Skip to content
Loading map…

Chianti Cafe & Restaurant

101 - 10501 82 Avenue NW Edmonton AB T6E 2A3 · Food - General

Official record from Alberta →

Inspection summary

Chianti Cafe & Restaurant has been inspected 12 times by Alberta Health Services (Environmental Public Health) since September 10, 2024. The most recent inspection, on October 16, 2026, recorded 1 infraction.

None of the 12 inspections on record were free of infractions. In the past 12 months there were 8 inspections with 24 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 10 times across 8 separate inspections, most recently on October 6, 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?

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

  • 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 2 times on September 10, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 13 times across 10 separate inspections, most recently on October 16, 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 4 separate inspections, most recently on April 30, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

12 inspections

  1. Risk Management 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?
      • One light cover noted in to be in disrepair. Please repair.
  2. 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?
      • Pest droppings noted in a few areas. Ensure pest control is in place, and areas are cleaned and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One light cover noted in to be in disrepair. Please repair.
  3. 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?
      • Pest droppings noted in a few areas. Ensure pest control is in place, and areas are cleaned and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several light covers noted in to be in disrepair. Please repair.
  4. Risk Management Inspection

    3 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?
      • Pest droppings noted in a few areas. Ensure pest control is in place, and areas are cleaned and sanitized.
    • 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 a couple areas appears to show signs of use and in disrepair (in front of the dishwashing area and in the main food preparation area). It appears that plans for fixing the floor are in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several light covers noted in to be in disrepair. Please repair.
  5. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food noted at room temperature (i.e. cooked chicken meat). This was corrected during inspection.
    • 15. Is the facility free of a pest infestation?
      • Pest droppings noted on several areas. Ensure pest control is in place, and areas are cleaned and sanitized.
    • 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 a couple areas appears to show signs of use and in disrepair (in front of the dishwashing area and in the main food preparation area). It appears that plans for fixing the floor are in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several light covers noted in to be in disrepair. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall sanitation noted to be needing improvement. Areas discussed onsite.
  6. Risk Management 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?
      • Flooring in a couple areas appears to show signs of use and in disrepair (in front of the dishwashing area and in the main food preparation area). It appears that plans for fixing the floor are in place.
  7. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops/ spoons were noted to be stored in the containers with the bulk supply. Ensure bulk supply is not protected from contamination at all times.Several food products noted not to be covered/ protected from contamination.
    • 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 from previous inspection:Weather-stripping was noted to be in disrepair. Gaps between the door and the floor was noted. Ensure weather stripping is fixed/repaired. The exit door was also noted to be slightly open at the time of the visit. Please ensure the exit door is maintained closed to ensure pest control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light bulb noted to be burnt above the food preparation areas. Please repair. Several light covers noted in to be in disrepair. Please repair.Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation was due in 2025. Grease accumulation noted on the metal filters as well. Please ensure ventilation maintenance is up to date.Flooring in a couple areas appears to show signs of use and in disrepair (in front of the dishwashing area and in the main food preparation area). It appears that plans for fixing the floor are in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding from previous inspection:Areas of the facility were observed to be needing extra sanitation with an accumulation of dirt, grime, and food debris including food contact surfaces, food storage areas and shelving racks.
  8. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops/ spoons were noted to be stored in the containers with the bulk supply. Ensure bulk supply is not protected from contamination at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer appears to not be in good repair for the display stand up cooler. Ensure all coolers/refrigerators/freezers have available thermometers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food noted at room temperature (i.e. eggs and cooked chicken meat). This was corrected during inspection.
