Skip to content
Loading map…

Dosa Garden

58 - 55 Castleridge Boulevard NE Calgary AB T3J 3J8 · Food - General

8 inspections

  1. Initial Inspection

    0 infractions

  2. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The kitchen hand sink was immediately adjacent to the food preparation table with no splashguard protection.Install a splashguard or provide a minimum 18-inch space between the hand sink and food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The janitorial bucket was stored in front of the dosa mixer. Other janitorial equipment was stored in the dry storage area.Store janitorial equipment separate from food handling or food storage areas.
    • 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?
      • 1) There was a gap on the bottom perimeter of the rear door.Seal the gap to prevent the entry of pest.2) Pest control reports were not available.Provide pest control reports.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The displayed permit expired on October 31, 2023.Display a valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The backsplash of the stove was covered with aluminum foil, which was torn and saturated with debris and grease.Remove aluminum foil and clean contaminated areas. All surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a bowl in the container of dosa batter and mango lassi. Do not use bowls for scooping food. Utilize utensils and ensure the handles are not stored in contact with food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walls surrounding the dosa mixer was encrusted with batter.2) There was an accumulation of grease and debris on the ventilation hood and all hard-to-reach areas within the kitchen. Conduct a thorough cleaning of the facility.
  3. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were stored on the undercounter cooler.Store cleaning cloths in a sanitizer between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was prepared with scented bleach.Chlorine sanitizer was prepared with regular household bleach during the inspection. Do not use scented or fibregard bleach.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The kitchen hand sink was immediately adjacent to the food preparation table with no splashguard protection.Install a splashguard or provide a minimum 18-inch space between the hand sink and food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The janitorial bucket was stored in front of the dosa mixer. Other janitorial equipment was stored in the dry storage area.Store janitorial equipment separate from food handling or food storage areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There was an opened can of food in the undercounter cooler.Food was transferred into a food grade container during the inspection.2) Food containers were stored on the floor of the walk-in cooler.Food containers were placed on a shelf during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Dosa batter was kept at room temperature. Batter measured 11.6C. Dosa batter was placed in a cooler during the inspection.2) Potato masala was kept on the stove with no temperature control. Potato masala measured 48C.Potato masala was reheated on the stove during the inspection. Store perishable foods out of the temperature danger zone (4 to 60C).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food debris and a knife were observed in the kitchen hand sink.The knife was removed from the hand sink. Designate the hand sink for handwashing only.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The facility had no hot running water. Water measured 20.6C maximum at the kitchen hand sink and the three-compartment sink at the beginning of the inspection.The water temperature increased to 32C near the end of the inspection. Ensure hot (minimum 45C) and cold running water are available at plumbing fixtures at all times. A re-inspection will be conducted 45 minutes to an hour later to monitor the hot water supply.
    • 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?
      • 1) There was a gap on the bottom perimeter of the rear door.Seal the gap to prevent the entry of pest.2) Pest control reports were not available.Provide pest control reports.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The displayed permit expired on October 31, 2023.Display a valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The backsplash of the stove was covered with aluminum foil, which was torn and saturated with debris and grease.Remove aluminum foil and clean contaminated areas. All surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a bowl in the container of dosa batter and mango lassi. Do not use bowls for scooping food. Utilize utensils and ensure the handles are not stored in contact with food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walls surrounding the dosa mixer was encrusted with batter.2) There was an accumulation of grease and debris on the ventilation hood and all hard-to-reach areas within the kitchen. Conduct a thorough cleaning of the facility.
