Skip to content
Loading map…

Rangoli Kitchen + Bar

1011 Keswick Drive SW Edmonton AB T6W 4T4 · Food - General

Official record from Alberta →

Inspection summary

Rangoli Kitchen + Bar has been inspected 10 times by Alberta Health Services (Environmental Public Health) since July 29, 2024. The most recent inspection, on August 25, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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 4 separate inspections, most recently on August 10, 2026. 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 2 times across 2 separate inspections, most recently on July 28, 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 August 28, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 6 separate inspections, most recently on August 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 3 separate inspections, most recently on August 10, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher rinse temperature was measured at 64C at the plate, needs to be at minimum 71C. - The glasswasher is not to be used until a minimum temperature of 71C is achieved at the plate or the external rinse gauge measures at a minimum of 82C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The faucet at the staff washroom handwash sink is not in proper working order. The single faucet handle must be held down in order to maintain water flow. - Requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease accumulation noted on the sides of the cook line equipment and wall behind this area.- Cleaning is required.2. Scoops/ladles/etc. in the cooking area are being stored in room temperature water in between uses.- Store the utensils in an empty container, in hot water held at >60C or in proper ice water baths and send for frequent washing.3. The handle of the ice dispenser (Bar counter) was stored in direct contact with the beverage ice.- Store the dispenser out of the ice to prevent possible cross contamination.4. Several dishware with visible food particles on them were stored on the "Clean" dish storage shelf. - Removed and sent for washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy black buildup noted on the ceiling tiles around the air vents in the cooking area.- Cleaning is required.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules/records are not available.
  6. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed drying their hands with a reusable cloth towel.- Proper handwashing practices reviewed. Use the paper towel only.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1 Liter of whipping cream on the counter was measured at 24C. Dood discarded- High risk foods must be stored at less than 4C or greater than 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher rinse temperature was measured at 67C at the plate, needs to be at minimum 71C at the plate (or 82C on the external rinse gauge). The external gauges on the glasswasher do not appear to be functioning properly.- Send all glassware to the kitchen for washing until the machine is operating properly and 82C is confirmed on the external rinse gauge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no gauges on the kitchen dishwasher for monitoring the rinse temperature, ensuring that a minimum of 82C is obtained during the rinse cycle.- Obtain a waterproof maximum/minimum registering thermometer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Utensils in the cooking area are being stored in plain water in between uses. 2. Bulk dry food dispensers are being stored with the handles in contact with the foods.3. Bar counter: The pop dispenser nozzle and hose were in direct contact with the beverage ice.- Proper utensil storage practices reviewed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules/records are not available.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on surfaces and no premade sanitizer solution was prepared prior to food handling activities starting for the day.- Sanitizer solutions must be available in all food handling areas and cloths immersed in the solutions after each use.- Staff prepared 200 ppm quat sanitizer solutions.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff wipe their hands in their aprons as a means of drying.- Use single use paper towel to dry hands after washing.Observed the cook handle their cell phone and then proceeded to food handling activities without first washing their hands.- Staff should not be handling their phones while on duty and must wash their hands after handling their phones.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing cleaners are not labelled.- All containers of cleaning supplies must be properly labelled as to contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler at the North End of the cooking line is operating at 9C, needs to be at 4Cor colder.- Remove high risk perishable foods until the cooler can maintain a temperature of 4C or colder.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated handwash sink in the bar area is being used to store dirty glassware and no paper towel was available at the sink.- Designated handwash sinks are to be used for handwashing only and are to be kept empty at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rubber base boarding is missing in the washrooms.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives are being stored in the space between equipment tables.- Store used utensils/knives on the counter/on trays and send for frequent washing.
  9. Risk Management 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?
      • Rubber base boarding is missing in the washrooms.
  10. Initial Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher rinse temperature is not reaching at least 71C at the plate. The external gauges need calibration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rubber base boarding is missing in the washrooms.

Nearby inspected facilities

Own this business? Add a badge to your website