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The Chai Bar

4165 - 235 Red Embers Way NE Calgary AB T3N 1E9 · Food - General

Official record from Alberta →

Inspection summary

The Chai Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 12, 2024. The most recent inspection, on November 14, 2025, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 5 times across 3 separate inspections, most recently on November 14, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 6 times across 3 separate inspections, most recently on January 28, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on January 28, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 27, 2025. For example: 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?

  • 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 once on January 27, 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.

4 inspections

  1. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A multiple-compartment sink was being used to wash and sanitize their kitchen equipment and tools. However, the chlorine solution was measured to have 0-ppm chlorine. The inspector informed the operator to test the dishwasher daily when mixed to ensure that it reaches at least 100-ppm chlorine and recommended to test every 2-4 hours as bleach concentrations would weaken overtime.
  2. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bus pans and cardboard boxes of food products, bags of onions and potatoes were observed on the floor in the following areas:- Walk-in cooler- Walk-in freezer - Back of the facility beside the external doorPlease install shelving units to ensure that food items are elevated off the floor by at least 6 inches. This will help prevent contamination, improve visibility, and make cleaning easier.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Juice, batter, herbs, bread patties, and processed produce were observed uncovered in the sandwich coolers and the walk-in cooler.Please cover processed food products using food grade lids, covers, or cling wrap.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were unavailable.Please obtain chlorine sanitizer test strips within their expiry date to accurately test the concentration of the chlorine sanitizer solution for dish washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to be dirty and covered with grime and food debris:- High touch areas like handles on the sandwich cooler and walk-in cooler- The floors underneath shelving units located in the walk-in cooler- Behind and under kitchen equipment and preparation tablesPlease clean and sanitize the indicated areas.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer bucket with sanitizer solution was unavailable on the service line where food handling was taking place. A sanitizer bucket should be provided and readily accessible to ensure proper sanitation during food preparation.The operator promptly filled and provided a sanitizer bucket with chlorine measuring 100 ppm on the service line.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Visibly soiled cleaning cloths outside of sanitizer solution were observed at the tea station located on the service line, on the sandwich cooler at the cookline and in the dish pit area.Please ensure cleaning cloths are submerged in sanitizer solutions with a concentration of 100 ppm for chlorine and 200 ppm for quat when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Juice, batter, herbs, bread patties, and processed produce were observed uncovered in the sandwich coolers and the walk-in cooler.Please cover processed food products using food grade lids, covers, or cling wrap.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bus pans and cardboard boxes of food products, bags of onions and potatoes were observed on the floor in the following areas:- Walk-in cooler- Walk-in freezer - Back of the facility beside the external doorPlease install shelving units to ensure that food items are elevated off the floor by at least 6 inches. This will help prevent contamination, improve visibility, and make cleaning easier.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were unavailable.Please obtain chlorine sanitizer test strips within their expiry date to accurately test the concentration of the chlorine sanitizer solution for dish washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • OUTSTANDING VIOLATIONSoap dispenser was observed to be missing during the January 27, 2025 inspection.PREVIOUS VIOLATION (April 12, 2024)Please install soap and paper towels supplied in a dispenser at the rear hand sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A sticky coil fly trap was installed on top of the food prep area located at the back of house, potentially becoming a physical contaminate for food products.The operator removed and discarded the fly trap. Relocate fly trap in the future to a more suitable location away from food preparation areas and clean dishes.
    • 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?
      • Food handling permit was unavailable and not posted for public view.Please print and post the food handling permit in a visible location for public view, ensuring it is within the expiry date.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An ice scoop was observed stored in the ice machine.The operator promptly removed the ice scoop, cleaned, and sanitized it to ensure proper hygiene and safety.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to be dirty and covered with grime and food debris:- High touch areas like handles on the sandwich cooler and walk-in cooler- The floors underneath shelving units located in the walk-in cooler- Behind and under kitchen equipment and preparation tablesPlease clean and sanitize the indicated areas.
  4. Initial Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Please install soap and paper towels supplied in a dispenser at the rear hand sink.

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