Raja Fine Indian Cuisine
10 George Street W, Stratford ON N5A 1A5 · Restaurant
Inspection summary
Raja Fine Indian Cuisine has been inspected 20 times by Huron Perth Public Health since January 6, 2023. The most recent inspection, on August 28, 2026, found no infractions.
7 of 20 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.
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.
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 17 times across 10 separate inspections, most recently on August 27, 2026. For example:
Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 7 times across 5 separate inspections, most recently on April 23, 2026. For example:
Food is protected from contamination and adulteration
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 5 times across 4 separate inspections, most recently on April 23, 2026. For example:
Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 3 times across 3 separate inspections, most recently on August 27, 2026. For example:
Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
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 July 19, 2024. For example:
Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
About this data
These results come from Huron Perth 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.
20 inspections
- Follow-up
0 infractions
- Required
5 infractions
- Hot and cold running water under pressure in areas where food is processed, prepared, or manufactured or where utensils are cleaned
- Failed to provide hot and cold running water in food preparation area
- Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
- Handwashing stations not conveniently accessible by food handlers
- Used handwashing station other than for handwashing of employees
- Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
- Used multi-service articles not of readily cleanable form
- Used multi-service articles not of readily cleanable material
- Used multi-service articles not suitable for intended purpose
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Failed to ensure equipment surface cleaned as necessary
- Failed to ensure equipment surface sanitized as necessary
- Sanitary facilities are kept sanitary, properly equipped and in good repair
- Operated food premise — fail to equip sanitary facility with soap or detergent
- Hot and cold running water under pressure in areas where food is processed, prepared, or manufactured or where utensils are cleaned
- Follow-up
0 infractions
- Required
9 infractions
- Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
- Handwashing stations not conveniently accessible by food handlers
- Failed to provide handwashing stations with adequate supplies
- Used handwashing station other than for handwashing of employees
- Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
- Used multi-service articles not of sound and tight construction
- Used multi-service articles not suitable for intended purpose
- Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams
- Used equipment not free from cracks in contact with food
- Levels of illumination required under the Building Code are maintained in the food premises
- Failed to provide required illumination during all hours of operation
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Failed to ensure equipment surface cleaned as necessary
- Failed to ensure equipment surface sanitized as necessary
- Sanitary facilities are kept sanitary, properly equipped and in good repair
- Operated food premise — fail to equip sanitary facility with waste receptacle
- Operated food premise — fail to equip sanitary facility with soap or detergent
- Operated food premise — fail to equip sanitary facility with single service towels or dryer
- Food is protected from contamination and adulteration
- Failed to protect food from contamination or adulteration
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Stored potentially hazardous foods at internal temperature between 4°C and 60°C
- Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
- Failed to provide thermometer in refrigeration equipment
- Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
- Follow-up
0 infractions
- Required
4 infractions
- Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
- Food premise not maintained with clean walls in food-handling room
- Mechanical dishwashers constructed, designed and maintained properly
- Operated food premise — mechanical equipment not maintained to maintain wash water between 60°C and 71°C
- Operated food premise — mechanical equipment not maintained to maintain rinse water at 82°C
- Operated food premise — wash water temperature thermometer not easily readable
- Operated food premise —rinse water temperature thermometer not easily readable
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Failed to ensure equipment surface cleaned as necessary
- Failed to ensure equipment surface sanitized as necessary
- Food is protected from contamination and adulteration
- Failed to protect food from contamination or adulteration
- Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
- Required
1 infraction
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
- Stored potentially hazardous foods at internal temperature between 4°C and 60°C
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- Floors are tight, smooth, non-absorbent and maintained clean and in good repair
- Food premise not maintained with tight floor surface where food handled
- Food premise not maintained with non-absorbent floor surface where food handled
- Floors are tight, smooth, non-absorbent and maintained clean and in good repair
- Follow-up
0 infractions
- Follow-up
2 infractions
- Floors are tight, smooth, non-absorbent and maintained clean and in good repair
- Food premise not maintained with tight floor surface where food handled
- Food premise not maintained with smooth floor surface where food handled
- Food premise not maintained with non-absorbent floor surface where food handled
- Mechanical dishwashers constructed, designed and maintained properly
- Operated food premise — mechanical equipment not maintained to provide sufficient chemical solution rinse
- Operated food premise — wash water temperature thermometer not easily readable
- Floors are tight, smooth, non-absorbent and maintained clean and in good repair
- Follow-up
2 infractions
