Skip to content
Loading map…

Banh Mi Oi

4270 Buckingham Dr Regina SK S4V 3A9 · Food Premises

Official record from Saskatchewan →

Inspection summary

Banh Mi Oi has been inspected 4 times by Saskatchewan Health Authority since April 9, 2026. The most recent inspection, on October 13, 2026, recorded 3 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 October 5, 2026. For example: Temperature Control - Cooling, Thawing and Refrigeration

  • 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 October 5, 2026. For example: Manual Dishwashing

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 5, 2026. For example: Pest Control

  • 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 2 times across 2 separate inspections, most recently on October 13, 2026. For example: Maintenance & General Sanitation

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on October 13, 2026. For example: Food Handler Habits, Hygiene & Health

About this data

These results come from Saskatchewan Health Authority, 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.

4 inspections

  1. Follow-up

    3 infractions

    • Maintenance & General Sanitation
      • Written cleaning schedule is not monitored, verified or adjusted to ensure effectiveness. Refer to section 3.1(5) and Appendix A of the Food Facility Standards.
    • Waste Materials
      • Waste containers are not plastic lined. Refer to section 4(4)(e) of the Food Facility Standards.
    • Food Handler Habits, Hygiene & Health
      • Persons working in the food facility are engaged in food handling practices that may lead to the contamination of food and/or food contact surfaces. Refer to section 27 of The Food Safety Regulations and section 6.3(5) of the Food Facility Standards.
  2. Routine

    6 infractions

    • Maintenance & General Sanitation
      • Sanitizing solution is not changed frequently to ensure it remains effective. Refer to Refer to section 3.2(7) of the Food Facility Standards.
      • Written cleaning schedule is not monitored, verified or adjusted to ensure effectiveness. Refer to section 3.1(5) and Appendix A of the Food Facility Standards.
    • Waste Materials
      • Waste containers are not plastic lined. Refer to section 4(4)(e) of the Food Facility Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is thawed at room temperature or in another unsafe manner. Refer to sections 2.3(6) and (7) of the Food Facility Standards.
    • Food Handler Habits, Hygiene & Health
      • Persons working in the food facility are engaged in food handling practices that may lead to the contamination of food and/or food contact surfaces. Refer to section 27 of The Food Safety Regulations and section 6.3(5) of the Food Facility Standards.
    • Manual Dishwashing
      • Chlorine sanitizing solution concentration is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to section 3.2(1) of the Food Facility Standards.
    • Pest Control
      • Food facility is not free of pests. Refer to section 5(1) of the Food Facility Standards.
  3. Routine

    0 infractions

  4. Routine

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website