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The Chai Bar

4120 - 5850 88 Avenue NE Calgary AB T3J 0Z7 · Food - General

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use was observed during the inspection. Staff were not changing gloves frequently, especially after touching soiled surfaces during food preparation.**Ensure gloves are changed frequently and hand washing is carried out between changes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items such as bags were observed on shelves holding food and utensils.**Ensure all personal items are stored in the designated areas for staff items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several open food containers were observed in the walk-in cooler.2. Stacking of food containers was observed in the walk-in cooler with the base of the top container coming direct contact with the cooked food in the lower container.3. A scoop without a handle was used to serve yogurt from a tub the walk-in cooler.**Ensure food in stored and handled in a manner that protects it from contamination at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Food debris was observed on the floor behind/below the chest freezer and standing cooler.2. Dust was observed on the walls in several areas of the kitchen. **Please have these areas cleaned.
  2. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION: **May 22, 2025: All food handlers during time of inspection had limited basic food safety knowledge. Please have all staff complete basic food safety training.**Nov 18, 2025: PHI to send link to basic food safety training course via email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Kitchen was too small for amount of food production carried out and the amount of food handlers in there. Re-organize, expand kitchen size, cut down food processes or menu offering, or amend processing times, etc. so that foods can be safely handled.
  3. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEATING VIOLATION:Used cleaning cloths were stored on food contact surfaces. Store cloths in a sanitizing solution between use.**Dec 3, 2024: counter cloth with visible grime/food debris stored on counter at deep frying area.**May 22, 2025: Wet and dirty washcloths were observed stored on front coffee machine area and prep tables in the back kitchen. - Operator was instructed to store washcloths in sanitizer solution at all times**Nov 18,2025: Several soiled cleaning cloths were observed on countertops and food contact surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution in the dish sink measured at 25ppm.**Please ensure chlorine sanitizers are maintained at 100-200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATIONS: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.**Dec 3, 2024: pails and bins of food were stored on the walk-in cooler floor, bin double stacked on top of unprotected pail and on floor, many pails and bins of food uncovered.** May 22, 2025: Improper food storage noted. Bins double stacked without lids, food containers were not covered.**May 22, 2025: Milk crates were still used to store vegetables. Food boxes and crates were stored on the floor.**Nov 18, 2025: Stacking of unprotected food containers and uncovered food containers were still observed in the walk in cooler and prep coolers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEATING VIOLATION**May 22,20251. Disposable portion cups used as scoops for dry bulk items and food buckets in the prep cooler were stored in the containers and covered in product. Operator removed cups from food.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.2. Clean pots and other utensils were observed stored directly on the floor underneath the food prep table.- Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them.- Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor.**Nov 18, 2025Scoops without handles were observed in bulk food containers in the prep cooler. Pots and utensils were still stored directly on the floor underneath the prep table.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEATING VIOLATION**May 22,20251. There were cellphones on food preparation tables at the front and back kitchen.- Store personal items away from food and food preparation tables.**Nov 18, 2025 Personal items such as cellphones, vaseline and jackets were observed on shelves holding food and utensils.-Please have a designated area for storing personal items that is separate from areas designated for food preparation and areas for food/utensil storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The manual dishwashing procedures observed by the PHI and described by the staff were unsatisfactory. **Ensure dishes are washed, rinsed and then soaked in an approved sanitizer at adequate concentrations for at least 2 minutes before being set to air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available to monitor sanitizer concentrations.**Please obtain the required test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION: **May 22, 2025: All food handlers during time of inspection had limited basic food safety knowledge. Please have all staff complete basic food safety training.**Nov 18, 2025: PHI to send link to basic food safety training course via email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Kitchen was too small for amount of food production carried out and the amount of food handlers in there. Re-organize, expand kitchen size, cut down food processes or menu offering, or amend processing times, etc. so that foods can be safely handled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:1. Unfinished raw wooden base was placed underneath the ice machine in the back kitchen.Please paint or use material so surfaces are smooth, nonporous and easily to clean.2. Dust and grease build-up on ventilation hood in the back kitchen.- Please clean ventilation hood and include routine cleaning in cleaning schedule.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEATING VIOLATION:Used cleaning cloths were stored on food contact surfaces. Store cloths in a sanitizing solution between use.**Dec 3, 2024: counter cloth with visible grime/food debris stored on counter at deep frying area.**May 22, 2025: Wet and dirty washcloths were observed stored on front coffee machine area and prep tables in the back kitchen. - Operator was instructed to store washcloths in sanitizer solution at all times
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATIONS: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.**Dec 3, 2024: pails and bins of food were stored on the walk-in cooler floor, bin double stacked on top of unprotected pail and on floor, many pails and bins of food uncovered.** May 22, 2025: Improper food storage noted. Bins double stacked without lids, food containers were not covered.2) 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.**Dec 3, 2024: open/unprotected bins of processed vegetables were stored on the floor in front of busy kitchen entrance (destroyed).**May 22, 2025: Milk crates were still used to store vegetables. Food boxes and crates were stored on the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were cellphones on food preparation tables at the front and back kitchen.- Store personal items away from food and food preparation tables.2. In the back kitchen, non-food grade totes were used as bulk food storage.- Operator is to ensure totes being used are food grade or to replace totes with containers that are food grade and safe for food storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Disposable portion cups used as scoops for dry bulk items and food buckets in the prep cooler were stored in the containers and covered in product. Operator removed cups from food.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.2. Clean pots and other utensils were observed stored directly on the floor underneath the food prep table.- Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them.- Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Access to hand sink in the kitchen was obstructed as garbage bin was placed in front of the sink. - Operator is to relocate garbage bin to ensure hand sink is easily accessible.2. Front hand sink was being used to wash small dishes as dirty dishes and cleaning equipment was near the basin.- Operator is to ensure hand sink is exclusively used for handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION: All food handlers during time of inspection had limited basic food safety knowledge. Please have all staff complete basic food safety training.
