Dosa Paragon
735 Yates Street, 130, Victoria, BC, V8W 1L6 · Food Premises
Inspection summary
Dosa Paragon has been inspected once by Island Health (Vancouver Island Health Authority), on June 9, 2026. The most recent inspection, on June 9, 2026, recorded 2 infractions.
In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.
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.
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 9, 2026. For example:
Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
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 June 9, 2026. For example:
Improper Construction / Maintenance of Establishment
About this data
These results come from Island Health (Vancouver Island 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.
1 inspection
- Routine
2 infractions
- Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
- Observed big pot of sambar soup was left on counter at room temperature.
- Corrected during inspection and returned to stove for re-heating. Please separate food into smaller batch/containers to speed up cooling. cooked food must be hot-held at or above 60°C, or cool from 60°C to 20°C within two hours or less and cooled from 20°C to 4°C in four hours.
- Improper Construction / Maintenance of Establishment
- Observed mice droppings at the back of mixer which was no longer in use.
- Remove equipment which no longer is in use. Remove the droppings. Clean and sanitize the area. Comments Handwashing sink was supplied with hot and cold running water, liquid soap, and paper towel. Dishwasher sanitizing rinse measured at 82.5°C on plate surface using a probe thermometer. Operator mentioned she was a certified food handler and will send certificate to Environmental Health Officer. Cooler temperatures measured at or below 4°C. Freezer temperature measured at -18°C. Hot-holder temperature measured at or above 60°C. Sanitizer bottle measured at 100 ppm chlorine. Test strips were available. Permit to operate was posted at shop front. Temperature log was maintained daily. Pest control service was conducted monthly.
- Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
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