Savoy's South Indian Kitchen
13712 40 Street NW Edmonton AB T5Y 3E5 · Food - General
4 inspections
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions