Skip to content
Loading map…

Rajdoot Restaurant

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

Official record from Alberta →

Inspection summary

Rajdoot Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 3, 2024. The most recent inspection, on November 3, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 4 times on December 3, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 26, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 26, 2025. 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?

  • 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 8 times across 2 separate inspections, most recently on September 26, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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

    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.

Nearby inspected facilities

Own this business? Add a badge to your website