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Chianti Cafe & Restaurant

300 - 20 Crowfoot Crescent NW Calgary AB T3G 2P6 · Food - General

Official record from Alberta →

Inspection summary

Chianti Cafe & Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on February 10, 2026, recorded 9 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 across 2 separate inspections, most recently on February 10, 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 February 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 3 separate inspections, most recently on February 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 8 times across 4 separate inspections, most recently on February 10, 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 6 times across 4 separate inspections, most recently on February 10, 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.

4 inspections

  1. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quat sanitizer spray bottles measured below 150ppm.Fresh quat sanitizer spray bottles were prepared and measured 200ppm.2. Wet used cleaning cloths were stored on the counter.Cleaning cloths were stored in a chlorine sanitizer bucket at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Exposed Styrofoam was noted in the interior of the lid of the ice machine.Fix the ice machine lid so the food is protected from contamination, and the surface is smooth, non-absorbent, easy to clean.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The display pastry cooler measured 5.3°C.2. The preparation cooler at the cookline measured 7.2°C.3. The bus station fridge used to refrigerate butter and cream measured 8.4°C.Fix the coolers to measure 4°C or less at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink at the adjacent the dishwasher area was obstructed with a garbage bin.The garbage bin was promptly removed.Ensure handwashing sinks are accessible at all times to allow convenient access for food handlers to wash their hands.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Repeat violation cited on February 10, 2026:Seven food handlers and 3 serves were on site, and no one had a food safety certificate available upon request.Previous violation:Food safety certificate was not available on-site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles underneath equipment were charred.Fix floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation cited on February 10, 2026:Deep grooves and stains were noted on the preparation cooler cutting boards at the cookline. Resurface or replace the cutting boards. Previous violation:1) Deep grooves and stains were noted on the prep cooler plastic cutting boards. Resurface or replace the cutting boards. Previous violations:Deep grooves and stains on the prep cooler plastic cutting board. Resurface or replace the cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violations cited on February 10, 2026:1. Single-use and mascarpone containers were stored inside the bulk food bins.The containers were promptly removed.Obtain scoops that have a handle.2. Carts were affixed with duct tapes.Remove the tapes or replace the carts.Ensure surfaces are smooth, non-absorbent to moisture and easy to clean.3. An ice scoop was stored on a dirty black rubber-like material. (Corrected During Inspection).The ice scoop was washed in the dishwasher and stored in a food grade container.Previous violation:Carts were affixed with duct tapes.Remove the tapes.Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris buildup was noted on the wall caulking at the handwashing sink at the dishwashing area. Clean the area and re-caulk the handwashing sink wall joint.2) Cardboards were stored underneath the microwave resulting in debris noted underneath and between the microwaves. (Corrected during inspection).3) Debris buildups were noted on, between and behind the pipes behind the flour mixer4) Debris buildup is noted along the wall joint caulking of the handwashing sink at the bar area.5) Debris buildup was noted beneath the 2-compartment sink adjacent the back door area.6) Food debris buildup was noted underneath the stove grill area and ventilation canopy.Thoroughly deep clean the indicated areas.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Wiping cloths were stored on the counters.2) Chlorine sanitizer solution was mixed with soap.3) Food debris was noted inside the pasta machine.Fresh chlorine sanitizer buckets were prepared at 100 ppm and wiping cloths were stored therein.Th pasta machine was cleaned and sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) The staff washing the dishes was using the same dirty rubber gloves to handle both dirty and clean dishes.The staff was instructed to change gloves between handling dirty dishes and clean dishes.2) Serving tongs were stored on the handle on the stove grill.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was at the back kitchen were obstructed with garbage containers.2) Handwashing sink in the front service area was obstructed with a garbage container.The garbage containers were promptly relocated to a separate area.Ensure handwashing sinks are easily accessible at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate was not available on-site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles missing by the main cook line and floor tiles underneath equipment was charred.Fix floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves and stains were noted on the prep cooler plastic cutting board. Resurface or replace cutting board. Previous violations:1) Plastic saran wrap dispenser was melted heat, resulting in rough texture. This surface is hard to clean. Replace dispenser.2) Deep grooves and stains on the prep cooler plastic cutting board. Resurface or replace cutting board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The walk-in cooler fan covers were accumulated with dust and debris buildup.Clean the fan covers.2) Mascarpone containers were stored inside the bulk food bins.Obtain scoops that have a handle.3) Carts were affixed with duct tapes.Remove the tapes.Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1) The sump pump and pipes next to the handwashing sink was dirty.2) Slight dust build-up on air vents, side of stand-up cooler and wires. 3) Food debris and stains underneath the dishwasher. Clean the indicated areas.Previous violations:1) Slight dust build-up on air vents, side of stand-up cooler and wires. 2) Stains/grease build-up on the kitchen walls. 3) Food debris and stains underneath the dishwasher. 4) Grime build-up underneath front bar.Clean these areas.
  3. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles missing by the main cook line and floor tiles underneath equipment was charred.Fix floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Plastic saran wrap dispenser was melted heat, resulting in rough texture. This surface is hard to clean. Replace dispenser.2) Deep grooves and stains on the prep cooler plastic cutting board. Resurface or replace cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust build-up on air vents, side of stand-up cooler and wires. 2) Stains/grease build-up on the kitchen walls. 3) Food debris and stains underneath the dishwasher. 4) Grime build-up underneath front bar.Clean these areas.
  4. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Kitchen handwash sink sump pump was leaking. Wastewater was pooling on the floor. Plumber came at the end of the inspection. Fix the sump pump.2) Mold noted on the glass scrubber brush base. Clean or replace the glass scrubber.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff clothes was stored with food items (iced tea mixes) at the bar. Provide a separate space for personal items storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling of sauces. Sauces were not cooled down rapidly.Use an ice bath or ice wands to rapidly cooler down sauces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles missing by the main cook line and floor tiles underneath equipment was charred.Fix floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Loose wires on metal strainer. Staff discarded the strainer during inspection (CDI).Replace broken items. 2) Plastic saran wrap dispenser was melted heat, resulting in rough texture. This surface is hard to clean. Replace dispenser.3) Deep grooves and stains on the prep cooler plastic cutting board. Resurface or replace cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust build-up on air vents, side of stand-up cooler and wires. 2) Stains/grease build-up on the kitchen walls. 3) Food debris and stains underneath the dishwasher. 4) Grime build-up underneath front bar.Clean these areas.

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