3 - 12 Castleridge Drive NE · CASTLERIDGE
April 16, 2026
Pass**The violation still exists**, A communal ablution container was present in the staff bathroom., - Remove the communal ablution container and/or install a bidet or bidet attachment.
1. Prep cooler measured at 7-8C., - All the food transferred to walkin cooler., - Replace/repair the prep cooler., 2. Clean utensil baskets were observed being stored on the grease trap., - Store clean utensils in a clean and sanitary location.
Chatkhara Restaurant is in the CASTLERIDGE neighbourhood. CASTLERIDGE, Calgary has 23 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 16, 2026, there are 13 (57%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since January 2, 2025, with 4 passes and 1 closure on record.
**The violation still exists**, A communal ablution container was present in the staff bathroom., - Remove the communal ablution container and/or install a bidet or bidet attachment.
1. Prep cooler measured at 7-8C., - All the food transferred to walkin cooler., - Replace/repair the prep cooler., 2. Clean utensil baskets were observed being stored on the grease trap., - Store clean utensils in a clean and sanitary location.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
CASTLERIDGE
A 20L pail of yogurt was observed on-site. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process., , - The operator was asked to discard the yogurt. , Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:, - Date and time of production, - List of all Ingredients Used, - Heating Temperature of the milk, - Starting pH of milk before culture is added, - Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation), - Fermentation Time (document the start and end times), - Fermentation Temperature, - Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation), - Batch number (system of identifying the batch of yogurt being made), Ensure the following:, - Obtain a PH test strip or PH meter to monitor PH throughout the process., - A functional calibrated thermometer for monitoring temperature., - The starter culture used in yogurt production must be obtained from an approved commercial source., Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
A communal ablution container was present in the staff bathroom., - Remove the communal ablution container and/or install a bidet or bidet attachment.
1. Ceiling air vent on top of walkin cooler appeared dusty., - Clean the air vent, , 2. Baseboard and wall floor joint corner required deep cleaning.
Owner was processing carrots at home (not approved) and transporting them in garbage bags to restaurant. All foods must be processed in approved facilities - please remove foods from unapproved sources.
There was a general lack of food safety and sanitation knowledge among the kitchen staff., , ACTION:, All other food handlers must complete, at minimum, the Alberta Health Services Food Safety Basics Interactive Course (registration link to course: https://www.albertahealthservices.ca/eph/Page3151.aspx). Provide copies of completion certificates to an Executive Officer of Alberta Health Services.
1) There were too many large cooking appliances in the cooking area and the char broiler was not completely under the ventilation canopy., 2) The holes in the walls and baseboards in the dough preparation room were not properly repaired and surfaces were left unfinished and not easy to clean., 3) There were several pieces of nonoperational equipment in the food preparation area which were either not used or inappropriately used and adding clutter to the area., , ACTION:, 1) Repair and/or properly finish all walls, floors, and other surfaces within the food establishment to be smooth, nonabsorbent, and easily cleanable., 2) Ensure all cooking equipment are placed directly below the ventilation canopy.
1) The walls and ceiling, including the hanging menu boards and shelves in the main cooking area, had a heavy accumulation of grease and dust., 2) There was food splatter on the ceiling and walls in the dough preparation room; a heavy build up of food debris on the floor and shelves, and a build up of discoloured food debris on the door frame and light switch., 3) There were several pieces of nonoperational equipment in the food preparation area which were either not used or inappropriately used and adding clutter to the area., , ACTION;, 1) Thoroughly clean the entire food establishment and all equipment within it, to remove all evidence of grease, grime, dust, food debris, and other contaminants., 2) Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review., 3) Remove all nonoperational equipment from the food establishment.
A surface sanitizer solution was not readily available for the kitchen and for other areas where open food handling was conducted., , ACTION:, Ensure that an approved sanitizing solution (i.e. 100 parts per million bleach or 200 parts per million Quaternary Ammonium Compounds) is prepared whenever the kitchen is in operation. Refresh the sanitizing solution frequently, especially when it is contaminated with food debris.
Food handlers were eating in the food preparation area., , ACTION:, Provide a separate staff area where staff may safely consume their meals and store their personal effects. Food for the public/public retail must remain separate.
1) Foods were stored in old laundry detergent pails and rubber totes that were not food grade., 2) Trays of food were balanced on top of recycling bins and/or directly next to a mop pail with dirty water., , ACTION:, 1) Obtain food grade containers for food storage that can be easily washed and sanitized., 2) Store foods in a sanitary manner, away from sources of contamination.
1) The preparation line cooler was not operating properly and high-risk foods stored in the cooler measured between 18°C and 21°C., 2) A probe thermometer was not provided., , ACTION:, 1) Discard all high-risk foods that were left in the temperature danger zone. Store high-risk foods at 4°C or less or at/above 60°C., 2) Obtain a probe thermometer to monitor foods between 0°C and 100°C.
