Skip to content
Loading map…

Rajdoot Restaurant

2028 4 Street SW Calgary AB T2S 1W3 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There is a fly light directly over the ice well in the bar. Ensure this is moved to another location to prevent flies from falling into the ice.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles are being reused to store sanitizer. Ensure only new bottles are used as chemicals from the previous bottle may leach into the sanitizer and render it non food grade.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Curries are being cooled in large pots or large chafing dishes at room temperature and then place in the cooler. Ensure curries are cooled in smaller containers, in ice baths or with ice wands to allow for adequate cooling.
    • 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 kitchen closest to the bar is missing the hot water tap. 2. The hand sink close to the dry storage area is leaking. Ensure these are repaired.3. The hand sink in the back prep area is blocked by a table. Ensure this is accessible.
    • 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?
      • There were fruit flies in the dishwashing area. Currently being treated by pest control.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Only one person who does not work in the kitchen has food safety. Ensure a few kitchen staff obtain food safety certification that meets section 31 of the regulation as the facility has more than 6 staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sanitizer spray bottles are taped. Discard. Ensure sanitizer bottles are in good working condition.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was initially no food contact surface sanitizer available in the kitchen. Bleach water was prepared in a wiping cloth bucket for use as sanitizer solution and placed in the kitchen. Concentration measured 100 ppm. Ensure that food contact surface sanitizer is available in each food handling area at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice scoop was buried in the ice of the ice machine.Ice is a ready to eat food and must be protected from contamination. The ice scoop must be stored so that the handle is out of the ice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the top of the north food preparation cooler, inserts were being stacked. The bottom of the top insert was in contact with the food in the lower insert. Additionally, the stacked inserts were stored above the cooling line, so they were not being cooled.Do not stack inserts, and do not store food above the cooling line.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff shoes were stored among food containers in the kitchen.Staff personal items must be stored separate and away from food and food handling areas. Shoes were moved into staff lockers during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some scoops for dry food did not have handles, others were stored with the handle in contact with the food.Use scoops with handles, and ensure that scoops are stored in a way that the handles are not in contact with the food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of chlorine at the dish level for the bar glasswasher was undetectable. It appeared as though the solution hooked up to the sanitize line was not iodine solution. No additional iodine sanitizer was available in the facility.Ensure that the appropriate sanitizer is hooked up to the sanitizer line. Ensure that residual iodine concentration at the dish level during the sanitize cycle measures between 12.5-25 ppm.
    • 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 unavailable for use.Obtain chlorine test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were not available for use.Obtain iodine test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate(s) for a recognized food safety certificate program were not available for review.If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was one broken dry food storage container.Discard the broken food storage container and replace with a new container in good condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Extra dishes were being stored in a cardboard box on the floor underneath the back hand wash sink. The dishes and box had food debris and soil accumulation. Remove any unnecessary items from the facility.