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Dosa Eggsplotion

140 - 3321 50 Avenue Red Deer AB T4N 3Y2 · Food - General

Official record from Alberta →

Inspection summary

Dosa Eggsplotion has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 3, 2026. The most recent inspection, on September 22, 2026, recorded 4 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 September 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on September 22, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 2 separate inspections, most recently on September 22, 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 March 3, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 March 3, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach chlorine sanitizing solution used for sanitizing food contact surfaces and equipment was tested at 0 ppm.CDI: Staff indicated they were out of bleach solution. A staff member obtained bleach, a new sanitizing solution was prepared, and the solution tested at 100 ppm during the inspection.Ensure sanitizer solutions are prepared and maintained at appropriate concentrations and verified using test strips to ensure effective sanitization of food contact surfaces and equipment.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Handwashing was not observed at frequencies sufficient to prevent contamination. Staff appeared to rely primarily on glove use when moving between food and non-food activities. In addition, one staff member was observed beginning their shift and proceeding directly to food preparation activities without first washing their hands.CDI: The staff member was directed to wash their hands immediately. Handwashing requirements and the limitations of glove use as a control measure were discussed with staff during the inspection.Ensure food handlers wash their hands as often as necessary to prevent contamination of food and food areas, including before commencing food preparation and when changing tasks. Gloves are not a substitute for proper handwashing and must be used in conjunction with appropriate hand hygiene practices.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A stainless-steel drinking glass was observed being used as a scoop in a container of dry lentils, with the rim of the glass in direct contact with the food product.CDI: The stainless-steel drinking glass was removed from the dry lentils' container during the inspection.Ensure scoops used for dispensing food are designed and stored in a manner that prevents contamination of the food. Food shall be protected from contamination during storage and handling.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Abell Pest Control service provider traps were present and pest control records were up to date.The exterior door was observed propped open, creating a gap that could allow the entry of pests into the facility.CDI: Staff were instructed to keep the door closed, and the door was closed during the inspection.Ensure exterior doors remain closed when not in active use and are maintained to prevent the entry of pests.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have test strips available for verifying the chlorine sanitizer solutions.Please ensure chlorine test strips capable of confirming sanitizer concentrations within the range of 100–200 ppm are acquired and used regularly to confirm all sanitizer solutions are within the effective range.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back kitchen handwashing sink was stocked with soap and paper towel; however, the paper towel dispenser easily becomes jammed and does not consistently dispense paper towels.Please ensure the paper towel dispenser is repaired or replaced so that it can effectively protect paper towels not in use and consistently dispense paper towels to adequately facilitate proper handwashing procedures.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A UV fly trap was installed on the wall above the handwashing sink and food preparation table, which could contaminate food handling areas with flies.Please ensure the UV trap is relocated to the back of the kitchen or another area where it does not have the potential to contaminate food handling areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was clean and sanitary, with no residues or food debris observed under equipment or in other hard-to-reach areas, except the ventilation grill plates.The facility will clean as needed during operations and completes regular deep-cleaning practices.The vent plates had signs of soot buildup. Please ensure the vent plates are removed and thoroughly cleaned, restoring a clean stainless steel surface.

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