1 - 15425 Bannister Road SE
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 2, 2026
Scoop handles were stored in foods in bulk bins located in the kitchen, , , Requirement:, , Store scoop handles out of food to prevent contamination.
Raj Palace Restaurant is in the MIDNAPORE neighbourhood. MIDNAPORE, Calgary has 81 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 62 (77%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Mighty Mango Restaurant
MIDNAPORE
This restaurant has been inspected 7 times since August 2, 2024, with 3 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
Scoop handles were stored in foods in bulk bins located in the kitchen, , , Requirement:, , Store scoop handles out of food to prevent contamination.
5 violations
Curry leaves were spoiled stored on the counter in the kitchen, , , Requirement:, Do not use spoiled food. , , Staff was instructed to discard spoiled curry leaves. DONE
Samosas were kept uncovered in walk in freezer and papadum kept uncovered under the counter in the kitchen, , , Requirement:, , Keep food covered during storage to prevent from contamination
a) Internal temperature of raw shelled eggs stored on the counter without temperature control was 16.1C, located in the kitchen, , b) Internal temperature of cooked chicken bites stored on the counter without temperature control was 15.1C, located in the kitchen., , c) Internal temperature of cheese brick stored on the counter without temperature control was 7.5C, , , Requirement:, , a) Ensure that raw shelled eggs are stored at 7C or less., , Staff was instructed to discard the eggs. DONE, , b) Ensure that perishable foods are stored at 4C or less OR at 60 C or higher, , Staff was instructed to discard the chicken bites. DONE, , c) Staff was instructed to move cheese brick to the cooler. DONE
Scoops without handle were provided in two bulk bins located in the kitchen, , , Requirement:, , Provide scoops with handle and store scoop handle out of food to prevent contamination.
a) Heavy dirt buildup on baseboard, walk in cooler door and rubber gasket, shelf located under the prep counter in cooking area and on walls located in the kitchen., , b) Dirt buildup on the plastic bin, in use to store spices and the paper lining lined in this bin was dirty having food debris and dirt, , c) Dirt and debris on bulk bin located under the counter in the kitchen, , d) Several chemical pails were stored directly on floor in dish washing area making place clutter and difficult to clean, , , Requirement:, , a) Ensure that kitchen is thoroughly cleaned in addition to areas noted above., , b) Clean the plastic bin and replace the paper lining., , c) Clean the bulk bin, , d) Store chemical pails off the floor to make cleaning easy and effective
2 violations
Rubber gasket of chest freezer was detached in some section located in the kitchen., , Requirement:, Replace/repair the rubber gasket.
Still some dirt buildup on rubber gasket of chest freezer located in the kitchen., , Requirement:, , Clean the above noted equipment.
7 violations
Dirty cleaning clothes were kept on prep counters after use in the kitchen., , Requirement:, , Soak cleaning clothes in sanitizer solution in between use.
a) Several food containers containing flour, sugar etc were kept uncovered located under the counter in the kitchen., , b) Garlic was being grated in dish washing area having dirty dishes around., , c) A bowl of fried lentil balls in water was kept in hand washing sink for cooling., , , Requirement:, , a) Ensure that food is kept covered during storage to prevent contamination., , b) Do not do any food prep in the dish washing area to prevent contamination., , c) Do not keep any food in hand washing basin to prevent contamination.
Internal temperature of Sāmbhar (vegetable stew) stored in the warmer was 37C., , Requirement:, Ensure that perishable foods are stored at 60 C or higher during hot holding., , Sambhar was discarded during inspection.
2 violations
Cleaning clothes were kept on prep counters after use., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
a) Internal temperature of cooked chicken stacked on prep cooler insert was 13.8C., , b) Frozen chicken was being thawed in standing water in a bin., , Requirement:, a) Ensure that perishable foods under refrigeration are stored at 4C or less., Chicken was discarded., b) Thaw frozen meats under running cold water.
4 violations
Cleaning cloth was kept on prep counter after use., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
Internal temperature of fresh garlic in oil kept on prep counter without temperature control was 19C, , , Requirement:, Ensure that fresh garlic in oil is stored at 4C or less., Garlic in oil was discarded.
Staffs' jackets were stored on rice bags and on rack along with food in the kitchen., , Requirement:, , Store personal and miscellaneous items separately from food to prevent contamination.
6 violations
Cleaning cloth was kept on prep counter after use., , Requirement:, Soak cleaning cloth in sanitizer solution in between use.
Raw chicken was stored on the upper shelf over other foods like butter milk and dal stored underneath in walk in cooler., , Requirement:, Store raw meat in the bottom shelf apart from any other food to prevent cross contamination.
Hot sambhar was kept in big deep containers for cooling on the rack in back storage area., , Requirement:, Ensure that hot perishable foods are chilled rapidly, so that , a) temperature from 60 C-20 C falls in two hours and from 20C-4C falls in four hours., It should not take more than six hours to achieve 4C or less.
Hand washing sink in the kitchen was blocked with a bowl of fried lentil balls in water kept in sink basin., , , Requirement:, , Ensure that hand washing sink is available for use all the time and it must not be blocked.
Mops were stored next to food equipment in the kitchen, , Requirement:, , Store mops in a separate area away from food and food equipment
a) Dirt buildup on rubber gasket and frame of chest freezer located in the kitchen., , b) Dirt buildup on lids of bulk bins., , c) Dirt buildup on wall of prep cooler located in the kitchen., , Requirement:, , Clean the above noted equipment.
a) Dish washing area was cluttered with utensils stored here and there directly on the floor., , Requirement:, , Declutter dish washing area and store all utensils off the floor.
Dirt buildup on rubber gasket of chest freezer located in cooking area., , Requirement:, Clean the rubber gasket.
Staff just rinsed the pastry roller at hand washing sink without washing with soap and doing sanitization., , Requirement:, Ensure that utensils are washed and sanitized in the dish washer not just rinsed at hand washing sink., OR, Manually in the dish washing sinks by washing with soap in first sink, rinsing in the same sink, followed by soaking in sanitizer solution for two minutes in second sink.
Three containers of sambhar were kept uncovered on rack for cooling along with miscellaneous items in back area., , Requirement:, Partially cover the hot food during cooling and do not keep in back area along with miscellaneous items to prevent contamination.
Side exterior door was left wide open, which could allow entry of pests and vermin., , Requirement:, Keep side exterior door closed all the time.