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New Saigon Vietnamese Cuisine

108 - 31935 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

New Saigon Vietnamese Cuisine has been inspected 6 times by Fraser Health Authority since September 26, 2024. The most recent inspection, on September 15, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on March 19, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on November 4, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 September 15, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 19, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

About this data

These results come from Fraser 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.

6 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine bleach sanitizer sprays measured at over 200 ppm
      • Corrective Action(s): Ensure that chlorine bleach sanitizer solutions are between 100-200 ppm. 1/4 tsp of chlorine bleach to 1L water or (half a cap of bleach for a full spray bottle of water). Staff remade chlorine bleach solutions, measured at 200 ppm
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front of house hand washing station did not have paper towels
      • Corrective Action(s): Ensure that all hand washing stations are equipped with hot/cold running water, hand soap and paper towels. Staff restocked the hand washing station with paper towels
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bean sprouts and mint being stored in ice water bath measured at 10C. Ice in the water has melted. Has been less than 2 hours since it was held in ice water bath.
      • Staff discarded the water bath and add more ice in containers.
      • Corrective Action(s): Ensure that all fresh condiments like bean sprouts and mint are stored at 4C in cooler at 4C or below or on ice bath and served within 2 hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Frozen spring rolls in the stand up freezer close to the cookline was stored directly on the freezer shelf.
      • Corrective Action(s): Ensure that all food is stored in food grade containers/bags and not directly on the freezer shelf
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large portion of frozen meat was being thawed in a water bath in the sink
      • Staff transfered the frozen meat into another container so that it can thaw under running cold water
      • Corrective Action(s): Ensure that frozen food is thawed using the following methods: in cooler at 4C or below, in cold water bath changing every 30 mins, or running cold water.
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station did not have paper towels at the time of inspection.
      • Corrective Action(s): Replace paper towel dispenser when paper towels run out. Keep adequate stock of paper towels available on the premises. Staff restocked paper towel at the time of inspection.
      • Corrected at the time of inspection.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Potable water hose for soup and ingredients is heat damaged and in poor condition. Replacement is needed.
      • 2. In stand up glass cooler and walk in cooler, sealed/packaged ground meat and raw eggs are stored next to or above ready to eat foods such as lettuce and lemons
      • Corrective Action(s): 1. Ensure all tools and equipment are in good condition. Ensure new hose is food grade and to keep away from fire or extreme heat to prevent damage and contamination. Correction required in a week.
      • 2. Ensure to store raw proteins on the bottom shelves and ready to eat on top shelf or separate from raw proteins. For example, lemons, condiments and sauces on top shelf, raw eggs and packaged raw meats on bottom shelves. Correction required today.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Fumehood cleaning and servicing was due in 2024 as inidcated on sticker. Cleaning and servicing is required.
      • Corrective Action(s): Ensure to service and clean equipment by a licenced professional as per requirement. Correction required in two weeks to schedule and apply cleaning and servicing.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Pallet of whole lemons stored on bottom shelf of glass stand up cooler where packaged raw meat is stored. In the same cooler pallet of raw eggs is stored on top shelf where above ready to eat foods. Ensure raw proteins are on the bottom shelf and ready to eat foods are stored above and separate. Whole eggs are raw proteins.
      • Corrective Action(s): Ensure raw proteins are on the bottom shelf and ready to eat foods are stored above and separate from raw proteins. If there is not enough cooler space, whole uncut lemons can be stored at room temperature to save space.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The main hand washing station is blocked with inventory and there is no hand soap or paper towels available. There is only one hand washing station available at the front of the house at the time of inspection.
      • Corrective Action(s): Ensure dedicated hand washing stations are available for staff to use with liquid soap, paper towels and hot and cold running water. This is a priority requirement to prevent food contamination. The dedicated hand sink must be available when operating.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ready to eat peanut sauce is stored below raw protein such as beef chuck in stand up glass cooler. Ensure all raw proteins are stored below ready to eat food to prevent cross contamination.
      • Corrective Action(s): Ensure all raw proteins are stored below ready to eat food to prevent cross contamination. Correction required today.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust, food spills and old food debris observed in the following areas:
      • 1. Fans of stand up cooler and venting above main kitchen.
      • 2. Walk in cooler shelving and old boxes with food spills.
      • 3. Hard to reach areas such as the plastic covers fo walk in cooler and water spills next to door of walk in cooler.
      • Corrective Action(s): Ensure to keep up with cleaning in hard to clean areas and every day food spills as per the food safety plan. Address areas requiring cleaning as per schedule. Correction required and thorough cleaning is needed within 2 weeks.
      • Violation Score: 3

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