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Rasoi East Indian & Hakka Chinese Cuisine

141 - 7171 80 Avenue NE Calgary AB T3J 0P6 · Food - General

9 inspections

  1. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **The violation still exists**There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **The violation still exists**Some food items in the walk-in cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Several baseboards were observed to be peeling away from the wall.- Repair and securely refix all affected baseboards.2. The hand-washing sink was found to be unstable and not properly secured to the wall.- Repair and properly secure the sink to the wall. Ensure the joint between the sink and wall is fully sealed and finished smoothly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Some areas of the facility required cleaning. The inspector informed the staff that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- The top surface of the cooking equipment**PLEASE CLEAN THE AFOREMENTIONED AREAS.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some food items in the walk-in cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients.
    • 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 test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff that test strips must be used every time a bleach-water solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Records indicating the daily testing of the dishwasher chlorine concentration was not provided during the inspection. Please ensure to record the dishwasher chlorine concentration daily before use.**OBTAIN CHLORINE TEST STRIPS AND RECORD THE DISHWASHER CHLORINE CONCENTRATION DAILY.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility required cleaning. The inspector informed the staff that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- The ceiling and the floor throughout the facility- The top surface of the cooking equipment**PLEASE CLEAN THE AFOREMENTIONED AREAS.
  3. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - One staff member had her hair down while packing cooked food.*Discussed food safety and good hair control including use of hair nets.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Repeat Violation:The hand sink in the rear prep line did not have paper towel.*Ensure that paper towel is always available in the dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Outstanding*The front service cooler was non-functional.*Only non-perishable food items were stored in the cooler. Please ensure the cooler is clearly labeled as “Not in Use” to prevent accidental use for perishable items.
  4. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine surface sanitizer had a concentration of 0ppm.Ensure that the sanitizer is maintainted at 100ppm at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Lassi drinks stored in the front service cooler had internal temperatures of 19-22C.Ensure that high risk foods that require refrigeration are maintained at 4C and below.The Lassi was discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical sanitizing dishwasher did not have a chlorine residue; 0ppm.Repair the dishwasher. Ensure that the chlorine sanitizer is maintained at 100ppm. Verify the concentration using chlorine testing paper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the rear prep line did not have paper towel.Ensure that paper towel is always available in the dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front service cooler was not in proper working order and had an ambient temperature of 18C.Repair the cooler and ensure that it is able to maintain a temperature of 4C and below. Do not store high risk foods in this cooler until it is repaired. Obtain a thermometer to monitor temperatures.
  5. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Leftover catered food was stored at room temp; temp of vegetables in gravy measured 28C, rice @ 33C (destroyed).2) Rice stored in the hot holding case measured 28C (destroyed), fish pakora measured 47C (reheated to 74C). Temp of display cabinet was turned to 86F. Staff advised that the fish was made approximately 30 mins ago. Turn hot holding unit to at least 140F and ensure hot perishable foods are maintained at 60C or higher.3) Trays of fish pakora were stored on shelf above tandoor oven. This area is not hot enough to maintain hot foods at 60C. Turn on hot holding unit to at least 140F and move foods to hot holding unit. Ensure hot holding unit temp is at least 140F before foods are placed inside. Provide a thermometer inside the hot holding unit.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips for chlorine were not provided. Please obtain.
    • 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?
      • REPEATING VIOLATION:Kitchen back door was open without a screen in place.**Sept 12, 2024: Kitchen door was open and screen door was left ajar.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There were 10 food handlers working in the kitchen and no one took responsibility for being the person in care and control. Assign a kitchen manager for each shift.**Sept 12, 2024: the kitchen manager assigned could not provide certificate in food safety training and was lacking basic food safety knowledge (did not know hot holding temp and inserted probe thermometer into food with probe cover left on).
