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Rasam Flavours of South India

105 - 2220 68 Street NE Calgary AB T1Y 6Y7 · Food - General

8 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A fly trap light was installed between the dish pit and mop sink area. Directly below the trap, a clean container and a bucket of dry ingredients were stored.*Relocate the trap away from food prep area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - No probe/ infrared thermometer was available onsite at the time of inspection.*Ensure to purchase the thermometer and monitor the temperature of food items as discussed.
    • 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 expired.*Ensure to purchase the chlorine test strips. Also, keep note of the expiry date and change them, as required. Also, develop a log sheet to keep record of daily dishwasher sanitizer check.
    • 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?
      • *Update 10-Dec-2025There was still some gap below the door*Operator to ensure the door is properly sealed and there sealed any gap.Metal weather stripping around the back door was not fully sealed.*Repair/replace the seal.
  2. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A fly trap light was installed between the dish pit and mop sink area. Directly below the trap, a clean container and a bucket of dry ingredients were stored.*Relocate the trap away from food prep area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - No probe/ infrared thermometer was available onsite at the time of inspection.*Ensure to purchase the thermometer and monitor the temperature of food items as discussed.
    • 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 expired.*Ensure to purchase the chlorine test strips. Also, keep note of the expiry date and change them, as required. Also, develop a log sheet to keep record of daily dishwasher sanitizer check.
    • 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?
      • *Update 10-Dec-2025There was still some gap below the door*Operator to ensure the door is properly sealed and there sealed any gap.Metal weather stripping around the back door was not fully sealed.*Repair/replace the seal.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) - Wet cleaning cloths were observed on the counter.*Staff remove them from the counter and collected them all together in the laundry basket.**Wet cleaning clothes can harbor germs and, if left on counters, may contribute to cross-contamination. Keeping them submerged in sanitizer solution helps minimize bacterial growth.2) Both of the spray bottles were measured as 0 ppm of Quats.*Staff changed the solution, and the solution was tested as 200 ppm of Quats.**Ensure to change/ refill bottle from the dispenser daily or test it regularly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Plastic bowls were being used as scoops for dry ingredients. Bowls are not designed as scoops; they lack sanitary design features (e.g., handles kept above food), which can introduce germs.*Staff removed them from dry ingredients and sent it to the dish pit.Please use one of the methods:1) Provide proper scoops with handles for all dry ingredients.2) Store scoops correctly: Keep handles upright and out of contact with food, or store scoops outside containers in a clean, designated holder.3) Train staff on proper utensil use and storage to prevent contamination.4) Implement monitoring system.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A fly trap light was installed between the dish pit and mop sink area. Directly below the trap, a clean container and a bucket of dry ingredients were stored.*Relocate the trap away from food prep area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Sambhar was kept in the big metal pot in the walk-in cooler, and the temperature was measured using the probe thermometer was 48.9°C. Staff reported it had been cooked 1.5 hours earlier and they kept it in the cooler to get cool down.*Staff were instructed to reheat the sambhar to a boil, then cool it to 20°C within 2 hours and subsequently store it in the walk-in cooler to reach 4°C within 4 hours.**Use proper cooling methods as explained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - No probe/ infrared thermometer was available onsite at the time of inspection.*Ensure to purchase the thermometer and monitor the temperature of food items as discussed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Dishwasher was not dispensing sanitizer at the time of inspection and measured 0 ppm. The sanitizer container was nearly empty.*Staff replaced it, and the chlorine-based sanitizer then tested at 100 ppm of chlorine at the dish plate level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) No test strips could be located for the Quats dispenser.2) Dishwasher sanitizer concentration was not tested daily. There were no logs, and the dishwasher was not dispensing any sanitizer at the time of inspection.3) There was no thermometer was available onsite.*Ensure to purchase the thermometer and Quat's test strips. Also, keep note of the expiry date and change them, as required. Also, develop a log sheet to keep record of daily dishwasher sanitizer check.
    • 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?
