141 - 7171 80 Avenue NE · TARADALE
December 22, 2025
Pass- One staff member had her hair down while packing cooked food., *Discussed food safety and good hair control including use of hair nets.
*Repeat Violation:, The hand sink in the rear prep line did not have paper towel., *Ensure that paper towel is always available in the dispenser.
*Outstanding*, The front service cooler was non-functional., *Only non-perishable food items were stored in the cooler. Please ensure the cooler is clearly labeled as “Not in Use” to prevent accidental use for perishable items.
Rasoi East Indian & Hakka Chinese Cuisine is in the TARADALE neighbourhood. TARADALE, Calgary has 63 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 22, 2026, there are 34 (54%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since August 6, 2024, with 4 passes and 0 closures on record.
- One staff member had her hair down while packing cooked food., *Discussed food safety and good hair control including use of hair nets.
*Repeat Violation:, The hand sink in the rear prep line did not have paper towel., *Ensure that paper towel is always available in the dispenser.
*Outstanding*, The front service cooler was non-functional., *Only non-perishable food items were stored in the cooler. Please ensure the cooler is clearly labeled as “Not in Use” to prevent accidental use for perishable items.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
TARADALE
The chlorine surface sanitizer had a concentration of 0ppm., , Ensure that the sanitizer is maintainted at 100ppm at all times.
Lassi drinks stored in the front service cooler had internal temperatures of 19-22C., , Ensure that high risk foods that require refrigeration are maintained at 4C and below., , The Lassi was discarded.
The chemical sanitizing dishwasher did not have a chlorine residue; 0ppm., , Repair the dishwasher. Ensure that the chlorine sanitizer is maintained at 100ppm. Verify the concentration using chlorine testing paper.
The hand sink in the rear prep line did not have paper towel., , Ensure that paper towel is always available in the dispenser.
The front service cooler was not in proper working order and had an ambient temperature of 18C., , Repair the cooler and ensure that it is able to maintain a temperature of 4C and below. Do not store high risk foods in this cooler until it is repaired. Obtain a thermometer to monitor temperatures.
1) Leftover catered food was stored at room temp; temp of vegetables in gravy measured 28C, rice @ 33C (destroyed)., 2) Rice stored in the hot holding case measured 28C (destroyed), fish pakora measured 47C (reheated to 74C). Temp of display cabinet was turned to 86F. Staff advised that the fish was made approximately 30 mins ago. Turn hot holding unit to at least 140F and ensure hot perishable foods are maintained at 60C or higher., 3) Trays of fish pakora were stored on shelf above tandoor oven. This area is not hot enough to maintain hot foods at 60C. Turn on hot holding unit to at least 140F and move foods to hot holding unit. Ensure hot holding unit temp is at least 140F before foods are placed inside. Provide a thermometer inside the hot holding unit.
Sanitizer test strips for chlorine were not provided. Please obtain.
REPEATING VIOLATION:, Kitchen back door was open without a screen in place., **Sept 12, 2024: Kitchen door was open and screen door was left ajar.
There were 10 food handlers working in the kitchen and no one took responsibility for being the person in care and control. Assign a kitchen manager for each shift., **Sept 12, 2024: the kitchen manager assigned could not provide certificate in food safety training and was lacking basic food safety knowledge (did not know hot holding temp and inserted probe thermometer into food with probe cover left on).
REPEATING VIOLATION:, Main cook who was certified in food safety was not practicing safe food handling and sanitation methods and must repeat certification or review course materials.
REPEATING VIOLATION:, Shelf above the rear prep area was covered with a sticky liner that was damaged/peeling away. The shelf was contaminated with food debris and not easily cleanable. Please remove. Replace shelf with one that is smooth, nonporous and easily cleanable., **Sept 12, 2024: shelf was wrapped with corrugated plastic board. Please note there are too many holes in this product. Please properly seal shelf.
REPEATING VIOLATION:, Paint was chipped and peeling away from shelves in food storage room. Please refinish/replace with durable shelves that area smooth, nonporous and easily cleanable., **Sept 12, 2024: shelves were covered/wrapped with corrugated plastic that was not suitable/easily cleanable as there were holes on the end of the boards. Please properly finish shelves.
1) A ready to use surface sanitizer was not provided anywhere in the kitchen during operation. Ensure a surface sanitizer is readily available for use at all open food handling stations., 2) Counter cloths that were heavily contaminated with food debris were left on food storage shelves in the dry storage room. Remove dirty counter cloths to be laundered.
1) Boxes and containers of food were stored on the floor. Please store foods at least 6 inches off the floor and in a sanitary manner., 2) Foods were stored in rubber containers that were not foodgrade. Please remove containers and replace with clean, foodgrade containers that are easily cleanable., 3) Fly sticky tapes were hung above the rear food prep area. Remove - install insect control devices in/above areas that will not contaminate food and food areas.
Bottles/jugs of chemicals were stored net to food and food equipment under the samosa making counter. Store chemicals separately.
1) Inspector noticed staff taking a pan of deep fried fish through the back door at start of inspection. Pan of fish measured 21C (destroyed)., 2) A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C.
These violations were noted in previous reports and practices are being repeated., 1) Large amount of perishable foods were stored on the prep line at room temp. Carton of cream measured 21C, cooked vegetables @ 27C, noodles @ 20C, pail of paneer on the floor in front of the stove @ 16C (destroyed).
A bucket of clean water used for cooking was stored in the rear hand sink. Do not store items in the basin - hand sinks must be easily accessible at all times.
REPEATING VIOLATION:, This deficiency was corrected in the past but is occurring again - staff personal items were stored on food prep surfaces/equipment. Remind staff to store personal items/food in separate area that will not contaminate food and food surfaces., **Aug 6, 2024: staff bags and open drinks were stored on food prep counters and on food storage shelves.
1) Kitchen back door was open without a screen in place., 2) There were mouse droppings noted in corner on lower shelf of dry storage area. Please declutter, clean and sanitize surfaces.
1) There were 10 food handlers working in the kitchen and no one took responsibility for being the person in care and control. Assign a kitchen manager for each shift., 2) Sidewalk space behind restaurant was contaminated with grease/grime. Please clean.
Main cook who was certified in food safety was not practicing safe food handling and sanitation methods and must repeat certification or review course materials.
Paint was chipped and peeling away from shelves in food storage room. Please refinish/replace with durable shelves that area smooth, nonporous and easily cleanable.
Shelf above the rear prep area was covered with a sticky liner that was damaged/peeling away. The shelf was contaminated with food debris and not easily cleanable. Please remove. Replace shelf with one that is smooth, nonporous and easily cleanable.
Ceiling tiles in back prep area were dusty. Please clean.