9 - 9261 34 Avenue NW
Non conforme
8 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
10 avril 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 se trouve dans le quartier PARSONS INDUSTRIAL. PARSONS INDUSTRIAL, Edmonton compte 58 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 28 mai 2026, 46 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Country Coco
PARSONS INDUSTRIAL
Ce restaurant a été inspecté 6 fois depuis le 10 février 2025, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
8 infractions
** - 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.
Aucune infraction
6 infractions
** - 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 infractions
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.
Aucune infraction
3 infractions
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.