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A Taste of Saigon

406 - 8888 Country Hills Boulevard NW Calgary AB T3G 5T4 · Food - General

Official record from Alberta →

Inspection summary

A Taste of Saigon has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 8, 2025. The most recent inspection, on November 5, 2025, recorded 5 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on November 5, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 5, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on January 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 2 separate inspections, most recently on November 5, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on November 5, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The kitchen chlorine sanitizer spray bottle was measured at 800 ppm. 2. The kitchen chlorine bucket of sanitizer was measured at 500 ppm. - During inspection new sanitizer solution was made which measured at 100 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was not properly labeled. - All bottle chemical must be labeled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Inadequate storage noted in the walk-in freezer. Unable to inspect the walk-in freezer due to boxes for frozen foods stored stacked from the floor. *Do not overstock freezer, ensure frozen products are stored in the designated shelving units, leaving the walking aisle clear and free of obstruction. *Additional freezer storage units may be needed if walk-in freezer storage is not sufficient.2. In the walk-in fridge and on different shelving unit. It was observed that Cardboard boxes were being used as liners. * All surfaces must be easy to clean, Durable and non-absorbent.3. Shelves in the walk-in was observed with rust on them* Ensure that the shelves are refinished and sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Many plastic food storage containers were observed cracked, chipped or disfigured from heat. * Discard all damaged food containers.2. The facility was using improper items for scooping, bowls were observed inside the dry rice bin for scooping.. *Use only utensils with handles for scooping or dispensing food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach area at the cooking line equipment, has food and grease accumulation. - Have the area cleaned and sanitized.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The operators did not have hair control measures in the kitchen. The female food handler had chin-length hair with no hair control measure in-place.Provide proper hair restraint for food handlers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. One (1) of two (2) upright coolers in the kitchen (with LED strip lighting on glass door) was operating above 4 deg C. The refrigerator thermometer on the top shelf was reading 2 deg C, while the air temperature measured by the inspector’s probe measured @8.6 deg C. A container of food was probed (container of liquid containing sliced food) on second tier shelf was probed @7.0-7.4 deg C. * Ensure cold storage of foods are maintained at 4 deg C or lower in the refrigeration unit and replace refrigerator thermometer stored on the shelf. 2. A functional probe thermometer was not available. The non-digital metal thermometer was not reading properly when tested by the inspector. Dial was only sensitive at high temperature ranges when placed in soup by operator but could not measure ambient room temperature. **Obtain functional probe thermometers for use onsite. Recommend to have at least 2 probe thermometers onsite for use, with temperature range of -18 deg C to 100 deg C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front bar station’s handsink station- the designated paper towel dispenser is not in working order, staff were using single loose paper napkins that were stored in a covered container.Provide a suitable dispenser for storing single-use paper towels for hand drying.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Inadequate storage noted in the walk-in freezer. Unable to inspect the walk-in freezer due to boxes for frozen foods stored stacked from the floor. *Do not overstock freezer, ensure frozen products are stored in the designated shelving units, leaving the walking aisle clear and free of obstruction. *Additional freezer storage units may be needed if walk-in freezer storage is not sufficient.2. Inadequate storage for dry ingredients. Observed racks of containers of dry rice noodle stored in the utility room. *Ensure utility room is used for non-food storage only. Move dry foods storage from utility room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1). Many plastic food storage containers were observed cracked, chipped or disfigured from heat. * Discard all damaged food containers2). Operator was re-using plastic food containers (ice cream and yogurt tubs) that are not designated for re-use. * Discontinue use of these containers, these are not meant for re-use in commercial food establishments3. The facility was using improper items for scooping, bowls were observed inside the dry rice bin for scooping.. *Use only utensils with handles for scooping or dispensing food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The facility is not organized properly to make it easy to clean. Clutter from extraneous items being stored in the kitchen and front bar area, notably inside cupboards and cabinets. Operators acknowledged many items stored onsite that are not in-use. *Remove excess items in the kitchen, front bar and storage areas.2. Floor surfaces under rack shelving (near back exit door) is covered with miscellaneous items (cardboard, fabric, debris). * Floor surfaces underneath equipment should be kept clear of items to allow for regular sweeping and monitoring for pest control.3. Kitchen stool was covered with plastic bags to prevent grease build up on the stools. Remove plastic wrapping from stool, ensure stool seat is clean, material is easily cleanable, non-absorbent and can be wiped down regularly

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