    • 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. Unfinished raw wooden base was placed underneath the ice machine in the back kitchen.Please paint or use material so surfaces are smooth, nonporous and easily to clean.2. Dust and grease build-up on ventilation hood in the back kitchen.- Please clean ventilation hood and include routine cleaning in cleaning schedule.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Kitchen was too small for amount of food production carried out and the amount of food handlers in there. Re-organize, expand kitchen size, cut down food processes or menu offering, or amend processing times, etc. so that foods can be safely handled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATION:Steam wands of the espresso machines were heavily contaminated with milk buildup. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATION:There was a heavy accumulation of food debris under equipment, in corners, and hard-to-reach areas throughout the kitchen and walk-in cooler. Please clean.
  5. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEATING VIOLATION:Used cleaning cloths were stored on food contact surfaces. Store cloths in a sanitizing solution between use.**Dec 3, 2024: counter cloth with visible grime/food debris stored on counter at deep frying area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATIONS: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.**Dec 3, 2024: pails and bins of food were stored on the walk-in cooler floor, bin double stacked on top of unprotected pail and on floor, many pails and bins of food uncovered.2) 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.**Dec 3, 2024: open/unprotected bins of processed vegetables were stored on the floor in front of busy kitchen entrance (destroyed).3) Staff using boxes of food as make-shift table where personal meals were consumed. Kitchen is too small - provide separate area where staff can consume their meals.**Dec 3, 2024: staff sitting on milk crates in dry storage area in front of busy kitchen door; half-eaten staff food and drinks were stored on food prep counters nearby.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATING VIOLATION:Containers of bread pakora with potato stuffing and vegetable pakora were stored at room temp near the deep fryers. Temps ranged 16-17C (destroyed), Store perishable foods at 4C or lower, or 60C or higher.**Dec 3, 2024: potato cakes were stored on tray next to deep fryer; temp measured 35C (destroyed).
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATIONS:1) The only staff member out of 9 food handlers working during time of inspection was certified and was not practicing safe food knowledge. Please have staff member(s) complete a recognized food safety course.**Dec 3, 2024: only 1 staff member was certified during time of inspection and he only oversaw the front beverage prep area.2) All food handlers during time of inspection had limited basic food safety knowledge. Please have all staff complete food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Kitchen was too small for amount of food production carried out and the amount of food handlers in there. Re-organize, expand kitchen size, cut down food processes or menu offering, or amend processing times, etc. so that foods can be safely handled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clear plastic containers for dry ingredients/spices were cracked and damaged. Please replace damaged food containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Steam wands of the espresso machines were heavily contaminated with milk buildup. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a heavy accumulation of food debris under equipment, in corners, and hard-to-reach areas throughout the kitchen and walk-in cooler. Please clean.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage and cardboard were scattered on the ground in the dumpster area, and large quantity of cardboard was wedged behind dumpster wall rails/guards. Clean and place all garbage and recyclables into appropriate bins.
  6. Risk Management Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 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)?
