7 - 445 Parsons Road SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Suvai Dosa's is in the ELLERSLIE INDUSTRIAL neighbourhood. ELLERSLIE INDUSTRIAL, Edmonton has 131 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 23, 2026, there are 115 (88%) 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.
Basha Donair & Shawarma
ELLERSLIE INDUSTRIAL
This restaurant has been inspected 11 times since January 24, 2024, with 3 in compliance, 8 not in compliance, and 0 closures on record.
No violations
4 violations
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.
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
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
** - 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.
3 violations
** - 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
** - 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.
** - dishwasher was leaking water at the back of the machine, please repair.
7 violations
** - 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.
** - 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.
** - 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.
7 violations
** - 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.
** - 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.
** - 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.
No violations
2 violations
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.
No pest control record available at the time of inspection. A written record of the measures taken to control pests is to be available.
1 violation
Black stains are observed on multiple pots on top of the large two-burner stove. , Ensure that the indicated pots are cleaned and sanitized.
3 violations
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.
Black stains are observed on multiple pots on top of the large two-burner stove. , Ensure that the indicated pots are cleaned and sanitized.
Black stains on the stainless-steel wall behind the large two-burner stove are observed. , Ensure that the indicated area is cleaned and sanitized.
No violations
4 violations
, 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
, 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
, 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.
** - 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.
** - dishwasher was leaking water at the back of the machine, please repair.
** - the cutting board was pitted, overworn, over used, and not maintained in a sanitary condition. Please refinish/replace.
** - 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.
** - 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.
** - dishwasher was leaking water at the back of the machine, please repair.
** - the cutting board was pitted, overworn, over used, and not maintained in a sanitary condition. Please refinish/replace.
** - 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.
, Personal cell phone was left on a food preparation surface. , , ACTION: keep personal items out of the food processing area.