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Rajdhani Sweets and Restaurant

4150 109 Avenue NE Calgary AB T3N 2B3 · Food - General

Official record from Alberta →

Inspection summary

Rajdhani Sweets and Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 5, 2025. The most recent inspection, on September 2, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 August 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on August 28, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 on August 28, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on August 29, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 August 28, 2025. For example: Is solid and liquid waste being managed in a suitable manner?

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

    0 infractions

  2. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The display cooler by the wall had an ambient temperature of 9.5C.Do not use this cooler for perishable food until it is at 4C or less.2) The cooler in the front service area by the traffic door was not plugged in.The cooler was plugged in during the inspection and the temperature later measured less than 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Aug 28, 2025 - The kitchen hand sink did not have paper towels.Aug 29, 2025 - There was a stack of paper towels on the prep table. A paper towel dispenser was not available at the hand sink.Provide adequate handwashing supplies in suitable dispensers at every hand sink.
  3. Demand Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The display coolers had an ambient temperature of 12C, 16C and 21C.2) The cooler in the front service area by the traffic door measured 12C.3) The line cooler in front of the woks was not plugged in.Repair/ plug in the coolers and ensure that they are capable of keeping perishable foods at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Chlorine sanitizer in the low temperature dishwasher measured 0 ppm.Repair the dishwasher and ensure that it meets cleaning and sanitizing requirements such as 100 ppm chlorine.2) There were no racks for the mechanical dishwasher.Provide dishwashing racks.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.Provide chlorine test strips and monitor sanitizer concentrations daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand sink in the front service area by the standup fridge did not have hot running water.The hand sink was repaired during the inspection. Hot and cold running water was available at the sink.2) The hand sink in the front service area by the chest freezer and the kitchen hand sink did not have paper towels.Provide adequate handwashing supplies in suitable dispensers at every hand sink.3) Automatic hand sinks in the customer washrooms measured over 50C.4) The automatic hand sink in the staff washroom measured less than 20C.The temperature setting was adjusted during the inspection so that water was comfortable 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?
      • There was no lighting in the customer washrooms.The issue was addressed during the inspection. Lighting level was adequate.
    • 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 walk-in units did not have adequate shelving units.Provide adequate shelving units and store food at least 6 inches off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Toilet paper was not stored in a dispenser in the staff washroom.Store toilet paper in a dispenser.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There were no garbage bags for waste receptacles.Line waste receptacles with garbage bags.
  4. Demand Inspection

    0 infractions

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