1 - 15425 Bannister Road SE
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
2 juin 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 se trouve dans le quartier MIDNAPORE. MIDNAPORE, Calgary compte 84 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 juillet 2026, 72 (86%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
India Grocery & Convenience Store - Food Store
MIDNAPORE
Ce restaurant a été inspecté 12 fois depuis le 10 juillet 2023, avec 4 conformes, 8 non conformes et 1 fermeture au dossier.
1 infraction
Scoop handles were stored in foods in bulk bins located in the kitchen, , , Requirement:, , Store scoop handles out of food to prevent contamination.
5 infractions
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 infractions
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 infractions
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 infractions
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 infractions
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 infractions
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.
2 infractions
Frozen chicken was kept in standing water on the counter for thawing., , Requirement:, , Ensure that frozen meat is thawed by any of the following approved methods:, , a) in the cooler, b) under running cold water, c) by heating in the microwave, , Meat was still partially frozen. So, moved to the cooler during inspection.
Dirt and floor buildup on wall behind mixer., , Requirement:, , Clean the above noted area.,
6 infractions
a) Raw meat was stored on the upper shelf above the salad, stored below in walk in cooler., , b) Raw meat was stored on the upper shelf above cooked meat stored below in walk in freezer., c) Raw meat was stored along with cooked meat in walk in freezer., , Requirement:, , Ensure that raw meat is stored in the bottom shelf apart from any other food to prevent cross contamination.
No label was provided on spray bottle containing disinfectant located in dining area., , Requirement:, Provide label on spray bottle to identify its contents.
a) Internal temperature of chopped garlic in oil stored on the counter without temperature control was 21C., b) Internal temperature of cooked chicken stacked on prep cooler insert was 11.5C, , Requirement:, a) Ensure that fresh garlic in oil is stored at 4C or less., Garlic in oil was discarded., , b) Ensure that perishable foods under refrigeration are stored at 4 C or less., Chicken was discarded., Do not stack food on prep cooler inserts to prevent temperature abuse.
Aucune infraction
2 infractions
-Temperature of prep cooler was 9 C in the bottom part., -Internal temperature of perishable foods stored in bottom part of this cooler were: shredded cheese 11.5C, lentils 8C.5 C, cooked chicken 8.2C, chickpeas 9C, fish 8C, (Repeat violation from previous inspection), , Requirement:, , -Do not store any perishable food in this prep cooler until temperature is maintained at 4C or less., - Shredded cheese at 11.5C was discarded. , -Other perishable foods were moved to walk in cooler.,
Concentration of chlorine achieved during sanitizer cycle was 50 ppm., , Requirement:, - Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., -Machine was primed and 100 ppm concentration of chlorine was achieved during inspection.
5 infractions
-Temperature of prep cooler was 10 C and internal temperature of perishable foods stored in inserts of this cooler were: milk cream at 12.5 C, goat curry 12 C, lamb 19 C, beef at 11 C,13 c, shrimp at 9C, fried cheese at 9C., -Internal temperature of perishable foods stored in the bottom part of this prep cooler were :, shredded cheese at 22.5 C, tandoori chicken at 14.5 C,15 C, raw -marinated chicken at 12 C, , Requirement:, , -Do not store any perishable food in this prep cooler until temperature is maintained at 4C or less., -Perishable having internal temperature 10 C and higher were discarded., - Remaining perishable foods were moved to walk in cooler.
No probe thermometer was provided to verify cooking and hot holding temperatures., , Requirement:, Ensure that probe thermometer is provided to verify cooking and hot holding temperatures.
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.
Staff was peeling and cutting onions while keeping food container directly on floor., , Requirement:, Ensure that food is stored at least 15 cm off the floor during storage and handling.
a) A dead mouse was noted in one of the traps located near mixer., , b) No pest control records were available for verification., , Requirement:, a) Seal all entry points for mice., b) Keep areas under equipment free from any food debris., c) Maintain adequate pest control records and keep onsite for verification.,
a) Dirt buildup under chest freezer lid along the rubber gasket., b) Food debris were found under equipment., , Requirement:, , Clean the above noted areas and equipment.,
Concentration of chlorine measured 50 ppm during sanitizer of the dish washer., , Requirement:, -Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., - Machine was primed and 100 ppm concentration of chlorine was achieved.
a) Screen door located at back exterior door was left wide open., b) Flies were noted in the facility., , Requirement:, a) Keep exterior screen door closed all the time to prevent entry of pests/vermin., b) Implement control measures to eliminate flies issue, c) Do not leave dirty dishes for longer time., d) Keep kitchen clean all the time.
a) Dish washing area was cluttered having dirty dishes stored on floor and here and there., b) Accumulation of dirt on the hood, c) Wall against the hand washing sink was dirty., , Requirement:, -In addition to above noted areas and equipment, ensure that facility is thoroughly cleaned., -Wash dirty dishes more frequently and store all items off the floor.