444 - 10816 Macleod Trail SE · WILLOW PARK
10 décembre 2025
RéussiChlorine 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 se trouve dans le quartier WILLOW PARK. WILLOW PARK, Calgary compte 128 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 avril 2026, 89 (70%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 16 décembre 2024, avec 5 réussites et 1 fermeture au dossier.
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.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
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.