Skip to content
Loading map…

Dosa Crepe Cafe

110 Gray Rd Kelowna BC V1X 1W7 · Restaurant - 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 4 times by Interior Health Authority since February 26, 2018. The most recent inspection, on April 9, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on April 9, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on April 9, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 on February 26, 2018. For example: 3 - Are proper cooling procedures followed?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 26, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 19, 2024. For example: 1 Does the facility have proper monitoring supplies?

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.

4 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chlorine sanitizer was measured at 0 ppm in the final rinse cycle of low temperature dishwasher. A minimum concentration of 50 ppm chlorine is required to allow for adequate sanitizing of utensils. CDI - Ensure to maintain a minimum of 50 ppm chlorine in the final rinse cycle of the dishwasher, and test the sanitizer concentration daily with chlorine test strips.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed unlabeled sanitizer bottles in the kitchen. Ensure chemicals are properly labelled.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Expired chlorine and no QUAT test strips were observed for measuring the sanitizer concentration of low temperature dishwasher and food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure valid chlorine and QUAT test strips within the expiry date are available and accessible to staff onsite.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): REPEAT INFRACTION: Wiping cloths observed stored on food contact surfaces. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. CDI -Ensure wiping cloths are stored in an adequate sanitizing solution. Ensure to label the sanitizer bottles with a sanitizer.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  3. Monitoring

    0 infractions

  4. Monitoring

    4 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Some potentially hazardous food (PHF) not being cooled properly - observed sauce being cooled on counter with lid on; cooling procedure detailed in facility food safety plan not being followed.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): PHF items being improperly stored within upper prep table inserts and some food items measured as high as 11.5deg.C.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ice wand not being stored in a sanitary manner inside freezer.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Limited refrigeration currently provided and noted concern for limited refrigeration space to support advanced preparation of food for the Dosa Crepe Cafe mobile food service unit.

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!

Own this business? Add a badge to your website