Let's Chaii
857 Tamarack Way NW Edmonton AB T6T 0X2 · Food - General
Inspection summary
Let's Chaii has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 11, 2025. The most recent inspection, on July 23, 2026, recorded 7 infractions.
3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
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 3 times across 2 separate inspections, most recently on July 23, 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 July 23, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on July 23, 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?
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 August 28, 2025. For example:
Are chemicals stored and handled in a safe manner?
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 5 times across 2 separate inspections, most recently on July 23, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.
5 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer during food prep. Chlorine solution at 100ppm was prepared. Ensure sanitizer is available and used to sanitize food contact surface and the espresso machine milk frother.Sanitizer should be replaced every 2 hours and when visibly dirty.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Opened food bag was observed in the kitchen. Ensure opened food bags are resealed with a clip or stored in a bucket with lid. Food was moved into a bucket during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Opened pickled food were stored at room temperature. Pickled food should be stored in a cooler below 4C as soon as the sealed jar is opened.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwashing procedure for reusable dishes were inadequate. Education was provided.Ensure dishwashing is completed by washing, rinsing and then sanitizing in 100ppm of chlorine solution for at least 2 minutes.
- 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 no pest management plan in place, ensure a pest management plan is developed and monthly pest control records are maintained. - A copy of the AHS pest control records will be sent with this report.2. The front door has a gap at the base. Ensure the door is sealed at the base to prevent pest entry.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit was not posted at a visible location. Ensure the food handling permit is posted at a visible location to the public.
- 20. Do food handlers at the facility have adequate food safety training?
- Six staff were onsite with no one having a food safety certification.Ensure a staff with a valid paid food safety certification is present onsite when there are 6 or more staff members working.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet wiping cloths were being stored on the counter. Please ensure that they are stored in sanitizer solution.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A pail of yoghurt and a pail of sugar were being stored on the floor. Do not store up food on the ground.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Open cans of acidic products, including tomato, and mango pulp. We’re being stored in cooler. Please ensure that once opened the acidic items are transferred into nonreactive containers.
- 09. Are chemicals stored and handled in a safe manner?
- - Sealed packet of rodenticide was observed being stored with food. Do not store chemicals with Food. Staff are reminded that all pesticides must be applied by a licensed pest control operator. Food handlers may not apply pesticides unless licensed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Mayonnaise and Mayonnaise-based sauces were being stored at room temperature. Ensure that these are stored in the cooler 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?
- Handsink was being used to store dirty dishes. Do not block handsink with items. Hand sink must be clear and available for hand washing at all times. Facility might consider putting a bus pan for dirty dishes under the hand sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- Organization is required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions