Skip to content
Loading map…

Raj Palace Restaurant

3117 - 8650 112 Avenue NW Calgary AB T3R 0R5 · Food - General

11 inspections

  1. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The sanitizer solution in spray bottle and in bucket on the main line was measured at 0 ppm. - Ensure the sanitizer solution is changed at adequate intervals. Mix 1/2 teaspoon of unscented household bleach per liter of water. Use chlorine sanitizer test strips to verify the concentration.2) Cleaning cloths that were visibly soiled with food particles were stored on food contact surfaces. - Store cleaning cloths in the sanitizer solution in between use to prevent contamination of cloth and surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed handling raw chicken that was thawing in the sink and attempted to continue food preparation activities without washing their hands afterward. Food handlers are to thoroughly wash their hands after handling raw food products, or after any other activity or instance where hands may become soiled. Ensure all food handlers understand the requirements.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A large mixing paddle was store in the handwashing basin on the main line at the time of inspection.- Utensils must not be stored in the handwashing sink. Handwashing basins are considered contaminated surfaces and storing utensils in them may result in contamination of utensils and food
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken legs were thawing in stagnant water in the sink. Use one of the following approved methods to thaw foods:- in the cooler ahead of time- under running cold water- during the cooking process- in the microwave if the food is being cooked or consumed immediately after.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was obstructed by a large utensil that was stored in the basin. - Ensure the handwashing sink is always unobstructed to facilitate handwashing.
    • 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?
      • 1 dead nymph cockroach caught on a glue board. No activity observed in any other glue boards today.Continue the bi-weekly services by the contracted professional pest control as an ongoing integrated pest management program for the food establishment until further notice. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector after each service.
  2. 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?
      • Evidence of previous cockroach infestation is still present at the facility and has not completely been eradicated. Over 20 dead and a few alive German cockroaches were observed in various monitoring glue boards in the facility. Pest control report prior to this visit noted that no activity was observed.Requirements:a. Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice.b. Retain all pest control service records and keep them on-site for review by a Public Health Inspector with Alberta Health Services.c. Clean and sanitize all surfaces.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available. Operator indicated that they use a cleaner to clean surfaces including food contact surfaces.Requirement:Ensure a food safe sanitizer solution such as chlorine at 100 ppm is available for frequent sanitation of food contact surfaces throughout the day.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple bulk scoop handles, and a portioning spoon handle were in direct contact with food. Requirement:Store scoops and other utensils in a manner that prevents the handles from coming into contact with food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of chlorine sanitizer in the mechanical low temperature dishwasher was measured at approximately 50 ppm on the first try. There was no sanitizer detected after that as the chlorine squeeze tube of the machine had fallen out of place.Requirement:Fix or replace dishwasher and ensure the concentration of chlorine is consistently measured at 100 ppm. Verify the concentration of chlorine daily using chlorine test strips.
    • 15. Is the facility free of a pest infestation?
      • Evidence of cockroach infestation was observed at the facility. Multiple German cockroaches were observed in various areas throughout the kitchen including monitoring glue boards.Requirements:a. Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice.b. Retain all pest control service records and keep them on-site for review by a Public Health Inspector with Alberta Health Services.c. Remove and safely dispose of all cockroaches remains and excrement throughout the facility.d. Clean and sanitize all surfaces contaminated by cockroach activity and excrement.e. Discard all food and single-use food containers that were contaminated or potentially contaminated by cockroach activity or excrement.f. Thoroughly clean and sanitize all equipment, utensils, containers and surfaces including food preparation surfaces, floors, walls, ceilings, etc. in the facility and maintain the food establishment in a clean and sanitary state hereafter.
    • 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?
      • Pest control records were not available on-site:Requirement:Retain all pest control service records and keep them on-site for review when requested by a Public Health Inspector with Alberta Health Services.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No individual at the facility, including the operator and staff, had completed or obtained an approved food safety certificationRequirement:A manager or person in care and control of the food establishment in addition to the owner must complete a certificate course in food safety (recognized food safety courses in Alberta: Recognized food safety courses in Alberta
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were holes around the plumbing in the walls at the handwashing stations. The flooring around the plumbing at the former dishwashing location was in disrepair.Requirement: Fix all holes in walls and flooring. All finishes must be smooth, easy to clean and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives with dried food residue were stored on the knife magnet.Requirement:Ensure all utensils are frequently cleaned and sanitized and only stored away when clean and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no written sanitation schedule available. Requirement: Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease, soil, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on food equipment in the main kitchen, on wall and floors joint throughout the kitchen, on floors beneath ice machine at the bar, on floors underneath the tables located in the dishwashing area, and on the exterior of the chest freezer in the kitchenRequirement:Thoroughly clean and sanitize all equipment, utensils, containers and surfaces including food preparation surfaces, floors, walls, ceilings, etc. in the facility and maintain the food establishment in a clean and sanitary state hereafter.
  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple bulk supply was observed to have either having the handle touching the bulk supply or using a bowl as a scoop.- Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in the rice cooker was measured at 46C.- Staff member discarded during inspection. Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine was detected between 10 to 50 ppm. Ran the dishwasher 3 times. First cycle was at 10ppm and second was at 50 ppm and third cycles were at 10ppm.Fix the dishwasher and ensure the chlorine is at 100ppm at the dishes every cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher is being tested once a week.- Create a log of the concentration of the chlorine in the dishwasher and test it daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It was observed that duct tape was blocking the ceiling vent near the cooking line. - Have the tape removed. All surfaces must be easy-to-clean, durable and non-absorbent.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The standup fridge strip is in disrepair.- Have the strip replaced on the fridge door.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler:Eggplant mixture @ 7.9 degrees CCauliflower @ 8.0 degrees C. Fix the coolers.Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine was detected at 0ppm at the dishes. The chlorine in the chemical bottle lost its strength. Chlorine was measured at 1000ppm.Previous InspectionDishwasher chlorine was detected between 0 to 50 ppm. Ran the dishwasher 6 times. First cycle was at 50ppm and second and third cycles were at 0ppm.Fix the dishwasher and ensure the chlorine is at 100ppm at the dishes every cycle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATION: NEW SHELVES ORDERD.Walk-in cooler racks were rusted. Clean or replace the racks.
    • 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) Sewer smell noted by the grease trap.2) No cold water at the prep sink. Please address these issues.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dust build-up on the walk-in cooler fan covers.Clean the fan covers.
  8. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Sneeze guard at the buffet table was inadequate to protect the food from customer contamination.Address the sneeze guard issue 2) Condiments were not covered at the buffet table. Protect food from customer contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Buffet Table hot holding unitSamosa @ 37. 4 degrees C. Dal Mkhni @ 37.0 degrees CButter Chicken @ 30.3 to 50.0 degrees C. Mixed curry vegetables @ 30.3 degrees C. 2) Rice at the buffet in the rice pot @ 46.0 to 47.5 degrees C. Discarded the food at the buffet table. 3) Prep cooler:Eggplant mixture @ 7.9 degrees CCauliflower @ 8.0 degrees C. 4) Two doors prep cooler:Perishable sauces @ 8.0 degrees C.Fix the coolers.Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine was detected between 0 to 50 ppm. Ran the dishwasher 6 times. First cycle was at 50ppm and second and third cycles were at 0ppm.Fix the dishwasher and ensure the chlorine is at 100ppm at the dishes every cycle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATION: NEW SHELVES ORDERD.Walk-in cooler racks were rusted. Clean or replace the racks.
    • 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) Sewer smell noted by the grease trap.2) No cold water at the prep sink. Please address these issues.
  9. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATION: NEW SHELVES ORDERD.Walk-in cooler racks were rusted. Clean or replace the racks.
  10. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION:Clean and dirty knives were stored on the same knife magnet and food debris build-up on the knife magnets.Separate the clean and dirty knives.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ONE OF THE DRAWERS DO NOT CLOSE PROPERLY. SAUCE IN THE DRAWER COOLER WAS MEASURED AT 8.0 DEGREES C.1) Drawer cooler underneath stoves were repaired with duct tape. Sauce and chicken in the top drawers were measured at 8.5 degrees C and 9.0 degrees C respectively. REMOVE ALL DESSERTS FROM THE FRONT DISPLAY COOLER.2) Dessert front display cooler was measured at 7.6 degrees C. The doors don't close properly.1 to 2) Fix the coolers and store perishable food at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • One of the controls was not operational and water was leaking onto the floor.Fix the dishwasher and ensure there is 100ppm chlorine at the dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEAT VIOLATION:No hot water at the main line kitchen handwash sink. Prep sink next to the handwash sink was available for handwashing. Soap dispenser was broken,Fix the hand wash sink and ensure both hot and cold water is available for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATION:Walk-in cooler racks were rusted. Clean or replace the racks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION:Prep cooler drawer was removed, front area was covered with garbage bag and duct tape (Staff stated the drawer was being fixed). Prep cooler gaskets were broken. Fix the prep cooler drawer and gaskets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION:Deep grooves and stains on the plastic cutting boards. Resurface or replace the plastic cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION:Kitchen equipment sides were covered with grease.Clean the kitchen equipment.Update the cleaning schedule.Follow the updated cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION:1) Grease build-up on the ceiling tiles. walls and pipes and equipment due to extensive grease cooking was done off to the side of the commercial canopy.2) Grease and debris build-up behind the kitchen equipment. 3) Grease and dust build-up on the paper towel and soap dispensers.1 to 3) Clean these areas.
  11. Monitoring Inspection

