Saigon Asian Restaurant

1024 King St. W, HAMILTON ON L8S 1L3 · Restaurant

18 inspections

1. Routine InspectionJun 22, 2026

   7 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure walls are kept clean and in good repair
   • Separate hand washing basin provided for food handlers
     • Ensure hand washing basin is unobstructed and accessible for hand washing
   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide paper towels in a dispenser at hand basin in food preparation area
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
     • Keep cloths clean, in good repair, and restricted to a single task
     • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
   • Food is held at 4°C (40°F) or less
     • Ensure all hazardous foods are stored at 4°C (40°F) or less
   • Certified food handler present in the food service premise
     • Ensure certified food handler or supervisor is present during all hours of operation
2. Re-inspectionFeb 5, 2026

   0 infractions

3. Routine InspectionJan 29, 2026

   10 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
     • Ensure ceilings are kept clean and in good repair
     • Ensure floors are kept clean and in good repair
   • Separate hand washing basin provided for food handlers
     • Hand washing station must be used only for hand washing of employees
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles in good repair
     • Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
     • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
     • Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
   • Food premise is protected against the entry and harbouring of pests
     • Evidence of minor insect / rodent activity
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
     • Keep cloths clean, in good repair, and restricted to a single task
     • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
   • Manual dishwashing: Wash, rinse, sanitize technique
     • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
     • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
   • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
     • Store toxic/poisonous substances in container bearing identifying labels
   • Food protected from contamination or adulteration
     • Cover all food in storage
     • Store food off the floor to prevent contamination
   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
   • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
     • Ensure food handlers confine hair while handling food
4. Routine InspectionOct 9, 2025

   3 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
   • Food premise is protected against the entry and harbouring of pests
5. Routine InspectionJul 2, 2025

   5 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
   • Manual dishwashing: Wash, rinse, sanitize technique
     • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
     • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
   • Maintenance of sanitary facilities
   • Food is held at 4°C (40°F) or less
   • Certified food handler present in the food service premise
     • Ensure certified food handler or supervisor is present during all hours of operation
6. Routine InspectionMar 3, 2025

   2 infractions

   • Food is held at 4°C (40°F) or less
     • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
7. Routine InspectionNov 11, 2024

   2 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
   • Cloths and towels maintained in clean, good repair and not used for other purposes
8. Re-inspectionJun 4, 2024

   0 infractions

9. Routine InspectionMay 27, 2024

   5 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Food premise is protected against the entry and harbouring of pests
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
   • Food protected from contamination or adulteration
   • Food is held at 4°C (40°F) or less
10. Routine InspectionOct 16, 2023

    2 infractions

    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
11. Routine InspectionAug 4, 2023

    0 infractions

12. Routine InspectionAug 1, 2023

    1 infraction

    • Food premise is protected against the entry and harbouring of pests
      • Protect against entry, harbouring and breeding of pests
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Evidence of minor insect / rodent activity
13. Routine InspectionJun 26, 2023

    0 infractions

14. Routine InspectionJun 19, 2023

    4 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
      • Provide soap in a dispenser at hand basin in the food preparation area
      • Maintain hand washing stations with adequate supplies
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize multi-service articles after each use and as often as necessary
      • Clean and sanitize food contact surfaces or equipment as often as necessary
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
15. Re-inspectionFeb 16, 2023

    0 infractions

16. Routine InspectionFeb 13, 2023

    5 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
      • Ensure hand washing basin is unobstructed and accessible for hand washing
      • Hand washing stations must be conveniently accessible by food handlers
    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • Food premise is protected against the entry and harbouring of pests
17. Re-inspectionNov 15, 2022

    0 infractions

18. Routine InspectionNov 9, 2022

    6 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
      • Ensure hand washing basin is unobstructed and accessible for hand washing
      • Hand washing stations must be conveniently accessible by food handlers
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
    • Food premise is protected against the entry and harbouring of pests
      • Evidence of minor insect / rodent activity
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
      • Keep cloths clean, in good repair, and restricted to a single task
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer