2872 Calgary Trail NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Dookbaeki se trouve dans le quartier CALGARY TRAIL SOUTH. CALGARY TRAIL SOUTH, Edmonton compte 88 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juillet 2026, 84 (95%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Dosa Guru
CALGARY TRAIL SOUTH
Ce restaurant a été inspecté 10 fois depuis le 29 juin 2023, avec 4 conformes, 6 non conformes et 1 fermeture au dossier.
Aucune infraction
3 infractions
** - 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 infractions
** - 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.
Aucune infraction
8 infractions
** - 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
Aucune infraction
3 infractions
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 infractions
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.
Aucune infraction
2 infractions
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.