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Savoy's South Indian Kitchen

2057 163 Street SW Edmonton AB T6W 4V5 · 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 April 18, 2024. The most recent inspection, on April 22, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 2 times across 2 separate inspections, most recently on April 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on April 1, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on April 1, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on April 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on April 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    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.

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