2028 4 Street SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Rajdoot Restaurant is in the MISSION neighbourhood. MISSION, Calgary has 74 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 11, 2026, there are 56 (76%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since December 3, 2024, with 2 in compliance, 1 not in compliance, and 1 closure on record.
No violations
7 violations
There is a fly light directly over the ice well in the bar. Ensure this is moved to another location to prevent flies from falling into the ice.
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.
Shokunin
MISSION
Chemical bottles are being reused to store sanitizer. Ensure only new bottles are used as chemicals from the previous bottle may leach into the sanitizer and render it non food grade.
Curries are being cooled in large pots or large chafing dishes at room temperature and then place in the cooler. Ensure curries are cooled in smaller containers, in ice baths or with ice wands to allow for adequate cooling.
1. The hand sink in the kitchen closest to the bar is missing the hot water tap. , 2. The hand sink close to the dry storage area is leaking. , Ensure these are repaired., 3. The hand sink in the back prep area is blocked by a table. Ensure this is accessible.
There were fruit flies in the dishwashing area. Currently being treated by pest control.
Only one person who does not work in the kitchen has food safety. Ensure a few kitchen staff obtain food safety certification that meets section 31 of the regulation as the facility has more than 6 staff.
The sanitizer spray bottles are taped. Discard. Ensure sanitizer bottles are in good working condition.
No violations
11 violations
There was initially no food contact surface sanitizer available in the kitchen. , , Bleach water was prepared in a wiping cloth bucket for use as sanitizer solution and placed in the kitchen. Concentration measured 100 ppm. Ensure that food contact surface sanitizer is available in each food handling area at all times.
The ice scoop was buried in the ice of the ice machine., , Ice is a ready to eat food and must be protected from contamination. The ice scoop must be stored so that the handle is out of the ice.
The residual concentration of chlorine at the dish level for the bar glasswasher was undetectable. It appeared as though the solution hooked up to the sanitize line was not iodine solution. No additional iodine sanitizer was available in the facility., , Ensure that the appropriate sanitizer is hooked up to the sanitizer line. Ensure that residual iodine concentration at the dish level during the sanitize cycle measures between 12.5-25 ppm.
In the top of the north food preparation cooler, inserts were being stacked. The bottom of the top insert was in contact with the food in the lower insert. Additionally, the stacked inserts were stored above the cooling line, so they were not being cooled., , Do not stack inserts, and do not store food above the cooling line.
Staff shoes were stored among food containers in the kitchen., , Staff personal items must be stored separate and away from food and food handling areas. Shoes were moved into staff lockers during inspection.
Some scoops for dry food did not have handles, others were stored with the handle in contact with the food., , Use scoops with handles, and ensure that scoops are stored in a way that the handles are not in contact with the food.
Chlorine test strips were unavailable for use., , Obtain chlorine test strips.
Iodine test strips were not available for use., , Obtain iodine test strips.
Food safety certificate(s) for a recognized food safety certificate program were not available for review., , If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training.
There was one broken dry food storage container., , Discard the broken food storage container and replace with a new container in good condition.
Extra dishes were being stored in a cardboard box on the floor underneath the back hand wash sink. The dishes and box had food debris and soil accumulation. , , Remove any unnecessary items from the facility.