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Savoy's South Indian Kitchen

9 - 9261 34 Avenue NW Edmonton AB T6E 5T5 · Food - General

11 inspections

  1. Demand Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - foods in the walk-in cooler were not covered to prevent potential contamination**- food and food equipment were stored on the dirty floor and not off the floor in a sanitary manner as required.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the high touch dirty surface in direct contact with food ingredients. Bowls with no handles to indicate dirty high touch surfaces were observed stored in direct contact with the food ingredient. Knives were put away dirty with food stuffs still on them.** - sales labels were observed on many containers that should have been removed before use and demonstrates a lack of proper sanitation – the food equipment must be fully washed before use for food. The intact sales labels indicate that the initial cleaning did not occur.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - a large container of raw uncooked beef was stored at room temperature. The external and the internal temperature were 21'C. Discarded during the inspection. ** - Cut vegetables were stored at room temperature by the front handwashing sink. Please retrain staff to take out only the high-risk food that they will work on immediately. ** - cut vegetables on the cook line were stored at room temperature and not in the cooler or in an ice bath as required.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 3 boxes of spring rolls (originally frozen) were stored at room temperature. DO NOT thaw frozen high risk foods at room temperature. Thaw only by 1. microwave 2. in the cooler overnight 3. in an ice bath 4. under COLD RUNNING water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - no test strips were available upon request for testing sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - handwashing sink is leaking water at the faucet. Please repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a buildup of grime and grease was observed on cooler doors, door handles, food containers/buckets, spice containers on the cook line, cook line cutting board
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - floors, walls, ceilings, shelving, walk in cooler (walls, doors, door edges, handles, floors, ceiling, walls, and shelving) were very dirty with a buildup of grease and grime observed. A mold-like substance was observed in the dishwashing area on the walls.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - none of the ingredients in the back storage room were protected from contamination (ie. pests) as the lids were not closed properly or in a manner that is pest proof
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - bowls were used as scoops - not permitted. Bowls and scoops were stored with dirty high touch surfaces in contact with the food ingredient. Repeat violation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - no soap was supplied for handwashing at the front service handwashing sink - required
    • 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?
      • Cited Sept 10, 2025Dead cockroaches noted on glue boards along the dishwasher wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - long cutting board on the cook line installed at the counter coolers were overworn, over-pitted, and require replacing/repair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cited Sept 25, 2025** - evidence of a lack of frequent and proper handwashing was observed on high touch surfaces such as containers and lids, doors and door edges. Thorough cleaning of lids and containers required, retrain staff on proper and frequent handwashing._____Cited Sept 10, 2025** - The hot water tank room is cluttered.- Cleaning and organization is required.
  4. Demand Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Banana leaves stored in a black garbage bag.- All foods must be stored in food grade packaging.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A open jar of Vaseline and staff beverages were stored next to and above "clean" dishes on the storage shelving unit. Corrected- All staff personal belongings must be stored separate and away from foods, food contact surfaces, equipment, etc.
    • 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?
      • Dead cockroaches noted on glue boards along the dishwasher wall.
    • 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?
      • A gap is noted at the bottom corner of the kitchen exit door as well as at the bottom of the screen door here.- All exit 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?
      • Food dispensers are being left with handles in direct contact with the foods. Also, some containers without handles are also being used to dispense bulk dry foods (flour/etc.). Corrected- Use dispensers with handles and store them in a manner that does not contaminate foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease buildup is noted on the exhaust hood filters and areas of the cook line equipment.- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease accumulation noted on the walls at the end of the cook line.2. Dust accumulation noted on the wall above the dishwashing sinks.3. The hot water tank room is cluttered.- Cleaning and organization is required.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prob thermometer was not readily available for checking the temperature of food items. The chef searched and located the thermometer. A probe thermometer must be made available at easy-to-use locations and used to check internal hot temperatures to ensure food safety. Sanitize between uses.
    • 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?
      • There is a gap under the exterior door in the kitchen at the back which could allow pest access. A weather striping may be added to prevent pest entry.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Sticky ribbons for fly control observed at the kitchen. Please do not use sticky ribbons as dried out flies may get dislodged and fall into food. Please contact your pest control professional for fly control options.
  7. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** -do not fill high risk perishable foods above the fill line of the counter cooler inserts
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **- remove ALL personal phones from the kitchen and food equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Food and food equipment were being stored directly on the ground.
    • 15. Is the facility free of a pest infestation?
      • ** - Cockroaches were noted by the cook line and dishwashing area. Continue to work with pest control operators to abate infestations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- continue cleaning floors in hard to reach areas, the ceiling in dishpit, walls in dishpit. Continue cleaning shelving thoughout, scale.
  10. Demand Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. bags of food in the dry storage area had signs of rodent contamination. Discarded. 2. A tray of fish was left to thaw on the grease trap, which is insanitary.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops and bowls are being left in bulk food containers in a manner that may contaminate food. 2. Bags of rice were being stored directly on the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Improper thawing observed. Chicken and fish were thawing at room temperature.
    • 15. Is the facility free of a pest infestation?
      • 1. Evidence of a rodent infestation was noted in the dry storage area. 2. Cockroaches were noted by the cook line and dishwashing area. Note: do not use fly papers in the kitchen. Remove. Continue to work with pest control operators to abate infestations.
    • 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?
      • Posted permit expired on September 30, 2023. Please ensure a valid permit is posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. dirty utensils and scoops are being replaced without washing and sanitizing them first. 2. Extreme build up of grease and dust noted on canopy grates. Increase to a biweekly cleaning schedule, or as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in cook line, under counters, where greasy build up may attract vermin, and dry storage area.
  11. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. bags of food in the dry storage area had signs of rodent contamination. Discarded. 2. A tray of fish was left to thaw on the grease trap, which is insanitary.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops and bowls are being left in bulk food containers in a manner that may contaminate food. 2. Bags of rice were being stored directly on the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Improper thawing observed. Chicken and fish were thawing at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The detergent and Chlorine lines on the dishwasher had been reversed. Please ensure chemicals are handled properly and that the dishwasher is 100ppm Chlorine. Corrected onsite. 2. Heavy build up of grease and grime in dishwasher. Please ensure regular cleaning.
    • 15. Is the facility free of a pest infestation?
      • 1. Evidence of a rodent infestation was noted in the dry storage area. 2. Cockroaches were noted by the cook line and dishwashing area. Note: do not use fly papers in the kitchen. Remove. Continue to work with pest control operators to abate infestations.
    • 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?
      • Posted permit expired on September 30, 2023. Please ensure a valid permit is posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. dirty utensils and scoops are being replaced without washing and sanitizing them first. 2. Extreme build up of grease and dust noted on canopy grates. Increase to a biweekly cleaning schedule, or as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in cook line, under counters, where greasy build up may attract vermin, and dry storage area.