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Rasoi Indian Kitchen

4341 50 Street NW Edmonton AB T6L 7E8 · Food - General

Official record from Alberta →

Inspection summary

Rasoi Indian Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 20, 2024. The most recent inspection, on February 23, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 once on September 16, 2025. 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 once on September 16, 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 4 times across 4 separate inspections, most recently on February 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on February 23, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times on September 16, 2025. 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.

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observation:- Accumulation of dried food and dust on bulk food containers.Corrective Action Required:- Conduct thorough cleaning and sanitization of all bulk food containers
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observation:- Accumulation of dust was observed on the walk-in cooler fan.- Dried food residue was observed on the walk-in cooler door, handle, and dough mixer.- Accumulation of food debris and dust was observed on the dishwasher.Corrective Action Required:Thoroughly clean and sanitize all affected equipment, including the walk-in cooler fan, doors, handles, and dishwasher, to remove all dust and food debris. Maintain all equipment and food contact surfaces in a clean and sanitary condition at all times.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observation:- Bulk food scoops were stored directly in contact with the food inside the containers.- Heavy buildup of food residue was observed on bulk food scoops.- Deli cups were used to handle bulk foods.- Accumulation of dried food and dust on bulk food containers.Corrective Action Required:- Thoroughly wash, rinse, and sanitize all bulk food scoops to remove food residue.- Provide appropriate scoops with handles for dispensing bulk foods.- Store scoops in a clean and sanitary manner that prevents contamination of the food (e.g., in a clean holder or with handles positioned above the food).- Conduct thorough cleaning and sanitization of all bulk food containers
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observation:- Accumulation of dust was observed on the walk-in cooler fan.- Dried food residue was observed on the walk-in cooler door, handle, and dough mixer.- Accumulation of food residue was observed on and inside the vegetable blender.- Accumulation of food debris and dust was observed on the dishwasher.Corrective Action Required:Thoroughly clean and sanitize all affected equipment, including the walk-in cooler fan, doors, handles, dough mixer, vegetable blender, and dishwasher, to remove all dust and food debris. Maintain all equipment and food contact surfaces in a clean and sanitary condition at all times.Voice chat ended1m 48s
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cooked chicken in a plastic container was observed to be placed on top of pre-wrapped cauliflower in the walk-in cooler. Ensure meat is stored separately to vegetables to help prevent contamination. The operator relocated the chicken during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were observed in the prep cooler closest to the entrance of the kitchen and in the bar cooler. Ensure all coolers are equipped with thermometers.
    • 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?
      • A gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on the door to the back kitchen. 2. A buildup of food debris was observed on the floor in the back dry storage area. 3. A buildup of food debris was observed on the shelf beneath the microwave. 4. A buildup of food debris was observed on the floor beneath the two-compartment dishwashing sink. 5. Grime buildup was observed on the floor behind the large industrial mixer. 6. A buildup of food debris was observed on the exterior surface of food storage containers in the walk-in cooler. 1-6. Ensure that the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning checklist observed. Ensure a written cleaning checklist is completed and maintained to help facilitate effective cleaning and sanitizing in the facility.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Personal smartphone observed on a food contact surface in the kitchen.
    • 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?
      • Secondary bar. Prepackaged beverages observed inside of the ice cube freezer in contact with ready-to-eat foods (ice cubes).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Secondary bar. Broken ice scoop observed inside the ice cube freezer.

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