CalgaryGREENVIEW INDUSTRIAL PARK
B - 4524 Edmonton Trail NE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Raja's Grill is in the GREENVIEW INDUSTRIAL PARK neighbourhood. GREENVIEW INDUSTRIAL PARK, Calgary has 83 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 62 (75%) 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.
This restaurant has been inspected 6 times since November 27, 2023, with 2 in compliance, 4 not in compliance, and 0 closures on record.
No violations
1 violation
There was grease accumulation in the filters on the ventilation canopy. , , All components of the ventilation canopy must be maintained in a clean and sanitary manner to protect food from contamination and to ensure it is in good working condition to remove gases, vapors, and smoke. , , Thoroughly clean the filters of the ventilation canopy and ensure it is regularly cleaned.
8 violations
The bleach sanitizer solution measured greater than 1000ppm. , , Bleach sanitizer solution must be maintained between 100 to 200ppm to safely sanitize food contact surfaces. , , To mix a bleach sanitizer solution, mix half a teaspoon of bleach per litre of water. , , The operator remade the bleach sanitizer solution and measured 200ppm at the time of the inspection.
Pinesol, bleach and dishwashing detergent were stored with clean food equipment. , , All chemicals must be stored in a separate area away from food/equipment storage and food handling areas. , , The operator removed the chemicals and placed it in a designated area for chemical storage.
Food containers were stored on the floor., , -Ensure that the food containers are stored at least 6 inches above the floor.
4 violations
Bleach solution in the spray bottle was measured 0 ppm., A new bleach solution was prepared by the operator which was tested to be at 100 ppm., , -Ensure that the bleach solution is maintained at 100 ppm.
In the prep cooler inserts,, , Garlic butter was measured at 9 degrees C., Whipped cream was measured at 7.1 degrees C., * The garlic butter and the whipped cream were placed inside the prep cooler., , -Ensure that the perishable foods are maintained at 4 degrees C or less under refrigeration.
Food containers were stored on the floor., , -Ensure that the food containers are stored at least 6 inches above the floor.
No violations
8 violations
The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The staff/manager was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff/manager that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, and recommended to check the solution every 2-4 hours throughout operations.
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
A pest control monitoring program is not in place. , , Please implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
The surfacing of the bottom shelf of the main preparation table was in disrepair. The surface is no longer smooth, durable and easy to clean. , , Resurface the bottom shelf and ensure the surface is smooth, durable and easy to clean.
Cooking utensils were stored beside the garbage bin., , Ensure that the utensils are not stored near a garbage bin., , The operator moved the utensils to another area at the time of the inspection.
There was grease accumulation in the filters on the ventilation canopy. , , All components of the ventilation canopy must be maintained in a clean and sanitary manner to protect food from contamination and to ensure it is in good working condition to remove gases, vapors, and smoke. , , Thoroughly clean the filters of the ventilation canopy and ensure it is regularly cleaned.
1. There was food spillage on the wall behind the chest freezer located across the three-compartment sink. , , All areas within a food establishment must be maintained in a clean and sanitary manner. , , Thoroughly clean the walls., , 2. There was food spillage on the shelving racks in the walk-in cooler. , , Food must be stored in a safe and sanitary manner. , , Ensure shelving racks thoroughly and regularly cleaned.
1) Cooking utensils were stored on the floor beside the garbage bin., -Ensure that the utensils are stored at least 6 inches above the floor and is not stored near a garbage bin., , 2) Broken lid was used to cover a food container in the hot holding., The broken lid was removed by the operator., -Ensure that the utensils are maintained in cleaned and sanitary condition., , 3) Broken surface of Frigidaire freezer was fixed by a duct tape., -Duct tape is not a cleanable surface. Repair it with something which is smooth and is easily cleanable., , 4) The can opener was dirty., -Clean the can opener.
A food tray containing raw chicken meat was stored on the floor in the walk-in cooler. The inspector informed the staff/manager that all food must be stored off the floor., , Food items in the cooler were also found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage.
An improper temperature control of food was noted during the inspection where high-risk food items were left in room temperature. Specifically, raw meat was stored in room temperature being thawed in preparation to be marinated. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. If staff is to marinate meat, then they should start and finish the process right away instead of leaving it at room temperature to do other things. The meat still appeared frozen and was moved to the walk-in cooler immediately.
The staff was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the staff and manager on how to properly use the sink for sanitization. A copy of the three-compartment sink poster/instruction will be provided with this report. As indicated, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The staff demonstrated adequate understanding of the proper dishwashing method afterwards.
There was no paper towel in the handwashing station. The staff/manager put paper towels in the handwashing station during the inspection. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
Portable electric fans were being used for ventilation purposes. The inspector informed the manager that if ventilation is an issue in the kitchen, that their HVAC system must be configured. Using electric fans would collect and spread dusts and dirt in the kitchen that may contaminate food and food-contact surfaces. Please remove all electric fans.
The Food Handling Permit was not displayed. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact foodpermits@ahs.ca immediately to obtain one., **DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.