Skip to content
Loading map…

Dosa Guru

104 - 2920 Calgary Trail NW Edmonton AB T6J 2G8 · Food - General

Official record from Alberta →

Inspection summary

Dosa Guru has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 2, 2024. The most recent inspection, on June 26, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 on June 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on June 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 2 separate inspections, most recently on June 22, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 5 times across 3 separate inspections, most recently on June 22, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 June 22, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **The bottom of a container was in direct contact with food ingredients (onions) with no barrier in between to prevent contamination. Do not stack food unless containers are covered with lids.**Ingredients cross contamination from other ingredients was observed on the ingredients station. Use a spoon for each ingredient.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Scoops were stored directly in food ingredients with high touch handles contacting the bulk food. Bowls were used a scoops for several food ingredients and a tumbler was used as a scoop in the ice machine. Do not use bowls as food scoops. Use scoops with handles and store the scoops in a manner that prevents contamination of the bulk food.**Food related equipment was observed on the floor. Ensure all food related equipment is stored off the floor to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Three handwashing sinks did not have soap, one handwashing sink was missing a handle and paper towels were not available in the staff washroom and at the cookline sink. Ensure all handwashing sinks are fully stocked with soap and paper towels and are maintained in good repair at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Leaks were observed at the cookline handwashing sink and at the dishwashing sink. Ensure the leaks are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Food containers used for dry food storage and dishes used to store cooked food still contained the sales labels from the manufacturer. Remove sales labels from food containers to prevent contamination of food. Train staff to wash dishes adequately, sales labels should not survive regular and proper dishwashing.**Several areas were observed indicating inadequate cleaning practices and handwashing including but not limited to accumulation of dirt and food debris on food storage bins, dirty utensils mixed with clean ones, residue inside the ice machine, dirty aprons stored with clean equipment, and buildup of spills and debris on shelves, hard-to-reach areas, and behind equipment.-Thoroughly clean and sanitize all food storage bins, utensils, and equipment -Store dirty aprons in designated, labeled containers away from clean equipment and food.-Clean and maintain all areas of the facility, including hard-to-reach and behind equipment spaces.-Ensure all utensils are fully cleaned and kept separate from dirty items before storage.**Multiple boxes in the staff room are being stored on the floor. Ensure all boxes are off the floor to allow for easy cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Toilet bases, and baby change tables were observed with a buildup of dirt and grime. Ensure washrooms are thoroughly cleaned and regularly inspected to confirm proper cleaning practices.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **--Floor by the 2-compartment sink was in a state of disrepair with some flooring tile missing. The floor is a trip/ fall hazard and makes it difficult for proper cleaning and sanitization to occur. It is not smooth, durable easy to clean and can allows for pathogens to grow. Please ensure the flooring is repaired to prevent contamination of food and a fall.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **--Sanitizing solution or spray bottle was observed during inspection. Please ensure that sanitizers is present in the food facility at all times in the right concentration of 100ppm of chlorine. This will help reduce contamination of surfaces in food handling areas.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** Food (A pot of soup) was observed been stored in the walk in cooler without proper cooling taking place. Please ensure that food is properly cooled before it is been put into the cooler to reduce the risk of contined bacterial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **--Improper cooling of high-risk food observed in the kitchen. Please ensure that food is cooled properly and rapidly to reduce the risk of the growth of pathogens. The recommended method of cooling is to divide food into smaller portions or pieces and allow quick chill. Ice baths can also be used and the food has to be stirred regularly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **--Oversized pots too big to fit into the dishwasher and 2 compartment sinks for proper washing and sanitization was observed in the kitchen and storage room. All items requiring dishwashing must fully fit and submerge into the sink for cleaning and/or the sinks must be large enough to fit all food equipment/utensils in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **--No handwashing soap or paper towels observed at the handwash sinks. Please ensure that handwashing soap, hot and cold running water and paper towels is made available for food handlers all the time and that they are practicing proper and regular handwashing to reduce risk of contamination of food during processing
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **--Weatherstripping was in poor repair at the back door – holes/gaps observed would allow for potential pest entry**--Floor by the 2-compartment sink was in a state of disrepair with some flooring tile missing. The floor is a trip/ fall hazard and makes it difficult for proper cleaning and sanitization to occur. It is not smooth, durable easy to clean and can allows for pathogens to grow. Please ensure the flooring is repaired to prevent contamination of food and a fall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **--Staff washroom was maintained in a poor sanitary condition – the toilet, the toilet base, sink, and door had dirt and grime on them. Please ensure all washrooms in the food facility is in a clean and sanitary condition to prevent contamination of food.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website