- Floors are tight, smooth, non-absorbent and maintained clean and in good repair
- Food premise not maintained with tight floor surface where food handled
- Food premise not maintained with non-absorbent floor surface where food handled
- Food premise not maintained with clean floors in food-handling room
- Food premise not maintained with floors in good repair in food-handling room
- Mechanical dishwashers constructed, designed and maintained properly
- Operated food premise — mechanical equipment not constructed to maintain wash water between 60°C and 71°C
- Operated food premise — mechanical equipment not constructed to maintain rinse water at 82°C
- Floors are tight, smooth, non-absorbent and maintained clean and in good repair
- Follow-up
7 infractions
- Floors are tight, smooth, non-absorbent and maintained clean and in good repair
- Food premise not maintained with tight floor surface where food handled
- Food premise not maintained with smooth floor surface where food handled
- Food premise not maintained with non-absorbent floor surface where food handled
- Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
- Food premise not maintained to permit sanitary maintenance of walls
- Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
- Used food equipment not of sound and tight construction
- Used food equipment not in good repair
- Levels of illumination required under the Building Code are maintained in the food premises
- Failed to provide required illumination during all hours of operation
- Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
- Failed to protect against harbouring of pests
- Mechanical dishwashers constructed, designed and maintained properly
- Operated food premise — mechanical equipment not maintained to maintain wash water between 60°C and 71°C
- Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Failed to ensure equipment surface cleaned as necessary
- Failed to ensure facility surface cleaned as necessary
- Failed to ensure equipment surface sanitized as necessary
- Failed to ensure facility surface sanitized as necessary
- Floors are tight, smooth, non-absorbent and maintained clean and in good repair
- Required
12 infractions
- Floors are tight, smooth, non-absorbent and maintained clean and in good repair
- Food premise not maintained with tight floor surface where food handled
- Food premise not maintained with smooth floor surface where food handled
- Food premise not maintained with non-absorbent floor surface where food handled
- Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
- Food premise not maintained to permit sanitary maintenance of walls
- Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food
- Food premise not maintained with food handling room in sanitary condition
- Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
- Handwashing stations not conveniently accessible by food handlers
- Failed to maintain handwashing stations
- Failed to provide handwashing stations with adequate supplies
- Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
- Used utensils not of sound and tight construction
- Used food equipment not in good repair
- Levels of illumination required under the Building Code are maintained in the food premises
- Failed to provide required illumination during all hours of operation
- Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
- Failed to protect against entry of pests
- Failed to protect against harbouring of pests
- Mechanical dishwashers constructed, designed and maintained properly
- Operated food premise — mechanical equipment not maintained to maintain wash water between 60°C and 71°C
- Operated food premise — mechanical equipment not maintained to provide sufficient chemical solution rinse
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Failed to ensure equipment surface cleaned as necessary
- Failed to ensure equipment surface sanitized as necessary
- Food is protected from contamination and adulteration
- Failed to protect food from contamination or adulteration
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Stored potentially hazardous foods at internal temperature between 4°C and 60°C
- Offered for sale potentially hazardous foods at internal temperature between 4°C and 60°C
- Food handler washes hands as necessary to prevent contamination of food or food areas
- Failed to ensure food handler in food premise washes hands as necessary to prevent contamination of food
- Failed to ensure food handler in food premise washes hands as necessary to prevent contamination of food areas
- Floors are tight, smooth, non-absorbent and maintained clean and in good repair
- Follow-up
0 infractions
- Follow-up
1 infraction
- Levels of illumination required under the Building Code are maintained in the food premises
- Required
4 infractions
- Floors are tight, smooth, non-absorbent and maintained clean and in good repair
- Food premise not maintained with clean floors in food-handling room
- Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
- Food premise not maintained to permit sanitary maintenance of walls
- Food premise not maintained with clean walls in food-handling room
- Levels of illumination required under the Building Code are maintained in the food premises
- Failed to provide required illumination during all hours of operation
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Failed to ensure equipment surface sanitized as necessary
- Failed to ensure facility surface sanitized as necessary
- Floors are tight, smooth, non-absorbent and maintained clean and in good repair
- Required
3 infractions
- Mechanical dishwashers constructed, designed and maintained properly
- Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
- Food is protected from contamination and adulteration
- Failed to protect food from contamination or adulteration
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Mechanical dishwashers constructed, designed and maintained properly
- Required
3 infractions
- Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
- Food is protected from contamination and adulteration
- Failed to protect food from contamination or adulteration [subsection 26 (1)}
- Ice for food or drink is from potable water and maintained in a sanitary manner
- Stored ice in unsanitary manner [subsection 26 (5)]
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