444 - 10816 Macleod Trail SE · WILLOW PARK
December 10, 2025
PassChlorine sanitizing solution in bucket sanitizer was above 200ppm for the kitchen and front , area. Operator diluted the solution to 100ppm., , -Ensure chlorine sanitizing solution is maintained at 100ppm for food safety
The following potentially hazardous food were stored outside temperature control with surface temperature:, 1. grounded vegetables at 8.1*C, 2. whipped butter 11.1*C, 3. cooked carrots 80*C, 4. shrimps in water 4.1*C, Operator returned items to cooler and got shallow pans for cooling the cooked carrots., , -Ensure all food are stored in cooler within 2 hours., -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth, - Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
The handwashing station at the entrance of the kitchen was blocked with food cart and containers in the sink. Operator removed items., , - Ensure handwashing station is always accessible
No paper towel in dispenser at the staff washroom. Operator stated that dispenser was broken., , -Use a temporary paper towel dispenser, -Repair paper towel dispenser, -Ensure there is paper towel in dispenser for hand drying at handwashing station.
1. The splash guard installed between the handwashing sink and drying shelves does not protect the dishes from splashes at the main kitchen., , -Move the splash guard higher or install another., , 2. Bowls used as scoops were stored in the bulk food directly in contact with food at the dry , storage. , , -Use scoops with handle, -Store scoops with handles sticking out of the food for easy handling without contamination
The following areas had dust/dirt/grease build up:, 1. Ceiling and vent hood at the kitchen, 2. inside the ice-cream freezer, 3. inside of the microwave, 4. Hard to reach areas beside and underneath the cookline and dishwasher, , -Clean the indicated area
Chianti Cafe And Restaurant is in the WILLOW PARK neighbourhood. WILLOW PARK, Calgary has 128 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 22, 2026, there are 89 (70%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since December 16, 2024, with 5 passes and 0 closures on record.
Chlorine sanitizing solution in bucket sanitizer was above 200ppm for the kitchen and front , area. Operator diluted the solution to 100ppm., , -Ensure chlorine sanitizing solution is maintained at 100ppm for food safety
The following potentially hazardous food were stored outside temperature control with surface temperature:, 1. grounded vegetables at 8.1*C, 2. whipped butter 11.1*C, 3. cooked carrots 80*C, 4. shrimps in water 4.1*C, Operator returned items to cooler and got shallow pans for cooling the cooked carrots., , -Ensure all food are stored in cooler within 2 hours., -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth, - Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
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.
The handwashing station at the entrance of the kitchen was blocked with food cart and containers in the sink. Operator removed items., , - Ensure handwashing station is always accessible
No paper towel in dispenser at the staff washroom. Operator stated that dispenser was broken., , -Use a temporary paper towel dispenser, -Repair paper towel dispenser, -Ensure there is paper towel in dispenser for hand drying at handwashing station.
1. The splash guard installed between the handwashing sink and drying shelves does not protect the dishes from splashes at the main kitchen., , -Move the splash guard higher or install another., , 2. Bowls used as scoops were stored in the bulk food directly in contact with food at the dry , storage. , , -Use scoops with handle, -Store scoops with handles sticking out of the food for easy handling without contamination
The following areas had dust/dirt/grease build up:, 1. Ceiling and vent hood at the kitchen, 2. inside the ice-cream freezer, 3. inside of the microwave, 4. Hard to reach areas beside and underneath the cookline and dishwasher, , -Clean the indicated area
No quat sanitizer test strips onsite.
Some thermometers missing in several coolers.
No quat sanitizer test strips onsite.
Kitchen cleanliness needs to be improved. Some areas of concern include, but are not limited to: , , 1. Food debris and grease observed along the main cook line, prep areas and on floors throughout kitchen. , - please increase cleaning/sanitation frequency, particularly in high traffic areas to reduce the amount of buildup., , *Still in violation.
Some thermometers missing in several coolers.
No quat sanitizer test strips onsite.
Kitchen cleanliness needs to be improved. Some areas of concern include, but are not limited to: , , 1. Food debris and grease observed along the main cook line, prep areas and on floors throughout kitchen. , - please increase cleaning/sanitation frequency, particularly in high traffic areas to reduce the amount of buildup., , *Still in violation.