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Petite Saigon Vietnamese Restaurant

5 - 521 2 Avenue SE Airdrie AB T4B 2C2 · Food - General

Official record from Alberta →

Inspection summary

Petite Saigon Vietnamese Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on June 30, 2026, found no infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on February 25, 2025. 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 11 times across 8 separate inspections, most recently on April 13, 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?

  • 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 April 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times across 2 separate inspections, most recently on February 5, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease and rust build up was noted on the floor of the walk-in freezer in the kitchen.**Resurface floor of walk-in freezer to ensure surface is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease buildup noted on equipment, doors and food prep cooler handles2. The bottom layer of the prep cooler had food debris on the surface **Please clean**Ensure regular and frequent cleaning of the food facility is carried out
  3. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease and rust build up was noted on the shelving racks in the walk-in cooler, walk-in freezer and on the floor of the walk-in freezer in the kitchen.**Clean/Resurface/Replace shelving racks**Resurface floor of walk-in freezer to ensure surface is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease buildup was noted on the stainless-steel wall panel behind the grill in the cook line2. Grease buildup was noted on the ventilation hood above the grill and stove top3. Grease buildup noted on equipment, doors and food prep cooler handles4. The bottom layer of the prep cooler had food debris on the surface **Please clean**Ensure regular and frequent cleaning of the food facility is carried out
  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the chlorine sanitizing solution contained in the spray bottle in the kitchen used for sanitizing food prep surfaces was measured at over 1000ppm. Operator remixed solution to a concentration of 100ppm.**Ensure that chlorine solution used in the food prep areas are maintained at 100ppm at all times.**Verify concentration of sanitizer using chlorine test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease and rust build up was noted on the shelving racks in the walk-in cooler, walk-in freezer and on the floor of the walk-in freezer in the kitchen.**Clean/Resurface/Replace shelving racks**Resurface floor of walk-in freezer to ensure surface is smooth and cleanable.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer in the kitchen while food was being prepared.**Please ensure that the kitchen is equipped with 100ppm of chlorine solution or 200ppm of QUAT solution at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items - rice cooker containing steamed rice and rice scoop pitcher were stored around the splash zone of the hand wash sink in the kitchen.**Please remove items from splash zone of hand sink to prevent contamination of the food items.**Keep splash zone of hand wash sink free of items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were cracks in the floor tiles across the kitchen from underneath the 2-compartment sink, dirt was building up within the cracks.**Repair/Replace floor tiles**Ensure that all surfacing within the kitchen is smooth, cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease build-up was noted on surfaces of the prep cooler on the ventilation hood above the stove top and equipment throughout the kitchen.**Please clean food equipment and maintain regular schedule for cleaning equipment in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build-up of dirt and grime was noted in the following areas:-Floors by back door-Hard-to-reach floor under equipment in the kitchen-On the floors of the walk-in cooler and under the shelving-On the floor of the walk-in freezer and under the shelving2. Grease build-up was noted on the wall behind the microwave.**Please clean all areas of the kitchen.3. Clutter was noted in the corner opposite the walk-in cooler.**Organize area to ensure area can be easily cleaned.
  6. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were cracks in the floor tiles across the kitchen from underneath the 2-compartment sink, dirt was building up within the cracks.**Repair/Replace floor tiles**Ensure that all surfacing within the kitchen is smooth, cleanable and impervious to moisture.
  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl of shredded carrots was left uncovered in the walk-in cooler.**Please cover foods in cold storage to protect from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A piece of raw wood was used to line the bottom shelf in the walk-in cooler.**Finish the wood or replace wood with material that is smooth, cleanable and impervious to moisture.
  8. Risk Management Inspection

    2 infractions

    • 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 shelves in the walk-in cooler were rusty.**Please replace rusted shelves to ensure they are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build-up of grease noted on the microwave cabinet beside the deep fryer.2. Build-up of grease and dirt on the floors in the food prep area, on the floor of the walk-in cooler.3. Grease build-up on the ventilation hood above cook line.**Please carry out an extensive cleaning of the listed areas. The walk-in cooler had food and dirt debris on the floor under the shelves. Please clean the areas.**Increase frequency of the cleaning of the ventilation hood to prevent build-up of grease
  9. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A light bulb in the food prep area was not working.2. One of the lights in the food prep area was missing a cover.**Please replace light bulb and light cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scum build-up was noted in the ice-machine.**Please clean and sanitize equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build-up of grease noted on the microwave cabinet beside the deep fryer.2. Build-up of grease and dirt on the floors in the food prep area, on the floor of the walk-in cooler.3. Grease build-up on the ventilation hood above cook line.**Please clean the above listed area.
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