1135 - 4250 109 Avenue NE · STONEY 3
27 février 2026
Non conformeYogurt was prepared using the backslopping method., , Do not use yogurt from the previous batch to prepare a new batch., , Revise the procedure for preparation of yogurt and submit to AHS for assessment.
There was no warm running water at one of the hand sinks in the women's washroom. Water measured maximum 11C., , Repair the hand sink and ensure that the water temperature is comfortable for handwashing.
1) Packaged foods were stored on the floor of walk-in units., , Store foods at least 6 inches off the floor., , 2) Lemon juice was stored in spray bottles. There was no evidence that these spray bottles were food grade., , Use food grade containers for food storage., , 3) A fly strip with dead flies was hung above a bag of potatoes., , Do not hang fly strips above food, food equipment or any food service-related items.
There were gaps on the bottom perimeter of exterior glass doors in the banquet hall., , Seal gaps to prevent the entry of pest.
February 24, 2025, , There were more than 6 food handlers working at the time of inspection. No one was able to provide an approved food safety certificate upon request., , February 25, 2026, The food handlers on-site did not have approved food safety training. , , When there are 6 or more food handlers working, at least an individual with care and control of the food establishment that had completed approved food safety training must be on-site. Owners of more than one food establishment must have a separate manager with approved food safety training at each location.
1) A wooden shelf under the microwave was covered with duct tape., , Remove duct tape and properly repair or replace the shelf. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 2) Shelving units in the kitchen had untreated wood on the edges., , Seal untreated wood., , 3) The light switch cover for the walk-in cooler was repaired with tape., , Properly repair or replace the light cover., , 4) Water was dripping from the water heater onto the dish pit., , Repair the water heater and stop the leak., , 5) There was duct tape along the dish pit and wall joints in the dishwashing area., , Remove duct tape and seal the joints properly., , 6) The Budlight cooler in the front service area was lined with aluminum foil., , Remove aluminum foil. Shelf liners that are easily washable can be used.
1) The portable worktable by the stove was dirty with food splatter., , Clean the worktable., , 2) The paper towel dispenser at the back kitchen hand sink was repaired with tape., , Properly repair or replace the paper towel dispenser., , 3) A cupboard door had broken off in the bar., , Repair the cupboard door.
Rasoi East Indian Restaurant se trouve dans le quartier STONEY 3. STONEY 3, Calgary compte 111 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 2 juin 2026, 90 (81%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
Ce restaurant a été inspecté 5 fois depuis le 8 août 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
Yogurt was prepared using the backslopping method., , Do not use yogurt from the previous batch to prepare a new batch., , Revise the procedure for preparation of yogurt and submit to AHS for assessment.
There was no warm running water at one of the hand sinks in the women's washroom. Water measured maximum 11C., , Repair the hand sink and ensure that the water temperature is comfortable for handwashing.
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.
STONEY 3
1) Packaged foods were stored on the floor of walk-in units., , Store foods at least 6 inches off the floor., , 2) Lemon juice was stored in spray bottles. There was no evidence that these spray bottles were food grade., , Use food grade containers for food storage., , 3) A fly strip with dead flies was hung above a bag of potatoes., , Do not hang fly strips above food, food equipment or any food service-related items.
There were gaps on the bottom perimeter of exterior glass doors in the banquet hall., , Seal gaps to prevent the entry of pest.
February 24, 2025, , There were more than 6 food handlers working at the time of inspection. No one was able to provide an approved food safety certificate upon request., , February 25, 2026, The food handlers on-site did not have approved food safety training. , , When there are 6 or more food handlers working, at least an individual with care and control of the food establishment that had completed approved food safety training must be on-site. Owners of more than one food establishment must have a separate manager with approved food safety training at each location.
1) A wooden shelf under the microwave was covered with duct tape., , Remove duct tape and properly repair or replace the shelf. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 2) Shelving units in the kitchen had untreated wood on the edges., , Seal untreated wood., , 3) The light switch cover for the walk-in cooler was repaired with tape., , Properly repair or replace the light cover., , 4) Water was dripping from the water heater onto the dish pit., , Repair the water heater and stop the leak., , 5) There was duct tape along the dish pit and wall joints in the dishwashing area., , Remove duct tape and seal the joints properly., , 6) The Budlight cooler in the front service area was lined with aluminum foil., , Remove aluminum foil. Shelf liners that are easily washable can be used.
