107 - 60 Sage Hill Plaza NW · SAGE HILL
April 8, 2026
Not in ComplianceRepeat violations cited on April 6, 2026:, 1) No food safety certificate available for the cooks., , 2) The food handlers (cooks) demonstrated lack of knowledge in food safety. , , Enroll the cooks in a food safety course., , Previous violations:, 1) No food safety certificate available., , 2) The food handlers demonstrated lack of knowledge in food safety. Additional training is required for the food handlers.
Repeat violation cited on April 8, 2026:, The preparation cooler cutting board was accumulated with oil, deep grooves, and food debris., , Resurface or replace the cutting boards as needed., , Previous violation:, The preparation cooler cutting board was accumulated with oil, deep grooves, and food debris.
Dosa Garden is in the SAGE HILL neighbourhood. SAGE HILL, Calgary has 94 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 82 (87%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 8 times since September 25, 2024, with 0 in compliance, 8 not in compliance, and 0 closures on record.
Repeat violations cited on April 6, 2026:, 1) No food safety certificate available for the cooks., , 2) The food handlers (cooks) demonstrated lack of knowledge in food safety. , , Enroll the cooks in a food safety course., , Previous violations:, 1) No food safety certificate available., , 2) The food handlers demonstrated lack of knowledge in food safety. Additional training is required for the food handlers.
Repeat violation cited on April 8, 2026:, The preparation cooler cutting board was accumulated with oil, deep grooves, and food debris., , Resurface or replace the cutting boards as needed., , Previous violation:, The preparation cooler cutting board was accumulated with oil, deep grooves, and food debris.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
SAGE HILL
1. No sanitizer solution bucket was available., , 2. Used cleaning cloths were stored on the counter., , Used cleaning cloths were replaced with clean ones and fresh chlorine sanitizer solution buckets were prepared and measured 100 ppm., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
1. The temperature of the prep cooler measured 8.2°C., , 2. The temperature of prep cooler at the front service area measured 7.8°C. The perishable food items such as milk and butter were stored in the standing refrigerator. (Corrected During Inspection).
1. There was an opened can of leftover mango pulp stored in the prep cooler. (Corrected During Inspection), , The opened can of mango pulp was stored in a food grade container., , Transfer foods from opened cans into food grade containers., , 2. Food items in the walk-in cooler were not covered. (Corrected During Inspection), , Food items were promptly covered., , 3. Re-useable plastic containers without a handle were stored in the bulk food bins., , The plastic containers were promptly removed., , 4. A re-useable plastic container without a handle was stored in the mango lassi in the prep cooler., , The plastic container was promptly removed., , Obtain scoop that have a handle., , 5. Ice scoop was stored inside the ice machine and the handle of the scoop was in direct contact with the ice., , The ice scoop was stored in a food grade container.
Repeat violations cited on April 6, 2026:, 1) No food safety certificate available for the cooks., , 2) The food handlers (cooks) demonstrated lack of knowledge in food safety. , , Enroll the cooks in a food safety course., , Previous violations:, 1) No food safety certificate available., , 2) The food handlers demonstrated lack of knowledge in food safety. Additional training is required for the food handlers.
1. The preparation cooler cutting board was accumulated with oil, deep grooves, and food debris., , 2. Food debris were noted on the floor and on the mixer adjacent the back exit door., , 3. Debris were noted behind the dishwasher machine., , 4. The entire kitchen requires a deep cleaning.
Paper towel dispenser was empty., , Additional paper towels were available and promptly restocked.
Boxes of dishes, mixer and broken deep fryer was stored in the public washroom. , , Remove these items from the washroom.
1) No food safety certificate available., , 2) The food handlers demonstrated lack of knowledge in food safety. Additional training is required for the food handlers.
Mop sink was removed from the kitchen. , , Reinstall the mop sink.
1) No cleaning schedule was available., , 2) The staff washroom was cluttered and disorganized., , Develop a cleaning schedule checklist and declutter the washroom.
1) A food handler did not wash his hands after receiving a call., , The food handler was instructed to immediately wash their hands., , 2) A food handler did not perform hand hygiene after entering the kitchen to resume their shift., , The food handler was instructed to immediately wash their hands.
