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The Chai Bar

610 - 1155 Cornerstone Boulevard NE Calgary AB T3N 2E9 · Food - General

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The inspector informed the staff that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm chlorine concentration means inadequate sanitization.
    • 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 during the inspection for the chlorine sanitizer solution. The inspector informed the staff that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station was blocked during the inspection with kitchen utensils, equipment, and/or dishes. The inspector informed the staff that the handwashing station must be free and readily available for handwashing at all times. Please educate all staff to ensure that the handwashing station is free of utensils, equipment, and/or dishes.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 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?
      • There was a gap on the bottom of the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
    • 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 washroom door was not equipped with a self-closing system. The inspector informed the staff/operator that washrooms in the facility must be tight fitting and equipped with a self-closing door.**EQUIP THE WASHROOM WITH A SELF-CLOSING DOOR.