1) The portable worktable by the stove was dirty with food splatter., , Clean the worktable., , 2) The paper towel dispenser at the back kitchen hand sink was repaired with tape., , Properly repair or replace the paper towel dispenser., , 3) A cupboard door had broken off in the bar., , Repair the cupboard door.
Hydro sulphite of soda was used in preparing jalebi. The product did not meet the Canadian's Food Inspection Agency (CFIA)'s labeling requirements as the manufacturer's contact information was not available. In addition, there was no indication that the product can be used for human consumption., , Cease the use of this product in food preparation and discard all foods prepared with this product.
A pail of chlorine sanitizer measured over 200 ppm., , 100 ppm chlorine sanitizer was prepared during the inspection.
Wastewater from the janitorial bucket was discarded in a dishwashing sink., , Use the mop sink to empty the janitorial bucket.
Spray bottles that contained a glass cleaner and a degreaser were not labeled to indicate their contents., , These spray bottles were labeled during the inspection.
1) Minced garlic and coriander were kept at room temperature. The internal temperature of food measured 21.5C., , 2) Unsalted butters were stored without temperature control. Butters measured 21.3 and 22.5C. , , These foods were placed under refrigeration during the inspection., , Do not keep perishable foods in the temperature danger zone (4 to 60C).
1) There were no paper towels at the hand sink in the back kitchen., , The paper towel dispenser was stocked during the inspection., , 2) The hand sink by the dishwashing area was obstructed by janitorial equipment., , Janitorial equipment was removed from the hand sink during the inspection.
There was no warm running water at one of the hand sinks in the women's washroom. Water measured maximum 11C., , Repair the hand sink and ensure that the water temperature is comfortable for handwashing.
1) A cell phone and a water bottle were stored on a food preparation surface., , Personal items were placed in a separate area for storage during the inspection. Clean and sanitize the food preparation surface., , 2) Packaged foods were stored on the floor of walk-in units., , Store foods at least 6 inches off the floor., , 3) An open tray of sweets was being displayed on the display case., , Protect open foods from customer contamination., , 4) Lemon juice was stored in spray bottles. There was no evidence that these spray bottles were food grade., , Use food grade containers for food storage., , 5) A fly strip with dead flies was hung above a bag of potatoes., , Do not hang fly strips above food, food equipment or any food service-related items.
There were gaps on the bottom perimeter of exterior glass doors in the banquet hall., , Seal gaps to prevent the entry of pest.
February 24, 2025, , There were more than 6 food handlers working at the time of inspection. No one was able to provide an approved food safety certificate upon request., , February 25, 2026, The food handlers on-site did not have approved food safety training. , , When there are 6 or more food handlers working, at least an individual with care and control of the food establishment that had completed approved food safety training must be on-site. Owners of more than one food establishment must have a separate manager with approved food safety training at each location.
1) A wooden shelf under the microwave was covered with duct tape., , Remove duct tape and properly repair or replace the shelf. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 2) Shelving units in the kitchen had untreated wood on the edges., , Seal untreated wood., , 3) The light switch cover for the walk-in cooler was repaired with tape., , Properly repair or replace the light cover., , 4) Water was dripping from the water heater onto the dish pit., , Repair the water heater and stop the leak., , 5) There was duct tape along the dish pit and wall joints in the dishwashing area., , Remove duct tape and seal the joints properly., , 6) The Budlight cooler in the front service area was lined with aluminum foil., , Remove aluminum foil. Shelf liners that are easily washable can be used.
1) The probe thermometer was unclean with debris and dust., , Clean and sanitize the probe thermometer., , 2) There was dust buildup in the disposable container with test strips and a probe thermometer., , Replace the disposable container., , 3) A vegetable peeler in a jug was dirty with old food debris. There was debris on the bottom of the jug., , Clean and sanitize the jug and all utensils inside., , 4) The portable worktable by the stove was dirty with food splatter., , Clean the worktable., , 5) The paper towel dispenser at the back kitchen hand sink was repaired with tape., , Properly repair or replace the paper towel dispenser., , 6) Cutting boards were stored on the floor of the dry storage area., , Cutting boards were cleaned and sanitized and stored off the floor during the inspection., , 7) A cupboard door had broken off in the bar., , Repair the cupboard door.
*** Repeat violation Feb 24 2025***, , There were gaps under exterior doors in the banquet hall. Please replace sweep and remove any gaps.
