109 - 4851 Westwinds Drive NE
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
30 décembre 2025
Non conforme2-3 staff members were observed in the front cooking area without proper hair control., - Ensure all staff use appropriate hair restraints, such as hair nets, caps, or other approved coverings, to prevent contamination of food.
**The violation still exists**, Food was not handled in a safe manner due to limited space in the kitchen and the high number of staff present, which compromised proper food safety practices., - Develop and implement a food safety plan that addresses space limitations and workflow. Consider limiting the number of staff working simultaneously or streamlining the menu to reduce operational pressure and ensure safe food handling.
**The violations still exist**, *Repeated Violation*, A few pots/pans were stored on the floor underneath the 3-comp sink., - Ensure to store the food items and utensils at least 6 inches above the ground.
**The violations still exist**, 1. The hard reach areas under the multi-compartment sink and under the cookline was observed to be dirty, with spills and food debris accumulation. , - The operator was informed that these areas need to be cleaned and maintained regularly to prevent any buildup., 2. The kitchen was disorganized, including grocery items stacked haphazardly, trays of boiled potatoes placed on the three-compartment sink, and trays of food ready for deep frying stored on top of the flour bin., - Reorganize the kitchen to ensure proper food storage and workflow. Maintain clear separation between food preparation areas, sinks, and dry storage to prevent contamination and promote safe food handling.
The Chai Bar se trouve dans le quartier WESTWINDS. WESTWINDS, Calgary compte 245 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 159 (65%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 21 mars 2025, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
4 infractions
2-3 staff members were observed in the front cooking area without proper hair control., - Ensure all staff use appropriate hair restraints, such as hair nets, caps, or other approved coverings, to prevent contamination of food.
**The violation still exists**, Food was not handled in a safe manner due to limited space in the kitchen and the high number of staff present, which compromised proper food safety practices., - Develop and implement a food safety plan that addresses space limitations and workflow. Consider limiting the number of staff working simultaneously or streamlining the menu to reduce operational pressure and ensure safe food handling.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Punjab Chaat House - Events
WESTWINDS
**The violations still exist**, *Repeated Violation*, A few pots/pans were stored on the floor underneath the 3-comp sink., - Ensure to store the food items and utensils at least 6 inches above the ground.
**The violations still exist**, 1. The hard reach areas under the multi-compartment sink and under the cookline was observed to be dirty, with spills and food debris accumulation. , - The operator was informed that these areas need to be cleaned and maintained regularly to prevent any buildup., 2. The kitchen was disorganized, including grocery items stacked haphazardly, trays of boiled potatoes placed on the three-compartment sink, and trays of food ready for deep frying stored on top of the flour bin., - Reorganize the kitchen to ensure proper food storage and workflow. Maintain clear separation between food preparation areas, sinks, and dry storage to prevent contamination and promote safe food handling.
4 infractions
Food was not handled in a safe manner due to limited space in the kitchen and the high number of staff present, which compromised proper food safety practices., - Develop and implement a food safety plan that addresses space limitations and workflow. Consider limiting the number of staff working simultaneously or streamlining the menu to reduce operational pressure and ensure safe food handling.
Bags of chickpea flour were stacked in front of the designated hand washing sink, obstructing access., - Ensure the hand washing sink remains unobstructed at all times to allow for proper hand hygiene. Remove any items blocking access immediately.
**The violations still exist**, *Repeated Violation*, , 1. A few pots/pans were stored on the floor underneath the 3-comp sink., - Ensure to store the food items and utensils at least 6 inches above the ground.
**The violations still exist**, 1. The hard reach areas under the multi-compartment sink and under the cookline was observed to be dirty, with spills and food debris accumulation. , - The operator was informed that these areas need to be cleaned and maintained regularly to prevent any buildup., 2. The kitchen was disorganized, including grocery items stacked haphazardly, trays of boiled potatoes placed on the three-compartment sink, and trays of food ready for deep frying stored on top of the flour bin., - Reorganize the kitchen to ensure proper food storage and workflow. Maintain clear separation between food preparation areas, sinks, and dry storage to prevent contamination and promote safe food handling.
7 infractions
**The violation still exists**, *Repeated Violation*, , Dirty cleaning cloths were stored on food prep tables in the front and back kitchen. Chlorine (bleach) sanitizer solution in the washcloth bucket was tested at 100 ppm., - Ensure that cleaning cloths are stored in the sanitizer solution bucket.
Food was not handled in a safe manner due to limited space in the kitchen and the high number of staff present, which compromised proper food safety practices., - Develop and implement a food safety plan that addresses space limitations and workflow. Consider limiting the number of staff working simultaneously or streamlining the menu to reduce operational pressure and ensure safe food handling.