      • 1) Ready-to-eat food was handled inside dirty dishwashing sink with dirty dishes and in direct vicinity to container of soapy water (food destroyed). Process food in a sanitary manner. Do not use dishwashing sinks for food prep when dishes need to be done.2) Several unprotected pails of food were stored on the floor across from the dishwashing sinks. Bin of diced cabbage was stored on the floor near the kitchen entrance. Store foods off the floor and in a sanitary manner.3) 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.4) Broom and mop was stored next to and touching bags of onions. Store foods in a sanitary manner - keep brooms and mops in separate area.5) Frozen deep fried foods were stored in cloth bags and were bags ripped/overfilled. Store foods in sealed foodgrade containers.6) Tray of dough was balanced on top of a garbage container full of garbage. Keep foods on food counters/designated food surfaces.7) 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.8) Staff using boxes of food as make-shift table where personal meals were consumed. Kitchen is too small - provide separate area where staff can consume their meals.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items (medication, purses, backpacks, coats) were stored on food prep surfaces next to open foods, on packaged foods, and in other food areas. Provide separate area where staff can store their personal items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Containers of bread pakora with potato stuffing and vegetable pakora were stored at room temp near the deep fryers. Temps ranged 16-17C (destroyed), Store perishable foods at 4C or lower, or 60C or higher.2) A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food prep equipment were not sanitized. The approved dishwashing procedure at a 3 comp sink includes: wash with detergent in the 1st comp, rinse with clean water in the 2nd comp, then sanitize by complete immersion in an approved sanitizer in the 3rd comp.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips for quats were not provided. Please obtain.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The operator has yogurt onsite which was made from using batches of previous house-made yogurt. -Please purchase yogurt from approved source or use approved starter culture for yogurt making and follow the appropriate procedure. Ensure to keep the record for each batch. Discuss the yogurt making process with your local Public Health Inspector.- The yogurt was discarded during inspection.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Yogurt was made from using batches of previous house-made yogurt. This process is not recognized as safe. Please purchase yogurt from approved source or use approved starter culture for yogurt making.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) The only staff member out of 9 food handlers working during time of inspection was certified and was not practicing safe food knowledge. Please have staff member(s) complete a recognized food safety course.2) All food handlers during time of inspection had limited basic food safety knowledge. Please have all staff complete food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen was too small for amount of food production carried out and the amount of food handlers in there. Re-organize, expand kitchen size, cut down food processes or menu offering, or amend processing times, etc. so that foods can be safely handled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Steam wands of the espresso machines were heavily contaminated with milk buildup. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a heavy accumulation of food debris under equipment, in corners, and hard-to-reach areas throughout the kitchen and walk-in cooler. Please clean.
  7. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A ready-to-use surface sanitizer was not provided in the kitchen or front service area during operation. Provide sanitizer at all stations where open foods are handled/prepared.2) Used cleaning cloths were stored on food contact surfaces. Store cloths in a sanitizing solution between use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • There was one food handler who had a habit of pinching his nose and not washing hands before touching food and computer screen. Please remind staff to practice good personal hygiene.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Ready-to-eat food was handled inside dirty dishwashing sink with dirty dishes and in direct vicinity to container of soapy water (food destroyed). Process food in a sanitary manner. Do not use dishwashing sinks for food prep when dishes need to be done.2) Several unprotected pails of food were stored on the floor across from the dishwashing sinks. Bin of diced cabbage was stored on the floor near the kitchen entrance. Store foods off the floor and in a sanitary manner.3) 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.4) Broom and mop was stored next to and touching bags of onions. Store foods in a sanitary manner - keep brooms and mops in separate area.5) Frozen deep fried foods were stored in cloth bags and were bags ripped/overfilled. Store foods in sealed foodgrade containers.6) Tray of dough was balanced on top of a garbage container full of garbage. Keep foods on food counters/designated food surfaces.7) 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.8) Staff using boxes of food as make-shift table where personal meals were consumed. Kitchen is too small - provide separate area where staff can consume their meals.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items (medication, purses, backpacks, coats) were stored on food prep surfaces next to open foods, on packaged foods, and in other food areas. Provide separate area where staff can store their personal items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Containers of bread pakora with potato stuffing and vegetable pakora were stored at room temp near the deep fryers. Temps ranged 16-17C (destroyed), Store perishable foods at 4C or lower, or 60C or higher.2) A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food prep equipment were not sanitized. The approved dishwashing procedure at a 3 comp sink includes: wash with detergent in the 1st comp, rinse with clean water in the 2nd comp, then sanitize by complete immersion in an approved sanitizer in the 3rd comp.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips for quats were not provided. Please obtain.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was inaccessible and obstructed by a large garbage container and tray of dough stored on top of the garbage container. Hand sinks must be easily accessible for hand washing - do not obstruct them.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Yogurt was made from using batches of previous house-made yogurt. This process is not recognized as safe. Please purchase yogurt from approved source or use approved starter culture for yogurt making.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) The only staff member out of 9 food handlers working during time of inspection was certified and was not practicing safe food knowledge. Please have staff member(s) complete a recognized food safety course.2) All food handlers during time of inspection had limited basic food safety knowledge. Please have all staff complete food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen was too small for amount of food production carried out and the amount of food handlers in there. Re-organize, expand kitchen size, cut down food processes or menu offering, or amend processing times, etc. so that foods can be safely handled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Steam wands of the espresso machines were heavily contaminated with milk buildup. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a heavy accumulation of food debris under equipment, in corners, and hard-to-reach areas throughout the kitchen and walk-in cooler. Please clean.