1177 - 3961 52 Avenue NE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 13, 2026
Not in ComplianceWall by the handwashing sink in dishwashing area appeared moldy. , - Ensure to clean the wall with bleach and water, dry it (Use proper PPE) and apply new silicon/caulking to the wall/sink joint.
Rajveer Banquet Hall is in the WESTWINDS neighbourhood. WESTWINDS, Calgary has 249 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 15, 2026, there are 173 (69%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since November 1, 2023, with 0 in compliance, 3 not in compliance, and 0 closures on record.
1 violation
Wall by the handwashing sink in dishwashing area appeared moldy. , - Ensure to clean the wall with bleach and water, dry it (Use proper PPE) and apply new silicon/caulking to the wall/sink joint.
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.
The Vintage Cafe
WESTWINDS
1 violation
There was a filled fly tape stationed above the center prep tables., , Relocate the fly tape. Do not install pest control devices near food handling surfaces.
10 violations
1. Some foods in the walk-in cooler were not labeled. , , **Label foods with the contents and date. , , **Nov 1, 2023: several pails were stored on the floor in the walk-in freezer without any date labels.
A probe thermometer was not provided to monitor internal food temperatures. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C.
1) Large cooking pots were not sanitized in the manual wash process (hot water from taps only reached 50C). Please comply with approved dishwashing procedure which includes: wash with detergent in 1st comp, rise with clean water in the 2nd comp, then sanitize by complete immersion in an approved sanitizer in the 3rd comp., 2) Large cooking pots that do not fit inside the dishwasher or dishwashing sinks were used on site. Please either remove all large cooking pots/equipment from use or upgrade dishwashing sinks to accommodate them. If facility wishes to use large pieces of equipment, please submit a written proposal for review and approval on how these items can be safely washed, rinsed, sanitized. Until approval is granted, do not use large cooking pots/equipment.
There were no means to monitor sanitizing temp of the dishwasher at the dish level. Recommend to purchase a waterproof probe thermometer with min/max capabilities. This thermometer can also be used to monitor food temperatures.
There was a gap in the corner under the side entry door. Please conduct the necessary repairs to eliminate the gap.
There was a sewer odour present in the dish pit. Please eliminate the odour.
Unable to determine if chef is certified in a recognized food safety course. Please submit copies of chefs' food safety certificates.
The wall box constructed above the dishwasher area was damaged. Please repair.
There was an accumulation of old, dried food debris behind the blade guard of the electric slicer. Please thoroughly clean.
, , 1. There was some food debris under the cooking line equipment. , , **Deep clean under the cooking line. , , 2. There were water stained ceiling tiles in the upstairs staff washrooms (male and female). , , ** Replace water stained ceiling tiles.