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Jothi Dosa Corner

301 - 3132 26 Street NE Calgary AB T1Y 6Z1 · Food - General

18 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Detailed cleaning is needed on the equipment throughout the kitchen including but not limited to: walk-in cooler shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule was available.-Ensure written cleaning logs are available.-Clean the above-mentioned areas.-Here is the link for cleaning schedule: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf
  2. Risk Management Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Visibly spoiled vegetables (peppers and carrots) were observed in the walk-in cooler. Discard any food that is not fit for human consumption.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • " Repeated violation" Observed again on June 4, 2026 inspection.Food was stored uncovered inside the prep line cooler and the walk-in cooler.-Ensure that the food is covered to prevent contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of food was stacked on top of an open container of food in the walk-in cooler. There was no barrier between the bottom of the food container and the food. Ensure that all containers of food are properly covered and that there is a food grade barrier between containers of food if stacking.
    • 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. The light in the walk-in freezer was burnt out. Please replace the light bulb. Ensure that there is a sufficient amount of light in the walk-in freezer to facilitate cleaning.2. The faucet at the three compartment sink (attached to the sprayer) was in disrepair as it was leaking water. Please repair. Ensure that all plumbing is maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Detailed cleaning is needed on the equipment throughout the kitchen including but not limited to: walk-in cooler (shelves, walls and floors), walk-in freezer, grinder, shelves, prep cooler and food containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule was available.-Ensure written cleaning logs are available.-Clean the above-mentioned areas.-Here is the link for cleaning schedule: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning is needed throughout the kitchen as an accumulation of grease, grime and food debris was noted in the following areas: shelves and legs/supports of equipment.
  3. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Visibly moldy and spoiled vegetables (herbs and peppers) were observed in the walk-in cooler. Discard any food that is not fit for human consumption.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw meat was stored above vegetables and cooked foods in the walk-in cooler. Do not store raw animal meat above ready to eat foods and vegetables. Ensure that raw animal meat is stored below, not beside or above, ready to eat foods and vegetables. Staff were directed to organize the walk-in cooler.2. A blue garbage can was used to hold food during dosa production. Ensure that food is stored in food grade containers.3. Frozen vegetables were stored in direct contact with the shelf in the freezer. There was no barrier between the food and the metal shelf. Ensure that all food is properly stored (i.e. in a food grade container) to protect from contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • " Repeated violation" Observed again on June 4, 2026 inspection.Food was stored uncovered inside the prep line cooler and the walk-in cooler.-Ensure that the food is covered 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?
      • A pitcher was stored in the basin of the hand sink and a mop pail was stored Infront of the sink. Do not store equipment in/infront of the hand wash sink. All hand wash stations must be accessible for hand washing at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operators were not clear on the food handling processes and the food temperatures.-Additional food safety training required for operators as they were not clear on the food handling processes.Here is the link for the food training courses: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 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. A piece of unfinished plywood was used as a shelf below the cooking equipment on the cook line. Remove or refinish the shelf. Ensure that all surfaces are smooth, cleanable and impervious to moisture.2. The light in the walk-in freezer was burnt out. Please replace the light bulb. Ensure that there is a sufficient amount of light in the walk-in freezer to facilitate cleaning.3. The faucet at the three compartment sink (attached to the sprayer) was in disrepair as it was leaking water. Please repair. Ensure that all plumbing is maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Detailed cleaning is needed on the equipment throughout the kitchen including but not limited to: all equipment on the cooking line, walk-in cooler (shelves, walls and floors), walk-in freezer, high touch areas (door handles and doors), grinder, shelves, top/inside of dishwasher, and food containers.2. Knives with food debris stuck to the blades were stored in a bucket on the cooking line. Ensure that equipment is properly cleaned and sanitized before it is put away and/or stored with clean equipment.3. A small bowl was used as a food scoop in the prep cooler. The bowl was immersed in the food and was not equipped with a handle. Do not use bowls as scoops. Store scoops in such away to protect the food from contamination (i.e. store in a clean container; use a scoop with a handle).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Detailed cleaning is needed throughout the kitchen as an accumulation of grease, grime and food debris was noted in the following areas: floors, walls, ventilation canopy and shelves.2. Grime was noted on the fixtures in the washrooms. Please clean the washrooms. Ensure that all areas are maintained in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2. No cleaning schedule was available.-Ensure written cleaning logs are available.-Clean the above-mentioned areas.-Here is the link for cleaning schedule: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf
