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Rasoi East Indian Restaurant

1135 - 4250 109 Avenue NE Calgary AB T3N 1Z3 · Food - General

Official record from Alberta →

Inspection summary

Rasoi East Indian Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on February 27, 2026, recorded 7 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 19 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 3 separate inspections, most recently on February 25, 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 5 times across 5 separate inspections, most recently on February 27, 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 2 times across 2 separate inspections, most recently on February 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on February 25, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 February 25, 2026. For example: Are chemicals stored and handled in a safe manner?

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.

6 inspections

  1. Risk Management Inspection

    7 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?
      • Yogurt was prepared using the backslopping method.Do not use yogurt from the previous batch to prepare a new batch.Revise the procedure for preparation of yogurt and submit to AHS for assessment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Packaged foods were stored on the floor of walk-in units.Store foods at least 6 inches off the floor.2) Lemon juice was stored in spray bottles. There was no evidence that these spray bottles were food grade.Use food grade containers for food storage.3) A fly strip with dead flies was hung above a bag of potatoes.Do not hang fly strips above food, food equipment or any food service-related items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no warm running water at one of the hand sinks in the women's washroom. Water measured maximum 11C.Repair the hand sink and ensure that the water temperature is comfortable for handwashing.
    • 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?
      • There were gaps on the bottom perimeter of exterior glass doors in the banquet hall.Seal gaps to prevent the entry of pest.
    • 20. Do food handlers at the facility have adequate food safety training?
      • February 24, 2025There were more than 6 food handlers working at the time of inspection. No one was able to provide an approved food safety certificate upon request.February 25, 2026The food handlers on-site did not have approved food safety training. When there are 6 or more food handlers working, at least an individual with care and control of the food establishment that had completed approved food safety training must be on-site. Owners of more than one food establishment must have a separate manager with approved food safety training at each location.
    • 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) A wooden shelf under the microwave was covered with duct tape.Remove duct tape and properly repair or replace the shelf. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) Shelving units in the kitchen had untreated wood on the edges.Seal untreated wood.3) The light switch cover for the walk-in cooler was repaired with tape.Properly repair or replace the light cover.4) Water was dripping from the water heater onto the dish pit.Repair the water heater and stop the leak.5) There was duct tape along the dish pit and wall joints in the dishwashing area.Remove duct tape and seal the joints properly.6) The Budlight cooler in the front service area was lined with aluminum foil.Remove aluminum foil. Shelf liners that are easily washable can be used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The portable worktable by the stove was dirty with food splatter.Clean the worktable.2) The paper towel dispenser at the back kitchen hand sink was repaired with tape.Properly repair or replace the paper towel dispenser.3) A cupboard door had broken off in the bar.Repair the cupboard door.
  2. Demand Inspection

    12 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Hydro sulphite of soda was used in preparing jalebi. The product did not meet the Canadian's Food Inspection Agency (CFIA)'s labeling requirements as the manufacturer's contact information was not available. In addition, there was no indication that the product can be used for human consumption.Cease the use of this product in food preparation and discard all foods prepared with this product.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pail of chlorine sanitizer measured over 200 ppm.100 ppm chlorine sanitizer was prepared during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Wastewater from the janitorial bucket was discarded in a dishwashing sink.Use the mop sink to empty the janitorial bucket.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A cell phone and a water bottle were stored on a food preparation surface.Personal items were placed in a separate area for storage during the inspection. Clean and sanitize the food preparation surface.2) Packaged foods were stored on the floor of walk-in units.Store foods at least 6 inches off the floor.3) An open tray of sweets was being displayed on the display case.Protect open foods from customer contamination.4) Lemon juice was stored in spray bottles. There was no evidence that these spray bottles were food grade.Use food grade containers for food storage.5) A fly strip with dead flies was hung above a bag of potatoes.Do not hang fly strips above food, food equipment or any food service-related items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained a glass cleaner and a degreaser were not labeled to indicate their contents.These spray bottles were labeled during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Minced garlic and coriander were kept at room temperature. The internal temperature of food measured 21.5C.2) Unsalted butters were stored without temperature control. Butters measured 21.3 and 22.5C. These foods were placed under refrigeration during the inspection.Do not keep perishable foods in the temperature danger zone (4 to 60C).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There were no paper towels at the hand sink in the back kitchen.The paper towel dispenser was stocked during the inspection.2) The hand sink by the dishwashing area was obstructed by janitorial equipment.Janitorial equipment was removed from the hand sink during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no warm running water at one of the hand sinks in the women's washroom. Water measured maximum 11C.Repair the hand sink and ensure that the water temperature is comfortable for handwashing.
    • 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?
      • There were gaps on the bottom perimeter of exterior glass doors in the banquet hall.Seal gaps to prevent the entry of pest.
    • 20. Do food handlers at the facility have adequate food safety training?
      • February 24, 2025There were more than 6 food handlers working at the time of inspection. No one was able to provide an approved food safety certificate upon request.February 25, 2026The food handlers on-site did not have approved food safety training. When there are 6 or more food handlers working, at least an individual with care and control of the food establishment that had completed approved food safety training must be on-site. Owners of more than one food establishment must have a separate manager with approved food safety training at each location.
    • 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) A wooden shelf under the microwave was covered with duct tape.Remove duct tape and properly repair or replace the shelf. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) Shelving units in the kitchen had untreated wood on the edges.Seal untreated wood.3) The light switch cover for the walk-in cooler was repaired with tape.Properly repair or replace the light cover.4) Water was dripping from the water heater onto the dish pit.Repair the water heater and stop the leak.5) There was duct tape along the dish pit and wall joints in the dishwashing area.Remove duct tape and seal the joints properly.6) The Budlight cooler in the front service area was lined with aluminum foil.Remove aluminum foil. Shelf liners that are easily washable can be used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The probe thermometer was unclean with debris and dust.Clean and sanitize the probe thermometer.2) There was dust buildup in the disposable container with test strips and a probe thermometer.Replace the disposable container.3) A vegetable peeler in a jug was dirty with old food debris. There was debris on the bottom of the jug.Clean and sanitize the jug and all utensils inside.4) The portable worktable by the stove was dirty with food splatter.Clean the worktable.5) The paper towel dispenser at the back kitchen hand sink was repaired with tape.Properly repair or replace the paper towel dispenser.6) Cutting boards were stored on the floor of the dry storage area.Cutting boards were cleaned and sanitized and stored off the floor during the inspection.7) A cupboard door had broken off in the bar.Repair the cupboard door.
  3. Risk Management Inspection