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION:Main cook who was certified in food safety was not practicing safe food handling and sanitation methods and must repeat certification or review course materials.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Shelf above the rear prep area was covered with a sticky liner that was damaged/peeling away. The shelf was contaminated with food debris and not easily cleanable. Please remove. Replace shelf with one that is smooth, nonporous and easily cleanable.**Sept 12, 2024: shelf was wrapped with corrugated plastic board. Please note there are too many holes in this product. Please properly seal shelf.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Paint was chipped and peeling away from shelves in food storage room. Please refinish/replace with durable shelves that area smooth, nonporous and easily cleanable.**Sept 12, 2024: shelves were covered/wrapped with corrugated plastic that was not suitable/easily cleanable as there were holes on the end of the boards. Please properly finish shelves.
  6. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A ready to use surface sanitizer was not provided anywhere in the kitchen during operation. Ensure a surface sanitizer is readily available for use at all open food handling stations.2) Counter cloths that were heavily contaminated with food debris were left on food storage shelves in the dry storage room. Remove dirty counter cloths to be laundered.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Boxes and containers of food were stored on the floor. Please store foods at least 6 inches off the floor and in a sanitary manner.2) Foods were stored in rubber containers that were not foodgrade. Please remove containers and replace with clean, foodgrade containers that are easily cleanable.3) Fly sticky tapes were hung above the rear food prep area. Remove - install insect control devices in/above areas that will not contaminate food and food areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEATING VIOLATION:This deficiency was corrected in the past but is occurring again - staff personal items were stored on food prep surfaces/equipment. Remind staff to store personal items/food in separate area that will not contaminate food and food surfaces.**Aug 6, 2024: staff bags and open drinks were stored on food prep counters and on food storage shelves.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles/jugs of chemicals were stored net to food and food equipment under the samosa making counter. Store chemicals separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Inspector noticed staff taking a pan of deep fried fish through the back door at start of inspection. Pan of fish measured 21C (destroyed).2) A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • These violations were noted in previous reports and practices are being repeated.1) Large amount of perishable foods were stored on the prep line at room temp. Carton of cream measured 21C, cooked vegetables @ 27C, noodles @ 20C, pail of paneer on the floor in front of the stove @ 16C (destroyed).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket of clean water used for cooking was stored in the rear hand sink. Do not store items in the basin - hand sinks must be easily accessible 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?
      • 1) Kitchen back door was open without a screen in place.2) There were mouse droppings noted in corner on lower shelf of dry storage area. Please declutter, clean and sanitize surfaces.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) There were 10 food handlers working in the kitchen and no one took responsibility for being the person in care and control. Assign a kitchen manager for each shift.2) Sidewalk space behind restaurant was contaminated with grease/grime. Please clean.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Main cook who was certified in food safety was not practicing safe food handling and sanitation methods and must repeat certification or review course materials.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint was chipped and peeling away from shelves in food storage room. Please refinish/replace with durable shelves that area smooth, nonporous and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelf above the rear prep area was covered with a sticky liner that was damaged/peeling away. The shelf was contaminated with food debris and not easily cleanable. Please remove. Replace shelf with one that is smooth, nonporous and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles in back prep area were dusty. Please clean.
  7. Risk Management Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Boxes and containers of food were stored on the floor. Please store foods at least 6 inches off the floor and in a sanitary manner.2) Foods were stored in rubber containers that were not foodgrade. Please remove containers and replace with clean, foodgrade containers that are easily cleanable.3) Fly sticky tapes were hung above the rear food prep area. Remove - install insect control devices in/above areas that will not contaminate food and food areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • This deficiency was corrected in the past but is occurring again - staff personal items were stored on food prep surfaces/equipment. Remind staff to store personal items/food in separate area that will not contaminate food and food surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles/jugs of chemicals were stored net to food and food equipment under the samosa making counter. Store chemicals separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • These violations were noted in previous reports and practices are being repeated.1) Raw chicken was thawed in the sink at room temp; staff placed chicken into bin and ran cold water over (corrected).2) Large amount of perishable foods were stored on the prep line at room temp. Carton of cream measured 21C, cooked vegetables @ 27C, noodles @ 20C, pail of paneer on the floor in front of the stove @ 16C (destroyed).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket of clean water used for cooking was stored in the rear hand sink. Do not store items in the basin - hand sinks must be easily accessible 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?
