300 - 20 Crowfoot Crescent NW · ARBOUR LAKE
10 février 2026
Non conforme1. Quat sanitizer spray bottles measured below 150ppm., , Fresh quat sanitizer spray bottles were prepared and measured 200ppm., , 2. Wet used cleaning cloths were stored on the counter., , Cleaning cloths were stored in a chlorine sanitizer bucket at 100 ppm.
Exposed Styrofoam was noted in the interior of the lid of the ice machine., , Fix the ice machine lid so the food is protected from contamination, and the surface is smooth, non-absorbent, easy to clean.
1. The display pastry cooler measured 5.3°C., , 2. The preparation cooler at the cookline measured 7.2°C., , 3. The bus station fridge used to refrigerate butter and cream measured 8.4°C., , Fix the coolers to measure 4°C or less at all times.
Handwashing sink at the adjacent the dishwasher area was obstructed with a garbage bin., , The garbage bin was promptly removed., , Ensure handwashing sinks are accessible at all times to allow convenient access for food handlers to wash their hands.
Repeat violation cited on February 10, 2026:, Seven food handlers and 3 serves were on site, and no one had a food safety certificate available upon request., , Previous violation:, Food safety certificate was not available on-site.
Floor tiles underneath equipment were charred., , Fix floor.
Repeat violation cited on February 10, 2026:, Deep grooves and stains were noted on the preparation cooler cutting boards at the cookline. , , Resurface or replace the cutting boards. , , Previous violation:, 1) Deep grooves and stains were noted on the prep cooler plastic cutting boards. , , Resurface or replace the cutting boards. , , Previous violations:, Deep grooves and stains on the prep cooler plastic cutting board. , , Resurface or replace the cutting boards.
Repeat violations cited on February 10, 2026:, 1. Single-use and mascarpone containers were stored inside the bulk food bins., , The containers were promptly removed., , Obtain scoops that have a handle., , 2. Carts were affixed with duct tapes., , Remove the tapes or replace the carts., , Ensure surfaces are smooth, non-absorbent to moisture and easy to clean., , 3. An ice scoop was stored on a dirty black rubber-like material. (Corrected During Inspection)., , The ice scoop was washed in the dishwasher and stored in a food grade container., , Previous violation:, Carts were affixed with duct tapes., , Remove the tapes., , Surfaces must be smooth, non-absorbent to moisture and easy to clean.
1) Debris buildup was noted on the wall caulking at the handwashing sink at the dishwashing area. , , Clean the area and re-caulk the handwashing sink wall joint., , 2) Cardboards were stored underneath the microwave resulting in debris noted underneath and between the microwaves. (Corrected during inspection)., , 3) Debris buildups were noted on, between and behind the pipes behind the flour mixer, , 4) Debris buildup is noted along the wall joint caulking of the handwashing sink at the bar area., , 5) Debris buildup was noted beneath the 2-compartment sink adjacent the back door area., , 6) Food debris buildup was noted underneath the stove grill area and ventilation canopy., , Thoroughly deep clean the indicated areas.
Chianti Cafe & Restaurant se trouve dans le quartier ARBOUR LAKE. ARBOUR LAKE, Calgary compte 115 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 2 juin 2026, 93 (81%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 2 fois depuis le 7 février 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
1. Quat sanitizer spray bottles measured below 150ppm., , Fresh quat sanitizer spray bottles were prepared and measured 200ppm., , 2. Wet used cleaning cloths were stored on the counter., , Cleaning cloths were stored in a chlorine sanitizer bucket at 100 ppm.
Exposed Styrofoam was noted in the interior of the lid of the ice machine., , Fix the ice machine lid so the food is protected from contamination, and the surface is smooth, non-absorbent, easy to clean.
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.
1. The display pastry cooler measured 5.3°C., , 2. The preparation cooler at the cookline measured 7.2°C., , 3. The bus station fridge used to refrigerate butter and cream measured 8.4°C., , Fix the coolers to measure 4°C or less at all times.
Handwashing sink at the adjacent the dishwasher area was obstructed with a garbage bin., , The garbage bin was promptly removed., , Ensure handwashing sinks are accessible at all times to allow convenient access for food handlers to wash their hands.
