Raja Fine Indian Cuisine

10 George Street W, Stratford ON N5A 1A5 · Restaurant

18 inspections

1. Follow-upApr 30, 2026

   0 infractions

2. RequiredApr 23, 2026

   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
3. Follow-upNov 25, 2025

   0 infractions

4. RequiredNov 20, 2025

   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
5. RequiredJun 3, 2025

   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
6. RequiredMar 12, 2025

   0 infractions

7. Follow-upFeb 28, 2025

   0 infractions

8. RequiredDec 11, 2024

   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
9. Follow-upAug 20, 2024

   0 infractions

10. Follow-upJul 31, 2024

    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
11. Follow-upJul 24, 2024

    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
12. Follow-upJul 19, 2024

    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
13. RequiredJul 18, 2024

    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
14. Follow-upApr 5, 2024

    0 infractions

15. Follow-upMar 6, 2024

    1 infraction

    • Levels of illumination required under the Building Code are maintained in the food premises
16. RequiredFeb 27, 2024

    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
17. RequiredJun 21, 2023

    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
18. RequiredJan 6, 2023

    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)]