CalgaryDOWNTOWN COMMERCIAL CORE
250 - 801 7 Avenue SW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
17 avril 2026
The hot holding unit measured 55C. There were meat pies stored inside. , , Hot holding units must maintain a temperature above 60C to prevent the growth of bacteria. , , Repair the hot holding unit and ensure the temperature is maintained at 60C or above. Refrain from storing food inside until it has been repaired.
Caffe' A-Roma se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 683 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 475 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
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.
Chi-Cha Lounge & Bar
DOWNTOWN COMMERCIAL CORE
Ce restaurant a été inspecté 7 fois depuis le 13 décembre 2023, avec 3 conformes, 4 non conformes et 1 fermeture au dossier.
1 infraction
The hot holding unit measured 55C. There were meat pies stored inside. , , Hot holding units must maintain a temperature above 60C to prevent the growth of bacteria. , , Repair the hot holding unit and ensure the temperature is maintained at 60C or above. Refrain from storing food inside until it has been repaired.
Aucune infraction
Aucune infraction
Aucune infraction
1 infraction
- The paper towel dispenser was non-functional, and paper towels were placed beside the hand sink, where they were susceptible to becoming wet from water splashing., *Please repair or replace the dispenser to ensure it is fully operational.
1 infraction
The facilities Food Handling Permit was not posted in the facility. , , Please print and post a copy of your valid Food Handling Permit in a location that is visible to the public.
6 infractions
The bleach (Chlorine) sanitizer was tested and 0ppm chlorine was detected. , , A solution was re-mixed at the time of the inspection and was tested to be 100ppm (Satisfactory). , , Please ensure the chlorine sanitizer is frequently changed out and tested to be ensure it is mixed to a proper concentration to effectively sanitize (100ppm).
The hand sink located in the back kitchen was blocked by a metal cart. , , The cart was relocated at the time of the inspection. , , Please do not store anything in front of or in the basin of the hand sink to allow for unimpeded access to the hand sink. Food handlers must be practicing frequent hand washing and must be able to easily access and unobstructed hand sink.
The hand sink located in the front service area was not stocked with paper towel and staff were using s re-usable hand towel to dry hands. , , Please re-stock the paper towel dispenser and ensure staff are always drying hands with a clean single-use paper towel to a avoid cross-contamination. , , All hand sinks must always be stocked with liquid hand soap, single-use paper towels, and running hot/cold water to facilitate proper hand washing by food handlers.
The facility is using both a Quat solution and a Bleach (Chlorine) solution for sanitizing but test strips for either could not be located. , , Please obtain both Quat and Chlorine test strips to test and verify the concentration of both solutions. , , Alternatively, switch to using only one of the sanitizer solutions and obtain the test strips for the chosen solution.
The facilities Food Handling Permit was not posted in the facility. , , Please print and post a copy of your valid Food Handling Permit in a location that is visible to the public.
1) The ice scoop was being stored inside the ice bin. , , The scoop was removed at the time of the inspection. (Corrected during the inspection), , Please do not store the scoop inside of the ice bin to reduce food handlers coming in contact with the bulk ice when going to grab the scoop. , , 2) Knives were being stored in a knife block that was uncleanable. , , Please store knives in a manner that prevent contamination and can be easily cleaned. The small spaces in a traditional knife block can trap dirt, debris, and pathogens and can contaminate clean knives when they are placed back in the block.