1) Staff were not sanitizing food preparation equipment and utensils in the manual wash procedure., 2) Large cooking pots that could not be accommodated in the dishwashing sinks were used., , ACTION:, 1) Ensure that staff are following the proper manual dishwashing method. Food equipment must be:, 1. Thoroughly scraped clean of visible foreign materials and food scraps;, 2. Washed in the first compartment sink in detergent solution capable of removing grease and food particles and that is maintained at a temperature of not less than 45°C (113°F);, 3. Rinsed in the second compartment sink in clean potable water maintained at a temperature of not less than 45°C (113°F); and, 4. Sanitized in the third compartment sink by immersion, in one of the following methods:, a. for at least 2 minutes in water at a temperature of at least 77°C (171°F);, b. for at least 2 minutes in a chlorine solution of 100 - 200 mg/L available chlorine at a temperature of not less than 45°C (113°F);, c. for at least 2 minutes in a solution containing a quaternary ammonium compound having a strength of not higher than 200 mg/L consistent with efficacy at a temperature of not less than 45°C (113° F);, d. for at least 2 minutes in a solution containing not higher than 25 mg/L iodine at a temperature of not less than 45°C (113°F); or, e. in accordance with any other method that has been scientifically proven to produce results equivalent to those achieved by use of any of the methods in this subclause., 5. air-dried., , 2) Remove all large cooking pots and equipment that cannot be accommodated in the dishwashing sinks or submit a written proposal to an Alberta Health Services Executive Officer for review and approval on how these items can be safely washed, rinsed, sanitized.
A communal ablution container was present in the staff bathroom., , ACTION:, Remove the communal ablution container and/or install a bidet or bidet attachment.
Staff personal food and personal effects were stored on food preparation surfaces, on storage shelves among food and food equipment, and/or directly on top of food packaging materials., , ACTION;, Provide a separate staff area where staff may safely consume their meals and store their personal effects. Food for the public/public retail must remain separate.
The food establishment was operating without a valid and subsisting food handling permit from Alberta Health Services., , ACTION:, Obtain a valid food handling permit from Alberta Health Services.
1) There was no evidence that the person in care and control of the food establishment was certified in a recognized food safety course., 2) There was a general lack of food safety and sanitation knowledge among the kitchen staff., , ACTION:, 1) Assign a kitchen manager. The kitchen manager must obtain a certificate in a food safety course approved by the Minister of Health (list of approved certificate courses: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf). Provide the completion certificate to an Alberta Health Services Executive Officer., 2) All other food handlers must complete, at minimum, the Alberta Health Services Food Safety Basics Interactive Course (registration link to course: https://www.albertahealthservices.ca/eph/Page3151.aspx). Provide copies of completion certificates to an Executive Officer of Alberta Health Services.
1) The ceiling tiles in food preparation areas were painted a dark brown colour which masked the buildup of grease and dust. , 2) Several wooden surfaces in the kitchen, including the swinging door between the front service area and food storage shelf in the side hallway, were not properly finished to promote easy cleaning., 3) There were too many large cooking appliances in the cooking area and the char broiler was not completely under the ventilation canopy., 4) The holes in the walls and baseboards in the dough preparation room were not properly repaired and surfaces were left unfinished and not easy to clean., 5) Paint was chipping from walls in the kitchen and the dough preparation room., 6) Some floor tiles in the main cooking area and dough preparation room were missing and/or badly damaged., 7) The ventilation fan in the staff bathroom was not operational., 8) There were several pieces of nonoperational equipment in the food preparation area which were either not used or inappropriately used and adding clutter to the area., , ACTION:, 1) Replace or paint the ceiling tiles white or a light colour., 2) Repair and/or properly finish all walls, floors, and other surfaces within the food establishment to be smooth, nonabsorbent, and easily cleanable., 3) Ensure all cooking equipment are placed directly below the ventilation canopy., 4) Repair the ventilation fan in the staff bathroom.
1) The naan oven, particularly the conveyor belt which was in direct contact with food and the oven entry and exit areas, had a heavy accumulation of grease and char., 2) The preparation line cooler was not operating properly and high-risk foods stored in the cooler measured between 18°C and 21°C., 3) Dirty knives with food debris on the surfaces were stored among clean knives in a utensil holder., , ACTION:, 1) Thoroughly clean the entire food establishment and all equipment within it, to remove all evidence of grease, grime, dust, food debris, and other contaminants., 2) Repair the preparation line cooler so high-risk foods are maintained at 4°C or lower at all times., 3) Thoroughly clean knives before they are stored away.
1) The walls and ceiling, including the hanging menu boards and shelves in the main cooking area, had a heavy accumulation of grease and dust., 2) There was food splatter on the ceiling and walls in the dough preparation room; a heavy build up of food debris on the floor and shelves, and a build up of discoloured food debris on the door frame and light switch., 3) There were several pieces of nonoperational equipment in the food preparation area which were either not used or inappropriately used and adding clutter to the area., 4) There was an accumulation of hanging dust on the undersides of the shelves above the rear food preparation counter. , , ACTION;, 1) Thoroughly clean the entire food establishment and all equipment within it, to remove all evidence of grease, grime, dust, food debris, and other contaminants., 2) Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review., 3) Remove all nonoperational equipment from the food establishment.