    12 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Moldy cauliflower heads and tomatoes found in the walk-in cooler. Discarded the cauliflower heads and tomatoes.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine was detected in the sanitize bucket. Use 100ppm chlorine ( 1/2 teaspoon bleach per L water).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Clean and dirty knives were stored on the same knife magnet and food debris build-up on the knife magnets.Separate the clean and dirty knives. 2) Take out containers were stored in dirty wire basketsClean the wire baskets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Drawer cooler underneath stoves were repaired with duct tape. Sauce and chicken in the top drawers were measured at 8.5 degrees C and 9.0 degrees C respectively. 2) Dessert front display cooler was measured at 7.6 degrees C. The doors don't close properly.1 to 2) Fix the coolers and store perishable food at 4 degrees C or below. 3) Chopped garlic and herbs in oil mixture was left out at room temperature and it was measured at 17.0 degrees C. Store perishable food at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine was detected in the dishwasher and one of the controls was not operational and water was leaking onto the floor.Fix the dishwasher and ensure there is 100ppm chlorine a the dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at the main line kitchen handwash sink. Prep sink next to the handwash sink was available for handwashing. Fix the hand wash sink and ensure both hot and cold water is available for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATION:Walk-in cooler racks were rusted. Clean or replace the racks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATIONS:1) Grease and food debris build-up on the coolers' handles, and microwaves.Clean these 2X daily 2) Spices build-up on the spice cart by the stove.Clean spice cart daily.Please update cleaning schedule and ensure it's followed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION:Prep cooler drawer was removed, front area was covered with garbage bag and duct tape (Staff stated the drawer was being fixed). Prep cooler gaskets were broken. Fix the prep cooler drawer and gaskets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Water pincher was repaired with clear tape.Replace the pincher.2) Grease and sauce stains on the naan pillow cover. The cover was not changed from previous night. Change cover daily.2) Deep grooves and stains on the plastic cutting boards. Resurface or replace the plastic cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION:Kitchen equipment sides were covered with grease.Clean the kitchen equipment.Update the cleaning schedule.Follow the updated cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease build-up on the ceiling tiles. walls and pipes and equipment due to extensive grease cooking was done off to the side of the commercial canopy.2) Moldy and grime build-up underneath the dishwasher. 3) Grease and debris build-up behind the kitchen equipment. 4) Grease and dust build-up on the paper towel and soap dispensers.1 to 3) Clean these areas.