J015 - 3625 Shaganappi Trail NW · VARSITY
25 mai 2026
Non conformeThe front hand sink was without soap., , Corrected on site., , The kitchen hand sink was obstructed with salad spinner in the sink., , Ensure the hand sinks are used only for handwashing.
The utensils, such as ladles, were placed in standing water at room temperature beside the steam table., , Keep the utensils either in ice water or in the sanitizer.
Chachi's se trouve dans le quartier VARSITY. VARSITY, Calgary compte 132 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 2 juin 2026, 105 (80%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 19 juillet 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
The front hand sink was without soap., , Corrected on site., , The kitchen hand sink was obstructed with salad spinner in the sink., , Ensure the hand sinks are used only for handwashing.
The utensils, such as ladles, were placed in standing water at room temperature beside the steam table., , Keep the utensils either in ice water or in the sanitizer.
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.
The chlorine sanitizer solution in front and back preparation area was measured at 0 ppm. , , - Ensure the sanitizer solution is changed at adequate intervals. Chlorine sanitizer solutions must be used at 100 ppm.
The handwashing sink in the back preparation area was blocked with a strainer. , , - Do not use the handwashing sink for anything other than handwashing. Ensure the handwashing sink is accessible at all times.
Several flies observed in the back preparation area. , , - Implement effective measures to eliminate the presence of flies in the facility.
Some buildup observed in the hard-to-reach areas of the facility such as flooring behind equipment and under shelves in the back preparation. , - Clean and maintain in a clean and sanitary condition at all times.
Some buildup observed on the high touch surfaces such equipment door handles. , - Clean and sanitize and maintain in a clean and sanitary condition at all times.
No probe thermometer available. An infrared thermometer was available. , , - A probe thermometer is required to measure the internal temperature of foods, during cooking, cooler, re-heating, and storage.
Operator, or manager on-site do not have a food safety certificate that meet the section 31 of the food regulation requirement. , , - Please complete the required course and submit the certificate.
Some buildup observed on the high touch surfaces such equipment door handles. , - Clean and sanitize and maintain in a clean and sanitary condition at all times.