1121 - 3730 108 Avenue NE · STONEY 3
February 25, 2026
Not in ComplianceUnsalted butter was stored without temperature control. Butter measured 21.3C., , Butter was stored in a cooler during the inspection.
Cakes with whipped cream measured 7C in the display case., , Store perishable foods at 4C or less under refrigeration.
The operator indicated that sometimes dishes were sanitized using hot water from the faucet. Hot water measured 55C max at point of use., , To achieve sanitizing results, hot water must be at least 77C. The operator will use 100 ppm chlorine for sanitizing dishes moving forward.
There was a cell phone on a food preparation table., , The cell phone was taken to a separate area for storage during the inspection.
There was no evidence of food safety training., , Provide evidence of approved food safety training.
1) There was a hole in the exterior wall at the back of the kitchen. A piece of cardboard was used to cover the hole., , Repair the wall. All surfaces must be smooth, non-absorbent to moisture and easy to clean., , 2) Edges of the drop ceiling in the kitchen were constructed with untreated wood near the side storage area. , , 3) The table support at the back of the kitchen was constructed with untreated wood., , 4) Flour and sugar were stored on unfinished wooden planks, which were supported by cushion pads., , Seal untreated wood and remove cushion pads as they cannot be easily clean.
There was a buildup of debris throughout the food establishment including but not limited to walls, floors, drawers, food preparation tables and the front service area., , Conduct a thorough cleaning.
Chai Shai Cafe is in the STONEY 3 neighbourhood. STONEY 3, Calgary has 111 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 2, 2026, there are 90 (81%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) Closed.
This restaurant has been inspected 4 times since November 22, 2024, with 0 in compliance, 4 not in compliance, and 0 closures on record.
Unsalted butter was stored without temperature control. Butter measured 21.3C., , Butter was stored in a cooler during the inspection.
Cakes with whipped cream measured 7C in the display case., , Store perishable foods at 4C or less under refrigeration.
The operator indicated that sometimes dishes were sanitized using hot water from the faucet. Hot water measured 55C max at point of use., , To achieve sanitizing results, hot water must be at least 77C. The operator will use 100 ppm chlorine for sanitizing dishes moving forward.
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.
STONEY 3
There was a cell phone on a food preparation table., , The cell phone was taken to a separate area for storage during the inspection.
There was no evidence of food safety training., , Provide evidence of approved food safety training.
1) There was a hole in the exterior wall at the back of the kitchen. A piece of cardboard was used to cover the hole., , Repair the wall. All surfaces must be smooth, non-absorbent to moisture and easy to clean., , 2) Edges of the drop ceiling in the kitchen were constructed with untreated wood near the side storage area. , , 3) The table support at the back of the kitchen was constructed with untreated wood., , 4) Flour and sugar were stored on unfinished wooden planks, which were supported by cushion pads., , Seal untreated wood and remove cushion pads as they cannot be easily clean.
There was a buildup of debris throughout the food establishment including but not limited to walls, floors, drawers, food preparation tables and the front service area., , Conduct a thorough cleaning.
Dishwasher was in disrepair and not working at the time of inspection., , - Operator was instructed the appropriate use of manual dishwashing in the 2-comp sink., - Please ensure to get the necessary dishwasher repairs done., , **Updated 2024-11-27**, Dishwasher repairs were completed. Maximum temperature reached after 3 cycles was 54.3 C. Dishwasher was operating without sanitizer connected., - Operator is to ensure dishwasher is connected to an appropriate sanitizing solution.
1) At least 2 holes of approx. 6 inches diameter were cut through the inside and exterior walls for ventilation in the kitchen. Mesh was taped over drywall and cardboard to be placed over holes when not in use. Please properly install an approved ventilation system as required. Refinish walls so they are smooth, nonabsorbent and easily cleanable., 2) Edge of drop ceiling in kitchen was not finished near side storage area. Area was open to above and wooden supports were not finished. Please properly finish so entire area is smooth, nonabsorbent and easily cleanable., 3) Wooden supports for back prep area were not bare and unfinished. Please replace or finish so all surfaces are smooth, nonabsorbent and easily cleanable.
Dishwasher was in disrepair and not working at the time of inspection., , - Operator was instructed the appropriate use of manual dishwashing in the 2-comp sink., - Please ensure to get the necessary dishwasher repairs done., , **Updated 2024-11-27**, Dishwasher repairs were completed. Maximum temperature reached after 3 cycles was 54.3 C. Dishwasher was operating without sanitizer connected., - Operator is to ensure dishwasher is connected to an appropriate sanitizing solution.
Two open canned food items were stored in the prep line cooler next to the refrigerator., , - Operator voluntarily transferred all food items to food grade containers., - Make sure once canned food item is opened, food should then be transferred to a food-grade , container.
Two expired whipping cream cartons were found in the stand-up refrigerator at the time of inspection. Operator immediately discarded the products., , - Please ensure all food products are within their best-before dates.
No working probe or infrared thermometer was available in the facility at the time of inspection., , - Ensure working thermometer is available to check food temperatures regularly.
Dishwasher was in disrepair and not working at the time of inspection., , - Operator was instructed the appropriate use of manual dishwashing in the 2-comp sink., - Please ensure to get the necessary dishwasher repairs done.
Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing , purposes. Proper sanitizing step was not followed, as operator was using hot water to sanitize dishes., , - Operator was informed on how to properly use the 2-comp sink for sanitization., - Ensure to fully submerge all dishes, utensils, and equipment in the available 100-ppm chlorine solution for atleast 2 minutes to sanitize.
Both handwashing stations in the back kitchen were not supplied with paper towels. Operator installed paper towels during inspection. , , - Ensure all hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold running water supply.
1. Scoops for bulk items were stored in the containers, with handles covered in product. Operator removed scoops from food., - Ensure all scoops are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients., , 2. Food items were observed stored on the floor in the dry storage area. Operator relocated food items onto shelves., - Please ensure all food products are stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.
No test strips for dishwashing and surface sanitizer were available in facility at the time of inspection., , - Acquire test strips to check sanitizer concentration.