111 - 10626 Ellerslie Road SW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 3, 2026
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.
The dishwasher was heavily soiled. Please ensure that it’s maintained in a clean condition., , The dishwasher was not tested at time of inspection.
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.
The Sapphire South Indian Kitchen is in the RICHFORD neighbourhood. RICHFORD, Edmonton has 7 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 10, 2026, there are 6 (86%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Ellerslie Road Preschool - Snack Prep
CASHMAN
This restaurant has been inspected 9 times since July 23, 2024, with 2 in compliance, 6 not in compliance, and 1 closure on record.
3 violations
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.
The dishwasher was heavily soiled. Please ensure that it’s maintained in a clean condition., , The dishwasher was not tested at time of inspection.
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.
No violations
2 violations
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.
Written cleaning records/schedules could not be located.
6 violations
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.
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
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.
1 violation
No timers are available for monitoring high risk foods undergoing the cooling process.
4 violations
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.
No timers are available for monitoring high risk foods undergoing the cooling process.
The walk-in cooler is operating at 8C, needs to be at less than 4C., - Operator will call for service.
7 violations
Used wiping cloths are being left on the counters instead of being returned to the 100 ppm chlorine sanitizer solutions after each use. Corrected.
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.
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.
No violations
1 violation
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.
Bulk food dispensers are stored with the handles in contact with the foods., - Store dispensers in a holder or out of the food bins.
Written cleaning records/schedules could not be located.
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.
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.
Initially no hot water was available at the kitchen handwash sink. Corrected.
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.
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
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.