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Raja's Grill

B - 4524 Edmonton Trail NE Calgary AB T2E 3V8 · Food - General

Official record from Alberta →

Inspection summary

Raja's Grill has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on May 7, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 5 times across 3 separate inspections, most recently on March 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 2 separate inspections, most recently on March 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 25, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on March 25, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 4 times across 3 separate inspections, most recently on April 30, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was grease accumulation in the filters on the ventilation canopy. All components of the ventilation canopy must be maintained in a clean and sanitary manner to protect food from contamination and to ensure it is in good working condition to remove gases, vapors, and smoke. Thoroughly clean the filters of the ventilation canopy and ensure it is regularly cleaned.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution measured greater than 1000ppm. Bleach sanitizer solution must be maintained between 100 to 200ppm to safely sanitize food contact surfaces. To mix a bleach sanitizer solution, mix half a teaspoon of bleach per litre of water. The operator remade the bleach sanitizer solution and measured 200ppm at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor.-Ensure that the food containers are stored at least 6 inches above the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Pinesol, bleach and dishwashing detergent were stored with clean food equipment. All chemicals must be stored in a separate area away from food/equipment storage and food handling areas. The operator removed the chemicals and placed it in a designated area for chemical storage.
    • 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?
      • A pest control monitoring program is not in place. Please implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The surfacing of the bottom shelf of the main preparation table was in disrepair. The surface is no longer smooth, durable and easy to clean. Resurface the bottom shelf and ensure the surface is smooth, durable and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooking utensils were stored beside the garbage bin.Ensure that the utensils are not stored near a garbage bin.The operator moved the utensils to another area at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was grease accumulation in the filters on the ventilation canopy. All components of the ventilation canopy must be maintained in a clean and sanitary manner to protect food from contamination and to ensure it is in good working condition to remove gases, vapors, and smoke. Thoroughly clean the filters of the ventilation canopy and ensure it is regularly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was food spillage on the wall behind the chest freezer located across the three-compartment sink. All areas within a food establishment must be maintained in a clean and sanitary manner. Thoroughly clean the walls.2. There was food spillage on the shelving racks in the walk-in cooler. Food must be stored in a safe and sanitary manner. Ensure shelving racks thoroughly and regularly cleaned.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution in the spray bottle was measured 0 ppm.A new bleach solution was prepared by the operator which was tested to be at 100 ppm.-Ensure that the bleach solution is maintained at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor.-Ensure that the food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the prep cooler inserts,Garlic butter was measured at 9 degrees C.Whipped cream was measured at 7.1 degrees C.* The garlic butter and the whipped cream were placed inside the prep cooler.-Ensure that the perishable foods are maintained at 4 degrees C or less under refrigeration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cooking utensils were stored on the floor beside the garbage bin.-Ensure that the utensils are stored at least 6 inches above the floor and is not stored near a garbage bin.2) Broken lid was used to cover a food container in the hot holding.The broken lid was removed by the operator.-Ensure that the utensils are maintained in cleaned and sanitary condition.3) Broken surface of Frigidaire freezer was fixed by a duct tape.-Duct tape is not a cleanable surface. Repair it with something which is smooth and is easily cleanable.4) The can opener was dirty.-Clean the can opener.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The staff/manager was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff/manager that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, and recommended to check the solution every 2-4 hours throughout operations.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A food tray containing raw chicken meat was stored on the floor in the walk-in cooler. The inspector informed the staff/manager that all food must be stored off the floor.Food items in the cooler were also found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where high-risk food items were left in room temperature. Specifically, raw meat was stored in room temperature being thawed in preparation to be marinated. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. If staff is to marinate meat, then they should start and finish the process right away instead of leaving it at room temperature to do other things. The meat still appeared frozen and was moved to the walk-in cooler immediately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the staff and manager on how to properly use the sink for sanitization. A copy of the three-compartment sink poster/instruction will be provided with this report. As indicated, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The staff demonstrated adequate understanding of the proper dishwashing method afterwards.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the handwashing station. The staff/manager put paper towels in the handwashing station during the inspection. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Portable electric fans were being used for ventilation purposes. The inspector informed the manager that if ventilation is an issue in the kitchen, that their HVAC system must be configured. Using electric fans would collect and spread dusts and dirt in the kitchen that may contaminate food and food-contact surfaces. Please remove all electric fans.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit was not displayed. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact [email protected] immediately to obtain one.**DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.

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