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The Chai Bar

825 - 3950 Sage Hill Drive NW Calgary AB T3R 2A4 · Food - General

Official record from Alberta →

Inspection summary

The Chai Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 12, 2026. The most recent inspection, on October 7, 2026, recorded 11 infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 once on October 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 7, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 7, 2026. 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 on October 7, 2026. 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 2 times on October 7, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizer solution was prepared.2. Numerous cleaning cloths were stored on the counter.Fresh chlorine sanitizer solution at 200 ppm were prepared and new cleaning cloths were in the sanitizer buckets.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The food handlers were observed wearing new gloves before washing their hands.The food handlers were instructed to wash their hands before wearing new gloves.Guidelines for proper gloves use in Food Establishments was provided.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Uncovered sugar in a stainless-steel container was stored next to the paper towel dispenser, which could result in water from the hand dripping into the sugar to contaminate the food.The sugar was promptly removed and covered with saran wrap.2. Four black moldy tomatoes were stored in the walk-in cooler.Food distracted.3. Oxidated cabbage was stored in the walk-in cooler.Food was distracted.4. Rotten bananas were stored in the walk-in cooler.Food discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bags of onions were stored on the floor by the back exit door.The bag of onions were stored on the racks.2. A mouse trap was stored on the bag of onions.The mouse trap was removed.3. Food items in the walk-in cooler were uncovered.Food items were promptly covered.4. Food in the stainless-steel containers were uncovered in the back kitchen.Food containers were promptly covered.5. Single use The Chair Bar cup was stored inside the jeggery bulk food bin.Obtain a scoop that has a handle and ensure the handle is not in direct contact with the food.
    • 09. Are chemicals stored and handled in a safe manner?
      • A sanitizer spray bottle was not labelled to identify its content. A windex label was affixed to the bottle.The bottle was promptly labelled to identify its content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped ginger was stored on the counter next to the espresso machine.The chopped ginger was stored in the display cooler at the front service area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the back handwashing sink was broken resulting in soap not dispensing properly.Replace the soap dispenser.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The espresso machine was not connected to a 5 USG jug.Discontinue the use of the machine until it is connected to the municipal water line.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The grease trap area at the back kitchen close to the 3-compartment sink was smelling.Contact a cleaning company to eliminate the odour in the kitchen.
    • 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. Paper towels were used to line the top of the ice machine.2. Paper towels were used to line the bottom of the food preparation cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Debris build-up was noted on the ventilation canopy filters.Clean the filters at least three times a week.2. An ice cream scoop was stored on top of the lid of the mango flavour. Four different flavours (mango, vanilla, strawberry, and chocolate), are being sold at the facility. The manager noted they have an additional scoop.Obtain additional scoops and install a dipper well for the ice cream scoops.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

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