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Sai Woo Restaurant

10571 97 Street NW Edmonton AB T5H 2L3 · Food - General

Official record from Alberta →

Inspection summary

Sai Woo Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 12, 2024. The most recent inspection, on August 20, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on September 26, 2025. 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 2 times across 2 separate inspections, most recently on August 19, 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 2 times across 2 separate inspections, most recently on September 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 4 separate inspections, most recently on August 19, 2026. 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 5 times across 3 separate inspections, most recently on September 15, 2025. 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?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Numerous food items were observed on the ground in the upstairs walk in cooler and also in the downstairs freezer. Please ensure all food products are stored off the floor to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the front counter upright cooling unit was approximately 12C using a probe thermometer. Observed unit was being stored primarily with drinks (pop, juices, alcohol), but requested operator remove and store the container of open chili oil, ginger sauce, and hoisin into walk in cooler in order to properly refrigerate and maintain acceptable temperatures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two scoops in the dry ingredient bulk containers were observed with dry stock product on the handle. Requested operator wash and clean handles. Please ensure scoops are stored upright or outside the container and handles are kept clean.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • No new signs of activity. Continue to monitor and work with your pest control company
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the chlorine sanitizing solution was at >1000ppm. Ensure chlorine sanitizing solution is at 100ppm
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were being stored in food where the handle is contacting the food,.Store scoops in a manner that prevents possible cross contamination
    • 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?
      • 2025-09-15Mouse dropping were found in the basementCockroaches were found in the glue boards in the kitchen and one dead on the basement floor.2024-07-31Previous mouse droppings were cleaned up; however, new droppings were found. Please continue to monitor and clean up droppings. Consult with pest control to identify possible points of entry or harbourage sites. ___________________2024-07-121. Mouse droppings noted in the following areas:-In the basement (southeast corner) approaching under the stairs area-In the furnace room (furnace for neighboring business)-In server area cupboards2. A large gap was observed along the base of the screen door. Note, the exterior door was open at the time of inspection. ACTION REQUIRED: clean up all droppings throughout the facility (see below resource). Ensure all doorways are tightly sealed. Monitor the building for other points of harbourage/entry. Consult with pest control provider. RESOURCE: https://www.albertahealthservices.ca/Advisories/ne-pha-hantavirus-protection.pdf___________________2022-12-29Mice droppings note on the floor along walls in the kitchen and basement storage room.Remove equipment/items from the wall and clean all mice droppings.Store all foods in pest proof containers with proper lids.Identify all holes, cracks and nesting sites for mice and have them fix to prevent pest entry/harborage. Remove items from the facility that are not in use. These items create harborage sites for pest.
    • 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?
      • Permit was not displayed. Corrected during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-07-17Below cited leak was still present. ___________________2022-12-29Water was observed leaking into a container beneath the wok cooking equipment. Repair all plumbing leak beneath the wok equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2024-07-31Leak had not been repaired._________________2024-07-12Below violation not observed at the time of inspection._______________2022-12-29Grease was observed on a tray beneath the deep fryer. Repair the leak noted on the deep fryer.
  5. Risk Management Inspection

    3 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?
      • 2024-07-31Previous mouse droppings were cleaned up; however, new droppings were found. Please continue to monitor and clean up droppings. Consult with pest control to identify possible points of entry or harbourage sites. ___________________2024-07-121. Mouse droppings noted in the following areas:-In the basement (southeast corner) approaching under the stairs area-In the furnace room (furnace for neighboring business)-In server area cupboards2. A large gap was observed along the base of the screen door. Note, the exterior door was open at the time of inspection. ACTION REQUIRED: clean up all droppings throughout the facility (see below resource). Ensure all doorways are tightly sealed. Monitor the building for other points of harbourage/entry. Consult with pest control provider. RESOURCE: https://www.albertahealthservices.ca/Advisories/ne-pha-hantavirus-protection.pdf___________________2022-12-29Mice droppings note on the floor along walls in the kitchen and basement storage room.Remove equipment/items from the wall and clean all mice droppings.Store all foods in pest proof containers with proper lids.Identify all holes, cracks and nesting sites for mice and have them fix to prevent pest entry/harborage. Remove items from the facility that are not in use. These items create harborage sites for pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-07-17Below cited leak was still present. ___________________2022-12-29Water was observed leaking into a container beneath the wok cooking equipment. Repair all plumbing leak beneath the wok equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2024-07-31Leak had not been repaired._________________2024-07-12Below violation not observed at the time of inspection._______________2022-12-29Grease was observed on a tray beneath the deep fryer. Repair the leak noted on the deep fryer.
  6. Demand Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Unclear organization in the walk-in cooler. Chicken stored over vegetables. Some foods were left uncovered in the walk-in cooler.ACTION REQUIRED: ensure all foods are covered in the walk-in cooler. Group similar items together. Ensure raw meat is stored below vegetables, ready-to-eat foods, & seafood.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw fish was thawing in stagnant water. CDI: cold water tap turned on at the time of inspection.ACTION REQUIRED: review acceptable thawing procedures with staff.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility did not have chlorine test strips. ACTION REQUIRED: obtain chlorine test strips.
    • 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?
      • 2024-07-121. Mouse droppings noted in the following areas:-In the basement (southeast corner) approaching under the stairs area-In the furnace room (furnace for neighboring business)-In server area cupboards2. A large gap was observed along the base of the screen door. Note, the exterior door was open at the time of inspection. ACTION REQUIRED: clean up all droppings throughout the facility (see below resource). Ensure all doorways are tightly sealed. Monitor the building for other points of harbourage/entry. Consult with pest control provider. RESOURCE: https://www.albertahealthservices.ca/Advisories/ne-pha-hantavirus-protection.pdf___________________2022-12-29Mice droppings note on the floor along walls in the kitchen and basement storage room.Remove equipment/items from the wall and clean all mice droppings.Store all foods in pest proof containers with proper lids.Identify all holes, cracks and nesting sites for mice and have them fix to prevent pest entry/harborage. Remove items from the facility that are not in use. These items create harborage sites for pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving in the tea area/server area was warped and water damaged. ACTION REQUIRED: ensure shelving is smooth, washable, & impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-07-17Below cited leak was still present. ___________________2022-12-29Water was observed leaking into a container beneath the wok cooking equipment. Repair all plumbing leak beneath the wok equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowls were used as scoops in bulk dry goods and left in the bulk food product when not in use. ACTION REQUIRED: discontinue using bowls as scoops. Store scoops in such a way that the high contact area (handle) is not in contact with the bulk food supply.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2024-07-12Below violation not observed at the time of inspection._______________2022-12-29Grease was observed on a tray beneath the deep fryer. Repair the leak noted on the deep fryer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-07-12The following sanitation concerns were noted:-General filth build-up around the knife storage area-General filth build-up on the wall beside the walk-in cooler-Dust build-up on upper shelves-Mouse droppings (see pest control violation) ACTION REQUIRED: conduct a deep thorough clean throughout the facility.____________________2022-12-29Grease, soil and debris accumulation noted in the following areas: floor beneath cooking equipment, floor beneath dishwasher/compartment sinks, walk in cooler floor and shelves in the walk-in cooler.Deep cleaning is required in the abovementioned areas.

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