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Miss Saigon Vietnamese Noodle House

210 - 501 Emerald Drive Sherwood Park AB T8H 0W6 · Food - General

Official record from Alberta →

Inspection summary

Miss Saigon Vietnamese Noodle House has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 28, 2025. The most recent inspection, on November 2, 2025, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 June 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on June 26, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on June 26, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on June 26, 2025. 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.

4 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored directly inside the bulk food items. Use a scoop with a handle and store in a way that prevents contamination of bulk foods. 2. Used utensils were being stored in room temperature water. Store utensils in water with a temperature of less than 4 degrees Celsius or water with a temperature greater than 60 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A container of garlic in oil was being stored at room temperature. Container discarded by operator. 2. A bowl of bean sprouts was being stored at room temperature. Bowl of Bean sprouts was discarded by operator. 3. Cooked spring rolls were being stored at room temperature. Their internal temperature measured 35 degrees Celsus. The cooked spring rolls were moved to refrigeration as they had just been cooled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Napkins stacked on top of paper Towel Dispenser are being used for hand drying.Use paper Towel in a dispenser so that paper Towel is protected from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of food debris in the microwave.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on high touch surfaces, such as the handles of the prep coolers, freezers, and hot holders.
  4. Initial Inspection

    0 infractions

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