      • 1) Kitchen back door was open without a screen in place.2) There were mouse droppings noted in corner on lower shelf of dry storage area. Please declutter, clean and sanitize surfaces.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Main cook who was certified in food safety was not practicing safe food handling and sanitation methods and must repeat certification or review course materials.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelf above the rear prep area was covered with a sticky liner that was damaged/peeling away. The shelf was contaminated with food debris and not easily cleanable. Please remove. Replace shelf with one that is smooth, nonporous and easily cleanable.
  8. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed staff transfer food container off the floor and onto dough prep table next to unprotected dough. Staff did not clean/sanitize area (corrected).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Boxes and containers of food were stored on the floor. Please store foods at least 6 inches off the floor and in a sanitary manner.2) Foods were stored in rubber containers that were not foodgrade. Please remove containers and replace with clean, foodgrade containers that are easily cleanable.3) Fly sticky tapes were hung above the rear food prep area. Remove - install insect control devices in/above areas that will not contaminate food and food areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • This deficiency was corrected in the past but is occurring again - staff personal items were stored on food prep surfaces/equipment. Remind staff to store personal items/food in separate area that will not contaminate food and food surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles/jugs of chemicals were stored net to food and food equipment under the samosa making counter. Store chemicals separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • These violations were noted in previous reports and practices are being repeated.1) Raw chicken was thawed in the sink at room temp; staff placed chicken into bin and ran cold water over (corrected).2) Large amount of perishable foods were stored on the prep line at room temp. Carton of cream measured 21C, cooked vegetables @ 27C, noodles @ 20C, pail of paneer on the floor in front of the stove @ 16C (destroyed).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket of clean water used for cooking was stored in the rear hand sink. Do not store items in the basin - hand sinks must be easily accessible 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?
      • 1) Kitchen back door was open without a screen in place.2) There were mouse droppings noted in corner on lower shelf of dry storage area. Please declutter, clean and sanitize surfaces.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Main cook who was certified in food safety was not practicing safe food handling and sanitation methods and must repeat certification or review course materials.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelf above the rear prep area was covered with a sticky liner that was damaged/peeling away. The shelf was contaminated with food debris and not easily cleanable. Please remove. Replace shelf with one that is smooth, nonporous and easily cleanable.
  9. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) There were 4 full milk crates of cut onions stored unprotected outside behind the restaurant and next to garbage (all destroyed). Store all foods inside the restaurant and in a safe and sanitary manner. Remove all milk crates for use for loose, processed foods.2) Inspector observed staff take milk crate of cooked potatoes (temp 14C) to hide outside behind the restaurant. Observed milk crate of pototoes was stored on the dirty ground. Destroyed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items (bags, food, cell phones, etc.) were stored on the food prep counter in the back prep area. This has been an issue in the past and an area was provided where staff could store their personal effects. Please ensure staff use designated staff areas that are separate from food prep and storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) There were several trays of cooked chicken cooling at room temperature. Staff could not confirm time which chicken started cooling and there were no labels provided/records maintained. Chicken temps ranged 24-28C (all destroyed).2) Pail of paneer in water was stored at room temp in front of the cook line. Temp measured 18C (destroyed). Store perishable foods at 4C or lower, or 60Cor higher.3) Insert container of cut vegetables was stored at room temp at the prep line. Temp measured 23C (destroyed).4) Fish cakes were cooling at room temp; internal temp measured 32-33C. Ensure perishable foods are cooled quickly in an approved manner. Staff immediately placed into cooler.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Main cook who was certified in food safety was not practicing safe food handling and sanitation methods and must repeat certification or review course materials.