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Savoy's Express

8913 112 Street NW Edmonton AB T6G 2C5 · Food - General

Official record from Alberta →

Inspection summary

Savoy's Express has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 23, 2025. The most recent inspection, on October 13, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 across 3 separate inspections, most recently on February 27, 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 3 times across 3 separate inspections, most recently on February 27, 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 February 27, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on December 1, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 once on October 13, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the upstairs (food preparation area) hand sink empty.CDI: restocked at the time of inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit on public display expired Sept 30, 2026.ACTION REQUIRED: post the current food handling permit on public display.
  2. Risk Management Inspection

    0 infractions

  3. 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.
  4. 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.
  5. 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.
  6. 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.

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