6023 Mill Woods Road South NW · SAKAW
March 31, 2026
PassFood contact surfaces must be sanitized using an approved foodgrade sanitizer. , , An approved no-rinse 100 ppm Chlorine sanitizer can be made by mixing 1/2 tsp unscented household Bleach in 1 Liter water.
Food safety logs, including temperatures and sanitizer concentrations are not being maintained.
Mouse droppings noted on food and food containers in the pantry, shelves by cook line and on counters., , Multiple food containers had mouse droppings or urine on them. Food packaging was in contact with droppings. Inspect all foods and packaging and discard affected items.
Deli table was 8.8C.
Mouse droppings were noted on the pantry shelves. , , Facility must work with a Licensed pest control operator to abait the infestation.
Back door has a gap that can allow pest entry.
3. Unfinished wood shelving is noted in back pantry. , , cupboards and drawers are worn and have exposed particle board in various locations. , , This hinders proper cleaning. , , 4. Cupboards have exposed particle board that cannot be cleaned. , , Washroom ventilation in men's washroom is inadequate. Heavy odor noted. , , 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. , , 6. Doors and frame in the walking cooler are in disrepair.
Remove all broken or unused equipement and all building materials from the facility. , , Deep cleaning is required throughout the facility.
Chennai Express is in the SAKAW neighbourhood. SAKAW, Edmonton has 17 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 31, 2026, there are 12 (71%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 9 times since June 13, 2024, with 9 passes and 0 closures on record.
Food contact surfaces must be sanitized using an approved foodgrade sanitizer. , , An approved no-rinse 100 ppm Chlorine sanitizer can be made by mixing 1/2 tsp unscented household Bleach in 1 Liter water.
Food safety logs, including temperatures and sanitizer concentrations are not being maintained.
Mouse droppings noted on food and food containers in the pantry, shelves by cook line and on counters., , Multiple food containers had mouse droppings or urine on them. Food packaging was in contact with droppings. Inspect all foods and packaging and discard affected items.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
SAKAW
Deli table was 8.8C.
Mouse droppings were noted on the pantry shelves. , , Facility must work with a Licensed pest control operator to abait the infestation.
Back door has a gap that can allow pest entry.
3. Unfinished wood shelving is noted in back pantry. , , cupboards and drawers are worn and have exposed particle board in various locations. , , This hinders proper cleaning. , , 4. Cupboards have exposed particle board that cannot be cleaned. , , Washroom ventilation in men's washroom is inadequate. Heavy odor noted. , , 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. , , 6. Doors and frame in the walking cooler are in disrepair.
Remove all broken or unused equipement and all building materials from the facility. , , Deep cleaning is required throughout the facility.
Soiled wiping cloths were being left on various food contact surfaces and other inappropriate locations.
Food contact surfaces must be sanitized using an approved foodgrade sanitizer. , , An approved no-rinse 100 ppm Chlorine sanitizer can be made by mixing 1/2 tsp unscented household Bleach in 1 Liter water.
Food safety logs, including temperatures and sanitizer concentrations are not being maintained.
Mouse droppings noted on food and food containers in the pantry, shelves by cook line and on counters., , Multiple food containers had mouse droppings or urine on them. Food packaging was in contact with droppings. Inspect all foods and packaging and discard affected items.
Deli table was 8.8C.
Dishwasher had a build up of grease and minerals.
Mouse droppings were noted on the pantry shelves. , , Facility must work with a Licensed pest control operator to abait the infestation.
Back door has a gap that can allow pest entry.
1. 2 compartment sink did not have a supply of hot water. Cold water leaked heavily and sprayed from the plumbing fixture when turned on. Water was leaking from the drain. , , 3. Unfinished wood shelving is noted in back pantry. , , cupboards and drawers are worn and have exposed particle board in various locations. , , This hinders proper cleaning. , , 4. Cupboards have exposed particle board that cannot be cleaned. , , Washroom ventilation in men's washroom is inadequate. Heavy odor noted. , , 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. , , 6. Doors and frame in the walking cooler are in disrepair. , , 7. Public washroom ceilings in disrepair. vent covers required.
