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Savoy's South Indian Kitchen

2057 163 Street SW Edmonton AB T6W 4V5 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The small food preparation cooler is located too close to the handwash sink. Open foods are exposed to possible contamination from splashes when staff are washing hands.- Relocate the cooler or install a splash guard on the side of the handwash sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A lot of uncovered food containers in the walk-in cooler.- Ensure foods are properly covered and dated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers expired in 2025.- Obtain new chlorine sanitizer test papers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils are once again being stored in containers of plain water in between uses in the cooking area.- Store utensils in an empty container and send for frequent washing or store in an ice-water bath in between uses.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dirty plastic placed on the sides of the "clean" dish storage rack. Remove the plastic.2. Black buildup noted on the caulking behind the 3 compartment dishwash sink. Remove and recaulk.3. Grease accumulation (streaks and droplets) noted on the exhaust hood around the filters. Cleaning is required.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff cell phone was observed left on the cooler cutting board.- All staff personal belongings are to be stored away from foods, food equipment and food contact surfaces. Staff should not be handling their cell phones while on duty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A 1 Liter container of whipping cream left out on the counter was measured at 22C. Food discarded.- High risk foods must be stored at less than 4C or greater than 60C.
    • 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?
      • The screen curtain installed on the back kitchen door is not tight fitting.- Doors/Screen doors must be tight fitting to prevent the possible entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Utensils are being stored in a container of plain water in between uses in the cooking area. 2. Bulk food dispensers are being stored inside the food containers with the handle in contact with the foods.- Proper utensil storage practices reviewed with the staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust hood filters above the flat top grill have grease accumulation.- Cleaning is required.
  6. Risk Management Inspection

    1 infraction

    • 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?
      • The screen curtain installed on the back kitchen door is not tight fitting.- Doors/Screen doors must be tight fitting to prevent the possible entry of pests.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in a wiping cloth bucket solution.- Operator prepared a 200 ppm quats sanitizer solution, ensure staff are testing the sanitizer strength on a daily basis.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Many uncovered containers of food in the walk-in cooler.2. Sacks of onions stored directly on the kitchen floor.- Foods must be properly covered and stored in a manner that protects them from possible contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal belongings stored on top of bulk food containers and on the "clean" dish counter side of the dishwasher.- All staff personal belongings are to be stored away from foods, food equipment, clean dishware, etc.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils are being stored in dirty water in the cook line area.- Proper utensil storage practices reviewed.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot foods are being tightly covered before they have completed the cooling process.- Proper cooling procedures reviewed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing step is not always occurring when staff are manually washing dishware at the 3 compartment sink.- Proper manual washing procedures are Wash-> Rinse -> Sanitize -> Air Dry
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers onsite are damaged.- Obtain new test papers to ensure that the sanitizer strength is tested daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No hot water is available at one of the kitchen hand wash sinks.- Repair2. The faucet at the other hand wash sink is dripping.- Repair.
    • 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?
      • The Food Handling Permit could not be located.- Locate and display where the public can view it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules/lists are not available onsite.