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Saigon Cuisine

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

Official record from Alberta →

Inspection summary

Saigon Cuisine has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on June 9, 2026, recorded 9 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 4 times across 3 separate inspections, most recently on June 9, 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 3 times across 3 separate inspections, most recently on June 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 9, 2026. 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 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 6 times across 4 separate inspections, most recently on June 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 4 times across 3 separate inspections, most recently on June 9, 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.

8 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.

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