**The violations still exist**, 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., , 2. Front prep cooler was found to be disorganized. Several food containers were double stacked on top inserts., - Reorganize the coolers and ensure food containers are properly covered.
Bags of chickpea flour were stacked in front of the designated hand washing sink, obstructing access., - Ensure the hand washing sink remains unobstructed at all times to allow for proper hand hygiene. Remove any items blocking access immediately.
1. The three-compartment sink is missing a seal at the joint where the sink meets the wall, which may allow water or debris to accumulate., - Seal the joint between the sink and the wall to prevent water intrusion and maintain sanitary conditions., 2. Ventilation canopy filters appeared dirty., - Clean ventilation canopy filters.
**The violations still exist**, *Repeated Violation*, , 1. A few pots/pans were stored on the floor underneath the 3-comp sink., - Ensure to store the food items and utensils at least 6 inches above the ground., , 2. Dough machine was not maintained in a clean and sanitary manner. Buildup of food debris noticed., - Operator instructed to properly clean and sanitize the equipment before and after use.
1. The hard reach areas under the multi-compartment sink and under the cookline was observed to be dirty, with spills and food debris accumulation. , - The operator was informed that these areas need to be cleaned and maintained regularly to prevent any buildup., 2. The kitchen was disorganized, including grocery items stacked haphazardly, trays of boiled potatoes placed on the three-compartment sink, and trays of food ready for deep frying stored on top of the flour bin., - Reorganize the kitchen to ensure proper food storage and workflow. Maintain clear separation between food preparation areas, sinks, and dry storage to prevent contamination and promote safe food handling.
6 infractions
*Repeated Violation*, , Dirty cleaning cloths were stored on food prep tables in the front and back kitchen. Chlorine (bleach) sanitizer solution in the washcloth bucket was tested at 100 ppm., - Ensure that cleaning cloths are stored in the sanitizer solution bucket.
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., , 2. Stack of milk crates containing ready-to-eat vegetables was stored on the floor in walk-in cooler. , - Store foods in a sanitary manner and off the floor. Replace milk crates for loose food storage. Milk crates are difficult to clean., , 3. Front prep cooler was found to be disorganized. Several food containers were double stacked on top inserts., - Reorganize the coolers and ensure food containers are properly covered.
Butter cubes stored at the front prep line cooler were measured at 23.6 degrees Celsius. Operator discarded butter during inspection., - Ensure to store all food items as per manufacturer's instructions., - Ensure high risk food items stored in the cooler are maintained at or below 4 degrees Celsius.
Paper towel dispenser at the kitchen handwashing station was empty and not supplied with paper towels. Operator stocked paper towels at the sink during inspection., - Please ensure employees have access to hand soap and paper towels at all handwashing stations.
At the time of the inspection, there were 9 food handlers working; none of the staff had a food safety certification., - Ensure that a staff member with food safety certification is always present.
*Repeated Violation*, , 1. A few pots/pans were stored on the floor underneath the 3-comp sink., - Ensure to store the food items and utensils at least 6 inches above the ground., , 2. Dough machine was not maintained in a clean and sanitary manner. Buildup of food debris noticed., - Operator instructed to properly clean and sanitize the equipment before and after use.
6 infractions
Dirty cleaning cloths were stored on food prep tables in the front and back kitchen. Chlorine (bleach) sanitizer solution in the washcloth bucket was tested at 100 ppm., - Ensure that cleaning cloths are stored in the sanitizer solution bucket.
***Ongoing Violation***, , There was no testing paper for the bleach sanitizer., - Obtain chlorine testing paper.
Staff members were observed eating in the back kitchen at the time of inspection., - Designate separate break area for staff to consume food.
One compartment of the 3 comp-sink in the facility was being used as storage for clean utensils and was inaccessible., - Operator is to ensure that the dishwashing sink is kept clear of obstructions. , - Ensure to store dishes on the designated shelves.
1. In the back kitchen, hand sink had hot-water supply turned off below basin due to a leaking tap. Access to hand sink was obstructed as garbage bin was placed in front of the sink., - Operator is to ensure hand sink is repaired and fully functional., , 2. Front hand sink was being used to wash small dishes as dirty dishes and cleaning equipment was placed in the basin., - Operator is to ensure hand sink is exclusively used for handwashing., , ENSURE HAND SINK IS UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
1. A few pots/pans were stored on the floor underneath the 3-comp sink., - Ensure to store the food items and utensils at least 6 inches above the ground., , 2. Dough machine was not maintained in a clean and sanitary manner. Buildup of food debris noticed., - Operator instructed to properly clean and sanitize the equipment before and after use.