Remove all broken or unused equipement and all building materials from the facility. , , Deep cleaning is required throughout the facility.
Soiled wiping cloths were being left on various food contact surfaces and other inappropriate locations.
Food safety logs, including temperatures and sanitizer concentrations are not being maintained.
Mouse droppings noted on food and food containers in the pantry, shelves by cook line and on counters., , Multiple food containers had mouse droppings or urine on them. Food packaging was in contact with droppings. Inspect all foods and packaging and discard affected items.
Deli table was 8.8C.
Dishwasher had a build up of grease and minerals.
Hand soap was not available at the hand sink. , , Hand sink was blocked with food.
Mouse droppings were noted on the pantry shelves. , , Facility must work with a Licensed pest control operator to abait the infestation.
Pest control records were not available.
Back door has a gap that can allow pest entry.
1. 2 compartment sink did not have a supply of hot water. Cold water leaked heavily and sprayed from the plumbing fixture when turned on. Water was leaking from the drain. , , 3. Unfinished wood shelving is noted in back pantry. , , cupboards and drawers are worn and have exposed particle board in various locations. , , This hinders proper cleaning. , , 4. Cupboards have exposed particle board that cannot be cleaned. , , Washroom ventilation in men's washroom is inadequate. Heavy odor noted. , , 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. , , 6. Doors and frame in the walking cooler are in disrepair. , , 7. Public washroom ceilings in disrepair. vent covers required.
Hood fan grates were heavily soiled. Please ensure they are cleaned weekly, or more frequently if required.
Remove all broken or unused equipement and all building materials from the facility. , , Deep cleaning is required throughout the facility.
Soiled wiping cloths were being left on various food contact surfaces and other inappropriate locations.
Food safety logs, including temperatures and sanitizer concentrations are not being maintained.
Foods uncovered in the walk in cooler., , Dirty spoons with food crusted on them were left in wet foods in the cooler.
Mouse droppings noted on food and food containers in the pantry., , 2 bags of rice with droppings and urine observed on them were discarded.
Deli table was 8.8C.
Dishwasher had a build up of grease and minerals.
The hand sink was not operational.
Mouse droppings were noted on the pantry shelves. , , Facility must work with a Licensed pest control operator to abait the infestation.
Pest control records were not available.
Back door has a gap that can allow pest entry.
1. 2 compartment sink did not have a supply of hot water. Cold water leaked heavily and sprayed from the plumbing fixture when turned on. Water was leaking from the drain. , , 3. Unfinished wood shelving is noted in back pantry. , , cupboards and drawers are worn and have exposed particle board in various locations. , , This hinders proper cleaning. , , 4. Cupboards have exposed particle board that cannot be cleaned. , , Washroom ventilation in men's washroom is inadequate. Heavy odor noted. , , 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. , , 6. Doors and frame in the walking cooler are in disrepair. , , 7. Public washroom ceilings in disrepair. vent covers required.
Large burner was being used when not under the hood fan, which is not appropriate., , Remove equipment from facility.
Hood fan grates were heavily soiled. Please ensure they are cleaned weekly, or more frequently if required.
- Floors are extremely greasy in kitchen and dining area. , - Dirty dishes and soiled water are being left overnight in the dishwashing area. Ensure kitchen is left in a clean state overnight. , - Build-up of grease noted on cupboard doors and handles. Food debris is accumulating in cupboards and drawers. Clean. , - Carpets in dining room dirty. , - Food debris and grease are accumulating on cook line. , , - High dusting required above hoodfan. -Back storage area is very cluttered. Remove all unrelated items, broken or unused equipement and all building materials from the facility. , , Deep cleaning is required throughout the facility.
A sanitizer solution was not prepared at the time of inspection., , Extremely soiled wiping cloths were being left on various food contact surfaces and other inappropriate locations, including on a rack of glasses and in the dry storage room in contact with food and equipment.
