111 - 10626 Ellerslie Road SW · RICHFORD
13 août 2025
RéussiAucune infraction trouvée
The Sapphire South Indian Kitchen se trouve dans le quartier RICHFORD. RICHFORD, Edmonton compte 6 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 19 décembre 2025, 5 (83%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 8 fois depuis le 23 juillet 2024, avec 7 réussites et 1 fermeture au dossier.
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.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
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.
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.
No timers are available for monitoring high risk foods undergoing the cooling process.
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.
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.
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.
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.
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.