9 - 9261 34 Avenue NW
Not in Compliance
8 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 10, 2026
** - 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.
** - 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.
** - 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.
** - 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.
** - no test strips were available upon request for testing sanitizer.
** - handwashing sink is leaking water at the faucet. Please repair
** - 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
** - 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.
Savoy's South Indian Kitchen is in the PARSONS INDUSTRIAL neighbourhood. PARSONS INDUSTRIAL, Edmonton has 58 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of May 28, 2026, there are 46 (79%) 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.
Country Coco
PARSONS INDUSTRIAL
This restaurant has been inspected 6 times since February 10, 2025, with 2 in compliance, 4 not in compliance, and 0 closures on record.
8 violations
** - 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.
** - 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.
** - 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.
** - 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.
** - no test strips were available upon request for testing sanitizer.
** - handwashing sink is leaking water at the faucet. Please repair
** - 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
** - 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.
No violations
6 violations
** - 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
** - no soap was supplied for handwashing at the front service handwashing sink - required
** - 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.
7 violations
Banana leaves stored in a black garbage bag., - All foods must be stored in food grade packaging.
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.
Dead cockroaches noted on glue boards along the dishwasher wall.
No violations
3 violations
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.
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.
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.
Cited Sept 10, 2025, Dead cockroaches noted on glue boards along the dishwasher wall.
** - long cutting board on the cook line installed at the counter coolers were overworn, over-pitted, and require replacing/repair
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.
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.
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.
Grease buildup is noted on the exhaust hood filters and areas of the cook line equipment., - Cleaning is required.
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.