Apron is soiled. , , Staff are not washing their hands as needed. , , Staff did not wash hands before donning gloves.
1. Please ensure any hose and hose fittings used for food or on food equipment is food grade and stored in a sanitary fashion between uses.
Foods uncovered in the walk in cooler., , Dirty spoons with food crusted on them were left in wet foods in the cooler.
Cooked foods were left on stove with the burner turned off. Hot foods must be kept above 60C., , Perishable foods, including fillings for parathas and cut vegetables were being left at room temperature.
Dishwasher had a build up of grease and minerals.
The hand sink was not operational.
Mouse droppings were noted on the pantry shelves. , , Facility must work with a Licensed pest control operator to abait the infestation.
dishwasher sanitizer concentration was not being tested., , Facility had Quat test strips but were using Chlorine sanitizer. Obtain Chlorine sanitizer
Pest control records were not available.
Staff did not demonstrate adequate food safety knowledge. , , Additional training is required.
1. 2 compartment sink did not have a supply of hot water. Cold water leaked heavily and sprayed from the plumbing fixture when turned on. Water was leaking from the drain. , , 3. Unfinished wood shelving is noted in back pantry. , , cupboards and drawers are worn and have exposed particle board in various locations. , , This hinders proper cleaning. , , 4. Cupboards have exposed particle board that cannot be cleaned. , , Washroom ventilation in men's washroom is inadequate. Heavy odor noted. , , 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. , , 6. Doors and frame in the walking cooler are in disrepair. , , 7. Public washroom ceilings in disrepair. vent covers required.
Large burner was being used when not under the hood fan, which is not appropriate.
Hood fan grates were heavily soiled. Please ensure they are cleaned weekly, or more frequently if required.
-Back storage area is very cluttered. Remove all unrelated items, broken or unused equipement and all building materials from the facility. , , Deep cleaning is required throughout the facility.
Store onions off the floor., , Sugar cane directly on floor and stored under raw chicken. , , Foods uncovered in the walk in cooler.
Cooked foods were left on stove with the burner turned off. Hot foods must be kept above 60C., , Chicken was thawing at room temperature. Thaw in cooler or under cold running water. , , Deli table was 11C. Repair. Do not use if foods are not maintained below 4C.
Improper chemicals were being used in the dishwasher.
dishwasher sanitier oncentration was not being tstd.
Pest control records were not available.
Large burner was being used when not under the hood fan, which is not appropriate.
1. 2 compartment sink did not have a supply of hot water. Cold water leaked heavily and sprayed from the plumbing fixture when turned on. , , 2. lighting level in back pantry towards office is inadequate. Increase light level. , , 3. Unfinished wood shelving is noted in back pantry. , , cupboards and drawers are worn and have exposed particle board in various locations. , , This hinders proper cleaning. , , 4. Cupboards have exposed particle board that cannot be cleaned. , , Washroom ventilation in men's washroom is inadequate. Heavy odor noted. , , 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. , , 6. Doors and frame in the walking cooler are in disrepair. , , 7. Public washroom ceilings in disrepair. vent covers required.
-Back storage area is very cluttered. Remove all unrelated items, broken or unused equipement and all building materials from the facility. , , Deep cleaning is required throughout the facility.
rotten butternut squash discarded.
Repeat:, , 1. Sanitizer was not prepared. Cloth bucket was 0ppm Quat or Chlorine. , , 2. Bottles of premixed Quat were 0ppm Quat. Note: Shelf life of this product is very short. Open bottles must be tested daily using test strips to ensure 200 ppm Quat. Quat test strips were not available, as required. , , 3. Inadequate cleaning in place procedures noted. There is no cleaning in place procedure available for the meat slicer. Meat slicer had build up of meat and debris and was not being cleaned and sanitized regularly and properly. , , 4. Heavily soiled cleaning cloths were noted throughout the facility on work surfaces. Cloths were discolored to dark grey and dark brown. , , A collection of cleaning cloths were left to dry on the bar counter, indicating they were not properly laundered. ,
Food handler was observed wiping hands on a extremely soiled and heavily discolored wiping cloth instead of washing hands with soap and water as required. , , Food handler was not washing hands between tasks, as required.
