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Saigon Cuisine

221 Chippewa Road Sherwood Park AB T8A 4E6 · Food - General

9 inspections

  1. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was measured at greater than 200 ppm. The operator was advised to prepare a fresh solution to achieve the required concentration of 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips were observed hanging from the ceiling directly in very close proximity to the stove and food preparation counters. The operator was advised to relocate the fly strips to prevent potential contamination of food and food-contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were observed stored at 20 °C while immersed in water. The operator was advised to either add ice or relocate the sprouts to cold holding to maintain a temperature of 4 °C or below. The operator moved the bean sprouts to the cooler immediately upon request. Education was provided to the operator regarding time and temperature abuse of potentially hazardous foods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to be expired (expiry date: 07/2025). The operator was advised to obtain valid test strips to ensure accurate measurement of sanitizer concentrations.
    • 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?
      • The back exterior door was observed to have a damaged screen. The operator was advised to repair or replace the screen to prevent potential pest entry into the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It was observed that the operator lacks knowledge of the proper cleaning procedure for the meat slicer. The operator omitted the second step, which involves using an approved soap or detergent before the sanitization step. Education was provided on-site, and a document outlining the cleaning and sanitizing procedure was emailed to the operator.
    • 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. Wall tiles were found to be damaged near the freezer in main kitchen area. 2. Ceiling tiles were observed to be bulging, with exposed structural components and tape present on several tiles throughout the facility. 3. Floor tiles were observed to be damaged near the fryer in main kitchen area. 4. Wooden shelving used for storing dishes was observed to be damaged at the corner. The operator was advised to repair or replace the affected areas, as all surfaces within the facility must be smooth, durable, and easy to clean to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A damaged strainer with exposed metal wires was observed in the dishwashing area. The operator voluntarily discarded the strainer during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was observed with dirty fan ducts. The operator was advised to clean the air ducts, as accumulated debris can spread contamination to walls and food items stored.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sprouts are to be kept in ice water or in cooler. Sprouts placed in cooler during time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • general cleaning of high touch areas and dishwashing area required.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - the hand-wash sink in the rear food prep and dishwashing areas was not accessible (as it was being used for thawing frozen seafood). A new hand-wash sink will be installed adjacent to this large utility sink, and the large utility sink will be now used for food prep washing, frozen food thawing, etc.
  5. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No - there were no records being kept of the daily logs/checks of all food safety temperatures (including refrigeration units, freezer units, cooking temperatures, and hot-holding units, as applicable).An AHS template of logs and daily checklists for food premises operation will be sent to the operator and staff for use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No - note that there were insufficient food storage containers with tight-fitting lids in the rear dry food storage area. Also, any open bags of dry food products are to be kept in food storage containers or adequately wrapped-up using food storage clips, etc. (as there were two open bags of dry food products observed in the rear food prep and storage area).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No - three-door food prep refrigeration unit in the main kitchen was at ambient air temperature range of 12-14 degrees Celsius, with resulting staff manipulation of unit that reduced temperature to 4-6 degrees Celsius within 30 minutes. High risk perishable food products (i.e. meats) were removed and placed into the large upright refrigeration unit for adequate cold-holding storage at 4 degrees Celsius.A licensed technician is to be contacted to service the food prep refrigeration unit (for possible refrigerant re-boost) and/or to ensure proper de-frost time settings are in effect, as necessary.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - the hand-wash sink in the rear food prep and dishwashing areas was not accessible, and being used for washing of food equipment. A hand-wash sink in any food prep area must be accessible and functional at all times, to be used strictly for hand-washing only.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - there was accumulation of food spillage under and around equipment and chest freezers in the rear food prep and storage area. More regular and thorough cleaning in the hard-to-reach areas is necessary to ensure a clean and sanitary condition. Ensure all staff are aware of daily, weekly, and monthly cleaning schedules.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not available during food prep.Chlorine based solution was prepared and measured at 100ppm.Ensure sanitizer solutions are available during food prep.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The cooler handles, meat slicer, dishwasher top, and facility floors needs to be cleaned.Ensure floors and equipment are maintained in a sanitary manner at all times.
  8. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution registered 0ppm residual at the time of inspection.A new sanitizer solution was created and registered a chlorine residual of 100 ppm. Ensure that sanitizer solution is 100 ppm at all times, and new solutions are created as needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back preparation area hand sink was being used to soak dishes. A hand sink can only be used for the purposes of handwashing. Ensure that if additional sinks are required they are installed. Otherwise, use other sinks for soaking items.
  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer chlorine being used by the facility was lemon scented. PHI requested that unscented chlorine sanitizer be obtained. This occurred before the end of the inspection and a 100-ppm chlorine sanitizer solution was produced.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored in bulk food product. Bowl was removed and operator obtained a spoon and stored in a way that protected food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Broth is being cooled in large batches in the freezer. Broth is not cooling fast enough and also produces a product that takes too long to thaw. Broth needs to be cooled in smaller batches or using an ice wand. Cooling large batches in the stand-alone freezer also significantly raised the temperature of the freezer. 2. Bean sprouts were stored in water at room temperature. Bean sprouts must be kept at 4 degrees Celsius at all times. Bean sprouts were discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some utensils/equipment that were damaged and no longer easy to clean that were still in use. This included wooden boards, and utensils with taped handles. Ensure once an items is damaged and no longer easy to clean it is discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional organizing, cleaning, and sanitizing required in the back preparation area, as well as on walls and hard to reach areas of kitchen.