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Dosa Crepe Cafe

110 Gray Rd Kelowna BC V1X 1W7 · Mobile Vendor Type B – Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.3 / 5 (8)

Opening hours

  • Friday11 AM–9 PM
  • Monday11 AM–9 PM
  • Saturday11 AM–9 PM
  • Sunday11 AM–9 PM
  • Thursday11 AM–9 PM
  • Tuesday11 AM–9 PM
  • Wednesday11 AM–9 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Dosa Crepe Cafe has been inspected 6 times by Interior Health Authority since July 4, 2019. The most recent inspection, on July 1, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 3 separate inspections, most recently on July 1, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on July 1, 2023. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 once on July 1, 2022. For example: 7 Are foods protected from contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 2 separate inspections, most recently on July 1, 2024. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 2 times across 2 separate inspections, most recently on July 1, 2024. For example: 5 Are the FOODSAFE training requirements being met?

About this data

These results come from Interior 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: The test strips for the quat sanitizer solution were expired. The operator was instructed to ensure the facility is equipped with valid test strips. F2.1B: The fridges in the mobile unit were not equipped with internal thermometers. The operator was instructed to ensure that each fridge has a thermometer inside for temperature monitoring.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing sink was obstructed during inspection. The operator was instructed to ensure the sink remains unobstructed and accessible at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): The permit was not present on site. The operator was instructed to ensure the permit to operate is kept in the mobile during operation.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The food safety plan was not present on site. The operator was instructed to ensure a food safety plan was kept in the mobile.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The sanitation plan was not present on site. The operator was instructed to ensure the sanitation plan was kept in the mobile.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The food safety certificates were not present on site. The operator was instructed to ensure that the food safety certificates were kept in the mobile.
  4. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Food had not been reheated to 74C before being placed in the hot holding units. Operator is to reheat all foods to an internal temperature of 74C before the food is placed into the hot holder.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holding units were not able to maintain temperature due to power issues with event generators. Operator took corrective actions at time of inspection.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Mobile is connected to city generator, which was not continuously operating at time of the event. Operator was able to obtain own generator.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Hand washing station is used for other purposes other than hand washing, making it not accessible for appropriate hand washing during operations. Hot water tank was also not operating due to power issues at the event. Operator took corrective actions at time of inspection.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Small bowls without handles are used to scoop the batter. These small bowls are stored directly in the batter, and operator hands are often submerged into the batter in order to grab the small bowl for scooping.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): See F1.5 comments above
  6. Monitoring

    5 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Hot running water is not supplied.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The QUAT sanitizer test strip is expired in 2009 as shown on the product label.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing station is not supplied with hot running water.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): The food safety training certificate was issued more than five years ago. Take corrective actions and contact the health officer by October 31, 2019.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • A 43 Suthar Prisha

    Had a really great experience at Dosa Crepe Cafe. The dosa was fresh, crispy, and full of flavor — definitely one of the best I’ve had. The portions were good, service was friendly, and everything tasted authentic. Its been 3 years since I havent been home. It tasted exactly like home. even better. Highly recommend if you’re craving for south indian food.

  • Harmit and Kam Dhanoya

    We hired the food truck for a milestone birthday. Our guest enjoyed the food. The staff was quick and friendly. Our family and friends are still talking about how the food was amazing. Thank you for making our event amazing.

  • Himani Handa

    Absolutely delighted with my experience at Dosa Crepe Cafe! The service was consistently excellent, and I thoroughly enjoyed their ghee dosa and spicy paneer dosa. The flavors were impeccable, making it a memorable dining experience. Highly recommend!

  • Taz C

    The dosas and all the accompaniments were really tasty. The vadas tasted like they were precooked and microwaved before serving. They were hard and flavorless. Nowhere close to what vads should taste like, light and fluffy. The kothu was the worst. Again no where close to what it should be. It was a soggy mess with absolutely no flavour. Very disappointing. Service was so so.

  • Tejas Pawar

    Amazing food and lovely atmosphere. Bala was managung the resto very well and made really good food. Must visit

  • A 43 Suthar Prisha

    Had a really great experience at Dosa Crepe Cafe. The dosa was fresh, crispy, and full of flavor — definitely one of the best I’ve had. The portions were good, service was friendly, and everything tasted authentic. …

  • Harmit and Kam Dhanoya

    We hired the food truck for a milestone birthday. Our guest enjoyed the food. The staff was quick and friendly. Our family and friends are still talking about how the food was amazing. Thank you for making our event amazing.

  • Himani Handa

    Absolutely delighted with my experience at Dosa Crepe Cafe! The service was consistently excellent, and I thoroughly enjoyed their ghee dosa and spicy paneer dosa. The flavors were impeccable, making it a memorable dining experience. Highly recommend!

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