2) Owner still doesn't have a method to aid rapid cooling. , , Provide ice wands to cool down sauce rapidly, , 2) Improper cooling was observed. 5 gal perishable sauces made last night were measured between 11.6 to 18.0 degrees C. , Idli dough @ 11.6 degrees C. , Smabar sauce @ 14.9 degrees C, Masala sauce @ 18.0 degrees C. , , Discarded the sauces. , , Cool down sauces rapidly with an ice bath or ice wands. Ice machine is too small to make enough ice to cool down sauces rapidly.
1) The internal temperature of the prep cooler next to the grill measured 8.3°C., , 2) Two containers of uncooked raw rice were soaked in water at 15.7°C and 15.9°C respectively., , 3) No thermometer available in the prep coolers.
Handwashing sink was not draining very well., , The food handler removed the dirt blocking the drain., , Obtain a strainer to trap the food debris from blocking the drain.
Boxes of dishes, mixer and broken deep fryer was stored in the public washroom. , , Remove these items from the washroom.
1) Food items were stacked together on top of the prep cooler inserts., , 2) Food items were uncovered in the prep cooler and walk-in cooler., , 3) Food items in the walk-in cooler were stored on the floor., , 4) Used serving tongs was stored on the handle of the stove grill., , Cover food items and ensure they are stored 6 inches off the floor., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
No pest control records available.
Staff make yogurt by back slopping with another yogurt. , , Back slopping is not allowed, , Provide starter culture to make the yogurt.
1) No food safety certificate available., , 2) The food handlers demonstrated lack of knowledge in food safety. Additional training is required for the food handlers.
Mop sink was removed from the kitchen. , , Reinstall the mop sink.
1) The ventilation canopy filters were accumulated with grease deposits and other residues., , 2) The prep cooler cutting boards were dirty., , 3) Deep grooves were noted on the cutting boards., , Replace or resurface the cutting boards., , 4) The microwave is dirty., , 5) Food debris splatter was noted on the foil used cover the ventilation canopy stainless steel wall., , 6) Foil was used to cover the ventilation canopy steel wall., , 7) Food handler used their apron to wipe the knife., , 8) In-between the prep cooler had food debris build up., , 9) Spice containers stored in the stainless steel bowl was dirty., , 10) The top shelve underneath the ventilation canopy was covered with foil and dirty., , 11) Food containers stored on the shelving underneath the ventilation canopy was dirty., , 12) Grease deposit and food debris buildup was accumulated underneath the cooking equipment at the ventilation canopy., , 13) Th shelves above the prep cooler had debris and dust build up., , 14) The curtains in the kitchen were dirty and had food debris build up on them., , 15) The bulk food bins were dirty., , 16) The bulk food bin was in disrepair and the cover was damaged resulting in the food uncovered., , clean the indicated areas.
1) The kitchen specifically, underneath the equipment, counter, prep coolers, and hard to reach areas were dirty., , 2) No cleaning schedule was available., , 3) The staff washroom was cluttered and disorganized., , Deep clean the kitchen , , Develop a cleaning checklist for the facility.
2) Owner still doesn't have a method to aid rapid cooling. , , Provide ice wands to cool down sauce rapidly, , 2) Improper cooling was observed. 5 gal perishable sauces made last night were measured between 11.6 to 18.0 degrees C. , Idli dough @ 11.6 degrees C. , Smabar sauce @ 14.9 degrees C, Masala sauce @ 18.0 degrees C. , , Discarded the sauces. , , Cool down sauces rapidly with an ice bath or ice wands. Ice machine is too small to make enough ice to cool down sauces rapidly.
Boxes of dishes, mixer and broken deep fryer was stored in the public washroom. , , Remove these items from the washroom.
There are no sneeze guards at the buffet tables., , Provide sneeze guards.
Staff make yogurt by back slopping with another yogurt. , , Back slopping is not allowed, , Provide starter culture to make the yogurt.
Mop sink was removed from the kitchen. , , Reinstall the mop sink.
Cooler was not being used to store food. , Will order ice wands to cool down sauces. , , October 8, 2024, inspection:, 1) Paneer mixture inside the cooler was measured at 14.0 degrees C. and dosa mixture was measured at 12. 0 degrees C. , Discarded all perishable food in the cooler. Do not use the cooler until temperature comes down to 4.0 degrees C or below. , , 2) Owner still doesn't have a method to aid rapid cooling. , , Provide ice wands to cool down sauce rapidly, , Previous Report, Cooler #1:, Soup was measured at 9.2 degrees C. and yogurt @ 11.9 degrees C. inside the cooler. , Discarded all perishable foods., , 1 ) Fix the coolers and store all cold perishable food at 4 degrees C or below. , , 2) Improper cooling was observed. 5 gal perishable sauces made last night were measured between 11.6 to 18.0 degrees C. , Idli dough @ 11.6 degrees C. , Smabar sauce @ 14.9 degrees C, Masala sauce @ 18.0 degrees C. , , Discarded the sauces. , , Cool down sauces rapidly with an ice bath or ice wands. Ice machine is too small to make enough ice to cool down sauces rapidly.
