1293 Aster Boulevard NW · ASTER
31 mars 2026
RéussiStaff are not using an appropriate dating system for food to ensure proper turnover of food., , Staff are not maintaining food safety logs.
Food safety training and knowledge is not satisfactory within staff. Additional staff training is required. Please document staff training and provide record to inspector.
The Chai Bar se trouve dans le quartier ASTER. ASTER, Edmonton compte 10 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 31 mars 2026, 9 (90%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 7 fois depuis le 15 octobre 2024, avec 7 réussites et 1 fermeture au dossier.
Staff are not using an appropriate dating system for food to ensure proper turnover of food., , Staff are not maintaining food safety logs.
Food safety training and knowledge is not satisfactory within staff. Additional staff training is required. Please document staff training and provide record to inspector.
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.
ASTER
A sanitizer solution was not in use in the kitchen.
Staff are not using an appropriate dating system for food to ensure proper turnover of food., , Staff are not maintaining food safety logs.
Facility is not using a proper 3- compartment sink method of dishwashing. Clean and dirty dishes are not being separated. Dishes are being stored with visable food residue and grease present. A sanitizing step is not being done. , , Facility was not following proper manual dishwashing procedures., Ensure proper manual dishwashing procedures are followed:, 3 compartment manual dishwashing:, Compartment 1 - soap and water, Rinse into Compartment 2, Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry., , A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
Fire extinguishers have been relocated to outside the kitchen., , Sharp items, including Ninja blender blades and knives are being stored in unsafe manner, in binds covered with other unrelated items. This can lead to injury.
Food safety training and knowledge is not satisfactory within staff. Additional staff training is required. Please document staff training and provide record to inspector.
Multiple spoiled foods noted in coolers. Discarded.
A sanitizer solution was not in use in the kitchen.
Staff are not washing their hands as required or between glove use. Staff aprons and clothing were heavily soiled. Please change as needed.
Staff are putting new food on top of old food in deli table inserts. Food on bottom is spoiling. Do not refill inserts but replace with fresh inserts and wash containers between use. , , Staff are not using an appropriate dating system for food to ensure proper turnover of food., , Staff are not maintaining food safety logs.
Bowls of food are being stacked directly on top of and in contact with food. Facility must use hard covers if bowls are to be stacked. , , Food is being stored directly on the ground. , , Food is being stored with chemicals and other unrelated items. , , Food is being prepared on food contact surfaces that are unclean and have not been sanitized., , Food is being put into soiled containers, including inserts and milk crates.
Chemicals are being stored throughout the kitchen with food. A designated storage area for chemicals is required. Please label.
Deli table is 9C. , , Foods labeled "keep refrigerated " or "refrigerate after opening" are being held at room temperature, including sauces, fresh lemonade. , , Milk at bar was 19C. Do not leave jugs of milk at room temperature. , , Bins of pakoras, aloo tikki patties are being left at room temperature. , , Paneer is being left at room temperature.
Facility is not using a proper 3- compartment sink method of dishwashing. Clean and dirty dishes are not being separated. Dishes are being stored with visable food residue and grease present. A sanitizing step is not being done. , , Facility was not following proper manual dishwashing procedures., Ensure proper manual dishwashing procedures are followed:, 3 compartment manual dishwashing:, Compartment 1 - soap and water, Rinse into Compartment 2, Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry., , A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
Kitchen hand sink did not have soap or paper towel available. Front hand sink did not have paper towel available.
Fire extinguishers have been relocated to outside the kitchen., , Sharp items, including Ninja blender blades and knives are being stored in unsafe manner, in binds covered with other unrelated items. This can lead to injury.
staff could not locate test strips.
Food safety training and knowledge is not satisfactory within staff. Additional staff training is required. Please document staff training and provide record to inspector.
1. Ninja blenders have broken plastic containers. , 2. Plastic inserts used for pakoras, aloo tikki are missing multiple pieces. Do not use broken or damaged containers to prevent plastic from entering foods., 3. Ice maker is dirty., 4. Deli table is very dirty.
General sanitation is not acceptable. , , - Front lobby, including mats are dirty. , - Rack west of cook line is dirty. , - walk in cooler is dirty, - shelves behind 3comp sinks are dirty and disorganized. , - milk crates are dirty. , - east storage area is disorganized. , - Floor is dirty , - work stations are dirty., , A cleaning schedule is not in use.
Heavily soiled rags noted on food and food contact surfaces. , , Staff are not sanitizing surfaces at an appropriate rate. Surfaces and high touch areas such as cooler handles and doors should be sanitized throughout the day.
Foods were uncovered in the deli table. Debris and contamination was observed to have fallen into foods. , , Foods are uncovered in the walk in cooler. , , Food containers are being stacked directly on top of food. , , Food and packaging is being stored on the ground. , , Do not store packaging or flat boxes on the floor under the prep table where it is getting soiled. , , Dirty rags, soiled aprons and personal items are being stored on food and food contact surfaces.
cooked potatoes are being left at room temperature.
Flies are accumulating in the facility. , , Please email inspector copy of recent pest control records.
- Ice maker had a slimy substance accumulating with ice, , - Ninja blender had mould at the base. , - immersion blender was not cleaned before storing, , - dough mixer was not cleaned after use. , - knives are very dirty. , - Milk crates are very dirty. Do not use dirty milk crates to store food. , - burner under kadhi is very dirty, - potato/ onion chopper is dirty and is stored on the ground.
Cleaning is not adequate in the kitchen. , , - Cutting board on deli table is not being cleaned at an appropriate frequency. Water, debris and mould accumulating under it. , - Deli table is heavily soiled, including gaskets, handles, racks, etc, , - Dry storage areas are cluttered and disorganized. , - prep station by pass through window dirty. , - canopy soiled and dusty. , - walls by kadhi dirty. , - bulk food containers dirty.., - hand sink in front dirty. , - vertical sides of counter and customer tables dirty. , - floors, walls, ceilings dirty. , - area around steamer dirty. , - containers holding sugar packets and plastic utensils dirty. , - area in front end of kitchen west of takeout window is cluttered. , , , Cleaning schedule is not being followed or is inadequate.
Heavily soiled rags, tea towels and wiping cloths were observed throughout the facility on food contact surfaces. , , A plan is required for laundering the rags. Rags must be laundered at the end of each day and when dirty. , , A designated location for soiled rags is required.
a sanitizer solution was not prepared upon arrival or in use. Sanitizer must be prepared at the start of the day, used as needed and replaced when soiled.
Food is uncovered in coolers. Panner is uncovered and dried out., , Bowls of food are being stacked in such a way that the bottom of the dish is in contact and contaminating food. , , Staff items are being stored in contact with food., , Food packaging is being stored where it is being contaminated.
Milk is being left on counter in front service area. , , Potato filling is being left at room
Improper dishwashing practices noted. , , Dishwashing area is cluttered. , , Clean and dirty dishes are being stored together., , Ensure proper manual dishwashing procedures are followed:, 2 compartment manual dishwashing:, Compartment 1 - soap and water, Rinse into Compartment 1, Compartment 2 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry., , A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
Staff items are stored on top of food and equipment., , Bulk food containers are soiled.
pest control records were not available.
Cleaning required:, Washrooms, lobby, under front counters, behind milk steamer, counters, hood fan grates, ice maker, organization required of dry goods, coolers, dish washing area, high touch surfaces. , , Ensure mop head is replaced as needed., , The cleaning schedule is not effective or in use.