  4. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • " Repeated violation"Food was stored uncovered inside the prep line cooler and the walk-in cooler.-Ensure that the food is covered to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two, small cutting boards have built -up dirt in the grooves, Scrub the cutting boards or replace them.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operators were not clear on the food handling processes and the food temperatures.-Additional food safety training required for operators as they were not clear on the food handling processes.Here is the link for the food training courses: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Most of the acoustic tiles were replaced but a single acoustic tile was remaining.-Ensure that the ceiling tiles are light, smooth, impervious to moisture and can be easily cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty knife was stored between the chopping board prep line cooler lid. -Ensure that the utensils are equipment are maintained in clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)The food counters used for the food preparation and the storage was covered with food stains, dirt and debris.2) No cleaning schedule was available.-Ensure written cleaning logs are available.-Clean the above-mentioned areas.-Here is the link for cleaning schedule: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf
  5. Risk Management Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • " Repeated violation"Food was stored uncovered inside the prep line cooler and the walk-in cooler.-Ensure that the food is covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Rice and other food containers were stored on the floor. -Ensure that the food/food containers are stored at least 6 inches above the floor.2) Personal items were stored with food in the food storage rack.-Ensure personal items are stored separately from the food storage area.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottles were not labelled. The spray bottles were labelled.-Ensure that the chemical bottles are properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the water in the hot- holding unit was at 45C. Take back the food in the kitchen. Ensure that you have enough water at least 70C in the unit before moving back the containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler was measured at 12 degrees C.-Ensure that the walk-in cooler is measured at 4 degrees C or less. -Ensure that no perishable items are stored inside it till it gets repaired. -There was a technician on site, and he was going to fix the walk-in cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two, small cutting boards have built -up dirt in the grooves, Scrub the cutting boards or replace them.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operators were not clear on the food handling processes and the food temperatures.-Additional food safety training required for operators as they were not clear on the food handling processes.Here is the link for the food training courses: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 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)The ceiling tiles had been cleaned, and it was noted that most were light‑coloured; however, some were acoustic tiles.-Ensure that the ceiling tiles are light, smooth, impervious to moisture and can be easily cleaned.2) The exhaust hood was covered with grease, dirt and debris.-Clean the exhaust hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty knife was stored between the chopping board prep line cooler lid. -Ensure that the utensils are equipment are maintained in clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)The food counters used for the food preparation and the storage was covered with food stains, dirt and debris.2) No cleaning schedule was available.-Ensure written cleaning logs are available.-Clean the above-mentioned areas.-Here is the link for cleaning schedule: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf
  6. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach was prepared in the facility.When asked by the inspector the staff was not aware what is food safe sanitizer. Explained it to the staff and the inspector taught them how to make food safe sanitizer. (bleach).-Ensure that the food safe sanitizer is always prepared in the facility and before any food preparation is done.-Ensure that the bleach is maintained at 100ppm.-Here is the link for how to make approved sanitizer. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored uncovered inside the prep line cooler and the walk-in cooler.-Ensure that the food is covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Original cloth flour bags are being used, and flour is being scooped out of it. -Ensure that the food is stored in food safe container.2) Small plastic containers were used as scoops for bulk food containers.-Ensure that the scoops with handles are used for self-serve food containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Sambhar container was measured at 30 degrees C.* Sāmbhar was used for buffet and was at room temperature for more than 5 hours.*Sāmbhar was discarded.-Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees C or greater.2) Cheese and vegetables were stored together in the insert in the prep line cooler.3) Container of food was stored on top of an insert and was measured at 7 degrees C.-Ensure that perishable food is stored at 4 degrees C or less under refrigeration.4) Improper cooling was being followed. *Large batch of food getting cooked in huge containers and was being cooled at room temperature for 4-5 hours.-Ensure that the proper cooling is followed.* Cooling of food should be done by transferring food in shallow containers, using ice bath or ice wand.5) Improper thawing of food such as crab and turkey was being done.*Crab and turkey were thawed in a container of hot water for approximately 30 minutes prior to cooking.-Ensure that proper thawing methods are being followed: In the cooler, under cold running water or cooked directly frozen.6) No probe thermometer was available.-Ensure that probe thermometer is available to measure all refrigeration and hot holding equipment used in the food establishment are capable of maintaining the respective temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the water in the hot- holding unit was at 45C. Take back the food in the kitchen. Ensure that you have enough water at least 70C in the unit before moving back the containers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1)The chlorine in the mechanical dishwasher was measured between 50 -100ppm.-Ensure that the chlorine for the dishwasher is tested at 100 ppm.2) Improper manual dishwashing was being done.-Ensure that the proper manual dishwashing is followed.Step 1: Washing with detergent and water, Step 2: Rinse with water, Step 3: Sanitize the utensils by completely submerging the utensils for at least 2 minutes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two, small cutting boards have built -up dirt in the grooves, Scrub the cutting boards or replace them.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available.-Obtain valid chlorine 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?