*** Repeat violation***, , There were more than 6 food handlers working at the time of inspection. No one was able to provide an approved food safety certificate upon request., , Provide food safety certificate to the public health inspector. A food establishment must have at least one certified manager or supervisor on-site when six or more food handlers are working.
Chlorine based sanitizer was measured at 1000 ppm. , , A fresh solution measuring 100 ppm was made onsite. Please keep chlorine-based sanitizer at food safe at a 100 ppm around the kitchen.
*** Repeat violation Feb 24 2025***, , Sanitizer test strips for chlorine were not provided. Please obtain.
*** Repeat violation Feb 24 2025***, , There were gaps under exterior doors in the banquet hall. Please replace sweep and remove any gaps.
*** Repeat violation Feb 24 2025***, , A cloth upholster chair was behind the sweets counter. Please remove as it is not in a condition that is easily washable/cleanable.
*** Repeat violation Feb 24 2025***, , There were more than 6 food handlers working at the time of inspection. No one was able to provide a food safety certificate upon request., , Provide food safety certificate to the public health inspector. A food establishment must have at least one certified manager or supervisor on-site when six or more food handlers are working.
*** Repeat violation Feb 24 2025***, , Small food-grade containers with no handles were stored inside the bulk food container., , Containers were removed from the storage bin at the time of inspection. Please use scoops with handles.
A ready to use surface sanitizer was not provided in food prep areas. Please ensure that surface sanitizer is provided at stations were open foods are handled.
1) Foods (bag of onions) were stored on the floor. Store foods at least 6 inches off the floor and in a sanitary manner., 2) Staff drinks were stored on food prep counters next to foods being processed. Keep personal items and staff food/drinks in areas that will not contaminate food, food equipment, and food processing areas.
1) There was a large amount of perishable foods stored out at room temperature, some of which staff stated they were being cooled. A pail of paneer in front of the cook line measured 21C, pans of rice @ 22-25C; deep fried fish @ 24-29C; noodles @ 27C; deep fried meat @ 24C (all destroyed). Keep perishable foods at 4C or lower, or 60C or higher. Practice quick cooling methods., 2) There were several boxes of concentrated milk solids thawed at room temp overnight. Internal temp of product measured 21C (all destroyed). Thaw product in cooler, under cold running water, or part of cooking process., 3) The probe thermometer provided was not accurate and was reading 32C at 21C room temp. Please replace or recalibrate., 4) Vegetable pakora in hot holding cabinet measured 45C (destroyed). Store hot perishable foods at 60C or higher.
Cooking equipment (wok) was rinsed and cleaned with water outside behind the restaurant. Ensure that all food equipment are properly washed, rinsed and sanitized inside the restaurant at the dishpit.
1) The soap dispenser at the hand sink near the dishwasher was empty. Please restock., 2) Paper towels were not provided at the bar 2 comp sink. Please provide paper towels in a suitable dispenser.
1) Sweets stored on top of display cooler in customer area were not protected against customer contamination. Install sneeze guard or keep foods covered., 2) Staff personal items were stored on shelf for clean food equipment. Provide a separate area away from food areas where staff can store their personal items., 3) Dirty aprons were left on top of packaged foods on dry storage shelf. Place dirty aprons into hamper., 4) Foods in the walk-in cooler were covered with sheet pans. Please obtain properly sized lids for food containers/pails.
Sanitizer test strips for chlorine were not provided. Please obtain.
There were gaps under exterior doors in the banquet hall. Please replace sweep and remove any gaps.
A cloth upholster chair was behind the sweets counter. Please remove as it is not in a condition that is easily washable/cleanable.
There were 7 food handlers in the kitchen during time of inspection and no one was certified in food safety. Assign a kitchen manager who is certified in food safety per shift.
Wall behind side prep counter was chipped/damaged and no longer in a condition that was easy to clean. Please repair so surface is smooth, nonporous and easily cleanable.
1) Used/dirty knives were stored in gaps between wall and prep counter. This is not a sanitary area - store clean knives in a sanitary manner. Take used knives to dishpit to wash., 2) A prep cooler top door handle was broken. Please repair/replace.
Recurring violation:, Small food-grade containers with no handles were stored inside the bulk food container., , Containers were promptly removed., , Previous violation:, Scoops without a handle were being used and stored in the bulk food., , Use scoops with handles.
The kitchen ceiling and air change units were dusty. Please clean.