      • Metal weather stripping around the back door was not fully sealed.*Repair/replace the seal.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - One of the dishwasher pipes was leaking during operation. Staff indicated that the leak was from hot water.*Fix the issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Grout sealing between tiles was lacking in the dish pit area, leading to water and dirt accumulation.*Fix the gap to prevent the growth of germs in the wet area.*Deep cleaning of hard-to-reach areas is required.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The long, white cutting board is yellow from the built-up dirt in the grooves left by the edge of the knifes. Cutting boards must be scrubbed every day.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical washer not providing sanitation. Call for service. Switch to 3-compartement method, Re-inspection will follow.
    • 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?
      • **Repeat Violation**1. The weather stripping on the back door is not in good condition - some light can be seen coming through cracks. REPLACE WEATHER STRIPPING ON BACK DOOR. 2. The screen door on the back door is not tight fitting, there is a large gap at the topIF YOU WISH TO KEEP THE BACK DOOR OPEN IN THE WARMER MONTHS THE SCREEN DOOR MUST BE REPALCED WITH ONE THAT IS TIGHT FITTING AND HAS NO GAPS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean off the dust from all HVAC vents
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The long, white cutting board is yellow from the built-up dirt in the grooves left by the edge of the knifes. Cutting boards must be scrubbed every day.
    • 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?
      • **Repeat Violation**1. The weather stripping on the back door is not in good condition - some light can be seen coming through cracks. REPLACE WEATHER STRIPPING ON BACK DOOR. 2. The screen door on the back door is not tight fitting, there is a large gap at the topIF YOU WISH TO KEEP THE BACK DOOR OPEN IN THE WARMER MONTHS THE SCREEN DOOR MUST BE REPALCED WITH ONE THAT IS TIGHT FITTING AND HAS NO GAPS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean off the dust from all HVAC vents
  7. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat containers found uncovered and were placed on the shelf above raw vegetables in the walk-in cooler.- Staff covered all food containers in the walk-in cooler and moved meat products to the lower shelves and placed raw vegetables on upper shelves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food stored on the top of the prep cooler was maintaining 14C. Prep cooler inside temperature measured at 7-9C.Prep cooler setting adjusted by staff on-site and prep cooler temperature measured at 2-4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food cooling in containers was uncovered and measured at 30C. Food moved to cooler to avoid contamination.-Ensure proper cooling techniques are followed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dirty cooking spoon found in the handwashing sink. Staff removed the spoon from the sink.- Ensure that this sink is accessible at all times for handwashing and nothing is blocking it.
    • 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?
      • **Repeat Violation**1. The weather stripping on the back door is not in good condition - some light can be seen coming through cracks. REPLACE WEATHER STRIPPING ON BACK DOOR. 2. The screen door on the back door is not tight fitting, there is a large gap at the topIF YOU WISH TO KEEP THE BACK DOOR OPEN IN THE WARMER MONTHS THE SCREEN DOOR MUST BE REPALCED WITH ONE THAT IS TIGHT FITTING AND HAS NO GAPS.
  8. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially the quat sanitizer was being dispensed at a concentration that was too low. It was adjusted during the inspection and then was found to be a bit above 200 ppmENSURE THAT THE DISPENSER IS PROVIDING A SANITIZER SOLUTION WHICH IS CONSITENT AND MEASURES 200 PPM QUAT.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator did not have any quat test strips on site, only the chlorine ones for the dishwasher. OBTAIN QUAT SANITIZER TEST STRIPS.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some spray bottles did not have a label. ENSURE ALL BOTTLES ARE LABELLED PROPERLY.
    • 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?
      • 1. The weather stripping on the back door is not in good condition - some light can be seen coming through cracks. REPLACE WEATHER STRIPPING ON BACK DOOR. 2. The screen door on the back door is not tight fitting, there is a large gap at the topIF YOU WISH TO KEEP THE BACK DOOR OPEN IN THE WARMER MONTHS THE SCREEN DOOR MUST BE REPALCED WITH ONE THAT IS TIGHT FITTING AND HAS NO GAPS.