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Kathmandu Rasoi

17759 98A Avenue NW Edmonton AB T5T 5W8 · Food - General

Official record from Alberta →

Inspection summary

Kathmandu Rasoi has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on January 13, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on December 16, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on September 27, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on September 27, 2024. For example: Are chemicals stored and handled in a safe manner?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on October 25, 2023. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 3 separate inspections, most recently on December 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Main cooler - additional attention on covering food, observed trays (2) of samosa and container of stew/curry (7-8) uncovered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed large container of hot stew/curry left out to cool down. Please break down food into smaller portions, use ice bath and or use frozen ice wand.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handsink was blocked off with a stainless steel cup inside, garbage bin and large pan in the front of the handsink. Please ensure handsink accessible for handwashing at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a white container of knives that are visibly dirty with food debris. Please ensure all utensils are in clean condition when back in the cook/food prep area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a couple of grey plastic container with crack on the bottom. Please discard.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloth observed on prep cooler table while not in use.Please maintain in sanitizer solution bucket when not in use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Front of the house - unlabelled spray bottle. PHI labeled the bottom with operator at time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front of the house - Russell brand cooler measured at 10C (ambient temp) and internal thermometer reading at 10C. All high risk food items (eggs) relocated to another cooler. Please fix (temp 4C or colder) or use to store drinks only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handsink was lacking paper towels.Please ensure all designated handsinks are equipped with running hot/cold water, soap and paper towels at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning for following items:- Prep cooler in kitchen especially crevices/gaps around the frame and door.- All handles for coolers in kitchen -> observed food debris/finger prints.- All small appliances: mixer and Robot Coupe brand food processor. Please ensure to take apart for detail cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning for following area:Back storage room - remove empty bottles and reorganize brooms away from some dry foods (box of dry noodles and bagged dry goods).
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Door seal at the back entrance was observed to be in disrepair. Please install door seal to prevent entry of pests into the facility.
  8. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning towels were observed on different surfaces after being used. Please store cleaning cloths in sanitizer buckets after each use and change sanitizer solution every 2 - 4 hours.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food containers (containing sauces and beans) in all coolers were observed to be without lids. Please ensure all foods are covered to prevent cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled sanitizer bottle observed in the dishwashing sink area. Please ensure all bottles are labeled based on their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooler at the retail area was measured at 9C, high risk items like eggs were moved into a working cooler Please maintain the refrigerator temperature at 4C or less.2. The inserts at the prep coolers were overfilled with food (sliced cabbage and carrot, cheese). Please store food at the required fill line to prevent food from spilling to the next and for proper air circulation from the cooler in order to maintain temperature at 4C or less.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Door seal at the back entrance was observed to be in disrepair. Please install door seal to prevent entry of pests into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tong was observed to be stored in water at room temperature. Please store tong in ice water, food grade sanitizer or single use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Seal around the freezer lid was observed to be in disrepair, freezer not closing well. Please fix the freezer to ensure safe temperature of food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Microwaves were observed to be dirty, with food debris. Please clean the microwaves to maintain it in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Empty cartons were stored underneath bus carts in the kitchen. Please store empty boxes in an appropriate manner to enhance proper cleaning and pest control.2.Food debris, grime, dust and dirt were observed in the cook line, dry storage area and ceiling vent. Please organize a deep clean of the whole unit.3. Coolers in the kitchen were observed to be dirty. Please ensure the coolers are maintained in a sanitary manner.

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