      • No paper towels were available in the paper towel dispenser at both the front and back hand sinks.-Ensure that the hand sinks are properly supplied with hot, cold potable water, soap and single use paper towels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was obstructed by a garbage bin.* Garbage bin was removed.-Ensure that the hand sink is easily accessible for hand washing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operators were not clear on the food handling processes and the food temperatures.-Additional food safety training required for operators as they were not clear on the food handling processes.Here is the link for the food training courses: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 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)Some of the dark ceiling tiles were coming off.-Ensure that the ceiling tiles are light, smooth, impervious to moisture and can be easily cleaned.2) The exhaust hood was covered with grease, dirt and debris.-Clean the exhaust hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Food containers were sticky and covered with food debris. 2) Scoops were stored inside the food containers.3) Tandoor cloth was covered with food debris. 4) Dirty knife was stored between the chopping board prep line cooler lid. 5) The flour grinder machine had food and food debris on it. 6) Spoons and knives were stored with business end up. (handles down).-Ensure that the scoops are stored in such a way that the scoop handle does not come in contact with the hand.-Ensure that the spoons, knives and other utensils are stored with business end down. (handles facing the top).-Ensure that the utensils are equipment are maintained in clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)The food counters used for the food preparation and the storage was covered with food stains, dirt and debris.2) The floors behind the prep line coolers, food counters and the area behind the cook line were covered with food debris, dirt and debris.3) Dark ceiling tiles and vents had dust and grease accumulated on it.4)The food counter used for food storage was cluttered. -Ensure that the food counter is organized to enable proper cleaning.6) No cleaning schedule was available.-Ensure written cleaning logs are available.5) Overall, deep cleaning required throughout the kitchen.-Clean the above-mentioned areas.-Here is the link for cleaning schedule: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf"Ongoing violation"Do a thorough cleaning of the floors, storage bins, garbage cans, mop bucket.
  7. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • While handling food, must wear clean attire and at least an apron.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the water in the hot- holding unit was at 45C. Take back the food in the kitchen. Ensure that you have enough water at least 70C in the unit before moving back the containers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two, small cutting boards have built -up dirt in the grooves, Scrub the cutting boards or replace them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Do a thorough cleaning of the floors, storage bins, garbage cans, mop bucket.
  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty clothes in use. Replace the dirty, damaged clothes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Do a thorough cleaning of the floors, storage bins, garbage cans, mop bucket.
  9. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ensure that food stored in the walk-in cooler is is covered. Needs to be prortected from contamination
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The long, white cutting board from the prep table, has to be re-surfaced or replaced. The cuts and grooves are to deep, not making possible proper cleaning
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scrub the long cutting board to remove built-up dirt from the grooves
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature inside the 2-door reach-in cooler measured at 12C. Move perishable foods to other coolers. Do not use the cooler unless is able to maintain a temperature of 4C or lower
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the interior of the microwave and cold table.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The 2-door reach-in cooler needs to be serviced. Temperature inside measured at 12C.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed multiple pails and trails with food stored in the walk-in cooler, without a cover.All food stored in the walk-in cooler must be covered to be protected from contamination
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Provide accurate thermometer for the 2doo reach-in cooler at the storefront
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing liquid dispenser at the mechanical washer is broken. The pump is not turning. Call for service. Meantime use the 3-compartment sink
    • 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?
      • Posted permit expired end of April.Print and display the new permit
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the interior of both microwaves
  14. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The long, white cutting board is to damaged to be cleaned and sanitized properly. The grooves are to deep. May use a belt sander to resurface
  15. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature dishwasher do not provide any sanitation. Call for service. Meantime use single service articles to serve food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The long, white cutting board is to damaged to be cleaned and sanitized properly. The grooves are to deep. May use a belt sander to resurface
  16. Monitoring Inspection

    0 infractions

  17. Risk Management Inspection

    0 infractions

  18. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Scrub the large cutting board at the cold prep table in the kitchen. Scrubbing will remove the built -up dirt from the groove. The cutting board is white and should be after cleaning2. Clean the interior of the microwaves
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical washer sanitizer cycle is at 0 ppm Chlorine. Call for service immediately. Meantime use the 3-compartnment method.
    • 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 Food Handling Permit must be printed and displayed in a conspicuous location