58 - 55 Castleridge Boulevard NE · WESTWINDS
27 mars 2026
Non conformeThe kitchen hand sink was immediately adjacent to the food preparation table with no splashguard protection., , Install a splashguard or provide a minimum 18-inch space between the hand sink and food contact surfaces.
The janitorial bucket was stored in front of the dosa mixer. Other janitorial equipment was stored in the dry storage area., , Store janitorial equipment separate from food handling or food storage areas.
1) There was a gap on the bottom perimeter of the rear door., , Seal the gap to prevent the entry of pest., , 2) Pest control reports were not available., , Provide pest control reports.
The displayed permit expired on October 31, 2023., , Display a valid food handling permit.
The backsplash of the stove was covered with aluminum foil, which was torn and saturated with debris and grease., , Remove aluminum foil and clean contaminated areas. All surfaces must be smooth, non-absorbent to moisture and easy to clean.
There was a bowl in the container of dosa batter and mango lassi. , , Do not use bowls for scooping food. Utilize utensils and ensure the handles are not stored in contact with food.
1) The walls surrounding the dosa mixer was encrusted with batter., , 2) There was an accumulation of grease and debris on the ventilation hood and all hard-to-reach areas within the kitchen. , , Conduct a thorough cleaning of the facility.
Dosa Garden se trouve dans le quartier WESTWINDS. WESTWINDS, Calgary compte 245 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 179 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 6 fois depuis le 11 février 2025, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
The kitchen hand sink was immediately adjacent to the food preparation table with no splashguard protection., , Install a splashguard or provide a minimum 18-inch space between the hand sink and food contact surfaces.
The janitorial bucket was stored in front of the dosa mixer. Other janitorial equipment was stored in the dry storage area., , Store janitorial equipment separate from food handling or food storage areas.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
WESTWINDS
1) There was a gap on the bottom perimeter of the rear door., , Seal the gap to prevent the entry of pest., , 2) Pest control reports were not available., , Provide pest control reports.
The displayed permit expired on October 31, 2023., , Display a valid food handling permit.
The backsplash of the stove was covered with aluminum foil, which was torn and saturated with debris and grease., , Remove aluminum foil and clean contaminated areas. All surfaces must be smooth, non-absorbent to moisture and easy to clean.
There was a bowl in the container of dosa batter and mango lassi. , , Do not use bowls for scooping food. Utilize utensils and ensure the handles are not stored in contact with food.
1) The walls surrounding the dosa mixer was encrusted with batter., , 2) There was an accumulation of grease and debris on the ventilation hood and all hard-to-reach areas within the kitchen. , , Conduct a thorough cleaning of the facility.
Dirty cleaning cloths were stored on the undercounter cooler., , Store cleaning cloths in a sanitizer between uses.
Chlorine sanitizer was prepared with scented bleach., , Chlorine sanitizer was prepared with regular household bleach during the inspection. Do not use scented or fibregard bleach.
The kitchen hand sink was immediately adjacent to the food preparation table with no splashguard protection., , Install a splashguard or provide a minimum 18-inch space between the hand sink and food contact surfaces.
1) Dosa batter was kept at room temperature. Batter measured 11.6C. , , Dosa batter was placed in a cooler during the inspection., , 2) Potato masala was kept on the stove with no temperature control. Potato masala measured 48C., , Potato masala was reheated on the stove during the inspection. Store perishable foods out of the temperature danger zone (4 to 60C).
Food debris and a knife were observed in the kitchen hand sink., , The knife was removed from the hand sink. Designate the hand sink for handwashing only.
The facility had no hot running water. Water measured 20.6C maximum at the kitchen hand sink and the three-compartment sink at the beginning of the inspection., , The water temperature increased to 32C near the end of the inspection. , , Ensure hot (minimum 45C) and cold running water are available at plumbing fixtures at all times. , , A re-inspection will be conducted 45 minutes to an hour later to monitor the hot water supply.
The janitorial bucket was stored in front of the dosa mixer. Other janitorial equipment was stored in the dry storage area., , Store janitorial equipment separate from food handling or food storage areas.
1) There was an opened can of food in the undercounter cooler., , Food was transferred into a food grade container during the inspection., , 2) Food containers were stored on the floor of the walk-in cooler., , Food containers were placed on a shelf during the inspection.
1) There was a gap on the bottom perimeter of the rear door., , Seal the gap to prevent the entry of pest., , 2) Pest control reports were not available., , Provide pest control reports.
The displayed permit expired on October 31, 2023., , Display a valid food handling permit.
The backsplash of the stove was covered with aluminum foil, which was torn and saturated with debris and grease., , Remove aluminum foil and clean contaminated areas. All surfaces must be smooth, non-absorbent to moisture and easy to clean.
There was a bowl in the container of dosa batter and mango lassi. , , Do not use bowls for scooping food. Utilize utensils and ensure the handles are not stored in contact with food.