Repeat violation cited on February 10, 2026:, Seven food handlers and 3 serves were on site, and no one had a food safety certificate available upon request., , Previous violation:, Food safety certificate was not available on-site.
Floor tiles underneath equipment were charred., , Fix floor.
Repeat violation cited on February 10, 2026:, Deep grooves and stains were noted on the preparation cooler cutting boards at the cookline. , , Resurface or replace the cutting boards. , , Previous violation:, 1) Deep grooves and stains were noted on the prep cooler plastic cutting boards. , , Resurface or replace the cutting boards. , , Previous violations:, Deep grooves and stains on the prep cooler plastic cutting board. , , Resurface or replace the cutting boards.
Repeat violations cited on February 10, 2026:, 1. Single-use and mascarpone containers were stored inside the bulk food bins., , The containers were promptly removed., , Obtain scoops that have a handle., , 2. Carts were affixed with duct tapes., , Remove the tapes or replace the carts., , Ensure surfaces are smooth, non-absorbent to moisture and easy to clean., , 3. An ice scoop was stored on a dirty black rubber-like material. (Corrected During Inspection)., , The ice scoop was washed in the dishwasher and stored in a food grade container., , Previous violation:, Carts were affixed with duct tapes., , Remove the tapes., , Surfaces must be smooth, non-absorbent to moisture and easy to clean.
1) Debris buildup was noted on the wall caulking at the handwashing sink at the dishwashing area. , , Clean the area and re-caulk the handwashing sink wall joint., , 2) Cardboards were stored underneath the microwave resulting in debris noted underneath and between the microwaves. (Corrected during inspection)., , 3) Debris buildups were noted on, between and behind the pipes behind the flour mixer, , 4) Debris buildup is noted along the wall joint caulking of the handwashing sink at the bar area., , 5) Debris buildup was noted beneath the 2-compartment sink adjacent the back door area., , 6) Food debris buildup was noted underneath the stove grill area and ventilation canopy., , Thoroughly deep clean the indicated areas.
1) Wiping cloths were stored on the counters., 2) Chlorine sanitizer solution was mixed with soap., 3) Food debris was noted inside the pasta machine., , Fresh chlorine sanitizer buckets were prepared at 100 ppm and wiping cloths were stored therein., Th pasta machine was cleaned and sanitized.
Handwashing sink was at the back kitchen were obstructed with garbage containers., 2) Handwashing sink in the front service area was obstructed with a garbage container., The garbage containers were promptly relocated to a separate area., Ensure handwashing sinks are easily accessible at all times.
1) The staff washing the dishes was using the same dirty rubber gloves to handle both dirty and clean dishes., The staff was instructed to change gloves between handling dirty dishes and clean dishes., , 2) Serving tongs were stored on the handle on the stove grill., Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
Food safety certificate was not available on-site.
Floor tiles missing by the main cook line and floor tiles underneath equipment was charred., , Fix floor. ,
1) Deep grooves and stains were noted on the prep cooler plastic cutting board. , Resurface or replace cutting board. , , Previous violations:, 1) Plastic saran wrap dispenser was melted heat, resulting in rough texture. This surface is hard to clean. , , Replace dispenser., , 2) Deep grooves and stains on the prep cooler plastic cutting board. , , Resurface or replace cutting board.
1) The walk-in cooler fan covers were accumulated with dust and debris buildup., Clean the fan covers., , 2) Mascarpone containers were stored inside the bulk food bins., Obtain scoops that have a handle., , 3) Carts were affixed with duct tapes., Remove the tapes., Surfaces must be smooth, non-absorbent to moisture and easy to clean.
Recurring violations:, 1) The sump pump and pipes next to the handwashing sink was dirty., 2) Slight dust build-up on air vents, side of stand-up cooler and wires. , 3) Food debris and stains underneath the dishwasher. , Clean the indicated areas., , Previous violations:, 1) Slight dust build-up on air vents, side of stand-up cooler and wires. , , 2) Stains/grease build-up on the kitchen walls. , , 3) Food debris and stains underneath the dishwasher. , , 4) Grime build-up underneath front bar., , Clean these areas.