121 - 7171 80 Avenue NE
Not in Compliance
8 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 10, 2026
Not in Compliance**The violation still exists**, Used cleaning cloths were stored on food contact surfaces. , - Store cloths in a sanitizing solution between use.
Samosas are stored in cardboard box., - Use food grade liner to store samosas in cardboard box.
**The violation still exists** A two compartment dishwashing sink poster was sent via email. , Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed. , - Operator was informed on how to properly use the 2-comp sink for sanitization. Operator was also instructed to establish one-way flow of dirty to clean utensils., - Ensure to fully submerge all dishes, utensils, and equipment in the available 100-ppm chlorine solution for atleast 2 minutes to sanitize.
**The violations still exist**, 1. Unassembled cardboard boxes were stored directly on the floor near the front entrance. , - Store food boxes on proper shelves stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground., , 2. Food items and utensils were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner., , 3. Scoops were stored directly in bulk food containers and inside the ice machine. , - Remove scoops from direct contact with food.
**The violation still exists**, Caulking at the handwashing station was visibly dirty and peeling off., - Replace the caulking and ensure it is made of material that is smooth and easy to clean.
**The violation still exists**, Dust and grease build-up on all the ventilation hood in the back kitchen., - Please clean ventilation hood and include routine cleaning in cleaning schedule.
**The violation still exists**, Top section of the dough machine was dirty and covered with tape., - Thoroughly clean the machine and remove all tape. Repair or replace any damaged parts.
**The violation still exists**, Multiple garbage bags containing recycled items were observed stored in the utility room, making the mop sink hard to access at the time of inspection. , - Operator was advised to ensure regular and timely disposal of recycling items. Garbage must be kept away from any food, equipment, utensils, and food-contact surfaces.
The Chai Bar is in the TARADALE neighbourhood. TARADALE, Calgary has 63 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 36 (57%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 5 times since September 12, 2024, with 1 in compliance, 4 not in compliance, and 0 closures on record.
8 violations
**The violation still exists**, Used cleaning cloths were stored on food contact surfaces. , - Store cloths in a sanitizing solution between use.
Samosas are stored in cardboard box., - Use food grade liner to store samosas in cardboard box.
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.
Tim Hortons 4518
TARADALE
**The violation still exists** A two compartment dishwashing sink poster was sent via email. , Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed. , - Operator was informed on how to properly use the 2-comp sink for sanitization. Operator was also instructed to establish one-way flow of dirty to clean utensils., - Ensure to fully submerge all dishes, utensils, and equipment in the available 100-ppm chlorine solution for atleast 2 minutes to sanitize.
**The violations still exist**, 1. Unassembled cardboard boxes were stored directly on the floor near the front entrance. , - Store food boxes on proper shelves stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground., , 2. Food items and utensils were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner., , 3. Scoops were stored directly in bulk food containers and inside the ice machine. , - Remove scoops from direct contact with food.
**The violation still exists**, Caulking at the handwashing station was visibly dirty and peeling off., - Replace the caulking and ensure it is made of material that is smooth and easy to clean.
**The violation still exists**, Dust and grease build-up on all the ventilation hood in the back kitchen., - Please clean ventilation hood and include routine cleaning in cleaning schedule.
**The violation still exists**, Top section of the dough machine was dirty and covered with tape., - Thoroughly clean the machine and remove all tape. Repair or replace any damaged parts.
**The violation still exists**, Multiple garbage bags containing recycled items were observed stored in the utility room, making the mop sink hard to access at the time of inspection. , - Operator was advised to ensure regular and timely disposal of recycling items. Garbage must be kept away from any food, equipment, utensils, and food-contact surfaces.
9 violations
1. Used cleaning cloths were stored on food contact surfaces. , - Store cloths in a sanitizing solution between use., , 2. Surface (bleach) sanitizer initially prepared for use in the kitchen was tested above 200 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm., - As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared (1/2 tsp per litre) for use at all times for each food handling area.
Stack of milk crates containing ready-to-eat vegetables was stored on the floor in kitchen. , - Store foods in a sanitary manner and off the floor. Replace milk crates for loose food storage. Milk crates are difficult to clean.
1. Multiple trays of partially cooked aloo tikki and peeled potatoes were observed stored at room temperature. Internal temperature of tiki was measured at 37.2 degrees Celsius. Operator moved trolley to the walk-in cooler., , 2. Bowl of prepared flour dough was stored on food prep table at room temperature. Internal temperature measured at 14.8C. Operator instructed to discard the dough., , - Ensure all high-risk foods are cooked to proper temperatures and are held at or above 60C or refrigerated at 4C or below.
Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed. , - Operator was informed on how to properly use the 2-comp sink for sanitization. Operator was also instructed to establish one-way flow of dirty to clean utensils., - Ensure to fully submerge all dishes, utensils, and equipment in the available 100-ppm chlorine solution for atleast 2 minutes to sanitize.
1. Unassembled cardboard boxes were stored directly on the floor near the front entrance. , - Store food boxes on proper shelves stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground., , 2. Food items and utensils were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner., , 3. Scoops were stored directly in bulk food containers and inside the ice machine. , - Remove scoops from direct contact with food.
Caulking at the handwashing station was visibly dirty and peeling off., - Replace the caulking and ensure it is made of material that is smooth and easy to clean.
1. Dust and grease build-up on all the ventilation hood in the back kitchen., - Please clean ventilation hood and include routine cleaning in cleaning schedule., , 2. Ceiling tiles and air vents above the food preparation area were visibly dirty, with dust and , debris buildup., - Please clean air vents and ceiling tiles.
Top section of the dough machine was dirty and covered with tape., - Thoroughly clean the machine and remove all tape. Repair or replace any damaged parts.
Multiple garbage bags containing recycled items were observed stored in the utility room, making the mop sink hard to access at the time of inspection. , - Operator was advised to ensure regular and timely disposal of recycling items. Garbage must be kept away from any food, equipment, utensils, and food-contact surfaces.
No violations
1 violation
The facility handles grease producing cooking and was not equipped with a mop sink. Owner had planned on dumping waste water down sanitary sewer behind restaurant. Please install a suitable mop sink and connect mop sink to grease interceptor - provide information to AHS on the type of sink and location of mop sink install BEFORE installation is done.
2 violations
The facility handles grease producing cooking and was not equipped with a mop sink. Owner had planned on dumping waste water down sanitary sewer behind restaurant. Please install a suitable mop sink and connect mop sink to grease interceptor - provide information to AHS on the type of sink and location of mop sink install BEFORE installation is done.
1) There was a hole in the kitchen wall in the corner across the cook line. Please finish so area is smooth, nonporous and easily cleanable., 2) There was a hole in the floor behind the front service counter. Please finish so area is smooth, nonporous and easily cleanable., 3) Covers for light switch and ceiling fan were missing in the public bathrooms. Please install.