105 - 2220 68 Street NE
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
15 décembre 2025
- No probe/ infrared thermometer was available onsite at the time of inspection., *Ensure to purchase the thermometer and monitor the temperature of food items as discussed.
A fly trap light was installed between the dish pit and mop sink area. Directly below the trap, a clean container and a bucket of dry ingredients were stored., *Relocate the trap away from food prep area.
- Chlorine test strips were expired., *Ensure to purchase the chlorine test strips. Also, keep note of the expiry date and change them, as required. Also, develop a log sheet to keep record of daily dishwasher sanitizer check.
*Update 10-Dec-2025, There was still some gap below the door, *Operator to ensure the door is properly sealed and there sealed any gap., , Metal weather stripping around the back door was not fully sealed., *Repair/replace the seal.
Rasam Flavours of South India se trouve dans le quartier MONTEREY PARK. MONTEREY PARK, Calgary compte 39 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 28 (72%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Wasim's Donair And Pizza
MONTEREY PARK
Ce restaurant a été inspecté 6 fois depuis le 21 février 2025, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
4 infractions
- No probe/ infrared thermometer was available onsite at the time of inspection., *Ensure to purchase the thermometer and monitor the temperature of food items as discussed.
A fly trap light was installed between the dish pit and mop sink area. Directly below the trap, a clean container and a bucket of dry ingredients were stored., *Relocate the trap away from food prep area.
- Chlorine test strips were expired., *Ensure to purchase the chlorine test strips. Also, keep note of the expiry date and change them, as required. Also, develop a log sheet to keep record of daily dishwasher sanitizer check.
*Update 10-Dec-2025, There was still some gap below the door, *Operator to ensure the door is properly sealed and there sealed any gap., , Metal weather stripping around the back door was not fully sealed., *Repair/replace the seal.
4 infractions
- No probe/ infrared thermometer was available onsite at the time of inspection., *Ensure to purchase the thermometer and monitor the temperature of food items as discussed.
A fly trap light was installed between the dish pit and mop sink area. Directly below the trap, a clean container and a bucket of dry ingredients were stored., *Relocate the trap away from food prep area.
- Chlorine test strips were expired., *Ensure to purchase the chlorine test strips. Also, keep note of the expiry date and change them, as required. Also, develop a log sheet to keep record of daily dishwasher sanitizer check.
10 infractions
1) - Wet cleaning cloths were observed on the counter., *Staff remove them from the counter and collected them all together in the laundry basket., **Wet cleaning clothes can harbor germs and, if left on counters, may contribute to cross-contamination. Keeping them submerged in sanitizer solution helps minimize bacterial growth., 2) Both of the spray bottles were measured as 0 ppm of Quats., *Staff changed the solution, and the solution was tested as 200 ppm of Quats., **Ensure to change/ refill bottle from the dispenser daily or test it regularly.
- Sambhar was kept in the big metal pot in the walk-in cooler, and the temperature was measured using the probe thermometer was 48.9°C. Staff reported it had been cooked 1.5 hours earlier and they kept it in the cooler to get cool down., *Staff were instructed to reheat the sambhar to a boil, then cool it to 20°C within 2 hours and subsequently store it in the walk-in cooler to reach 4°C within 4 hours., **Use proper cooling methods as explained.
Aucune infraction
4 infractions
The long, white cutting board is yellow from the built-up dirt in the grooves left by the edge of the knifes. Cutting boards must be scrubbed every day.
Mechanical washer not providing sanitation. Call for service. Switch to 3-compartement method, Re-inspection will follow.
**Repeat Violation**, , 1. The weather stripping on the back door is not in good condition - some light can be seen coming through cracks. , , REPLACE WEATHER STRIPPING ON BACK DOOR. , , 2. The screen door on the back door is not tight fitting, there is a large gap at the top, , IF YOU WISH TO KEEP THE BACK DOOR OPEN IN THE WARMER MONTHS THE SCREEN DOOR MUST BE REPALCED WITH ONE THAT IS TIGHT FITTING AND HAS NO GAPS.
3 infractions
The long, white cutting board is yellow from the built-up dirt in the grooves left by the edge of the knifes. Cutting boards must be scrubbed every day.
**Repeat Violation**, , 1. The weather stripping on the back door is not in good condition - some light can be seen coming through cracks. , , REPLACE WEATHER STRIPPING ON BACK DOOR. , , 2. The screen door on the back door is not tight fitting, there is a large gap at the top, , IF YOU WISH TO KEEP THE BACK DOOR OPEN IN THE WARMER MONTHS THE SCREEN DOOR MUST BE REPALCED WITH ONE THAT IS TIGHT FITTING AND HAS NO GAPS.
Clean off the dust from all HVAC vents
*Update 10-Dec-2025, There was still some gap below the door, *Operator to ensure the door is properly sealed and there sealed any gap., , Metal weather stripping around the back door was not fully sealed., *Repair/replace the seal.
- No probe/ infrared thermometer was available onsite at the time of inspection., *Ensure to purchase the thermometer and monitor the temperature of food items as discussed.
- Dishwasher was not dispensing sanitizer at the time of inspection and measured 0 ppm. The sanitizer container was nearly empty., *Staff replaced it, and the chlorine-based sanitizer then tested at 100 ppm of chlorine at the dish plate level.
- Plastic bowls were being used as scoops for dry ingredients. Bowls are not designed as scoops; they lack sanitary design features (e.g., handles kept above food), which can introduce germs., *Staff removed them from dry ingredients and sent it to the dish pit., , Please use one of the methods:, 1) Provide proper scoops with handles for all dry ingredients., 2) Store scoops correctly: Keep handles upright and out of contact with food, or store scoops outside containers in a clean, designated holder., 3) Train staff on proper utensil use and storage to prevent contamination., 4) Implement monitoring system.
A fly trap light was installed between the dish pit and mop sink area. Directly below the trap, a clean container and a bucket of dry ingredients were stored., *Relocate the trap away from food prep area.
1) No test strips could be located for the Quats dispenser., , 2) Dishwasher sanitizer concentration was not tested daily. There were no logs, and the dishwasher was not dispensing any sanitizer at the time of inspection., 3) There was no thermometer was available onsite., *Ensure to purchase the thermometer and Quat's test strips. Also, keep note of the expiry date and change them, as required. Also, develop a log sheet to keep record of daily dishwasher sanitizer check.
Metal weather stripping around the back door was not fully sealed., *Repair/replace the seal.
- One of the dishwasher pipes was leaking during operation. Staff indicated that the leak was from hot water., *Fix the issue.
- Grout sealing between tiles was lacking in the dish pit area, leading to water and dirt accumulation., *Fix the gap to prevent the growth of germs in the wet area., *Deep cleaning of hard-to-reach areas is required.
Clean off the dust from all HVAC vents