    • 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 from previous inspection:Weather-stripping was noted to be in disrepair. Gaps between the door and the floor was noted. Ensure weather stripping is fixed/repaired. The exit door was also noted to be slightly open at the time of the visit. Please ensure the exit door is maintained closed to ensure pest control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light bulb noted to be burnt above the food preparation areas. Please repair. Several light covers noted in to be in disrepair. Please repair.Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation was due in 2025. Grease accumulation noted on the metal filters as well. Please ensure ventilation maintenance is up to date.Flooring in a couple areas appears to show signs of use and in disrepair (in front of the dishwashing area and in the main food preparation area). It appears that plans for fixing the floor are in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding from previous inspection:Areas of the facility were observed to be needing extra sanitation with an accumulation of dirt, grime, and food debris including food contact surfaces, food storage areas and shelving racks.
  9. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • a. A live mouse was observed in a sticky trap located in the pasta room.b. Mouse droppings were observed on the bottom shelf of the service area, and on the floors of the dry storage room and pasta room.
    • 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?
      • -The side door and back door have gaps at the bottom and require weather stripping to prevent pest entry. -The operator confirmed that a service request has already been submitted to address the issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a. Debris buildup was observed on the mixer head of the dough mixer.b. Food particles were found in the crevices of the meat slicer.-Equipment and food contact surfaces must be washed and sanitized in a manner that removes contamination.c. The bulk food scoop stored in the rice bin had no handle, and the scoop in the cornstarch bin was stored directly in the food, with the handle in contact with the product.-Operator discarded the plastic container used as a scoop.
  10. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a. The dessert cooler and wine cooler (storing milk and mint) at the bar counter were measuring at 11C. -The Operator was instructed to relocate all high-risk perishable foods to the other cooler until a temperature of 4C or colder is maintained.b. Containers of garlic butter and pasta stored in ice-water baths were measured at temperatures between 11C and 15C.-Food containers held in ice-water baths must be fully immersed to maintain a temperature of 4C or colder and ensure food safety.
    • 15. Is the facility free of a pest infestation?
      • a. A live mouse was observed in a sticky trap located in the pasta room.b. Mouse droppings were observed on the bottom shelf of the service area, and on the floors of the dry storage room and pasta room.
    • 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?
      • -The side door and back door have gaps at the bottom and require weather stripping to prevent pest entry. -The operator confirmed that a service request has already been submitted to address the issue.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A food safety certificate of an individual that has care and control of the facility was not observed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a. Debris buildup was observed on the mixer head of the dough mixer.b. Food particles were found in the crevices of the meat slicer.-Equipment and food contact surfaces must be washed and sanitized in a manner that removes contamination.c. The bulk food scoop stored in the rice bin had no handle, and the scoop in the cornstarch bin was stored directly in the food, with the handle in contact with the product.-Operator discarded the plastic container used as a scoop.
  11. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The food containers were directly stored on the ground in the walk-in cooler and freezer.Action required:-Please store all the food items 6 inches above the ground level.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Re-occurring violation"-High risk food (sliced tomatoes, lettuce, sauces, onions, eggs) were stored at room temperature measured around 20C. -No time labeling of containers observed. -Hot holding (gravies, soups) was measured at 52C. Action taken:-Staff was instructed to put all the high- risk food container in ice immersion to control the temperature. -Staff was instructed to always maintain the temperature of hot holding at or above 60C. -Education was provided to staff again on time and temperature abuse.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -"Outstanding violation" The floor of the main kitchen required cleaning.- the ceiling required cleaning-All far to reach areas, behind the cooking equipment, dishwashing, shelves require deep cleaning. Action required:- Increase the overall frequency of cleaning for this area.
  12. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Soiled cleaning clothes were observed sitting on the counters.-No ready to use, prepared sanitizer solution present near the food preparation/cooking counters. Action taken:-Staff was instructed to always have the sanitizer solution bucket near the working counters and submerge the cleaning clothes inside the sanitizer solution.-Please monitor the strength of the sanitizer (for bealch-100 ppm and for Quats- 200 ppm) with the help of test papers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -The chlorine-based dishwasher at the main kitchen was measured at 0 ppm chlorine.Action required/taken:-Immediate action is required. Please get the dishwasher repair.-Staff was instructed to manually sanitize all the dishes in the dishwashing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The floor of the main kitchen required cleaning.- the ceiling required cleaning-All far to reach areas, behind the cooking equipment, dishwashing, shelves require deep cleaning. Action required:- Increase the overall frequency of cleaning for this area.

Nearby inspected facilities

Own this business? Add a badge to your website