Skip to content
Loading map…

Rasam Flavours of South India

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

Official record from Alberta →

Inspection summary

Rasam Flavours of South India has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on September 18, 2026, recorded 2 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 26 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 11 times across 7 separate inspections, most recently on September 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 8 separate inspections, most recently on September 10, 2026. 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 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 7 times across 5 separate inspections, most recently on September 10, 2026. 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 January 24, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 10 times across 6 separate inspections, most recently on September 18, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

10 inspections

  1. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Dosa batter was stored at room temperature for preparation and measured at 8.2°C. Batter was placed back into the cooler during the inspection.2. Approximately 7-8 frozen fish that had been cleaned and placed in stagnant water was measured at 14.5°C (discarded).- Potentially hazardous foods must be maintained at 4°C or below unless being actively prepared. If food is to be held using time as a control, develop and implement an approved written procedure to ensure food safety.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Uncovered bucket containing food were stored on the floor besides the garbage bin in the back kitchen.- Store all food and utensils at least 15 cm (6 inches) off the floor to protect them from contamination and facilitate cleaning.2. Stack of milk crates containing ready-to-eat vegetables was stored in walk-in cooler. - Replace milk crates for loose food storage. Milk crates are difficult to clean.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet and dirty cleaning cloths were observed stored on food prep tables/counters in the kitchen.- Ensure that cleaning cloths are stored in the sanitizer solution bucket.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked food items in metal pans were stored uncovered under the food prep table. Lids/covers provided during inspection.- Cover and protect foods against contamination while in storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fly tape traps were placed above the food storage and open food handling areas in the back kitchen. Operator removed tapes during inspection.- Ensure pest traps are placed away from food and food related items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food buckets, large metal pots, and trays were stored on the floor in the back kitchen.- Store all food and utensils at least 15 cm (6 inches) off the floor to protect them from contamination and facilitate cleaning.2. Stack of milk crates containing ready-to-eat vegetables was stored on the floor in walk-in cooler. - Store foods in a sanitary manner and off the floor. Replace milk crates for loose food storage. Milk crates are difficult to clean.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Three trays of cooked rice were measured between 24.5 - 27.4°C during cooling. The operator was able to demonstrate that the rice was being cooled within the required cooling parameters.- Operator was instructed to place the rice trays into the walk-in cooler to facilitate rapid cooling. - Staff were instructed to monitor cooling temperatures and record cooling times and temperatures on the labels.2. Multiple food items (avail, payasam, thoram, moru curry, and mezhukupurah) placed in the hot holding were measured at maximum temperatures of 40.5C. Food items discarded during inspection.- Ensure food items in the hot holding unit are maintained at 60 degrees Celsius or above at all times.
    • 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 at the back door was not fully sealed.*Repair/replace the seal.
  3. 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.
  4. 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.
  5. 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.
  6. Risk Management Inspection

    0 infractions

  7. 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
  8. 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
  9. 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.
  10. 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.

Nearby inspected facilities

Own this business? Add a badge to your website