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Chatime - Tai Niu

30 - 240 Midpark Way SE Calgary AB T2X 1N4 · Food - General

Official record from Alberta →

Inspection summary

Chatime - Tai Niu has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 19, 2024. The most recent inspection, on July 17, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 2 separate inspections, most recently on July 15, 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 July 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 31, 2025. 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 5 times across 4 separate inspections, most recently on July 17, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 once on July 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

6 inspections

  1. Demand 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?
      • Hot water tap located at hand washing sink in back prep area was dripping.Corrective action:Repair/replace hot water tap to stop dripping
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for the surfaces.Corrective action:Provide ready to use sanitizer solution for the surfaces.Staff prepared and provided quat solution during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Red beans and aloe vera were left in the cans after opening located in prep cooler.Corrective action:Transfer food to food garde glass/stainless steel/plastic containers after opening the can.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of tapioca pearls stored in the warmer was 33C and warmer was turned off.Corrective action:Ensure that tapioca pearls are stored at 60 c or higher during hot holding. Staff was instructed to discard tapioca pearls. DONE
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water supply was available at hand washing sink located in back prep area as hot water supply was turned off from the valve below.Corrective action:Ensure that hot water supply is available all the time at hand washing sinkDo not turn off water supply from the valve below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap located at hand washing sink in back prep area was dripping.Corrective action:Repair/replace hot water tap to stop dripping
  3. Demand Inspection

    0 infractions

  4. Demand 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?
      • Raw wood pallet having rough surface was in use to store food in back prep area.Requirement:Ensure all surfaces are smooth, washable and non-absorbent. Refinish the pallet to have smooth surface.
  5. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of chlorine in sanitizer solution of pail located in prep area was very high.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood pallet having rough surface was in use to store food in back prep area.Requirement:Ensure all surfaces are smooth, washable and non-absorbent. Refinish the pallet to have smooth surface.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for the surfaces.Requirement:Provide ready to use sanitizer solution.Bleach solution was made and provided during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of tapioca pearls stored in the warmer was 36C.Requirement:Ensure that tapioca pearls are stored at 60 C and higher during hot holding.Tapioca pearls at 36 C were discarded during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of quat in sanitizer solution of sink made for the utensils was 100 ppm.Requirement:Ensure that concentration of quat in sanitizer solution is maintained 200 ppm.

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