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Savoy's South Indian Kitchen

13712 40 Street NW Edmonton AB T5Y 3E5 · Food - General

Official record from Alberta →

Inspection summary

Savoy's South Indian Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 12, 2024. The most recent inspection, on August 26, 2026, recorded 3 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 20 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on August 26, 2026. For example: Is the facility free of a pest infestation?

  • 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 August 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 5 separate inspections, most recently on August 26, 2026. 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?

  • 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 4 times across 3 separate inspections, most recently on August 18, 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 across 2 separate inspections, most recently on August 26, 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.

7 inspections

  1. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several small flies were observed on peeled potatoes and onions stored in uncovered containers and left out. When food is not actively being prepared/handled, it must be kept covered at all times. The affected food was discarded onsite.
    • 15. Is the facility free of a pest infestation?
      • Several clusters of small flies noted in the dishwashing area and near the food preparation area across the cook line. Dishwashing area requires a deep cleaning. Do not leave out stacked dishes with food debris. Please contact pest control company to ensure the fly issue is properly addressed.August 17/26 - improvement noted.August 26/26 - improvement noted. Recent pest control records were reviewed. Do not leave stacked dishes with food debris sitting out for prolonged periods of time.Keep all food covered.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - Several baseboards no longer affixed in place. Please repair. Corrected - Several ceiling tiles were missing in the back kitchen area. Please install missing tiles.
  2. Risk Management Inspection

    5 infractions

    • 15. Is the facility free of a pest infestation?
      • Several clusters of small flies noted in the dishwashing area and near the food preparation area across the cook line. Dishwashing area requires a deep cleaning. Do not leave out stacked dishes with food debris. Please contact pest control company to ensure the fly issue is properly addressed.August 17/26 - improvement noted.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Foul odor noted near grease traps. Ensure all grease traps are cleaned and maintained. Please also clean surrounding areas.Aug 18/26 - improvement noted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Several baseboards no longer affixed in place. Please repair. - Several ceiling tiles were missing in the back kitchen area. Please install missing tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment/dishes require attention:- Microwaves inside out- Stand mixer in detail- Surfaces of all white bins in the dry storage room- All high-touch surfaces, including equipment handles and light switches- Stacked dishes in dishwasher area. Remove and clean dishes shortly after service.Aug 12/26 - Improvement noted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following require attention:- Ceilings with dust buildup- Walls with dust buildup - improvement noted.- Vents with dust buildup- Dishwashing area with stacked dishes needs to be cleared and cleaned.- Stand mixer area: floors - corrected.- Dry storage room: floors under shelves - improvement noted.- Please implement and maintain a written cleaning schedule/checklist.Please clean thoroughly. Please remove all clutter.
  3. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer dispenser was inconsistent. QUAT solutions measured at 0 ppm. Please repair and maintain QUAT solutions at 200 ppm or use another approved sanitizer. 100 ppm chlorine sanitizer solutions were prepared onsite. Education was provided.
    • 15. Is the facility free of a pest infestation?
      • Several clusters of small flies noted in the dishwashing area and near the food preparation area across the cook line. Dishwashing area requires a deep cleaning. Do not leave out stacked dishes with food debris. Please contact pest control company to ensure the fly issue is properly addressed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Foul odor noted near grease traps. Ensure all grease traps are cleaned and maintained. Please also clean surrounding areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Several baseboards no longer affixed in place. Please repair. - Several ceiling tiles were missing in the back kitchen area. Please install missing tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment/dishes require attention:- Microwaves inside out- Stand mixer in detail- Surfaces of all white bins in the dry storage room- All high-touch surfaces, including equipment handles and light switches- Stacked dishes in dishwasher area. Remove and clean dishes shortly after service.Aug 12/26 - Improvement noted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following require attention:- Ceilings with dust buildup- Walls with dust buildup- Vents with dust buildup- Dishwashing area with stacked dishes needs to be cleared and cleaned.- Stand mixer area: floors- Dry storage room: floors under shelves - improvement noted.- Please implement and maintain a written cleaning schedule/checklist.Please clean thoroughly. Please remove all clutter.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was readily available while food preparation was taking place. Ensure an approved sanitizer is prepared and readily available during food preparation. Active cleaning is required.A 100-ppm bleach sanitizer solution was prepared during the inspection. Education was provided. Operator indicated that the sanitizer dispenser will soon be repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No cold water was available at the back hand sink. Please repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Several baseboards no longer affixed in place. Please repair. - Several ceiling tiles were missing in the back kitchen area. Please install missing tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment/dishes require attention:- Microwaves inside out- Stand mixer in detail- Surfaces of all white bins in the dry storage room- All high-touch surfaces, including equipment handles and light switches- Stacked dishes in dishwasher area. Remove and clean dishes shortly after service.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Leak noted in freezer. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following require attention:- Ceilings with dust buildup- Walls with dust buildup- Vents with dust buildup- Dishwashing area with stacked dishes needs to be cleared and cleaned.- Stand mixer area: floors- Dry storage room: floors under shelves- Please implement and maintain a written cleaning schedule/checklist.Please clean thoroughly. Please remove all clutter.
  5. Demand Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS sanitizer test strips and Iodine sanitizer test strips were not available.The facility uses QUATS sanitizer throughout the establishment and Iodine for bar glasswasher.Correction:-Ensure QUATS sanitizer test strips are available.-Ensure Iodine sanitizer test strips are available.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not readily available.Correction:-Ensure pest control records are available for review.
    • 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 permit was not displayed to the public.Correction:-Ensure that the most recent food permit is displayed to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease ventilation units were overdue for inspection and cleaning.Correction:-Ensure service is arranged for grease ventilation units.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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