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The Chai Bar

121 - 7171 80 Avenue NE Calgary AB T3J 0P6 · Food - General

Official record from Alberta →

Inspection summary

The Chai Bar has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 12, 2024. The most recent inspection, on April 10, 2026, recorded 8 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 8 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 4 times across 2 separate inspections, most recently on April 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 once on June 6, 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 4 times across 2 separate inspections, most recently on April 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 3 times across 3 separate inspections, most recently on April 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 2 times across 2 separate inspections, most recently on April 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.

5 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **The violation still exists**Used cleaning cloths were stored on food contact surfaces. - Store cloths in a sanitizing solution between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Samosas are stored in cardboard box.- Use food grade liner to store samosas in cardboard box.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violations still exist**1. Unassembled cardboard boxes were stored directly on the floor near the front entrance. - Store food boxes on proper shelves stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.2. Food items and utensils were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.3. Scoops were stored directly in bulk food containers and inside the ice machine. - Remove scoops from direct contact with food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **The violation still exists** A two compartment dishwashing sink poster was sent via email. Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed. - Operator was informed on how to properly use the 2-comp sink for sanitization. Operator was also instructed to establish one-way flow of dirty to clean utensils.- Ensure to fully submerge all dishes, utensils, and equipment in the available 100-ppm chlorine solution for atleast 2 minutes to sanitize.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **The violation still exists**Caulking at the handwashing station was visibly dirty and peeling off.- Replace the caulking and ensure it is made of material that is smooth and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violation still exists** Dust and grease build-up on all the ventilation hood in the back kitchen.- Please clean ventilation hood and include routine cleaning in cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violation still exists**Top section of the dough machine was dirty and covered with tape.- Thoroughly clean the machine and remove all tape. Repair or replace any damaged parts.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • **The violation still exists**Multiple garbage bags containing recycled items were observed stored in the utility room, making the mop sink hard to access at the time of inspection. - Operator was advised to ensure regular and timely disposal of recycling items. Garbage must be kept away from any food, equipment, utensils, and food-contact surfaces.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were stored on food contact surfaces. - Store cloths in a sanitizing solution between use.2. Surface (bleach) sanitizer initially prepared for use in the kitchen was tested above 200 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared (1/2 tsp per litre) for use at all times for each food handling area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Stack of milk crates containing ready-to-eat vegetables was stored on the floor in kitchen. - Store foods in a sanitary manner and off the floor. Replace milk crates for loose food storage. Milk crates are difficult to clean.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Unassembled cardboard boxes were stored directly on the floor near the front entrance. - Store food boxes on proper shelves stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.2. Food items and utensils were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.3. Scoops were stored directly in bulk food containers and inside the ice machine. - Remove scoops from direct contact with food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Multiple trays of partially cooked aloo tikki and peeled potatoes were observed stored at room temperature. Internal temperature of tiki was measured at 37.2 degrees Celsius. Operator moved trolley to the walk-in cooler.2. Bowl of prepared flour dough was stored on food prep table at room temperature. Internal temperature measured at 14.8C. Operator instructed to discard the dough.- Ensure all high-risk foods are cooked to proper temperatures and are held at or above 60C or refrigerated at 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed. - Operator was informed on how to properly use the 2-comp sink for sanitization. Operator was also instructed to establish one-way flow of dirty to clean utensils.- Ensure to fully submerge all dishes, utensils, and equipment in the available 100-ppm chlorine solution for atleast 2 minutes to sanitize.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Caulking at the handwashing station was visibly dirty and peeling off.- Replace the caulking and ensure it is made of material that is smooth and easy to clean.
    • 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. Dust and grease build-up on all the ventilation hood in the back kitchen.- Please clean ventilation hood and include routine cleaning in cleaning schedule.2. Ceiling tiles and air vents above the food preparation area were visibly dirty, with dust and debris buildup.- Please clean air vents and ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Top section of the dough machine was dirty and covered with tape.- Thoroughly clean the machine and remove all tape. Repair or replace any damaged parts.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Multiple garbage bags containing recycled items were observed stored in the utility room, making the mop sink hard to access at the time of inspection. - Operator was advised to ensure regular and timely disposal of recycling items. Garbage must be kept away from any food, equipment, utensils, and food-contact surfaces.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The facility handles grease producing cooking and was not equipped with a mop sink. Owner had planned on dumping waste water down sanitary sewer behind restaurant. Please install a suitable mop sink and connect mop sink to grease interceptor - provide information to AHS on the type of sink and location of mop sink install BEFORE installation is done.
  5. Initial Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The facility handles grease producing cooking and was not equipped with a mop sink. Owner had planned on dumping waste water down sanitary sewer behind restaurant. Please install a suitable mop sink and connect mop sink to grease interceptor - provide information to AHS on the type of sink and location of mop sink install BEFORE installation is done.
    • 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) There was a hole in the kitchen wall in the corner across the cook line. Please finish so area is smooth, nonporous and easily cleanable.2) There was a hole in the floor behind the front service counter. Please finish so area is smooth, nonporous and easily cleanable.3) Covers for light switch and ceiling fan were missing in the public bathrooms. Please install.

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