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Il Chianti Restaurant

1 - 277 20 Avenue NE Calgary AB T2E 1R1 · Food - General

Official record from Alberta →

Inspection summary

Il Chianti Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on January 6, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests and Chemicals and toxic substances.

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.

  • 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 2 times across 2 separate inspections, most recently on December 5, 2025. 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?

  • 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 November 27, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 2 separate inspections, most recently on December 5, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on November 27, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  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?
      • A pest control monitoring program is not in place. Please implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a small plastic drawer used to store cut vegetables. There was duct tape used to repair the broken plastic. Food equipment must be maintained in good repair to mitigate physical contamination of the food and to facilitate cleaning. Replace the plastic drawers and refrain from using duct tape as it will attract debris and render the surface difficult to clean and sanitize.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle was not labelled.All chemicals must be adequately labelled for staff awareness and safe usage around food and food contact surfaces. Ensure all chemicals are labelled. The operator labelled the sanitizer spray bottle during the 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?
      • 1. There is a gap on the bottom of the back exit door. Repair or replace the weatherstripping to prevent the entry of pests. No pests observed during the inspection.2. A pest control monitoring program is not in place. Please implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was a small plastic drawer used to store cut vegetables. There was duct tape used to repair the broken plastic. Food equipment must be maintained in good repair to mitigate physical contamination of the food and to facilitate cleaning. Replace the plastic drawers and refrain from using duct tape as it will attract debris and render the surface difficult to clean and sanitize.2. The pans underneath the sandwich cooler is soiled with food debris. Clean food equipment must be stored in a manner that protects it from contamination. Clean the shelving unit and the pans prior to use to remove contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were several food strainers in disrepair and were soiled with food debris. Food equipment must be maintained in good repair to mitigate physical contamination of food. Regularly inspect food equipment prior to use to ensure it is in good repair.The operator discarded the food strainers during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No paper towels available for drying hands in the women's washroom. Public washrooms must be adequately supplied for patrons to perform sufficient hand hygiene. The operator placed paper towels in the dispenser during the inspection.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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