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Chaya

118 Banff Avenue Banff AB T1L 1C8 · Food - General

Official record from Alberta →

Inspection summary

Chaya has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 12, 2026. The most recent inspection, on April 27, 2026, recorded 3 infractions.

None of the 3 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: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 3 separate inspections, most recently on April 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 April 27, 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 March 12, 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 4 times across 3 separate inspections, most recently on April 27, 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?

  • 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 once on March 12, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer in upright single door fridge is reading at approximately 42F. In order to keep food at or below 40F, the thermometer temperature should be at 36 or 37F. Food temperature was measured at 5C (more than the 4C required). Keep daily temperature logs and ensure food temperature is at or lower than 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Min/max thermometer not available to test dishwasher temperature. Temperature must be 71C at plate level/82C on dial prior to using the dishwasher. Provide min/max thermometer to test dishwasher and verify sanitizing temperature.
    • 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. One damaged ceiling tile (from past water leak?). Remove damaged/discoloured ceiling tiles and replace where needed. Complete by May 15, 2026.2. Floor has loose tile that has been duct taped to floor. Repair and reseal floor where tile is loose. Complete by May 15, 2026.3. COMPLETED- good. Caulking by hand sink is deteriorating/separating from wall.4. COMPLETED - good. Baseboard across from stove is deteriorating and small area of subfloor is visible. Ensure floor is cleanable, sealed, and smooth. Replace damaged baseboard where damaged by May 15, 2026.5. COMPLETED - good. Particle board taped to counter where ice machine used to be. Remove board and ensure all wood is sealed/easy to clean. Complete by March 13, 2026.6. COMPLETED- good. Wood boards are damaged beside stove that hold up stainless steel counter. Thoroughly clean boards and remove portions that can not be cleaned (by March 13, 2026). Replace and seal any boards in this area by May 15, 2026. 7.COMPLETED- good. Side of counter and wall behind counter in back preparation area across from sinks/stove have flaking paint are rough, and are not easily cleanable. Ensure all wall, counter, and floor surfaces are smooth, easily cleanable, and impervious to moisture. Remove any flaking paint and clean surfaces by March 13, 2026. Refinish and/or repaint wall and side of counter by May 15, 2026.
  2. Initial 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)?
      • Min/max thermometer not available to test dishwasher temperature. Temperature must be 71C at plate level/82C on dial prior to using the dishwasher. Provide min/max thermometer to test dishwasher and verify sanitizing temperature.
    • 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. One damaged ceiling tile (from past water leak?). Remove damaged/discoloured ceiling tiles and replace where needed. Complete by May 15, 2026.2. Floor has loose tile that has been duct taped to floor. Repair and reseal floor where tile is loose. Complete by May 15, 2026.3. COMPLETED- good. Caulking by hand sink is deteriorating/separating from wall.4. COMPLETED - good. Baseboard across from stove is deteriorating and small area of subfloor is visible. Ensure floor is cleanable, sealed, and smooth. Replace damaged baseboard where damaged by May 15, 2026.5. COMPLETED - good. Particle board taped to counter where ice machine used to be. Remove board and ensure all wood is sealed/easy to clean. Complete by March 13, 2026.6. COMPLETED- good. Wood boards are damaged beside stove that hold up stainless steel counter. Thoroughly clean boards and remove portions that can not be cleaned (by March 13, 2026). Replace and seal any boards in this area by May 15, 2026. 7.COMPLETED- good. Side of counter and wall behind counter in back preparation area across from sinks/stove have flaking paint are rough, and are not easily cleanable. Ensure all wall, counter, and floor surfaces are smooth, easily cleanable, and impervious to moisture. Remove any flaking paint and clean surfaces by March 13, 2026. Refinish and/or repaint wall and side of counter by May 15, 2026.
  3. Initial Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Not all sanitizer bottles are labelled with contents. Ensure all bottles with chlorine sanitizer are properly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Additional accurate thermometers must be provided for checking hot holding/cooking/refrigeration temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Min/max thermometer not available to test dishwasher temperature. Temperature must be 71C at plate level/82C on dial prior to using the dishwasher. Provide min/max thermometer to test dishwasher and verify sanitizing temperature.
    • 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. One damaged ceiling tile (from past water leak?). Remove damaged/discoloured ceiling tiles and replace where needed. Complete by May 15, 2026.2. Floor has loose tile that has been duct taped to floor. Repair and reseal floor where tile is loose. Complete by May 15, 2026.3. Caulking behind hand sink is cracked/does not seal counter to wall. Replace silicone seal behind hand sink by May 15, 2026.4. Baseboard across from stove is deteriorating and small area of subfloor is visible. Ensure floor is cleanable, sealed, and smooth. Replace damaged baseboard where damaged by May 15, 2026.5. Particle board taped to counter where ice machine used to be. Remove board and ensure all wood is sealed/easy to clean. Complete by March 13, 2026.6. Wood boards are damaged beside stove that hold up stainless steel counter. Thoroughly clean boards and remove portions that can not be cleaned (by March 13, 2026). Replace and seal any boards in this area by May 15, 2026. 7. Side of counter and wall behind counter in back preparation area across from sinks/stove have flaking paint are rough, and are not easily cleanable. Ensure all wall, counter, and floor surfaces are smooth, easily cleanable, and impervious to moisture. Remove any flaking paint and clean surfaces by March 13, 2026. Refinish and/or repaint wall and side of counter by May 15, 2026.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spatula discarded as it was damaged/flaking/stained. Ensure no damaged utensils used for food preparation.One plastic container discarded as plastic was broken, it had a sharp edge, and was no longer cleanable. Remove any containers that are damaged or no longer can be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Prior to opening, a thorough cleaning must be completed of the kitchen area including: -remove debris around stove.-any splashes of food debris removed from wall.-remove any food debris on damaged wood beside stove.-remove any leftover product (dry goods in drawer) from previous operation.-thorough clean dirty baseboards until they can be replaced.Ensure a WRITTEN cleaning schedule is in place with daily and monthly cleaning duties noted.

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