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Saigon Cafe

5 - 5100 Lakeshore Drive Sylvan Lake AB T4S 2L7 · Food - General

Official record from Alberta →

Inspection summary

Saigon Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 12, 2025. The most recent inspection, on August 6, 2026, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 on July 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on July 21, 2026. 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 July 21, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times on July 21, 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?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer had been prepared for use on food contact surfaces while food handling was occurring and used cleaning cloths were observed being left on food contact surfaces. Ensure a sanitizer (chlorine solution at 100 ppm) is prepared and readily available when food handling is occurring and ensure cloths are stored in solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cases of food related items were being stored on the floor of the kitchen area. Food and food related items must be stored off the floor 6 inches to allow for proper cleaning, to prevent contamination of the items and to assist with pest management efforts.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler was holding desserts between 5-7 C. Operator was advised to turn the unit down to a cooler setting and monitor it closely.Ensure all foods that require refrigeration are being stored at or below 4 C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked tapioca balls were being held at 45 C2. cut vegetables, herbs and chili oil for the banh mi were being stored at room temperature Tapioca and oil discarded due to temperature abuse and vegetables returned to fridge. Food held in the danger zone has the potential for bacterial growth to occur that can lead to foodborne illness. Ensure all foods that require refrigeration are stored at 4 C or colder. Items can be placed in sufficient ice to maintain 4 C or set out for a maximum of two hours if they are timed and discarded at the end of the 2 hour timeframe.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When asked, operator described the steps for dishwashing to be: washing individual utensils with soap and water, rinsing and leaving to dry, with a sanitizing step only being done at the end of the day. Operator was using cold water only for filling sinks. Reviewed proper steps with operator and sinks were then filled on both sides and sanitizer tested. Ensure dishes are washed by the following steps:- remove food debris- in warm soapy water in the first sink- rinsed under warm running water- left to soak in a 100 ppm chlorine solution for 2 minutes in the second sink- air dry
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel in the washroom was not being stored in the dispenser. Operator refilled the dispenser during inspection. Ensure the rolls are stored in the dispenser to prevent 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 wood shelf was added beneath the main prep counter. Unsealed wood is porous and can allow bacteria to enter and is difficult to clean. Please seal the wood and ensure it is smooth, non-absorbent and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The microwave had food debris splattered throughout the interior. Ensure the microwave is cleaned and sanitized as often as necessary to maintain it in a sanitary manner.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

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