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The Chai Bar

109 - 4851 Westwinds Drive NE Calgary AB T3J 4L4 · Food - General

Official record from Alberta →

Inspection summary

The Chai Bar has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 3, 2024. The most recent inspection, on September 16, 2026, recorded 2 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 6 inspections with 19 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 9 times across 4 separate inspections, most recently on October 31, 2025. 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 10, 2025. 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 12 times across 6 separate inspections, most recently on December 30, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 6 separate inspections, most recently on September 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 separate inspections, most recently on December 30, 2025. 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.

9 inspections

  1. Demand Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists during current inspection conducted on Sept 16, 2026****The violations still exist**1. The hard reach areas under the multi-compartment sink and under the cookline was observed to be dirty, with spills and food debris accumulation. - The operator was informed that these areas need to be cleaned and maintained regularly to prevent any buildup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A small amount of construction-related debris was observed outside the rear exit door. - Ensure the area is cleaned and maintained free of garbage and debris to help prevent pest harborage and attraction.2. At the front service area near the coffee/tea preparation station, the garbage container was observed without a lid, which may attract and contribute to fruit fly activity. - All garbage containers are equipped with tight-fitting lids and kept covered when not in use to minimize pest attraction.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violations still exist**1. The hard reach areas under the multi-compartment sink and under the cookline was observed to be dirty, with spills and food debris accumulation. - The operator was informed that these areas need to be cleaned and maintained regularly to prevent any buildup.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violations still exist**1. The hard reach areas under the multi-compartment sink and under the cookline was observed to be dirty, with spills and food debris accumulation. - The operator was informed that these areas need to be cleaned and maintained regularly to prevent any buildup.Jun 22, 2026: Renovations in the front kitchen creating dust and debris and it is tracking into the kitchen and food prep areas. Ensure plastic is put up and the construction area is sealed off from the rest of the kitchen.
  4. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 2-3 staff members were observed in the front cooking area without proper hair control.- Ensure all staff use appropriate hair restraints, such as hair nets, caps, or other approved coverings, to prevent contamination of food.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • **The violation still exists**Food was not handled in a safe manner due to limited space in the kitchen and the high number of staff present, which compromised proper food safety practices.- Develop and implement a food safety plan that addresses space limitations and workflow. Consider limiting the number of staff working simultaneously or streamlining the menu to reduce operational pressure and ensure safe food handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violations still exist***Repeated Violation*A few pots/pans were stored on the floor underneath the 3-comp sink.- Ensure to store the food items and utensils at least 6 inches above the ground.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violations still exist**1. The hard reach areas under the multi-compartment sink and under the cookline was observed to be dirty, with spills and food debris accumulation. - The operator was informed that these areas need to be cleaned and maintained regularly to prevent any buildup.2. The kitchen was disorganized, including grocery items stacked haphazardly, trays of boiled potatoes placed on the three-compartment sink, and trays of food ready for deep frying stored on top of the flour bin.- Reorganize the kitchen to ensure proper food storage and workflow. Maintain clear separation between food preparation areas, sinks, and dry storage to prevent contamination and promote safe food handling.
  5. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food was not handled in a safe manner due to limited space in the kitchen and the high number of staff present, which compromised proper food safety practices.- Develop and implement a food safety plan that addresses space limitations and workflow. Consider limiting the number of staff working simultaneously or streamlining the menu to reduce operational pressure and ensure safe food handling.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bags of chickpea flour were stacked in front of the designated hand washing sink, obstructing access.- Ensure the hand washing sink remains unobstructed at all times to allow for proper hand hygiene. Remove any items blocking access immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violations still exist***Repeated Violation*1. A few pots/pans were stored on the floor underneath the 3-comp sink.- Ensure to store the food items and utensils at least 6 inches above the ground.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violations still exist**1. The hard reach areas under the multi-compartment sink and under the cookline was observed to be dirty, with spills and food debris accumulation. - The operator was informed that these areas need to be cleaned and maintained regularly to prevent any buildup.2. The kitchen was disorganized, including grocery items stacked haphazardly, trays of boiled potatoes placed on the three-compartment sink, and trays of food ready for deep frying stored on top of the flour bin.- Reorganize the kitchen to ensure proper food storage and workflow. Maintain clear separation between food preparation areas, sinks, and dry storage to prevent contamination and promote safe food handling.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **The violation still exists***Repeated Violation*Dirty cleaning cloths were stored on food prep tables in the front and back kitchen. Chlorine (bleach) sanitizer solution in the washcloth bucket was tested at 100 ppm.- Ensure that cleaning cloths are stored in the sanitizer solution bucket.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food was not handled in a safe manner due to limited space in the kitchen and the high number of staff present, which compromised proper food safety practices.- Develop and implement a food safety plan that addresses space limitations and workflow. Consider limiting the number of staff working simultaneously or streamlining the menu to reduce operational pressure and ensure safe food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **The violations still exist**1. Containers of food in the walk-in cooler were double stacked on top of each other without proper lids or barriers in between. - Properly protect foods in storage.2. Front prep cooler was found to be disorganized. Several food containers were double stacked on top inserts.- Reorganize the coolers and ensure food containers are properly covered.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bags of chickpea flour were stacked in front of the designated hand washing sink, obstructing access.