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Rasoi East Indian and Sweets

120 - 8560 8A Avenue SW Calgary AB T3H 1T1 · Food - General

Official record from Alberta →

Inspection summary

Rasoi East Indian and Sweets has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 24, 2024. The most recent inspection, on February 26, 2026, recorded 7 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 across 3 separate inspections, most recently on February 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on February 26, 2026. 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 2 times across 2 separate inspections, most recently on March 27, 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 6 times across 2 separate inspections, most recently on February 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 separate inspections, most recently on February 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle of bleach sanitizer had a concentration of 0 ppm. Corrected during inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cut raw carrot left on the shelving with clean dishes. Carrot was discarded
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large container of milk left out at room temperature to make yogurt. Cease production of yogurt until procedures has been assessed by a health inspector
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front display cooler measured at 8CCold foods are to maintain a temperature of 4C or below
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of frozen spinach was placed in warm water to thaw.Properly thaw frozen items by running under cold running water or in the refrigerator overnight
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Container of frozen spinach was placed directly in the back hand sinkAll hand wash stations are to be kept free and easily accessible at all times
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust accumulation on ceiling tiles by diffusers2. Build up under cooler door handles
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of chlorine sanitizer had a concentration of 0 ppm. Corrected during inspection. Bucket of sanitizer is to be changed every 4 hours or when visibly dirty
    • 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?
      • No pest control records available**Pest control company has been contacted. Please provide health inspector with a copy of the pest control records**
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available at the time of inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large bowl of garlic and ginger placed directly under paper towel and soap dispensers located at the 2 compartment sink
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large pot of milk left at room temperature to cool to make yogurtCease the production of yogurt until process has been assessed by a health inspector
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand wash station was not fully assembled
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the cook line hand wash station was emptyEnsure all hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
    • 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?
      • No pest control records available
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required. Staff on site did not have adequate food safety knowledge
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation on ceiling tiles by vents and fans
  5. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Untreated raw woods shelves were noted in the dry storge area.Treat or paint the untreated raw shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting board.Resurface or replace the cutting boards.

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