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Chianti Cafe And Restaurant

444 - 10816 Macleod Trail SE Calgary AB T2J 5N8 · Food - General

Official record from Alberta →

Inspection summary

Chianti Cafe And Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 27, 2024. The most recent inspection, on October 8, 2026, recorded 7 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 6 separate inspections, most recently on October 8, 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 5 times across 5 separate inspections, most recently on October 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 5 separate inspections, most recently on October 8, 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 4 times across 2 separate inspections, most recently on October 8, 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?

  • 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 2 times across 2 separate inspections, most recently on October 8, 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.

7 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The pasta machine had old debris/pasta in the bin/chute.-clean and sanitize all food equipment after use. This includes the pasta machine which must be broken down.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Chicken, beef, squid, bacon were thawing at room temperature overnight (surface temperature of chicken was 7Celsius).-thaw all frozen meats in the cooler or under cold, running water. Do not leave out at room temperature overnight.2) Lasagna in the steam table measured 12Celsius.-reheat lasagna prior to storing in steam table. Do not use the steam table to reheat foods. 3) Pasta was stored at room temperature on the cooking line. It measured 8-18Celsius (surface)-perishable foods must be stored at 4 Celsius or less. You can store small volumes of pasta at room temperature as long as you will use it within 1 hour (otherwise it is discarded at the 1 hour mark).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen line handwash sink was blocked with a bowl in the basin, but also a cart was in front of the sink impeding the access.-remove the cart. Do not store items in the handwash sink.-install more shelves above the sink so the cart isn't needed
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar handwash sink did not have a soap dispenser.-ensure all handwash sinks have soap and paper towel in suitable dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The dishwasher was leaking and had a bucket to catch the wastewater.-contact the dishwasher company and ask them to fix/replace the dishwasher. The dishwasher can't leak and create a nuisance in the kitchen area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The splash guard installed between the handwashing sink and drying shelves does not protect the dishes from splashes at the main kitchen.-Move the splash guard higher or install another.2. Bowls used as scoops were stored in the bulk food directly in contact with food at the dry storage. -Use scoops with handle-Store scoops with handles sticking out of the food for easy handling without contamination
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The handles of line coolers were dirty with debris/food/oil/etc.-clean and sanitize the handles of cooler doors as they are frequently touched during service/food handling.2) Shelves were dirty with debris/dust/grease.-clean all shelves and storage areas.3) The back dry food storage area was dirty with spills and debris.-clean and organize the back food storage area.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution in bucket sanitizer was above 200ppm for the kitchen and front area. Operator diluted the solution to 100ppm.-Ensure chlorine sanitizing solution is maintained at 100ppm for food safety
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following potentially hazardous food were stored outside temperature control with surface temperature:1. grounded vegetables at 8.1*C2. whipped butter 11.1*C3. cooked carrots 80*C4. shrimps in water 4.1*COperator returned items to cooler and got shallow pans for cooling the cooked carrots.-Ensure all food are stored in cooler within 2 hours.-Store high risk food at 4*C or less or 60*C and above to prevent microbial growth- Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
    • 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 station at the entrance of the kitchen was blocked with food cart and containers in the sink. Operator removed items.- Ensure handwashing station is always accessible
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in dispenser at the staff washroom. Operator stated that dispenser was broken.-Use a temporary paper towel dispenser-Repair paper towel dispenser-Ensure there is paper towel in dispenser for hand drying at handwashing station.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The splash guard installed between the handwashing sink and drying shelves does not protect the dishes from splashes at the main kitchen.-Move the splash guard higher or install another.2. Bowls used as scoops were stored in the bulk food directly in contact with food at the dry storage. -Use scoops with handle-Store scoops with handles sticking out of the food for easy handling without contamination
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust/dirt/grease build up:1. Ceiling and vent hood at the kitchen2. inside the ice-cream freezer3. inside of the microwave4. Hard to reach areas beside and underneath the cookline and dishwasher-Clean the indicated area
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips onsite.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some thermometers missing in several coolers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen cleanliness needs to be improved. Some areas of concern include, but are not limited to: 1. Food debris and grease observed along the main cook line, prep areas and on floors throughout kitchen. - please increase cleaning/sanitation frequency, particularly in high traffic areas to reduce the amount of buildup.*Still in violation.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some thermometers missing in several coolers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen cleanliness needs to be improved. Some areas of concern include, but are not limited to: 1. Food debris and grease observed along the main cook line, prep areas and on floors throughout kitchen. - please increase cleaning/sanitation frequency, particularly in high traffic areas to reduce the amount of buildup.*Still in violation.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer buckets available in the kitchen, or bar area at the time of the inspection. This was corrected during the inspection and staff prepared quats sanitizer buckets, which measured 200 ppm as required.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were found on food preparation surfaces. Please ensure that cleaning cloths are stored in quats sanitizer buckets when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked meats were being stored on a rolling cart, at room temperature. 2. Raw chicken was found on a rolling cart, at room temperature. The cooked meat and the raw chicken was moved to the cooler during the inspection. Ensure all high-risk food items are being stored at or below 4C, or at or above 60C. If cooked foods are being cooled, they must be cooled rapidly from 60-20C in 2 hr or less, and 20-4C in 4 hr or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the main cooking area of the kitchen is in disrepair and is not smooth or easy to clean. Please repair flooring so that it is smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen cleanliness needs to be improved. Some areas of concern include, but are not limited to: 1. Mechanical ventilation canopy had build-up of grease and debris- The operator indicated that the facility is scheduled for their routine ventilation cleaning in the coming week. 2. Food debris and grease observed along the main cook line, prep areas and on floors throughout kitchen. - please increase cleaning/sanitation frequency, particularly in high traffic areas to reduce the amount of buildup.

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