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Little Saigon Subs

3 - 4801 51 Avenue Red Deer AB T4N 4H2 · Food - General

Official record from Alberta →

Inspection summary

Little Saigon Subs has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on April 23, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 2 times across 2 separate inspections, most recently on April 23, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 March 27, 2025. 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 once on December 4, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 separate inspections, most recently on September 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 4 separate inspections, most recently on April 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The facility does not perform monthly pest checks that are documented.The operator was provided with a pest control checklist.Please ensure pest control checklists are completed every month and that records are properly maintained and stored on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Lightbulb housing unit above food handling area was dirty with a buildup of grease and dead flies. Please ensure that this area is cleaned and that all areas of the facility are maintained in a sanitary state.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl with ground meat was stored above produce in the sliding cooler. The meat was wrapped and did not appear to be contaminating other items. The operator moved the meat bowl to a lower shelf.Please ensure meat is stored only in designated areas, below other ready-to-eat foods, so it cannot potentially contaminate them.---All other food products not in use were stored sealed and protected, with no scoops stored directly in the food products.The ice machine was clean, and the scoop was correctly stored outside of the machine in a clean and sanitary manner.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The facility does not perform monthly pest checks that are documented.The operator was provided with a pest control checklist.Please ensure pest control checklists are completed every month and that records are properly maintained and stored on site.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An invalid permit was observed to be posted at the time of inspection. Please ensure that the current permit is posted for customers to observe.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl of covered raw shrimp was observed to be stored next to fruits and other ready-to-eat foods. The shrimp was moved and the operator was informed.Please ensure that raw meats and/or seafood are stored below or away from ready-to-eat foods and vegetables.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bowls of rice noodles and Chinese mushrooms were observed to be immersed and rehydrating in 24.4C water at the time of inspection. The operator was informed and was asked to move the items into a refrigerated unit.Please ensure that potentially high-risk foods are stored at refrigeration temperatures.
    • 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 hand sink was observed to be obstructed with a bowl and utensil at the time of inspection. The items were moved and the operator was informed.Please ensure that the handwashing sink is kept unobstructed to help ensure and encourage regular and proper hand hygiene.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An invalid permit was observed to be posted at the time of inspection. Please ensure that the current permit is posted for customers to observe.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A bowl without handles was observed to be stored in a bulk rice storage container. The operator was asked to remove the bowl.Please ensure that utensils are stored in a sanitary manner.
  4. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was observed to be stored and used as a scoop in the bulk rice storage container at the time of inspection.Please ensure that the appropriate utensils are used and stored in a manner that prevents the contamination of food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen hand sink was observed to be leaking from the faucet while the tap handles were in the closed position at the time of inspection.Please ensure that the faucet/plumbing in repaired to ensure safe food handling.
  5. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was observed to be stored and used as a scoop in the bulk rice storage container at the time of inspection.Please ensure that the appropriate utensils are used and stored in a manner that prevents the contamination of food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen hand sink was observed to be leaking from the faucet while the tap handles were in the closed position at the time of inspection.Please ensure that the faucet/plumbing in repaired to ensure safe food handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some components and internal walls of the ice machine were observed to be in need of cleaning.Please ensure that the noted equipment is maintained in a clean and sanitary condition.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was observed to be stored and used as a scoop in the bulk rice storage container at the time of inspection.Please ensure that the appropriate utensils are used and stored in a manner that prevents the contamination of food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen hand sink was observed to be leaking from the faucet while the tap handles were in the closed position at the time of inspection.Please ensure that the faucet/plumbing in repaired to ensure safe food handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some components and internal walls of the ice machine were observed to be in need of cleaning.Please ensure that the noted equipment is maintained in a clean and sanitary condition.
  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Water was used to clean the food prep tables and counters in side the kitchen.- ensure food prep areas are cleaned and sanitized with food safe sanitizersMixed a 100ppm bleach solution

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