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Sawaii / OMG / Biryani Express

8656 118 Avenue NW Edmonton AB T5B 0S8 · Food - General

Official record from Alberta →

Inspection summary

Sawaii / OMG / Biryani Express has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 13, 2024. The most recent inspection, on December 4, 2025, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 3 separate inspections, most recently on December 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on December 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on December 4, 2025. 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 3 times across 3 separate inspections, most recently on December 4, 2025. 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 on December 3, 2025. 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.

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall, floor and ceiling surfaces were visibly dirty. Action Required: Thoroughly clean all wall, floor and ceiling surfaces. Ensure all wall, floor and ceiling surfaces. are maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The prep cooler opposite the cooking line had been cleaned and appeared to be in a sanitary manner. 2. The spice cart had been cleaned and appeared to be in a sanitary condition.Action Required: Thoroughly clean and sanitize the spice cart including the pull-out trays to ensure sanitary food handling.3. The cooking equipment exterior and ventilation canopy still had oil and grease build-up but appeared cleaner that the previous day. Continue cleaning and sanitizing the food equipment. Correct by December 8, 2025.Thoroughly clean and sanitize the prep cooler immediately. Ensure all utensils, food equipment and food contact surfaces are maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. An approved sanitizer (100ppm Bleach, 200ppm QUATs, 12.5-25ppm Iodine) was not readily available onsite at the time of inspection. Action Required:Please have in place an approved sanitizer, when in operation, to facilitate effective cleaning and sanitizing procedures. Correctly immediately and notify PHI when an approved sanitizer is in place.2. Observed multiple wet, used cleaning cloths mounted on countertops. Corrected during inspection. Action Required: Ensure cleaning cloths are stored in approved sanitizers (100ppm Bleach, 200ppm QUATs, 12.5-25ppm Iodine), when not in use, to prevent contamination of food contact surfaces. Resources:1. AHS guide on how to mix an approved sanitizer.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf2. AHS guideline on using wiping cloths-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed multiple refrigerated food containers and a bulk dry food (rice) container without lids. Corrected during inspection.Action Required:Ensure all food containers are covered to reduce the risk of cross contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed three, bagged raw whole chickens being thawed in standing water. Corrected during inspection. Internal temperature measured 4.5C to 5.6C. PHI directed food handler to empty the water and either thaw the chicken in running water or in the cooler. Food handler decided to place the chicken in the cooler.Action required:Please remember to thaw meat safely by:1.Placing frozen meat in the refrigerator before it is needed to allow for proper thawing2. Cooking from frozen state3. Thawing in microwave and immediately cooking the meat4, In cold running water
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature, chemical dishwasher was not sufficiently sanitizing. Final rinse solution had 0ppm Chlorine. Please have dishwasher repaired to ensure it sanitizing adequately as required, that is 0ppm Chlorine or 200pm Quats or 12-25ppm Iodine in the final rinse solution. Please notify PHI when dishwasher has been repaired and is adequately sanitizing as required.In the meantime, please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.Resources:AHS Dishwashing Guidance emailed with inspection report:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdTwo Sink Dishwashing Method poster emailed with inspection report:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was obstructed by a garbage bin. Corrected during inspection. Do not store any items in hand sink basins or around the hand sink to ensure easy accessibility of the hand sink and promote handwashing.
    • 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?
      • An expired food handling permit was posted onsite. Action Required:Please remove expired food handling permit and post a valid one in full public view, where customers can see it. Correct by December 7, 2025.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall, floor and ceiling surfaces were visibly dirty. Action Required: Thoroughly clean all wall, floor and ceiling surfaces. Ensure all wall, floor and ceiling surfaces. are maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The prep cooler opposite the cooking line had accumulated food debris was extremely dirty. Due December 3, 2025Action Required: Thoroughly clean and sanitize the prep cooler immediately. Ensure all utensils, food equipment and food contact surfaces are maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.2. The framing of the spice storage cart by the cooking had accumulated food debris and was visibly dirt. Correct immediately.Action Required: Thoroughly clean and sanitize the prep cooler immediately. Ensure all utensils, food equipment and food contact surfaces are maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.3. The cooking equipment exterior and ventilation canopy had accumulated oil and grease build-up. Correct by December 8, 2025.Thoroughly clean and sanitize the prep cooler immediately. Ensure all utensils, food equipment and food contact surfaces are maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.
  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentrated Household Bleach was now available. PHI coached food handler on how to mix an approved sanitizer, 100ppm Bleach. No wet, used cleaning cloths observed mounted on countertops.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature, chemical dishwasher was not sufficiently sanitizing. Final rinse solution had 0ppm Chlorine. Please have dishwasher repaired to ensure it sanitizing adequately as required, that is 0ppm Chlorine or 200pm Quats or 12-25ppm Iodine in the final rinse solution. Please notify PHI when dishwasher has been repaired and is adequately sanitizing as required.In the meantime, please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.Resources:AHS Dishwashing Guidance emailed with inspection report:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdTwo Sink Dishwashing Method poster emailed with inspection report:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 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?
      • An expired food handling permit was posted onsite. Action Required:Please remove expired food handling permit and post a valid one in full public view, where customers can see it. Correct by December 7, 2025.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall, floor and ceiling surfaces were visibly dirty. Action Required: Thoroughly clean all wall, floor and ceiling surfaces. Ensure all wall, floor and ceiling surfaces. are maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The prep cooler opposite the cooking line had been cleaned and appeared to be in a sanitary manner. 2. The spice cart had been cleaned and appeared cleaner. However more cleaning and sanitizing was required, especially on the pull-out trays. Action Required: Thoroughly clean and sanitize the spice cart including the pull-out trays to ensure sanitary food handling.3. The cooking equipment exterior and ventilation canopy still had oil and grease build-up. Correct by December 8, 2025.Thoroughly clean and sanitize the prep cooler immediately. Ensure all utensils, food equipment and food contact surfaces are maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility did not have a probe thermometer onsite. Operator to provide proof of purchase prior to opening facility.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher tested at 50ppm chlorine. CDI: sanitizer bottle replaced. Tested at 100ppm chlorine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff bathroom door (opening to the food preparation area) was not equipped with a self-closing mechanism.

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