Staff member observed adjusting and handling the garbage bag while wearing a glove and then resume food preparation. , , Gloves must be changed and hands washed between tasks. , , Staff did not wash hands between tasks. , , Staff was observed wiping hands on heavily soiled wiping cloth.
temperature logs not available.
Hand sink did not have soap or paper towel available.
Pest control records were not available.
1. 2 compartment sink did not have a supply of hot water. Cold water leaked heavily and sprayed from the plumbing fixture when turned on. , , 2. lighting level in back pantry towards office is inadequate. Increase light level. , , 3. Unfinished wood shelving is noted in back pantry. , , cupboards and drawers are worn and have exposed particle board in various locations. , , This hinders proper cleaning. , , 4. Ventilation canopy is not being maintained. Staff did not have it turned on upon inspection. , , Washroom ventilation in men's washroom is inadequate. Heavy odor noted. , , 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. , , 6. Doors and frame in the walking cooler are in disrepair. , , 7. Public washroom ceilings in disrepair. vent covers required.
Coffee pot with broken glass was being stored with food and equipment where broken glass can contaminate food and equipment.
Build up of grease noted throughout facility. All floors, walls, ceilings and equipment require cleaning. Note: Vent hood must be turned on at all times when cooking is taking place. , Utensils, including pizza knives, dough rake, Pliers, shakers, measuring spoons have a thick build up of grease and grime. , Cupboard handles are soiled, oven door is dirty, canopy grates are heavily soiled. , cutting boards are dirty and can no longer be cleaned. , Cupboards and drawers require cleaning. , Cooler and freezer gaskets are soiled. , Food scale is dirty., Ice maker has very heavy build up of scale and mould. Discard ice and clean. , Dirty deep fryer is being stored in back pantry. Some oil has been left in it. , Dining room carpet is heavily soiled. , Glass partitions in dining area are soiled. , Flies, dead insects dust and debris noted on window sills in dining area. , public washrooms are insanitary. Strong foul odor noted.
rotten butternut squash discarded.
Repeat:, , 1. Sanitizer was not prepared. Cloth bucket was 0ppm Quat or Chlorine. , , 2. Bottles of premixed Quat were 0ppm Quat. Note: Shelf life of this product is very short. Open bottles must be tested daily using test strips to ensure 200 ppm Quat. Quat test strips were not available, as required. , , 3. Inadequate cleaning in place procedures noted. There is no cleaning in place procedure available for the meat slicer. Meat slicer had build up of meat and debris and was not being cleaned and sanitized regularly and properly. , , 4. Heavily soiled cleaning cloths were noted throughout the facility on work surfaces. Cloths were discolored to dark grey and dark brown. , , A collection of cleaning cloths were left to dry on the bar counter, indicating they were not properly laundered. ,
Food handler was observed wiping hands on a extremely soiled and heavily discolored wiping cloth instead of washing hands with soap and water as required. , , Food handler was not washing hands between tasks, as required.
Staff member observed adjusting and handling the garbage bag while wearing a glove and then resume food preparation. , , Gloves must be changed and hands washed between tasks. , , Staff did not wash hands between tasks. , , Staff was observed wiping hands on heavily soiled wiping cloth.
temperature logs not available.
Hand sink did not have soap or paper towel available.
Pest control records were not available.
1. 2 compartment sink did not have a supply of hot water. Cold water leaked heavily and sprayed from the plumbing fixture when turned on. , , 2. lighting level in back pantry towards office is inadequate. Increase light level. , , 3. Unfinished wood shelving is noted in back pantry. , , cupboards and drawers are worn and have exposed particle board in various locations. , , This hinders proper cleaning. , , 4. Ventilation canopy is not being maintained. Staff did not have it turned on upon inspection. , , Washroom ventilation in men's washroom is inadequate. Heavy odor noted. , , 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. , , 6. Doors and frame in the walking cooler are in disrepair. , , 7. Public washroom ceilings in disrepair. vent covers required.
