Savoy's Express
8913 112 Street NW Edmonton AB T6G 2C5 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths observed on food contact surfaces. No sanitizer buckets had been prepared prior to inspection. CDI: sanitizer buckets prepared & cloths submerged. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle labelled as sanitizer tested at 0 ppm quat or chlorine. Liquid did not appear to be a sanitizer (mislabelled).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 2026-02-27The prep table cooler opposite of the grill and the drawer coolers under the grill were elevated in temperature (~7C). ____________________2025-12-01The prep cooler opposite the grill has no thermometer. Ensure a functional thermometer is available in the cooler at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning clothes were on the counter. Sanitizer was not prepared during food prep. Ensure sanitizer is available during food prep and clothes are immersed in the sanitizer when not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler opposite the grill has no thermometer. Ensure a functional thermometer is available in the cooler at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation systems have some build-up and are due for professional servicing. Ensure hood is cleaned and professionally maintained.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of food debris was observed on the electrical plug ins and the wall located beside the spice cart in the grill line area. Ensure that the indicated areas are cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of food debris was observed on the electrical plug ins and the wall located beside the spice cart in the grill line area. Ensure that the indicated areas are cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bleach/chlorine sanitizer was measured at 200ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator discarded the indicated sanitizer and prepared a 200ppm QUAT sanitizer during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several food items including chopped garlic, chopped green chili, chopped ginger, ginger and garlic paste, coconut milk, chopped coriander, chopped ginger and garlic in oil and a batter consisting of chopped ginger and garlic, flour, oil and black pepper are measured at temperatures between 13.8 degrees Celsius and 17.1 degrees Celsius with a probe thermometer. The operator indicated that the food had been out of the cooler for approximately 3 hours. Ensure all high-risk food is stored at 4 degrees Celsius or below and spends no more than 2 hours in the danger zone from 4 degrees Celsius to 60 degrees Celsius. The operator discarded the indicated food items during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The green and white cutting boards observed in the upstairs food prep area are observed to be in disrepair with deep cuts and staining. Ensure cutting boards are resurfaced, replaced or discarded. The operator discarded the indicated cutting boards during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of grime was observed on the spray wand on the dishwashing sink located on the upper level of the facility. 2. A buildup of food debris was observed on the electrical plug ins and the wall located beside the spice cart in the grill line area. 1-2. Ensure that the indicated areas are cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The pipe beside the 3-compartment sink is in disrepair and has foam material exposed. Repair the pipe cover so it is smooth, impervious to moisture, and easy to clean. Foam is not a suitable cover.2. The large pole beside the 3-compartment sink has paint peeling. Repair so it is smooth and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Clean pots and pans were being stored inside the mop sink. Discontinue this practice immediately. Do not store pots and pans inside the mop sink. This was corrected during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The pipe beside the 3-compartment sink is in disrepair and has foam material exposed. Repair the pipe cover so it is smooth, impervious to moisture, and easy to clean. Foam is not a suitable cover.2. The large pole beside the 3-compartment sink has paint peeling. Repair so it is smooth and easy to clean.3. Used, soiled cardboard is located in the kitchen. Discard.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The large pole beside the 3-compartment sink has a buildup of food debris. Cleaning required.2. The vent upstairs has a buildup of dust. Cleaning required.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?