    2 infractions

    • 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 Feb 24 2025***There were gaps under exterior doors in the banquet hall. Please replace sweep and remove any gaps.
    • 20. Do food handlers at the facility have adequate food safety training?
      • *** Repeat violation***There were more than 6 food handlers working at the time of inspection. No one was able to provide an approved food safety certificate upon request.Provide food safety certificate to the public health inspector. A food establishment must have at least one certified manager or supervisor on-site when six or more food handlers are working.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine based sanitizer was measured at 1000 ppm. A fresh solution measuring 100 ppm was made onsite. Please keep chlorine-based sanitizer at food safe at a 100 ppm around the kitchen.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *** Repeat violation Feb 24 2025***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?
      • *** Repeat violation Feb 24 2025***There were gaps under exterior doors in the banquet hall. Please replace sweep and remove any gaps.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *** Repeat violation Feb 24 2025***A cloth upholster chair was behind the sweets counter. Please remove as it is not in a condition that is easily washable/cleanable.
    • 20. Do food handlers at the facility have adequate food safety training?
      • *** Repeat violation Feb 24 2025***There were more than 6 food handlers working at the time of inspection. No one was able to provide a food safety certificate upon request.Provide food safety certificate to the public health inspector. A food establishment must have at least one certified manager or supervisor on-site when six or more food handlers are working.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *** Repeat violation Feb 24 2025***Small food-grade containers with no handles were stored inside the bulk food container.Containers were removed from the storage bin at the time of inspection. Please use scoops with handles.
  5. Demand Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A ready to use surface sanitizer was not provided in food prep areas. Please ensure that surface sanitizer is provided at stations were open foods are handled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Foods (bag of onions) were stored on the floor. Store foods at least 6 inches off the floor and in a sanitary manner.2) Staff drinks were stored on food prep counters next to foods being processed. Keep personal items and staff food/drinks in areas that will not contaminate food, food equipment, and food processing areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Sweets stored on top of display cooler in customer area were not protected against customer contamination. Install sneeze guard or keep foods covered.2) Staff personal items were stored on shelf for clean food equipment. Provide a separate area away from food areas where staff can store their personal items.3) Dirty aprons were left on top of packaged foods on dry storage shelf. Place dirty aprons into hamper.4) Foods in the walk-in cooler were covered with sheet pans. Please obtain properly sized lids for food containers/pails.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) There was a large amount of perishable foods stored out at room temperature, some of which staff stated they were being cooled. A pail of paneer in front of the cook line measured 21C, pans of rice @ 22-25C; deep fried fish @ 24-29C; noodles @ 27C; deep fried meat @ 24C (all destroyed). Keep perishable foods at 4C or lower, or 60C or higher. Practice quick cooling methods.2) There were several boxes of concentrated milk solids thawed at room temp overnight. Internal temp of product measured 21C (all destroyed). Thaw product in cooler, under cold running water, or part of cooking process.3) The probe thermometer provided was not accurate and was reading 32C at 21C room temp. Please replace or recalibrate.4) Vegetable pakora in hot holding cabinet measured 45C (destroyed). Store hot perishable foods at 60C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Cooking equipment (wok) was rinsed and cleaned with water outside behind the restaurant. Ensure that all food equipment are properly washed, rinsed and sanitized inside the restaurant at the dishpit.
    • 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.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The soap dispenser at the hand sink near the dishwasher was empty. Please restock.2) Paper towels were not provided at the bar 2 comp sink. Please provide paper towels in a suitable dispenser.
    • 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?
      • There were gaps under exterior doors in the banquet hall. Please replace sweep and remove any gaps.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A cloth upholster chair was behind the sweets counter. Please remove as it is not in a condition that is easily washable/cleanable.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There were 7 food handlers in the kitchen during time of inspection and no one was certified in food safety. Assign a kitchen manager who is certified in food safety per shift.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall behind side prep counter was chipped/damaged and no longer in a condition that was easy to clean. Please repair so surface is smooth, nonporous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Used/dirty knives were stored in gaps between wall and prep counter. This is not a sanitary area - store clean knives in a sanitary manner. Take used knives to dishpit to wash.2) A prep cooler top door handle was broken. Please repair/replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation:Small food-grade containers with no handles were stored inside the bulk food container.Containers were promptly removed.Previous violation:Scoops without a handle were being used and stored in the bulk food.Use scoops with handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen ceiling and air change units were dusty. Please clean.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation:Small food-grade containers with no handles were stored inside the bulk food container.Containers were promptly removed.Previous violation:Scoops without a handle were being used and stored in the bulk food.Use scoops with handles.

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