Coffee pot with broken glass was being stored with food and equipment where broken glass can contaminate food and equipment.
Build up of grease noted throughout facility. All floors, walls, ceilings and equipment require cleaning. Note: Vent hood must be turned on at all times when cooking is taking place. , Utensils, including pizza knives, dough rake, Pliers, shakers, measuring spoons have a thick build up of grease and grime. , Cupboard handles are soiled, oven door is dirty, canopy grates are heavily soiled. , cutting boards are dirty and can no longer be cleaned. , Cupboards and drawers require cleaning. , Cooler and freezer gaskets are soiled. , Food scale is dirty., Ice maker has very heavy build up of scale and mould. Discard ice and clean. , Dirty deep fryer is being stored in back pantry. Some oil has been left in it. , Dining room carpet is heavily soiled. , Glass partitions in dining area are soiled. , Flies, dead insects dust and debris noted on window sills in dining area. , public washrooms are insanitary. Strong foul odor noted.
rotten butternut squash discarded.
Repeat:, , 1. Sanitizer was not prepared. Cloth bucket was 0ppm Quat or Chlorine. , , 2. Bottles of premixed Quat were 0ppm Quat. Note: Shelf life of this product is very short. Open bottles must be tested daily using test strips to ensure 200 ppm Quat. Quat test strips were not available, as required. , , 3. Inadequate cleaning in place procedures noted. There is no cleaning in place procedure available for the meat slicer. Meat slicer had build up of meat and debris and was not being cleaned and sanitized regularly and properly. , , 4. Heavily soiled cleaning cloths were noted throughout the facility on work surfaces. Cloths were discolored to dark grey and dark brown. , , A collection of cleaning cloths were left to dry on the bar counter, indicating they were not properly laundered. ,
Food handler was observed wiping hands on a extremely soiled and heavily discolored wiping cloth instead of washing hands with soap and water as required. , , Food handler was not washing hands between tasks, as required.
Staff member observed adjusting and handling the garbage bag while wearing a glove and then resume food preparation. , , Gloves must be changed and hands washed between tasks. , , Staff did not wash hands between tasks. , , Staff was observed wiping hands on heavily soiled wiping cloth.
temperature logs not available.
Hand sink did not have soap or paper towel available.
Pest control records were not available.
1. 2 compartment sink did not have a supply of hot water. Cold water leaked heavily and sprayed from the plumbing fixture when turned on. , , 2. lighting level in back pantry towards office is inadequate. Increase light level. , , 3. Unfinished wood shelving is noted in back pantry. , , cupboards and drawers are worn and have exposed particle board in various locations. , , This hinders proper cleaning. , , 4. Ventilation canopy is not being maintained. Staff did not have it turned on upon inspection. , , Washroom ventilation in men's washroom is inadequate. Heavy odor noted. , , 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. , , 6. Doors and frame in the walking cooler are in disrepair. , , 7. Public washroom ceilings in disrepair. vent covers required.
Coffee pot with broken glass was being stored with food and equipment where broken glass can contaminate food and equipment.
Build up of grease noted throughout facility. All floors, walls, ceilings and equipment require cleaning. Note: Vent hood must be turned on at all times when cooking is taking place. , Utensils, including pizza knives, dough rake, Pliers, shakers, measuring spoons have a thick build up of grease and grime. , Cupboard handles are soiled, oven door is dirty, canopy grates are heavily soiled. , cutting boards are dirty and can no longer be cleaned. , Cupboards and drawers require cleaning. , Cooler and freezer gaskets are soiled. , Food scale is dirty., Ice maker has very heavy build up of scale and mould. Discard ice and clean. , Dirty deep fryer is being stored in back pantry. Some oil has been left in it. , Dining room carpet is heavily soiled. , Glass partitions in dining area are soiled. , Flies, dead insects dust and debris noted on window sills in dining area. , public washrooms are insanitary. Strong foul odor noted.