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Koh Saar Grill

3535 Gateway Boulevard NW Edmonton AB T6J 5V5 · Food - General

Official record from Alberta →

Inspection summary

Koh Saar Grill has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 8, 2024. The most recent inspection, on February 6, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times on January 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on January 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 21, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 23, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on January 21, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cleaning required on the underside of cook line shelves, the ventilation canopy overtop of the tandoori oven
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - wet/dirty/used cleaning cloths were stored on the counters and not in sanitizing solutions as required.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - no ready-made sanitizer solution was located – 2 staff members were processing raw meat and could not sanitize surfaces. No sanitizer was available for sanitizing customer areas.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - staff members were using the dirty garbage can as a countertop, please cease and desist** - foods were stored on the floor. The floor is not considered a clean food surface, all foods should be stored off of the floor at all times (6 inches off the floor is ideal)
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - bowls were used as scoops and stored in the food ingredient, the dirty high touch surfaces touching the food. Please use only scoops with handles that denote where the dirty high-touch surface should be. (Ice machine)** - scoops with the dirty high touch surfaces such as the handle were stored in direct contact with food ingredients. Please retrain staff.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - chemical bottles were not labeled to prevent accidental dangerous mixing of opposing chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - staff were not trained in the use of thermometers, the thermometers were stored in a manner that was not easily accessible and demonstrated a lack of regular usage for probing hot food to determine proper reheat temperatures of 74’C were attained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 2 inserts of partially cooked rice were stored on the floor at room temperature, internal temperature was 35’C. Stored in the cooler upon request. ** - 1 bag of raw meat was stored at room temperature, one insert of cooked potato was stored at room temperature. The cooked potato was 21’C internal temperature, discarded during inspection. Cease and desist storing high risk foods at room temperature when not in use. ** - too many high risk raw meat projects were stored at room temperature waiting for processing. Cease and desist. Please ensure that the high risk foods are stored in the cooler or freezer and only take out immediately before processing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - no test strips for sanitizer were available upon request
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cleaning required on the underside of cook line shelves, the ventilation canopy overtop of the tandoori oven, and the ice machine.** - the manufacturer’s disposable plastic protective wrap was still observed on many pieces of food equipment, please remove.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - written cleaning schedule was not available upon request.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

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