  4. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The violation still exists*****Repeat violation Feb 19th 25*** The temperature of the high-temperature dishwasher was measured at 50°C at the final rinse cycle. Operator was asked to discontinue he use of the dishwasher. Repair the dishwasher immediately. Temperature at final rinse cycle must measure at least 71 °C. In the interim use the 3 compartments sink for manual dishwashing by washing, rinsing and fulling immersing the dishware in a sanitizing solution (100ppm chlorine based or 200 ppm of quat solution) and leaving to air dry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few shelves above the standing cooler were made up of raw wood.- Paint or seal the raw wood shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have cleaning schdule.- Develop a cleaning schedule for the facility, the blank template sent via email for reference.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility did not have working sanitizing solution. - The staff was educated to prepare 100ppm chlorine solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The violation still exists*****Repeat violation Feb 19th 25*** The temperature of the high-temperature dishwasher was measured at 50°C at the final rinse cycle. Operator was asked to discontinue he use of the dishwasher. Repair the dishwasher immediately. Temperature at final rinse cycle must measure at least 71 °C. In the interim use the 3 compartments sink for manual dishwashing by washing, rinsing and fulling immersing the dishware in a sanitizing solution (100ppm chlorine based or 200 ppm of quat solution) and leaving to air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The violation still exists***** Repeat violation Feb 19th 2025***Chlorine test strips were not available for measuring the concentration of the sanitizing solution. Obtain chlorine test strips immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Wall and three compartment sink joint appeared mold.- Apply new silicon on the joint (remove the oldy silicon, sanitize it)2. A few shelves above the standing cooler were made up of raw wood.- Paint or seal the raw wood shelves.3. Ventilation filters appeared dirty.- Clean ventilation filter.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food containers were dirty with food debris.- Clean the bulk food containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have cleaning schdule.- Develop a cleaning schedule for the facility, the blank template sent via email for reference.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists*****Repeat Violation Observed Feb 19th 2025***1. There was significant grease buildup above and around the grill areaThoroughly clean this area.2. The cooler adjacent to the grill had significant food debris.Thoroughly clean the inside of the cooler.
  6. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Repeat violation Feb 19th 25*** The temperature of the high-temperature dishwasher was measured at 50°C at the final rinse cycle. Operator was asked to discontinue he use of the dishwasher. Repair the dishwasher immediately. Temperature at final rinse cycle must measure at least 71 °C. In the interim use the 3 compartments sink for manual dishwashing by washing, rinsing and fulling immersing the dishware in a sanitizing solution (100ppm chlorine based or 200 ppm of quat solution) and leaving to air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *** Repeat violation Feb 19th 2025***Chlorine test strips was not available for measuring the concentration of the sanitizing solution. Obtain chlorine test strips immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Repeat violation observed Feb 19th 25***Foil paper was used to wrap the back splash of the cooker making the equipment uncleanable. Remove the foil and ensure the equipment is in good repair. Thoroughly clean the cooker.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Repeat Violation Observed Feb 19th 2025***1. There was significant grease buildup above and around the grill areaThoroughly clean this area.2. The cooler adjacent to the grill had significant food debris.Thoroughly clean the inside of the cooler.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer made at the time of inspection. The operator made bleach solution measuring 100 ppm was made onsite.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Thawed raw meat placed on a tray was stored on the floor of the walk-in cooler. The tray of meat was transferred into containers and placed on the cooler shelf for storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The temperature of the high-temperature dishwasher was measured at 45°C at the final rinse cycle. Operator was asked to discontinue he use of the dishwasher. Repair the dishwasher immediately. Temperature at final rinse cycle must measure at least 71 °C. In the interim use the 3 compartments sink for manual dishwashing by washing, rinsing and fulling immersing the dishware in a sanitizing solution (100ppm chlorine based or 200 ppm of quat solution) and leaving to air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips was not available for measuring the concentration of the sanitizing solution. Obtain chlorine test strips immediately.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel at the back handwashing station located beside the dishwasher was not operational.Replace or repair the paper towel dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Foil paper was used to wrap the back splash of the cooker making the equipment uncleanable. Remove the foil and ensure the equipment is in good repair. Thoroughly clean the cooker.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Repeat Violation Observed Feb 11th 2025***1. There was significant grease buildup above and around the grill areaThoroughly clean this area.2. The cooler adjacent to the grill had significant food debris.Thoroughly clean the inside of the cooler.
  8. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed switching between food handling and other tasks without handwashing and removing gloves.Ensure hands are washed in between tasks and prior to putting on a new set of gloves.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Obtain a paper towel dispenser for the prep area hand sink to prevent contamination of the bulk supply.2. Obtain soap for the service counter hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is significant grease buildup above the grill.Thoroughly clean this area.2. The cooler adjacent to the grill had significant food debris.Thoroughly clean the inside of the cooler.