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Rajveer Banquet Hall

1177 - 3961 52 Avenue NE Calgary AB T3J 0J7 · Food - General

Official record from Alberta →

Inspection summary

Rajveer Banquet Hall has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on March 13, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 2 times on November 1, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 1, 2023. 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 November 1, 2023. 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?

  • 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 March 13, 2026. 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 3 times across 2 separate inspections, most recently on February 13, 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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall by the handwashing sink in dishwashing area appeared moldy. - Ensure to clean the wall with bleach and water, dry it (Use proper PPE) and apply new silicon/caulking to the wall/sink joint.
  2. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was a filled fly tape stationed above the center prep tables.Relocate the fly tape. Do not install pest control devices near food handling surfaces.
  3. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Some foods in the walk-in cooler were not labeled. **Label foods with the contents and date. **Nov 1, 2023: several pails were stored on the floor in the walk-in freezer without any date labels.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not provided to monitor internal food temperatures. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Large cooking pots were not sanitized in the manual wash process (hot water from taps only reached 50C). Please comply with approved dishwashing procedure which includes: wash with detergent in 1st comp, rise with clean water in the 2nd comp, then sanitize by complete immersion in an approved sanitizer in the 3rd comp.2) Large cooking pots that do not fit inside the dishwasher or dishwashing sinks were used on site. Please either remove all large cooking pots/equipment from use or upgrade dishwashing sinks to accommodate them. If facility wishes to use large pieces of equipment, please submit a written proposal for review and approval on how these items can be safely washed, rinsed, sanitized. Until approval is granted, do not use large cooking pots/equipment.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no means to monitor sanitizing temp of the dishwasher at the dish level. Recommend to purchase a waterproof probe thermometer with min/max capabilities. This thermometer can also be used to monitor food temperatures.
    • 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 was a gap in the corner under the side entry door. Please conduct the necessary repairs to eliminate the gap.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a sewer odour present in the dish pit. Please eliminate the odour.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Unable to determine if chef is certified in a recognized food safety course. Please submit copies of chefs' food safety certificates.
    • 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 wall box constructed above the dishwasher area was damaged. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of old, dried food debris behind the blade guard of the electric slicer. Please thoroughly clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was some food debris under the cooking line equipment. **Deep clean under the cooking line. 2. There were water stained ceiling tiles in the upstairs staff washrooms (male and female). ** Replace water stained ceiling tiles.

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