216 4900 Molly Banister Drive
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
19 janvier 2026
A container of fried shrimp was cooling at room temperature. The internal temperature was taken and determined to be put out for less than 2 hours uncovered. The owner was asked to cover the shrimp with a lid and transfer it into a cooler. , , Please ensure that food is protected from contamination with a lid during storage or holding.
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.
Chachi's
Ce restaurant a été inspecté 14 fois depuis le 28 juin 2023, avec 9 conformes, 5 non conformes et 1 fermeture au dossier.
1 infraction
A container of fried shrimp was cooling at room temperature. The internal temperature was taken and determined to be put out for less than 2 hours uncovered. The owner was asked to cover the shrimp with a lid and transfer it into a cooler. , , Please ensure that food is protected from contamination with a lid during storage or holding.
1 infraction
Floors beneath the deep fryers and burners are noted to be dirty. Food debris, grease, and dust have accumulated., , Please ensure that the facility is clean to prevent the attraction of pests.
Aucune infraction
1 infraction
Deep fried sushi rolls were observed sitting on a tray at room temperature. Informed operator who put the tray into the cooler. Please ensure no high risk food products are stored at room temperature.
Aucune infraction
2 infractions
The measured concentration of the chlorine solution in the 3 compartment sink was only 10ppm. Spoke with operator who added addition chlorine. Retested and measured concentration was acceptable (100ppm).
The observed QUAT test strips onsite were expired. Please ensure valid test strips are ordered and available onsite.
Aucune infraction
Aucune infraction
1 infraction
No pest control records were available for review. Please ensure pest control logs are completed and maintained.
Aucune infraction
2 infractions
Prepared and cooked deep fried rolls of imitation crab and shrimp were observed to be sitting at room temperature. Measured temperature of product ranged from 23-25C. Informed operator - Joseph who discarded observed product. Total product disposed was approximately 7 rolls of imitation crab and 6 sticks of deep fried shrimp. Please ensure no high risk food product sits at room temperature for longer than two hours and proper cooling requirements are met.
6 sealed packaged of imitation crab meat were observed being stored at room temperature on the stainless steel rack. Measured temperature was roughly 7C. Product was put back into the cooler. Informed operator to ensure any high risk food products are properly refrigerated or if thawing from frozen, correct methods are completed, (i.e. cold running water, using a microwave, or thawing in a cooler).
1 infraction
Prepared and cooked deep fried rolls of imitation crab and shrimp were observed to be sitting at room temperature. Employee onsite stated that product is cooling and had been sitting for 2 hours or longer. Measured temperature of product ranged from 23-27C. Informed employee who discarded observed product. Total product disposed was approximately 15 rolls of imitation crab and 25 sticks of deep fried shrimp. Please ensure no high risk food product sits at room temperature for longer than two hours and proper cooling requirements are met.
Aucune infraction
2 infractions
The temperature for the two cooling unit drawers underneath the cooking stove area was measured at 10C. Informed operator to decrease the temperature of the units.
No pH test strips were available to measure the pH of the prepared recipe sushi rice. Please ensure pH test strips are available onsite.