8656 118 Avenue NW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
December 4, 2025
Not in ComplianceWall, 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.
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.
Sawaii / OMG / Biryani Express is in the EASTWOOD neighbourhood. EASTWOOD, Edmonton has 44 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 2, 2026, there are 29 (66%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 5 times since September 13, 2024, with 1 in compliance, 4 not in compliance, and 0 closures on record.
2 violations
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.
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.
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.
Eastwood Daycare & OSC - Kitchen
EASTWOOD
8 violations
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.pdf, , 2. AHS guideline on using wiping cloths, -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
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.
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 thawing, 2. Cooking from frozen state, 3. Thawing in microwave and immediately cooking the meat, 4, In cold running water
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.pd, Two Sink Dishwashing Method poster emailed with inspection report:, -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
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.
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.
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.
1. The prep cooler opposite the cooking line had accumulated food debris was extremely dirty. Due December 3, 2025, , 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., , 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.
5 violations
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.
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.pd, Two Sink Dishwashing Method poster emailed with inspection report:, -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
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.
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.
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.
No violations
3 violations
Facility did not have a probe thermometer onsite. Operator to provide proof of purchase prior to opening facility.
Mechanical dishwasher tested at 50ppm chlorine. CDI: sanitizer bottle replaced. Tested at 100ppm chlorine.
Staff bathroom door (opening to the food preparation area) was not equipped with a self-closing mechanism.