Boxes of dishes, mixer and broken deep fryer was stored in the public washroom. , , Remove these items from the washroom.
There are no sneeze guards at the buffet tables., , Provide sneeze guards.
Mop sink was removed from the kitchen. , , Reinstall the mop sink.
Moldy cauliflowers were found in the walk-in cooler. , , Discarded the cauliflowers
Grease and stains were on the cleaning cloths and cleaning cloths were on the counters. , , Provide clean cloths and store them in 100ppm chlorine sanitizer in between uses.
October 8, 2024, inspection:, 1) Paneer mixture inside the cooler was measured at 14.0 degrees C. and dosa mixture was measured at 12. 0 degrees C. , Discarded all perishable food in the cooler. Do not use the cooler until temperature comes down to 4.0 degrees C or below. , , 2) Owner still doesn't have a method to aid rapid cooling. , , Provide ice wands to cool down sauce rapidly, , Previous Report, Cooler #1:, Soup was measured at 9.2 degrees C. and yogurt @ 11.9 degrees C. inside the cooler. , Discarded all perishable foods., , 1 ) Fix the coolers and store all cold perishable food at 4 degrees C or below. , , 2) Improper cooling was observed. 5 gal perishable sauces made last night were measured between 11.6 to 18.0 degrees C. , Idli dough @ 11.6 degrees C. , Smabar sauce @ 14.9 degrees C, Masala sauce @ 18.0 degrees C. , , Discarded the sauces. , , Cool down sauces rapidly with an ice bath or ice wands. Ice machine is too small to make enough ice to cool down sauces rapidly.
There are no sneeze guards at the buffet tables., , Provide sneeze guards.
Boxes of dishes, mixer and broken deep fryer was stored in the public washroom. , , Remove these items from the washroom.
Mop sink was removed from the kitchen. , , Reinstall the mop sink.
1) Dried sauce build-up on the can opener., , 2) Dried sauce and grease build-up on the sides of the stove, deep fryers. and grill, , 3) Dried food debris on the prep cooler handles. , , 1 to 3) Clean these areas.
Dried sauces and debris build-up on the sink waste pipes, walls, and floors. , , Clean these areas.
Grease and stains were on the cleaning cloths and cleaning cloths were on the counters. , , Provide clean cloths and store them in 100ppm chlorine sanitizer in between uses.
Chlorine sanitizer was measured at 500ppm., , Use 100ppm chlorine (1/2 teaspoon bleach per L water).
Cooler #1:, Soup was measured at 9.2 degrees C. and yogurt @ 11.9 degrees C. inside the cooler. , Discarded all perishable foods., , Cooler # 2: , Noodle @ 8.0 degrees C and potatoes @ 6.4 degrees C. inside the cooler. Deep-fried balls in the insert were measured at 10.0 degrees C. , , Discarded the deep-fried balls. , , 1 to 2) Fix the coolers and store all cold perishable food at 4 degrees C or below. , , 3) Improper cooling was observed. 5 gal perishable sauces made last night were measured between 11.6 to 18.0 degrees C. , Idli dough @ 11.6 degrees C. , Smabar sauce @ 14.9 degrees C, Masala sauce @ 18.0 degrees C. , , Discarded the sauces. , , Cool down sauces rapidly with an ice bath or ice wands. Ice machine is too small to make enough ice to cool down sauces rapidly.
Boxes of dishes and broken deep fryer was stored in the public washroom. , , Remove these items from the washroom.
Mop sink was removed from the kitchen. , , Reinstall the mop sink.
1) Dirty stickers on the shelves. , , Remove sticker and clean the shelves. , , 2 Dirty stickers on food storage buckets. , , Remove the stickers and clean the buckets.
1) Dried sauces and debris build-up on the sink waste pipes, walls, and floors. , , 2) Grease build-up on the canopy filters. , , 1 to 2) Clean these areas.