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Dosaguru

4351 167 Avenue NW Edmonton AB T5Y 6L9 · Food - General

Official record from Alberta →

Inspection summary

Dosaguru has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on August 25, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on August 18, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on February 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on June 17, 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?

  • 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 3 times across 3 separate inspections, most recently on August 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on August 18, 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?

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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in freezer has large chunks of ice forming near the fans. Please repair.
  2. Monitoring Inspection

    3 infractions

    • 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 were expired. Please obtain new sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The hot water tap was loose, and no warm water was available at the kitchen hand sink. Ensure that warm water is available at all times for handwashing.- The kitchen hand sink caulking is also detached, making the hand sink unstable. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in freezer has large chunks of ice forming near the fans. Please repair.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 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?
      • A few live cockroaches were observed in the back by the electrical panels, wires, and chords on the wall. A couple of live cockroaches were present under the mechanical dishwasher.In house pest control monitoring was conducted, however, records were disorganized and did not appear to be fully completed. The traps that were present were designed for mice. At this time, the in-house pest control monitoring is inadequate. Owner and operators were informed that professional pest control was required to help with the cockroaches.Reduce accumulation of items that are not needed at this time. Close off any open food and store in plastic bins with tight fitting lids. Increase cleaning of the floor, walls, and other hard to reach areas.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The preparation cooler had an air temperature of 18C. The electricity had been tripped and the cooler had shut down. It was restored and the temperature dropped to 9.5C within 20 minutes. The preparation cooler was low risk perishables.Monitor cooler and ensure it is being maintained at 4C or less.Feb 28, 2025 update:Preparation cooler had an air temperature of 11C and internal food temperature of 6C. Monitor cooler and ensure food is kept below 4C. In the morning when 1st arriving the cooler should have an air temperature of 1-2C. Keep the lid closed when not at the preparation cooler.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was above 400ppm.Ensure that sanitizing solution is at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The preparation cooler had an air temperature of 18C. The electricity had been tripped and the cooler had shut down. It was restored and the temperature dropped to 9.5C within 20 minutes. The preparation cooler was low risk perishables.Monitor cooler and ensure it is being maintained at 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was present in preparation cooler.By Feb 21, 2025 ensure a thermometer is within cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strips were available to test concentration of solutions.By Feb 21, 2025 ensure quat test strips are available on site.
    • 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?
      • Pest control reports were not made available.By Feb 21, 2025 either provide the most recent report from your pest control company (either Jan or Feb 2025) or show recent completed pest control checklists.
    • 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?
      • Current permit is not posted.By Feb 22, 2025 ensure current permit is posted in area visible for customers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping knifes had food residue on them. The last time they would have been used was the previous day.Ensure knifes and other utensils are washed in a timely and appropriate manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The canopy hood filters and the flooring of the dry storage area requires cleaning.By Feb 21, 2025 ensure the above mentioned areas are cleaned.
  8. Initial Inspection

    0 infractions

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