- Ensure the hand washing sink remains unobstructed at all times to allow for proper hand hygiene. Remove any items blocking access immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The three-compartment sink is missing a seal at the joint where the sink meets the wall, which may allow water or debris to accumulate.- Seal the joint between the sink and the wall to prevent water intrusion and maintain sanitary conditions.2. Ventilation canopy filters appeared dirty.- Clean ventilation canopy filters.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violations still exist***Repeated Violation*1. A few pots/pans were stored on the floor underneath the 3-comp sink.- Ensure to store the food items and utensils at least 6 inches above the ground.2. Dough machine was not maintained in a clean and sanitary manner. Buildup of food debris noticed.- Operator instructed to properly clean and sanitize the equipment before and after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The hard reach areas under the multi-compartment sink and under the cookline was observed to be dirty, with spills and food debris accumulation. - The operator was informed that these areas need to be cleaned and maintained regularly to prevent any buildup.2. The kitchen was disorganized, including grocery items stacked haphazardly, trays of boiled potatoes placed on the three-compartment sink, and trays of food ready for deep frying stored on top of the flour bin.- Reorganize the kitchen to ensure proper food storage and workflow. Maintain clear separation between food preparation areas, sinks, and dry storage to prevent contamination and promote safe food handling.
  7. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Repeated Violation*Dirty cleaning cloths were stored on food prep tables in the front and back kitchen. Chlorine (bleach) sanitizer solution in the washcloth bucket was tested at 100 ppm.- Ensure that cleaning cloths are stored in the sanitizer solution bucket.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Containers of food in the walk-in cooler were double stacked on top of each other without proper lids or barriers in between. - Properly protect foods in storage.2. Stack of milk crates containing ready-to-eat vegetables was stored on the floor in walk-in cooler. - Store foods in a sanitary manner and off the floor. Replace milk crates for loose food storage. Milk crates are difficult to clean.3. Front prep cooler was found to be disorganized. Several food containers were double stacked on top inserts.- Reorganize the coolers and ensure food containers are properly covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butter cubes stored at the front prep line cooler were measured at 23.6 degrees Celsius. Operator discarded butter during inspection.- Ensure to store all food items as per manufacturer's instructions.- Ensure high risk food items stored in the cooler are maintained at or below 4 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the kitchen handwashing station was empty and not supplied with paper towels. Operator stocked paper towels at the sink during inspection.- Please ensure employees have access to hand soap and paper towels at all handwashing stations.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At the time of the inspection, there were 9 food handlers working; none of the staff had a food safety certification.- Ensure that a staff member with food safety certification is always present.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeated Violation*1. A few pots/pans were stored on the floor underneath the 3-comp sink.- Ensure to store the food items and utensils at least 6 inches above the ground.2. Dough machine was not maintained in a clean and sanitary manner. Buildup of food debris noticed.- Operator instructed to properly clean and sanitize the equipment before and after use.
  8. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were stored on food prep tables in the front and back kitchen. Chlorine (bleach) sanitizer solution in the washcloth bucket was tested at 100 ppm.- Ensure that cleaning cloths are stored in the sanitizer solution bucket.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Ongoing Violation***There was no testing paper for the bleach sanitizer.- Obtain chlorine testing paper.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff members were observed eating in the back kitchen at the time of inspection.- Designate separate break area for staff to consume food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • One compartment of the 3 comp-sink in the facility was being used as storage for clean utensils and was inaccessible.- Operator is to ensure that the dishwashing sink is kept clear of obstructions. - Ensure to store dishes on the designated shelves.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Ongoing Violation***There was no testing paper for the bleach sanitizer.- Obtain chlorine testing paper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. In the back kitchen, hand sink had hot-water supply turned off below basin due to a leaking tap. Access to hand sink was obstructed as garbage bin was placed in front of the sink.- Operator is to ensure hand sink is repaired and fully functional.2. Front hand sink was being used to wash small dishes as dirty dishes and cleaning equipment was placed in the basin.- Operator is to ensure hand sink is exclusively used for handwashing.ENSURE HAND SINK IS UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A few pots/pans were stored on the floor underneath the 3-comp sink.- Ensure to store the food items and utensils at least 6 inches above the ground.2. Dough machine was not maintained in a clean and sanitary manner. Buildup of food debris noticed.- Operator instructed to properly clean and sanitize the equipment before and after use.
  9. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no testing paper for the bleach sanitizer.Obtain chlorine testing paper.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Containers of food items (pakoras, samosas, sauces, onions) were stored on the floor in the walk-in cooler and food prep area.Ensure that food is maintained at least 6 inches above the ground.2. A tray of Paneer was stored on top of an open trash bin.Food must not be stored on or near trash.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pakoras and samosas were stored at room temperature.Please ensure that these food items are maintained at above 60C or below 4C at all times. Staff relocated this food into the coolers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When questioned about the manual dishwashing procedure, staff indicated that dishes are not sanitized after they are washed.Ensure that dishes, utensils, and equipment are sanitized for two minutes in a 100ppm chlorine or 200ppm Quats solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no testing paper for the bleach sanitizer.Obtain chlorine testing paper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water was turned off at the back hand sink.Ensure that there is also hot and cold running water at the hand sinks.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At the time of the inspection, there were 8 food handlers working; none of the staff had a food safety certification.Ensure that a staff member with food safety certification is always present.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is an accumilation of food debris in the chest freezers.Throughly clean out the chest freezers.

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