1011 Keswick Drive SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Rangoli Kitchen + Bar is in the KESWICK neighbourhood. KESWICK, Edmonton has 27 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 17, 2026, there are 21 (78%) 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.
barBURRITO
KESWICK
This restaurant has been inspected 9 times since July 29, 2024, with 3 in compliance, 5 not in compliance, and 1 closure on record.
No violations
4 violations
The glasswasher rinse temperature was measured at 64C at the plate, needs to be at minimum 71C. , - The glasswasher is not to be used until a minimum temperature of 71C is achieved at the plate or the external rinse gauge measures at a minimum of 82C.
The faucet at the staff washroom handwash sink is not in proper working order. The single faucet handle must be held down in order to maintain water flow. , - Requires repair.
1. Grease accumulation noted on the sides of the cook line equipment and wall behind this area., - Cleaning is required., , 2. Scoops/ladles/etc. in the cooking area are being stored in room temperature water in between uses., - Store the utensils in an empty container, in hot water held at >60C or in proper ice water baths and send for frequent washing., , 3. The handle of the ice dispenser (Bar counter) was stored in direct contact with the beverage ice., - Store the dispenser out of the ice to prevent possible cross contamination., , 4. Several dishware with visible food particles on them were stored on the "Clean" dish storage shelf. , - Removed and sent for washing.
Heavy black buildup noted on the ceiling tiles around the air vents in the cooking area., - Cleaning is required.
No violations
1 violation
Written cleaning schedules/records are not available.
6 violations
A food handler was observed drying their hands with a reusable cloth towel., - Proper handwashing practices reviewed. Use the paper towel only.
1 Liter of whipping cream on the counter was measured at 24C. Dood discarded, - High risk foods must be stored at less than 4C or greater than 60C.
The glasswasher rinse temperature was measured at 67C at the plate, needs to be at minimum 71C at the plate (or 82C on the external rinse gauge). The external gauges on the glasswasher do not appear to be functioning properly., - Send all glassware to the kitchen for washing until the machine is operating properly and 82C is confirmed on the external rinse gauge.
No violations
7 violations
Used wiping cloths are being left on surfaces and no premade sanitizer solution was prepared prior to food handling activities starting for the day., - Sanitizer solutions must be available in all food handling areas and cloths immersed in the solutions after each use., - Staff prepared 200 ppm quat sanitizer solutions.
Observed staff wipe their hands in their aprons as a means of drying., - Use single use paper towel to dry hands after washing., , Observed the cook handle their cell phone and then proceeded to food handling activities without first washing their hands., - Staff should not be handling their phones while on duty and must wash their hands after handling their phones.
Spray bottles containing cleaners are not labelled., - All containers of cleaning supplies must be properly labelled as to contents.
1 violation
Rubber base boarding is missing in the washrooms.
2 violations
The glasswasher rinse temperature is not reaching at least 71C at the plate. The external gauges need calibration.
Rubber base boarding is missing in the washrooms.
There are no gauges on the kitchen dishwasher for monitoring the rinse temperature, ensuring that a minimum of 82C is obtained during the rinse cycle., - Obtain a waterproof maximum/minimum registering thermometer.
1. Utensils in the cooking area are being stored in plain water in between uses. , 2. Bulk dry food dispensers are being stored with the handles in contact with the foods., 3. Bar counter: The pop dispenser nozzle and hose were in direct contact with the beverage ice., - Proper utensil storage practices reviewed.
Written cleaning schedules/records are not available.
The prep cooler at the North End of the cooking line is operating at 9C, needs to be at 4Cor colder., - Remove high risk perishable foods until the cooler can maintain a temperature of 4C or colder.
The designated handwash sink in the bar area is being used to store dirty glassware and no paper towel was available at the sink., - Designated handwash sinks are to be used for handwashing only and are to be kept empty at all times.
Rubber base boarding is missing in the washrooms.
Knives are being stored in the space between equipment tables., - Store used utensils/knives on the counter/on trays and send for frequent washing.