The Sapphire South Indian Kitchen
111 - 10626 Ellerslie Road SW Edmonton AB T6W 1A2 · Food - General
9 inspections
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked potato curry is being left to a coolant room temperature for too long. Please ensure that it is rapidly cooled and placed in the cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was heavily soiled. Please ensure that it’s maintained in a clean condition.The dishwasher was not tested at time of inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The Handsink has been removed from the front service area. Please replace. Do not remove handsinks from facility ensure they are maintained in good working order.The paper towel dispenser in the kitchen is over the hot holding unit. Ensure food is not contaminated from dripping water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- August 6, 2025: Operator informs that a new handwash sink has been ordered for the front service counter.July 30, 2025:1. Staff are turning the water off at the front service counter handwash sink as the faucet does not shut off.- Requires repair.2. No hand soap was available at the kitchen handwash sink. Corrected- Handwash sinks must be properly supplied with soap and paper towel at all times. Store the paper towel in the dispenser.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning records/schedules could not be located.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper cooling practices. Hot foods are being allowed to sit out on the counter for several hours to cool without any further measures being implemented to aid in the cooling. Foods on the counter were measured between 52-63C and were relocated to the walk-in cooler.- Divide food into smaller portions, use a quick chill/ice-water bath or stir with a frozen ice wands or store food in shallow containers and place them into the cooler to complete the cooling process.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff are not conducting the sanitizing step when manually washing dishware that does not fit in the dishwasher.. Proper 2-compartment sink dishwashing procedures are: Wash with soapy water and then rinse in the first sink -> Sanitize in the second compartment -> Air Dry
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Staff are turning the water off at the front service counter handwash sink as the faucet does not shut off.- Requires repair.2. No hand soap was available at the kitchen handwash sink. Corrected- Handwash sinks must be properly supplied with soap and paper towel at all times. Store the paper towel in the dispenser.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bulk food dispensers are stored with the handles in contact with the foods.- Store dispensers in a holder or out of the food bins.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning records/schedules could not be located.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning: the floor in the dry storage area has accumulation of food spills, the exhaust hood filters and canopy have grease accumulation, the sides of the deep fryers have grease accumulation, the wall behind the hot holding countertop unit has dried food splashes, the black cart in between the coolers has an accumulation of food particles and the dishwash area is cluttered.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- No timers are available for monitoring high risk foods undergoing the cooling process.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Cloth towels hanging from staff apron ties are being used by staff to wipe their hands. Discontinue this practice immediately. - Wash hands at the designated handwash sink using soap and paper towel.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- No timers are available for monitoring high risk foods undergoing the cooling process.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The walk-in cooler is operating at 8C, needs to be at less than 4C.- Operator will call for service.
- 23. Is the facility maintained in a clean and sanitary condition?
- The dry food storage area and the "clean" dish storage shelving unit are cluttered.- Clean and organize to ensure sanitation of the areas is maintained and for ease of pest control monitoring.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths are being left on the counters instead of being returned to the 100 ppm chlorine sanitizer solutions after each use. Corrected.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of dry bulk ingredients are being left open.- All foods must be properly protected while in storage. Ensure food containers are sealed off or foods placed into pest proof containers with tight fitting lids.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff personal belongings (keys, ear bud case, phone) stored on a rack where foods were cooling - All staff personal belongings are to be stored away from foods, food equipment, food handling areas. Corrected
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Staff indicated that cooked foods cooling on a metal rack would be left out to cool for several hours. Foods measured at 50-55C.- Proper cooling practices reviewed with the staff. Foods relocated to the walk-in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Containers of cooked rice left on the counter were measured at 29C - 33C. Food discarded.- High risk perishable foods must be stored at less than 4C or greater than 60C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initially no hot water was available at the kitchen handwash sink. Corrected.
- 23. Is the facility maintained in a clean and sanitary condition?
- The dry food storage area and the "clean" dish storage shelving unit are cluttered.- Clean and organize to ensure sanitation of the areas is maintained and for ease of pest control monitoring.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher rinse temperature was measured at 58C at the plate, needs to be at minimum 71C. The external rinse gauge on the machine was also not working properly.- Operator will call the dishwasher technician for service.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?