5815 132 Avenue NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Amma's Kitchen Dosa & Biryani is in the BELVEDERE neighbourhood. BELVEDERE, Edmonton has 52 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 10, 2026, there are 43 (83%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
This restaurant has been inspected 6 times since January 15, 2025, with 3 in compliance, 3 not in compliance, and 0 closures on record.
No violations
2 violations
The protective film on the walk-in cooler was starting to peel off in places and can no longer be effectively cleaned and sanitized. Please ensure protective film is removed from walk-in cooler, microwave, and any other equipment it is on.
No written cleaning or sanitization procedures were available. Please devise written cleaning procedures and have them available for use, including areas to be cleaned, what frequency they are to be cleaned at, and what sanitizing solution will be used including the appropriate concentration. Maintain a checklist to ensure all areas are being cleaned regularly. Ensure all employees are familiar with cleaning procedures.
7 violations
At the time of inspection the operator had no sanitizing solutions available for use. The inspection was conducted at approximately 15:30, and the restaurant had been open since approximately 11:00. When asked to make sanitizer, the operator did not know the appropriate amount of bleach to add to make the correct concentration of sanitizing solution. PHI assisted operator in making correct solution. During inspection operator was asked to sanitize all food contact surfaces. Please ensure sanitizer is available for use and is being used at all times when the food premises is in operation.
A pair of used gloves were found in the walk-in cooler and thrown away during inspection. Please ensure gloves are only used once, are replaced frequently and when switching tasks, and that appropriate hand hygiene is still used.
No violations
1 violation
Orange Home depot buckets being used to store food in the walk-in cooler. Buckets do not appear to be food grade. Operator instructed to switch buckets to one that is labeled as food grade
No violations
Salt was being stored in a home-depot bucket. Please ensure all food is stored in appropriate food grade containers.
1. Most of the food in the walk-in cooler and three prep fridges was in open containers uncovered. Operator was asked to cover all containers during the inspection, and did so using plastic wrap. Please ensure all food is stored in a way that protects it from contamination., , 2. Batter was found stored in a home-depot bucket. The operator said it had been made and put there the day previous. During the inspection the batter was moved to an appropriate food grade container. Please ensure all food is stored in food grade containers.
Utensils were found stored in food and sauces in the prep fridges and walk-in cooler. Operator was asked to remove utensils during inspection. Please ensure utensils are not stored in food.
The protective film on the walk-in cooler was starting to peel off in places and can no longer be effectively cleaned and sanitized. Please ensure protective film is removed from walk-in cooler, microwave, and any other equipment it is on.
No written cleaning or sanitization procedures were available. Please devise written cleaning procedures and have them available for use, including areas to be cleaned, what frequency they are to be cleaned at, and what sanitizing solution will be used including the appropriate concentration. Maintain a checklist to ensure all areas are being cleaned regularly. Ensure all employees are familiar with cleaning procedures.