1) The walls surrounding the dosa mixer was encrusted with batter., , 2) There was an accumulation of grease and debris on the ventilation hood and all hard-to-reach areas within the kitchen. , , Conduct a thorough cleaning of the facility.
***The violation still exists**, ***Repeat violation Feb 19th 25*** , , The temperature of the high-temperature dishwasher was measured at 50°C at the final rinse cycle. Operator was asked to discontinue he use of the dishwasher. , , Repair the dishwasher immediately. Temperature at final rinse cycle must measure at least 71 °C. , In the interim use the 3 compartments sink for manual dishwashing by washing, rinsing and fulling immersing the dishware in a sanitizing solution (100ppm chlorine based or 200 ppm of quat solution) and leaving to air dry.
A few shelves above the standing cooler were made up of raw wood., - Paint or seal the raw wood shelves.
The facility did not have cleaning schdule., - Develop a cleaning schedule for the facility, the blank template sent via email for reference.
The facility did not have working sanitizing solution. , - The staff was educated to prepare 100ppm chlorine solution.
***The violation still exists**, ***Repeat violation Feb 19th 25*** , , The temperature of the high-temperature dishwasher was measured at 50°C at the final rinse cycle. Operator was asked to discontinue he use of the dishwasher. , , Repair the dishwasher immediately. Temperature at final rinse cycle must measure at least 71 °C. , In the interim use the 3 compartments sink for manual dishwashing by washing, rinsing and fulling immersing the dishware in a sanitizing solution (100ppm chlorine based or 200 ppm of quat solution) and leaving to air dry.
***The violation still exists**, *** Repeat violation Feb 19th 2025***, , Chlorine test strips were not available for measuring the concentration of the sanitizing solution. , , Obtain chlorine test strips immediately.
1. Wall and three compartment sink joint appeared mold., - Apply new silicon on the joint (remove the oldy silicon, sanitize it), 2. A few shelves above the standing cooler were made up of raw wood., - Paint or seal the raw wood shelves., 3. Ventilation filters appeared dirty., - Clean ventilation filter.
Bulk food containers were dirty with food debris., - Clean the bulk food containers.
The facility did not have cleaning schdule., - Develop a cleaning schedule for the facility, the blank template sent via email for reference.
**The violation still exists**, ***Repeat Violation Observed Feb 19th 2025***, , 1. There was significant grease buildup above and around the grill area, , Thoroughly clean this area., , 2. The cooler adjacent to the grill had significant food debris., , Thoroughly clean the inside of the cooler.
***Repeat violation Feb 19th 25*** , , The temperature of the high-temperature dishwasher was measured at 50°C at the final rinse cycle. Operator was asked to discontinue he use of the dishwasher. , , Repair the dishwasher immediately. Temperature at final rinse cycle must measure at least 71 °C. , In the interim use the 3 compartments sink for manual dishwashing by washing, rinsing and fulling immersing the dishware in a sanitizing solution (100ppm chlorine based or 200 ppm of quat solution) and leaving to air dry.
*** Repeat violation Feb 19th 2025***, , Chlorine test strips was not available for measuring the concentration of the sanitizing solution. , , Obtain chlorine test strips immediately.
***Repeat violation observed Feb 19th 25***Foil paper was used to wrap the back splash of the cooker making the equipment uncleanable. , , Remove the foil and ensure the equipment is in good repair. Thoroughly clean the cooker.
***Repeat Violation Observed Feb 19th 2025***, , 1. There was significant grease buildup above and around the grill area, , Thoroughly clean this area., , 2. The cooler adjacent to the grill had significant food debris., , Thoroughly clean the inside of the cooler.
There was no sanitizer made at the time of inspection. , , The operator made bleach solution measuring 100 ppm was made onsite.
Thawed raw meat placed on a tray was stored on the floor of the walk-in cooler. , , The tray of meat was transferred into containers and placed on the cooler shelf for storage.
The temperature of the high-temperature dishwasher was measured at 45°C at the final rinse cycle. Operator was asked to discontinue he use of the dishwasher. , , Repair the dishwasher immediately. Temperature at final rinse cycle must measure at least 71 °C. , In the interim use the 3 compartments sink for manual dishwashing by washing, rinsing and fulling immersing the dishware in a sanitizing solution (100ppm chlorine based or 200 ppm of quat solution) and leaving to air dry.
The paper towel at the back handwashing station located beside the dishwasher was not operational., , Replace or repair the paper towel dispenser.
Chlorine test strips was not available for measuring the concentration of the sanitizing solution. , , Obtain chlorine test strips immediately.
Foil paper was used to wrap the back splash of the cooker making the equipment uncleanable. , , Remove the foil and ensure the equipment is in good repair. Thoroughly clean the cooker.
***Repeat Violation Observed Feb 11th 2025***, , 1. There was significant grease buildup above and around the grill area, , Thoroughly clean this area., , 2. The cooler adjacent to the grill had significant food debris., , Thoroughly clean the inside of the cooler.