in the flour bowl. Discarded the gloves during inspection.Discard single use gloves after use.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) A bottle of degreaser was not labelled. Label all chemical bottles. 2) Bleach/chlorine in the spray bottle was measured at 500ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • April 20, 2026, inspection"Pearls in the hot holding unit were measured at 36 degrees C. Discarded the pearls during inspection.REMOVE PEARLS FROM THE MENU UNTIL A WRITTEN PROCEDURE IS PROVIDED TO EPH AND PROCEDURE IS FOLLOWED BY STAFF.Previous Inspection.**Still occurring - Spoke to operator about continuing this practice leaving pearls in a container on the counter. Pearls at the time of inspection was just prepared and was put into warmer immediately.Tapioca pearls in holding measured 21 degrees Celsius.Cooked pearls must be kept hot (60C or greater) or cold (4C or less).Alternatively small batches can be kept between these temperature ranges for up to two hours and then discarded IF time tracking / record keeping is done. Submit a process for EPH review.
    • 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?
      • April 20, 2026, inspection:Only glue board in the kitchen and one in the public washroom. Insufficient glue boards to monitor pest activity. Provide four mechanical tin traps with glue board inside to monitor pest activity monthly and record the checks.Previous Inspection:Pest control is managed by operator but no pest reports to review pest management.- Will send operator pest control self-checklist. Ensure checklist is completed at least once a month and have readily available for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Flour dust was found on equipment at the dry storage shelves. 2) Debris build-up on the floor's hard to reach areas. 3) Saran wraps were used to cover the deep freezer lid.
  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sticky fly strips are hung from the ceiling in the kitchen.- Remove the fly strips as they are a potential for contamination from falling flies.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Still occurring - Spoke to operator about continuing this practice leaving pearls in a container on the counter. Pearls at the time of inspection was just prepared and was put into warmer immediately.Tapioca pearls in holding measured 21 degrees Celsius.Cooked pearls must be kept hot (60C or greater) or cold (4C or less).Alternatively small batches can be kept between these temperature ranges for up to two hours and then discarded IF time tracking / record keeping is done. Submit a process for EPH review.
    • 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?
      • Pest control is managed by operator but no pest reports to review pest management.- Will send operator pest control self checklist. Ensure checklist is completed at least once a month and have readily available for review.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls in holding measured 21 degrees Celsius.Cooked pearls must be kept hot (60C or greater) or cold (4C or less).Alternatively small batches can be kept between these temperature ranges for up to two hours and then discarded IF time tracking / record keeping is done. Submit a process for EPH review.**Still occurring
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls in holding measured 21 degrees Celsius.Cooked pearls must be kept hot (60C or greater) or cold (4C or less).Alternatively small batches can be kept between these temperature ranges for up to two hours and then discarded IF time tracking / record keeping is done. Submit a process for EPH review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cupboards in front have a build-up of dirt and debris inside.Clean noted area.

Nearby inspected facilities

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