444 - 10816 Macleod Trail SE
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
10 décembre 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 se trouve dans le quartier WILLOW PARK. WILLOW PARK, Calgary compte 129 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 16 juillet 2026, 108 (84%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Broken Plate
WILLOW PARK
Ce restaurant a été inspecté 6 fois depuis le 27 mai 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
6 infractions
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
Aucune infraction
1 infraction
No quat sanitizer test strips onsite.
3 infractions
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 infractions
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 infractions
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.