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Dosa Club Indian Kitchen and Bar

1355 Sumas Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Dosa Club Indian Kitchen and Bar has been inspected 12 times by Fraser Health Authority since November 21, 2022. The most recent inspection, on July 8, 2026, recorded 2 infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 3 separate inspections, most recently on January 20, 2026. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 3 times across 2 separate inspections, most recently on July 8, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on April 29, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 July 8, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, 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.

12 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): dishwasher chlorine sanitizer empty
      • Corrective Action(s): new bucket of sanitizer replaced at time of inspection. 50ppm attained
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: some cleaning needed around cooler tables and under grill area
      • Corrective Action(s): remove excess debris and wash around cooler tables and under grill area
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Observed the use of BUSH brand ORANGE RED food colour dye in the facility. Operator stated that raw tandoori chicken has been marinated with this food colour dye.
      • Corrective Action(s): BUSH brand ORANGE RED food colour dye was discarded and tandoori chicken that was marinated with the food colour dye was discarded.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following cold potentially hazardous food stored in the upright single door cooler unit beside the servery area had internal temperatures > 4 deg C (temperatures ranged from 5-8 deg C):
      • - Milk
      • - Mango lassi
      • - Various sauces
      • - Pickled vegetables and chutney
      • - Gulab jamun
      • - Whipping cream
      • - Cut and processed vegetables
      • Corrective Action(s): 1) Cold potentially hazardous food items that were stored in the cooler unit for longer than 2 hours were voluntarily discarded by staff (internal temperature range 7-8 deg C):
      • - Milk
      • - Mango lassi
      • - Whipping cream
      • - Various sauces
      • 2) Cold potentially hazardous food items that were stored in the cooler unit for less than 2 hours were transferred to the working walk-in cooler unit (internal temperature range 5-6 deg C):
      • - Pickled vegetables and chutney
      • - Gulab jamun
      • - Cut and processed vegetables
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperature of cooked rice in the rice cooker registered at 55 deg C.
      • Corrective Action(s): Rice was reheated to an internal temperature at or above 74 deg C and placed in the hot holding unit. Ensure that hot held food have internal temperatures at or above 60 deg C. Note: do not turn off hot holding unit if food is being held warm (at or above 60 deg C).
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Commercial can opener had large amount of built up food debris and grime
      • 2) Commercial vegetable cutter had food debris on the blades and insert. Staff stated the cutter was last used yesterday.
      • 3) Stir spoons, scoops, spatulas stored in ambient, room temperature water at the bar area and beside the flat cook top.
      • Corrective Action(s): 1) Staff placed the commercial can opener and cutter in the dishwashing area to be thoroughly washed, rinsed, sanitized, and air dried.
      • 2) Staff placed the stir spoons, scoops, spatulas in the dishwashing area to be washed, rinsed, sanitized, and air dried. Ensure that these utensils are stored in ice water and that the water is replaced once the ice melts. Alternatively, the utensils can be stored in water with internal temperature > 60 deg C. Water is to be replaced if temperature falls below 60 deg C.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Knives were observed stored on or in unsanitary surfaces (the space between to prep insert cooler units and underneath the microwave)
      • Corrective Action(s): Knives were removed from the unsanitary locations and placed in the dishwashing area to be washed, rinsed, sanitized, and air dried.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoops with no handles (bowls) were observed in bulk dry food storage in direct contact with the dry food product.
      • Corrective Action(s): Scoops with no handles were removed from the bulk dry food storage. Ensure that scoops with handles are used in bulk dry food storage and the handles do not come in contact with the dry food.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The wall behind the dishwashing area had large amount of mold build up and along the counter silicon.
      • Corrective Action(s): Thoroughly clean and sanitize the wall behind the dishwasher, ensure to focus on underneath the counter as well.
      • Correction date: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright single door cooler near the servery was not able to maintain 4 deg C. Ambient temperature of 8 deg C was registered in the unit for an extended period of time.
      • Corrective Action(s): Service, repair, or adjust the cooler unit such that it can maintain 4 deg C or lower temperatures. Do not store any cold potentially hazardous foods in the cooler unit until it can maintain 4 deg C or lower temperatures.
      • Correction date: 2 weeks.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Ice machine has grime build up.
      • Corrective Action(s):
      • Empty ice machine. Clean thoroughly and sanitize the inside of the ice machine.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • Re-using containers from pre-packaged products. Some containers cannot be
      • re-used/ re-washed multiple times.
      • Spray bottle used for storing oil (for roti/naan) not for food products.
      • Corrective Action(s):
      • Some containers are meant for single use only and not to be re-used.
      • These containers are for recycling.
      • Obtain containers that are food grade (washable, non-toxic, durable).
      • Some
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • Ants observed in the dry storage area beside the pop machine.
      • Corrective Action(s):
      • Clean this area thoroughly and contact your pest control to set traps
      • to eliminate the ant problem.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: small flies (fruit flies?) in the servery area and kitchen area
      • Corrective Action(s): put in place control measures to deal with these pests
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Some containers in the walk-in cooler were left uncovered.
      • Also, some containers were not dated and labeled.
      • Corrective Action(s): Food items in the walk-in cooler to be covered at all times.
      • Date and label all food in the cooler.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some areas (especially hard to reach places and underneath equipment) have food debri build up.
      • Also, walls in the cooking area and back prep area have food splashes.
      • Corrective Action(s): Ensure to clean the kitchen area thoroughly including shelves and equipment doors, etc.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: One sanitizer spray bottle in the front servery area did not have label.
      • Corrective Action(s): Ensure label all chemicals.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop found on side of ice machine and single use bowl inside rice cooker.
      • Corrective Action(s): Store ice scoop in clean/sanitized container beside ice machine. Remove bowl inside the rice cooker, use proper scoop and store scoop in a clean container.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen was in disarray at time of inspection. Also, some build up underneath and between equipment.
      • Corrective Action(s): Improve general sanitation
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Plumbing issue in the back prep sink.
      • Corrective Action(s): Operator has contacted plulmber to repair problem.
      • Violation Score: 1
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen staff lacking in proper attire (apron, uniform) and control.
      • Corrective Action(s): Provide clean aprons/chef's jackets for kitchen staff. Hairnet available - en sure to use hairnets provided
      • Violation Score: 3

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