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Chennai Super Kitchen Dosa on Wheels - EDM-672

550 - 3850 Sherwood Drive Sherwood Park AB T8H 0Z9 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Chennai Super Kitchen Dosa on Wheels - EDM-672 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 22, 2025. The most recent inspection, on August 21, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 16 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 2 separate inspections, most recently on August 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on August 18, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 6 times across 3 separate inspections, most recently on August 18, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on May 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - PHI requested to view the sanitizer bucket. The water appeared clean and no bleach was detected (sanitizer of choice). 0ppm of Chlorine was detected. Owner made the sanitizer while PHI was onsite and tested it.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - several wet dirty used cleaning cloths were stored mounded on countertops and not stored in a sanitizing solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - PHI observed the staff member handle chemicals and dirty substances, then grab food without handwashing or changing gloves in between. PHI stopped the staff member continuing and requested a change of gloves with proper handwashing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - food was stored in the dirty handwashing sink: potentially contaminating the outside of the food container as well as making the handwashing sink inaccessible for frequent and proper dishwashing** - a container of sliced tomatoes stored at room temperature was stored with the bottom of the container in direct contact with the meat beneath, no barrier in between (stacking)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - multiple high risk sauces and gravy were stored at room temperature on cold burners, cold grill area, within the front grill storage frame, on counters, etc.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - the inserts at the counter cooler were overfilled with meat and vegetables over the fill line. External temperature was measured at 15'C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - staff was conducting improper manual dishwashing. The 3 comp sink had a soap and water compartment, an empty compartment, and the third sink contained oil and water. No sanitizer was detected (bleach supply noted, 0 ppm on test strips. PHI informed staff member that bleach was missing - he added some to get to 100ppm of Cl-, but he dipped the container into the solution and not soaked it completely submerged for 2 minutes as required. Staff did not heed PHI and put some bowls away without the proper sanitizing step undertaken.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - food was stored in the dirty handwashing sink: potentially contaminating the outside of the food container as well as making the handwashing sink inaccessible for frequent and proper dishwashing
  3. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Money was observed being stored on a cutting board.Keep food items separate from non-food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chickpea curry was observed thawing improperly at room temperature, and PHI ensured it was returned to the cooler.Thaw foods safely by:• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three Potato samosas were stored at room temperature and were measured at 30.6 degrees Celsius. When the operator was asked why this was the case, they mentioned that the samosas were partially cooked and stored to the side temporarily. PHI discarded the 3 samosas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potatoes that were cooked were observed being stored at room temperature, and were observed by infrared to be at approximately 40 degrees Celsius.Operator was instructed to keep cooked items above 60 degrees Celsius or less than 4 degrees Celsius. Operator moved them to the warm portion of the stove.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing sink drain plugs were not designed so the sinks and did not hold water. Drain plugs were borrowed from fringe festival to use during the event, operator to obtain their own drain plugs. Utensils and equipment were not being properly washed and sanitized. Utensils and equipment are to be washed with hot soapy water, rinsed, and then sanitized for 2 minutes in a sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was made inaccessible because a large pan was stored on top of it. The operator made sure to remove the pan while on-site.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handle for the handwash sink faucet was missing. Replace the missing handle.The handsink faucet was still functioning and water could be turned on.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris and grime build up was observed in front of the fridge and freezer unit, inside the freezer, and along the sides of the water tanks. Clean the above mentioned areas.
  7. Initial Inspection

    0 infractions

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