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Raja Foods

5 - 4100 Marlborough Drive NE Calgary AB T2A 2Z5 · Food - General

Official record from Alberta →

Inspection summary

Raja Foods has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 7, 2025. The most recent inspection, on February 17, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on February 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on February 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 times across 2 separate inspections, most recently on February 17, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on February 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 15, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff bags and personal belongings were stored on top of the chest freezer in the storage room located in the dining area**February 17, 2026: the Owner is working on installing additional hangers for staff to store their personal belongings.COMPLETE THE FOLLOWING:1. Store staff bags and personal belongings in a separate area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Black mold build-up was noted around the handwashing sink and along the wall joint caulking.**February 17, 2026: the Owner had caulking on-site and was in the process of repairing the area. 2. The storage room at the dining area was disorganized.3. There is no cleaning schedule available.COMPLETE THE FOLLOWING:1. Clean the indicated area, remove the caulking and re-caulk the wall joint area.2. Organize the storage room.3. Develop a cleaning schedule for the facility and include the areas of concern on the cleaning schedule.
  2. Demand Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Soup container in the walk-in cooler was uncovered.2. The food insert on the hot holding unit were uncovered.The food items were promptly covered.Ensure food are covered and protected from contamination at all times.3. Frozen lentil soup in a Ziplock bag was stored directly on top of frozen uncooked raw chickens in Ziploc bags on the counter.The lentil soup was stored in a separate container and both lentil soup and uncooked raw chicken were stored in the walk-in cooler to thaw.Store cooked food separately from uncooked raw food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Used serving utensils were stored on the handle of the stove grill.The serving utensils were promptly washed.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.The operator indicated to store serving utensils in hot water on the stove at 60°C or above.2. Staff bags and personal belongings were stored on top of the chest freezer in the storage room located in the dining areaStore staff bags and personal belongings in a separate area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Frozen lentil soup in a Ziplock bag was stored directly on frozen uncooked raw chickens in Ziploc bags. on the counter to thaw at -1° C. The lentil soup was stored in a separate container and both lentil soup and uncooked raw chicken were stored in the walk-in cooler to thaw.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.Ensure uncooked raw food is stored separate from cooked ready to eat food.2. Food items on the hot holding unit measured below 60°C:Samolina soup 55°C; potato curry 55°C; and chicken pea 56°C.The hot holding unit was adjusted and measured 61°C
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A garbage bin obstructed the handwashing sink opposite the dough area at the back preparation area.The garbage bin was removed.Ensure handwashing sinks are accessible at all times to allow convenient access for food handlers to wash their hands.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towels were stored on the counters in the kitchen area.2. A paper towel was stored on a slab at the handwashing sink in the front service area.Store paper towels in a suitable paper towel dispensers.
    • 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. The baseboards along the walls in the kitchen was in disrepair resulting in black mold noted on the walls.Fix the baseboards.2. Two washrooms were backing up and the toilet was draining slowly after flushing.The operator noted to get it fixed later in the day.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation:1. Grease deposit and other residues buildup were noted on the ventilation canopy filters.2. Deep grooves were noted on the preparation cooler cutting boards.3. Deep grooves were noted on the single white cutting board.Previous violation:1. There was a buildup of grease on the hood vent filters and the underside of the hood vent.COMPLETE THE FOLLOWING:1. Clean the areas noted above. They must be cleaned as often as necessary to maintain them in a visibly clean condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Black mold build-up was noted around the handwashing sink and along the wall joint caulking.Clean the indicated area, remove the caulking and re-caulk the wall joint area.2. The storage room at the dining area was disorganized.Organize the storage room.3. There is no cleaning schedule available.Develop a cleaning schedule for the facility and include the areas of concern on the cleaning schedule.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Ice scoop stored on top of the ice machine. The scoop was placed on a plate during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was a buildup of grease on the hood vent filters and the underside of the hood vent.COMPLETE THE FOLLOWING:1. Clean the areas noted above. They must be cleaned as often as necessary to maintain them in a visibly clean condition.
  4. Initial Inspection

    0 infractions

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