Suvai Dosa's
7 - 445 Parsons Road SW Edmonton AB T6X 0W6 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cited Sept 29, 2025_____Cited Aug 28, 2025_____Cited Aug 25, 2025** - several foods were stored on the floor. The dirty floor cannot be used for food storage or as a food countertop. Repeat violation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cited Sept 29, 2025_____Cited Sept 5, 2025** - improper cooling was being conducted. Large amounts of hot food must be divided into smaller amounts to cool rapidly. Stir often to release the heat
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cited Sept 29,2025_____Cited Sept 5, 2025_____Cited Aug 28,2025_____Cited Aug 25, 2025** - the hot holding temperatures were poor - around 40'C, should be held hot at 60'C or more. Lids were not on the foods as required. Repeat violation
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** - improper thawing/defrosting of raw meat observed at room temperature in stagnant water. Safely thaw/defrost foods by 1. in the cooler overnight 2. in the microwave 3. in an ice bath 4. under COLD RUNNING water. Please retrain staff.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** - improper cooling was being conducted. Large amounts of hot food must be divided into smaller amounts to cool rapidly. Stir often to release the heat
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ** - improper manual dishwashing was observed. Please retrain all of the staff! Manual dishwashing must be completed by 1. wash with soap and water. 2. rinse with clean water under the tap. 3. SANITIZE FOR 2 MINUTES minimum, completely submerged into the sanitizer. 4. 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?
- ** - dishwasher was leaking water at the back of the machine, please repair.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
7 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ** - Improper stacking of containers was observed: the dirty bottom of one container was stored on top of and in direct contact with the food ingredient below - no barrier was placed in between to prevent contamination of the bottom container of food.** - food and food equipment was stored improperly on the dirty floor in an unsanitary manner. Must be stored OFF the floors.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** - cooler inserts were overfilled - cut vegetables and other high risk foods were stored above the fill line at room temperature. Must be stored at a temperature of 4'C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** - high risk potentially hazardous cooked curries and sauces were stored on a cold stove, no method of maintaining proper hot holding temperatures were in use. The Food Regulation is clear: MAINTAIN a temperature of 60'C or more, use proper cooling techniques for rapid chilling of the high risk food (not in evidence), or store in cold holding at a temperature of 4'C or less. Putting high risk food in a cycle of everchanging temperatures is not permitted when not in use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ** - improper manual dishwashing was observed: a lid was stored on the dirty floor - a staff member grabbed it for use - PHI informed them that it must be thoroughly cleaned as it was on the floor. Staff member washed with soap and completely skipped the sanitizing step. Please retrain all of the staff! Manual dishwashing must be completed by 1. wash with soap and water. 2. rinse with clean water under the tap. 3. SANITIZE FOR 2 MINUTES minimum, completely submerged into the sanitizer. 4. 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?
- ** - dishwasher was leaking water at the back of the machine, please repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ** - the cutting board was pitted, overworn, over used, and not maintained in a sanitary condition. Please refinish/replace.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ** - build up of grime, grease, food was observed on the following but was not limited to: all containers and lids, the 2 burner cook top, the ventilation canopy filters, the underside of the metal shelves over the cook tops, the small back kitchen chest freezer, all dry storage bins and area, the potato cleaner/peeler, defrost upright white freezer interior.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
7 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ** - Improper stacking of containers was observed: the dirty bottom of one container was stored on top of and in direct contact with the food ingredient below - no barrier was placed in between to prevent contamination of the bottom container of food.** - food and food equipment was stored improperly on the dirty floor in an unsanitary manner. Must be stored OFF the floors.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** - cooler inserts were overfilled - cut vegetables and other high risk foods were stored above the fill line at room temperature. Must be stored at a temperature of 4'C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** - high risk potentially hazardous cooked curries and sauces were stored on a cold stove, no method of maintaining proper hot holding temperatures were in use. The Food Regulation is clear: MAINTAIN a temperature of 60'C or more, use proper cooling techniques for rapid chilling of the high risk food (not in evidence), or store in cold holding at a temperature of 4'C or less. Putting high risk food in a cycle of everchanging temperatures is not permitted when not in use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ** - improper manual dishwashing was observed: a lid was stored on the dirty floor - a staff member grabbed it for use - PHI informed them that it must be thoroughly cleaned as it was on the floor. Staff member washed with soap and completely skipped the sanitizing step. Please retrain all of the staff! Manual dishwashing must be completed by 1. wash with soap and water. 2. rinse with clean water under the tap. 3. SANITIZE FOR 2 MINUTES minimum, completely submerged into the sanitizer. 4. 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?
- ** - dishwasher was leaking water at the back of the machine, please repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ** - the cutting board was pitted, overworn, over used, and not maintained in a sanitary condition. Please refinish/replace.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ** - build up of grime, grease, food was observed on the following but was not limited to: all containers and lids, the 2 burner cook top, the ventilation canopy filters, the underside of the metal shelves over the cook tops, the small back kitchen chest freezer, all dry storage bins and area, the potato cleaner/peeler, defrost upright white freezer interior.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Food safety records are not up to date. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
- 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?
- No pest control record available at the time of inspection. A written record of the measures taken to control pests is to be available.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Black stains are observed on multiple pots on top of the large two-burner stove. Ensure that the indicated pots are cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
3 infractions
- 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 gap between the floor and the wall is observed behind the large burners. Ensure that the indicated gap is sealed to render the surface smooth, resistant 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?
- Black stains are observed on multiple pots on top of the large two-burner stove. Ensure that the indicated pots are cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Black stains on the stainless-steel wall behind the large two-burner stove are observed. Ensure that the indicated area is cleaned and sanitized.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth bucket tested at 0ppm quat. Several used cleaning cloths were left on the counter when not in use. Unable to locate quat test strips. ACTION: review wiping cloth guidelines. Increase frequency of changing sanitizer solution. Locate quat test strips.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff observed putting on gloves without hand washing. ACTION: review glove use guidelines with all staff members.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal cell phone was left on a food preparation surface. ACTION: keep personal items out of the food processing area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Coolers were not equipped with thermometers.Probe thermometer was out of batteries.ACTION: Ensure all coolers are equipped with a thermometer to monitor internal cooler temperature & verify the temperature stated on the digital gauge. Repair or replace the probe thermometer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?