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Little Saigon Bistro

2 - 1935 27 Avenue NE Calgary AB T2E 7E4 · Food - General

Official record from Alberta →

Inspection summary

Little Saigon Bistro has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on October 2, 2026, recorded 4 infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 29 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 5 times across 4 separate inspections, most recently on October 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on October 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 10 times across 5 separate inspections, most recently on October 2, 2026. 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?

  • 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 6 times across 4 separate inspections, most recently on January 14, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 4 times across 4 separate inspections, most recently on January 14, 2026. 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.

11 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Rags for surface sanitizer solution were left on counter and not submerged in sanitizer solution after use.- Ensure rags are kept in sanitizer solution as leaving rags out can lead to growth of bacteria on rags.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen raw meat was left on counter to thaw at room temperature.- Meat will still frozen at time of inspection and discussed thawing techniques with operator. - Meat was placed into cooler immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update October 2, 2026:Duct tape used to keep splash guard up between hand wash sink and prep table in back of house.- Remove duct tape and find a different method of keeping the splash guard supported that is smooth, non-absorbent, and easily cleanable. Gap between the counter and the front hand wash sink was duct taped.-Ensure that the gap is sealed with a material which can be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update October 2, 2026:Cardboard still being used to line coolers and shelves.- Discussed with operator regarding cardboard and should be removed for better cleaning. Will assess on next reinspection.Cardboard was being used as liners for shelves inside the stand in fridge.
  2. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • " Ongoing violation"The front and back hand washing sink was used for washing bowls and dishes. The operator was made aware that the hand wash sink should be only used for washing hands.-Ensure that the hand wash sink is designated for hand washing and rinsing of utensils is done in the dishwashing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap between the counter and the front hand wash sink was duct taped.-Ensure that the gap is sealed with a material which can be cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Couple of knives were duct taped.-Ensure that the equipment and utensils have smooth surfaces that can be cleaned and sanitized.2) Counter used to store clean containers was dirty.-Ensure that clean utensils are stored in clean and sanitary areas.3) Chemicals and utensils were stored together. -Ensure that the chemicals and clean utensils are stored separately.4) Scoops were being stored inside the food containers.-Ensure that the scoops are stored in such a way that the handle does not come in contact with hand.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Cardboard was being used as liners for shelves inside the stand in fridge.2) Handles of the fridge used for storage was covered with food debris.-Clean the handles and do not use cardboards as liners as cardboard is not a clean surface.
  3. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • " Ongoing violation" The sub cooler was measured at 11 degrees C.-Ensure that the perishable food is stored at 4 degrees c or less under refrigeration.-Repair/replace the cooler. Donot use the cooler until the temperature is maintained at 4 degrees c or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • " Ongoing violation"The front and back hand washing sink was used for washing bowls and dishes. The operator was made aware that the hand wash sink should be only used for washing hands.-Ensure that the hand wash sink is designated for hand washing and rinsing of utensils is done in the dishwashing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap between the counter and the front hand wash sink was duct taped.-Ensure that the gap is sealed with a material which can be cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Couple of knives were duct taped.-Ensure that the equipment and utensils have smooth surfaces that can be cleaned and sanitized.2) Counter used to store clean containers was dirty.-Ensure that clean utensils are stored in clean and sanitary areas.3) Chemicals and utensils were stored together. -Ensure that the chemicals and clean utensils are stored separately.4) Scoops were being stored inside the food containers.-Ensure that the scoops are stored in such a way that the handle does not come in contact with hand.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Cardboard was being used as liners for shelves inside the stand in fridge.2) Handles of the fridge used for storage was covered with food debris.-Clean the handles and do not use cardboards as liners as cardboard is not a clean surface.
  4. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • " Ongoing violation" The sub cooler was measured at 10 degrees C.-Ensure that the perishable food is stored at 4 degrees c or less under refrigeration.-Repair/replace the cooler. Donot use the cooler until the temperature is maintained at 4 degrees c or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • "Ongoing violation"The chlorine in the dishwasher was measured between 50 -100 ppm. -Ensure that the chlorine in the dishwasher is tested at 100 ppm.The chlorine in the dishwasher was measured near 50 ppm. -Ensure that the chlorine in the dishwasher is tested at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • " Ongoing violation"The front and back hand washing sink was used for washing bowls and dishes. The operator was made aware that the hand wash sink should be only used for washing hands.-Ensure that the hand wash sink is designated for hand washing and rinsing of utensils is done in the dishwashing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap between the counter and the front hand wash sink was duct taped.-Ensure that the gap is sealed with a material which can be cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Couple of knives were duct taped.-Ensure that the equipment and utensils have smooth surfaces that can be cleaned and sanitized.2) Counter used to store clean containers was dirty.-Ensure that clean utensils are stored in clean and sanitary areas.3) Chemicals and utensils were stored together. -Ensure that the chemicals and clean utensils are stored separately.4) Scoops were being stored inside the food containers.-Ensure that the scoops are stored in such a way that the handle does not come in contact with hand.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Cardboard was being used as liners for shelves inside the stand in fridge.2) Handles of the fridge used for storage was covered with food debris.-Clean the handles and do not use cardboards as liners as cardboard is not a clean surface.
  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)Bleach was measured less than 50 ppm.* A new solution was prepared which was tested at 100ppm.-Ensure that the bleach is measured at 100 ppm.2) Cleaning cloths were stored on the counters.-Ensure that the cleaning cloths are stored inside the sanitizer in between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1)Food was stored beside the hand wash sink. Food was removed.-Ensure that there is barrier/splash guard beside the hand sink and the counter or store the food away from the hand sink.2) Couple of food containers were stored uncovered inside the stand in fridge and the prep line cooler.-Ensure that the food is covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Blood pork inside the prep line cooler was measured at 10.1 degrees C.* The blood pork container was discarded.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)Noodles were measured at 11.9 degrees C. Noodles were placed inside the cooler.2) The sub cooler was measured at 10 degrees C.3) One small cooler was measured at 7 degrees C.-Ensure that the perishable food is stored at 4 degrees c or less under refrigeration.-Repair/replace the cooler. Donot use the cooler until the temperature is maintained at 4 degrees c or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine in the dishwasher was measured near 50 ppm. -Ensure that the chlorine in the dishwasher is tested at 100 ppm.
    • 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 and back hand washing sink was used for washing bowls and dishes. The operator was made aware that the hand wash sink should be only used for washing hands.-Ensure that the hand wash sink is designated for hand washing and rinsing of utensils is done in the dishwashing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back hand wash sink was blocked by a garbage bin.The garbage bin was removed.-Ensure that the hand sink is not obstructed for hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap between the counter and the front hand wash sink was duct taped.-Ensure that the gap is sealed with a material which can be cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Couple of knives were duct taped.-Ensure that the equipment and utensils have smooth surfaces that can be cleaned and sanitized.2) Counter used to store clean containers was dirty.-Ensure that clean utensils are stored in clean and sanitary areas.3) Chemicals and utensils were stored together. -Ensure that the chemicals and clean utensils are stored separately.4) Scoops were being stored inside the food containers.-Ensure that the scoops are stored in such a way that the handle does not come in contact with hand.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Cardboard was being used as liners for shelves inside the stand in fridge.2) Handles of the fridge used for storage was covered with food debris.-Clean the handles and do not use cardboards as liners as cardboard is not a clean surface.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

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