2872 Calgary Trail NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Dookbaeki is in the CALGARY TRAIL SOUTH neighbourhood. CALGARY TRAIL SOUTH, Edmonton has 89 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 12, 2026, there are 85 (96%) 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.
Dosa Guru
CALGARY TRAIL SOUTH
This restaurant has been inspected 10 times since June 29, 2023, with 4 in compliance, 6 not in compliance, and 0 closures on record.
No violations
3 violations
** - meat and cut vegetables were stored in stagnant water, no ice was in the water. Proper ice baths are required to ensure high risk foods are stored at a temperature of 4'C or less to prevent bacterial growth.
** - duct tape was observed on many surfaces within the kitchen including food equipment. Tape is not permitted for repair use in a kitchen, it cannot be cleaned and sanitized. Remove all duct tape from the kitchen. Ensure all surfaces in a kitchen are smooth, cleanable, non-absorbent and durable. , ** - the protective single use protective sales wrap was observed on many pieces of food equipment in the kitchen, some of it was fraying and in poor condition. Please remove all single use protective plastic disposable sales wrapping from all food equipment.
** - a build up of grime, dust, debris was observed under the cook line on the floors, and around ceiling diffusers and ceiling tiles, and on the doors of the walk-in cold holding units. The shelving underside of the shelves above the cook line had a thick buildup of grease.
7 violations
** - meat was stored above and beside vegetables, ready-to-eat foods, and/or cooked foods in several of the coolers - please retrain staff to ensure raw meat/seafood is stored on the bottom shelves and away from non-meat items.
** - improper cooling of hot broth observed: large 5 gallon pails were on the dirty floor, covered so that the heat cannot escape, and in far too large an amount to cool properly. Cool rapidly to prevent bacterial growth by 1. removing the hot food from the cooking vessel into a cold container. 2. divide the hot food into smaller amounts to speed up cooling 3. stir often to release the heat.
** - meat and cut vegetables were stored in stagnant water, no ice was in the water. Proper ice baths are required to ensure high risk foods are stored at a temperature of 4'C or less to prevent bacterial growth.
No violations
8 violations
** - remove the fly zapper and use only approved fly lights that stun but do not explode insects.
**- high risk foods such as bone broth was stored on the dirty floor. All food/food equipment must be stored off of the dirty floors. Discussed onsite.
** - improper cooling practices observed: multiple large containers of hot bone broth were observed with lids on partially, on the dirty floor. The amounts are far too large to cool rapidly as required. Cool properly and safely by 1. Dividing into smaller amounts OR divide into containers that do not allow the food product to be more than 2 inches thick (no place for the heat to hide). 2. Stir the hot food often to break up trapped heat. 3. Ice bath can be used to aid in rapid cooling. 4. Use a timer to ensure high risk foods are not stored at room temperature for long periods of time. Education was provided, methods to cool discussed with chef. External temp 66’C. Internal temp 42’C
No violations
3 violations
The QUAT sanitizer pump is observed to be in disrepair., Ensure that the QUAT sanitizer pump is repaired.
Mice droppings are observed on the floor in the dry storage room. , Ensure that the indicated mouse droppings are cleaned up.
Several holes are observed in the corners of the walls in the dry storage room where pests may potentially enter into the facility. , Ensure that the indicated holes are sealed.
4 violations
The QUAT sanitizer pump is observed to be in disrepair., Ensure that the QUAT sanitizer pump is repaired.
No paper towel is available in the dispenser at the handwashing sink beside the dishwasher. , Ensure that paper towels are available in a dispenser.
1. Mice droppings are observed on the floor in the dry storage room. , 2. Several flies are observed in the dry storage room. , 1. Ensure that the indicated mouse droppings are cleaned up. , 2. Ensure that pest control measures are taken to reduce and eliminate the presence of flies in the facility.
No violations
2 violations
1) A handwash sink in the main food prep area was blocked by boxed food and had no soap. The boxes and soap were provided during the inspection., , 2) A handwash sink next to the dishpit had no soap. Replace the soap in the dispenser. , , Ensure that handwash sinks are accessible for handwashing at all times. Ensure that handwash sinks are properly stocked with soap. Handwashing is the first step to food safety and soap increases handwash effectiveness to 98%.
REPEATED VIOLATION, , 1. Chlorine/bleach sanitizer test strips are not available. Please acquire chlorine/bleach test strips.,
** - handwashing sink was blocked by food equipment, the faucet turned away from use, it was missing paper towels. Do not block the dirty handwashing sink with food equipment at any time. Ensure that the handwashing sink is supplied with paper towel at all times. Retrain the staff to wash their hands often at the designated handwashing stations.
** - door was propped open, there was no barrier to prevent pests from entering the kitchen and food areas. Please install a tight fitting screen door to prevent pest entry.
** - duct tape was observed on many surfaces within the kitchen including food equipment. Tape is not permitted for repair use in a kitchen, it cannot be cleaned and sanitized. Remove all duct tape from the kitchen. Ensure all surfaces in a kitchen are smooth, cleanable, non-absorbent and durable. , ** - the protective single use protective sales wrap was observed on many pieces of food equipment in the kitchen, some of it was fraying and in poor condition. Please remove all single use protective plastic disposable sales wrapping from all food equipment.
** - a build up of grime, dust, debris was observed under the cook line on the floors, and around ceiling diffusers and ceiling tiles, and on the doors of the walk-in cold holding units. The shelving underside of the shelves above the cook line had a thick buildup of grease.
** - handsink was inaccessible for frequent and proper handwashing
** - weatherstripping was in disrepair and may allow for potential pest entry – please repair (by the laundry room)
** - single-use disposable cardboard was used to line shelving. Please remove. does not fit the requirement of smooth, cleanable, nonabsorbent and durable.
** - tape was observed on knives, duct tape observed on food equipment. Cease and desist the use of tape of any kind to repair or mark food (temporary labels exempt) as tape does not meet the requirements of smooth, cleanable, nonabsorbent and durable.
** - cleaning required under the cook station on the floors, and the back kitchen storage area as buildup of grease and grime was observed on the floors in that area as well.
Several holes are observed in the corners of the walls in the dry storage room where pests may potentially enter into the facility. , Ensure that the indicated holes are sealed.