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The Royal Rasoi

1720 20 Avenue Nanton AB T0L 1R0 · Food - General

Official record from Alberta →

Inspection summary

The Royal Rasoi has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 29, 2024. The most recent inspection, on June 22, 2026, recorded 1 infraction.

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

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 4 times on September 12, 2024. 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 2 times across 2 separate inspections, most recently on September 17, 2024. 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?

  • 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 September 12, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 12, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on June 22, 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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require further cleaning:-Floor and walls of the walk-in coolerClean indicated areas. Prepare or provide a written sanitation schedule for review.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require further cleaning:-Floor and walls of the walk-in coolerClean indicated areas. Prepare or provide a written sanitation schedule for review.
  3. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar handwashing sink did not have paper towel available in a suitable dispenser.Ensure that all handwashing sinks are fully equip with necessary supplies.
    • 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?
      • Mouse droppings were noted in several food handling areas, including but not limited to: Floors behind chest freezers, shelving outside of the walk-in cooler, flooring at corners of kitchen, floor underneath dishwasher, shelving in basement storage area.Safely clean mouse droppings. Ensure sufficient pest control measures are in place to maintain the facility in a pest-free condition. Provide a written record of any pest control measures undertaken in this facility.*Level of droppings noted suggest significant localized pest activity. Acquire services of pest control operator to confirm extent of activity and treat for any infestation occurring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils used for cooking are being stored in visibly soiled liquid.Utensils used in cooking must be cleaned at least once every two hours or stored under temperature control (60C or 4C).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require further cleaning:-Floor and walls of the kitchen-Floor and walls of the walk-in cooler-Kitchen exhaust hood ventsClean indicated areas. Prepare or provide a written sanitation schedule for review.
  4. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not available for use to wipe surfaces in the kitchen at the time of inspection. Sanitizer solution was prepared for use during inspection to facilitate manual dishwashing.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cloths used to wipe surfaces in the kitchen were observed to be heavily soiled and stained. Cloths used to wipe food handling surfaces were not being stored in suitable sanitizer or otherwise being replaced as needed. Ensure that cloths used to wipe and sanitize food handling surfaces are kept in a sanitary state.
    • 09. Are chemicals stored and handled in a safe manner?
      • A container of gasoline was being stored on the same shelf as food products. Move hazardous substance storage to be below and/or separate from any storage related to food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of minced garlic was observed stored at room temperature. Cut vegetable is considered perishable and require temperature control. Garlic was moved into refrigeration during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher onsite was measured at a sanitizer concentration of 0ppm chlorine. A sanitizing solution was prepared onsite to manually sanitize dishes during inspection. Ensure that dishwasher is capable of dispensing 100ppm chlorine sanitizer.Dishwasher deficiency may be due to oxidation of chlorine sanitizer. Ensure that extra sanitizer solution is available onsite to maintain dishwasher sanitizer concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available to verify the concentration of chlorine sanitizers in this facility. Acquire suitable chlorine test strips. Ensure that sanitizer concentrations are being regularly tested to verify concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwashing sink did not have paper towel available in a suitable paper towel dispenser. The bar handwashing sink did not have available accessible handwashing supplies. Ensure that all handwashing sinks are fully equip with necessary supplies.
    • 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?
      • Mouse droppings were noted in several food handling areas, including but not limited to: Floors behind chest freezers, shelving outside of the walk-in cooler, flooring at corners of kitchen, floor underneath dishwasher, food-grade buckets underneath shelving. Mouse droppings were noted in an open sugar bag. Bag was disposed of by staff onsite. Safely clean mouse droppings. Ensure sufficient pest control measures are in place to maintain the facility in a pest-free condition. Provide a written record of any pest control measures undertaken in this facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelving unit in the kitchen beside the prep table was observed to be made from a material that would be absorbent and difficult to clean.Cover shelving with smooth non-absorbent material or otherwise render these shelves easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board and prep cooler cutting surface used in the kitchen were visibly soiled. Thoroughly clean and sanitize surfaces used for food preparation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils used for cooking are being stored in visibly soiled liquid.Utensils used in cooking must be cleaned at least once every two hours or stored under temperature control (60C or 4C).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require further cleaning:-Floor and walls of the kitchen-Floor and walls of the walk-in cooler-Kitchen exhaust hood ventsClean indicated areas. Prepare or provide a written sanitation schedule for review.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of Food Safety Certification completion required for manager and lead cook on site.- Provided on-line options with this report.
  7. Initial Inspection

    0 infractions

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