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Rahat Bakers & Sweets

2155 - 4150 109 Avenue NE Calgary AB T3N 2B3 · Food - General

Official record from Alberta →

Inspection summary

Rahat Bakers & Sweets has been inspected 2 times by Alberta Health Services (Environmental Public Health) since December 9, 2025. The most recent inspection, on October 15, 2026, recorded 9 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 2 times on October 15, 2026. 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 once on October 15, 2026. 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 once on December 9, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on October 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 2 separate inspections, most recently on October 15, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

2 inspections

  1. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of QUAT food-contact surface sanitizer in the spray bottle was less than 100 ppm.- Replace the solution and ensure the QUAT sanitizer is maintained at 200ppm. verify concentrations regularly using appropriate test strip.2. There was no food contact surface sanitizer available in the front service area.- Prepare sanitizer solutions at the proper concentration and ensure it is available at all food handling areas.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A staff drinking bottle was observed on a food preparation table.- Store employee drinks in a designated area away from food preparation surfaces and food storage areas to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were observed buried in containers of flour.- Store scoops with handles extended out of the food product
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 3rd and 4th inserts of the hot holding unit were holding food at 50C and 56C, respectively.- Potato pie and spring rolls in these inserts were discarded. Adjust the temperature of the hot holding units and ensure it is able to hold temperature at 60C or above.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwiches were observed stored on display shelving at room temperature. The sandwiches measured 25C.- The sandwiches were discarded at the time of inspection. Ensure potentially hazardous foods are maintained under temperature control at 4C or below, or 60C or above.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front service area handwashing sink was obstructed by a table and was not readily accessible.- Remove the table. Ensure handwashing sinks remain unobstructed and accessible for use at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Shelving units in the walk-in units were inadequate.Provide adequate shelving and store foods at least 6 inches off the floor.2) There was no indication that the hanging light fixtures above the steam table were shatterproof/ shatter resistance. Provide documentation or replace with shatterproof/ shatter resistance light fixtures. Alternatively, if lighting is adequate, remove the light fixtures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape was used to hold the handle of the upright cooler in the front service area together.- Repair the cooler handle and remove the tape.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation was observed on the exhaust hood grates.- Clean and maintain the exhaust hood in a sanitary condition.
  2. Initial Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Flats of shell eggs were stored above ready to eat foods in the line cooler.Store raw meats/ eggs separately or below produce, cooked or ready to eat foods.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle that contained chlorine sanitizer was not labeled to indicate its content.The spray bottle was labeled during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Shelving units in the walk-in units were inadequate.Provide adequate shelving and store foods at least 6 inches off the floor.2) There was no indication that the hanging light fixtures above the steam table were shatterproof/ shatter resistance. Provide documentation or replace with shatterproof/ shatter resistance light fixtures. Alternatively, if lighting is adequate, remove the light fixtures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mixers were dirty with old food debris.Disassemble equipment. Clean and sanitize all parts thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was construction debris under the hand sink in the front service area.Clean under the hand sink.2) There was a slight buildup of debris on surfaces such as shelves, prep tables, sinks and the line cooler.The operator began cleaning during the inspection.

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