444 - 10816 Macleod Trail SE
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
December 10, 2025
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.
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 129 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 13, 2026, there are 109 (84%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
Broken Plate
WILLOW PARK
This restaurant has been inspected 6 times since May 27, 2024, with 1 in compliance, 5 not in compliance, and 0 closures on record.
6 violations
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.
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 violations
1 violation
No quat sanitizer test strips onsite.
3 violations
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.
3 violations
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.
5 violations
No sanitizer buckets available in the kitchen, or bar area at the time of the inspection. , , This was corrected during the inspection and staff prepared quats sanitizer buckets, which measured 200 ppm as required.
Used cleaning cloths were found on food preparation surfaces. , , Please ensure that cleaning cloths are stored in quats sanitizer buckets when not in use.
, 1. Cooked meats were being stored on a rolling cart, at room temperature. , , 2. Raw chicken was found on a rolling cart, at room temperature. , , The cooked meat and the raw chicken was moved to the cooler during the inspection. Ensure all high-risk food items are being stored at or below 4C, or at or above 60C. If cooked foods are being cooled, they must be cooled rapidly from 60-20C in 2 hr or less, and 20-4C in 4 hr or less.
Flooring in the main cooking area of the kitchen is in disrepair and is not smooth or easy to clean. , , Please repair flooring so that it is smooth and easy to clean.
Kitchen cleanliness needs to be improved. Some areas of concern include, but are not limited to: , , 1. Mechanical ventilation canopy had build-up of grease and debris, - The operator indicated that the facility is scheduled for their routine ventilation cleaning in the coming week. , , 2. 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.