CalgaryDOWNTOWN COMMERCIAL CORE
250 - 801 7 Avenue SW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 17, 2026
The hot holding unit measured 55C. There were meat pies stored inside. , , Hot holding units must maintain a temperature above 60C to prevent the growth of bacteria. , , Repair the hot holding unit and ensure the temperature is maintained at 60C or above. Refrain from storing food inside until it has been repaired.
Caffe' A-Roma is in the DOWNTOWN COMMERCIAL CORE neighbourhood. DOWNTOWN COMMERCIAL CORE, Calgary has 683 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 475 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Chi-Cha Lounge & Bar
DOWNTOWN COMMERCIAL CORE
This restaurant has been inspected 7 times since December 13, 2023, with 3 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
The hot holding unit measured 55C. There were meat pies stored inside. , , Hot holding units must maintain a temperature above 60C to prevent the growth of bacteria. , , Repair the hot holding unit and ensure the temperature is maintained at 60C or above. Refrain from storing food inside until it has been repaired.
No violations
No violations
No violations
1 violation
- The paper towel dispenser was non-functional, and paper towels were placed beside the hand sink, where they were susceptible to becoming wet from water splashing., *Please repair or replace the dispenser to ensure it is fully operational.
1 violation
The facilities Food Handling Permit was not posted in the facility. , , Please print and post a copy of your valid Food Handling Permit in a location that is visible to the public.
6 violations
The bleach (Chlorine) sanitizer was tested and 0ppm chlorine was detected. , , A solution was re-mixed at the time of the inspection and was tested to be 100ppm (Satisfactory). , , Please ensure the chlorine sanitizer is frequently changed out and tested to be ensure it is mixed to a proper concentration to effectively sanitize (100ppm).
The hand sink located in the back kitchen was blocked by a metal cart. , , The cart was relocated at the time of the inspection. , , Please do not store anything in front of or in the basin of the hand sink to allow for unimpeded access to the hand sink. Food handlers must be practicing frequent hand washing and must be able to easily access and unobstructed hand sink.
The hand sink located in the front service area was not stocked with paper towel and staff were using s re-usable hand towel to dry hands. , , Please re-stock the paper towel dispenser and ensure staff are always drying hands with a clean single-use paper towel to a avoid cross-contamination. , , All hand sinks must always be stocked with liquid hand soap, single-use paper towels, and running hot/cold water to facilitate proper hand washing by food handlers.
The facility is using both a Quat solution and a Bleach (Chlorine) solution for sanitizing but test strips for either could not be located. , , Please obtain both Quat and Chlorine test strips to test and verify the concentration of both solutions. , , Alternatively, switch to using only one of the sanitizer solutions and obtain the test strips for the chosen solution.
The facilities Food Handling Permit was not posted in the facility. , , Please print and post a copy of your valid Food Handling Permit in a location that is visible to the public.
1) The ice scoop was being stored inside the ice bin. , , The scoop was removed at the time of the inspection. (Corrected during the inspection), , Please do not store the scoop inside of the ice bin to reduce food handlers coming in contact with the bulk ice when going to grab the scoop. , , 2) Knives were being stored in a knife block that was uncleanable. , , Please store knives in a manner that prevent contamination and can be easily cleaned. The small spaces in a traditional knife block can trap dirt, debris, and pathogens and can contaminate clean knives when they are placed back in the block.