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Dosa Feast

1460 - 7 Mahogany Plaza SE Calgary AB T3M 0X7 · Food - General

Official record from Alberta →

Inspection summary

Dosa Feast has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 11, 2025. The most recent inspection, on September 29, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 on September 25, 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 4 times across 2 separate inspections, most recently on September 29, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on September 29, 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.

3 inspections

  1. Risk Management 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?
      • September 29th Inspection: Bottle of hand soap now available for use at the hand sink temporarily until the dispenser is operational. The soap dispenser at the handwash sink was not operating, and there was no temporary solution in place for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Updated cleaning and organization list as of September 29th re-inspection:- Floors beneath, behind, and between cooking equipment and storage shelving.- Dry storage shelving units, which were cluttered and not maintained in a sanitary condition.- Cook line equipment.Reorganization required includes:- Dry storage shelving at the rear of the kitchen was overcrowded, contributing to the accumulation of dirt and debris on shelving surfaces and food storage containers.- Bags of onions and other bulk food items were stored on an unused cooking range opposite the walk-in cooler/freezer. Store bulk food items in designated storage areas to maintain organization, prevent overcrowding, and facilitate effective cleaning.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Freshly cooked meat skewers were stored on wire shelving above the dishwashing sink.Ready-to-eat foods must be protected from contamination and must not be stored in the dishwashing area. Ensure cooked foods are immediately served, refrigerated, or hot held as required.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food storage containers were observed on the floor of the walk-in cooler and freezer. All food and food related items must be stored in a sanitary manner at least 15 cm (6 inches) off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher measured 0ppm chlorine at the time of the inspection. Operators were instructed to sanitize using the 2-compartment sink in the meantime until the dishwasher has been repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the handwash sink was not operating, and there was no temporary solution in place for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and reorganization of the kitchen are required.Cleaning required includes, but is not limited to:- Floors, particularly beneath and between equipment and shelving.- Dry storage, cooler, and freezer shelving.- Cook line equipment.- High-touch surfaces, including sinks, cooler/freezer/prep cooler door handles, and exterior refrigeration surfaces.Reorganization required includes:- Dry storage shelving at the rear of the kitchen was overcrowded, resulting in the accumulation of dirt and debris on shelving surfaces and food storage containers.- Bags of onions and other bulk food items were stored on an unused cooking range opposite the walk-in cooler/freezer. Store bulk food items in designated storage areas to maintain an organized prevent overcrowding and facilitate cleaning.
  3. Initial Inspection

    0 infractions

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