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Saigon Cuisine

2503 Tudor Glen Market St. Albert AB T8N 3V3 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***there were no sanitizer test strips available for checking the sanitizer concentration
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Paper towels were available but not in a dispenser. Paper towels are to be stored in a dispenser and protected from contamination.
    • 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?
      • ***Current FHP was not posted.(exp Sep 2025)
  3. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***The rice paddles were being stored in standing water. Discussed again that they were to be stored in ice water or used and then washed and sanitized and stored clean and dry. Staff got ice for the rice paddles.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***there were no sanitizer test strips available for checking the sanitizer concentration
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Paper towels were available but not in a dispenser. Paper towels are to be stored in a dispenser and protected from contamination.
    • 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?
      • ***Current FHP was not posted.(exp Sep 2025)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The dishwasher was not working. The facility is using only single use customer utensils until the unit is repaired/replaced.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloths were on the counter and not stored in a sanitizer solution. Discussed and corrected during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***The rice paddles were stored in standing water at room temperature. Discussed options (using once and putting in for sanitizing or storing in an ice bath).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Bean sprouts were sitting in water at room temperature. Discussed options (storing in a cooler or keeping in an ice bath).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Dishwasher was not working and effectively sanitizing the dishes. Discussed options, closing or getting single service customer utensils. They plan on getting single use customer utensils.***there was a two compartment sink for dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***there were no sanitizer test strips available for checking the sanitizer concentration
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The staff were using a reusable hand towel for drying hands instead of the single use paper towels. Discussed that was not acceptable.***Paper towels were available but not in a dispenser. Paper towels are to be stored in a dispenser and protected from 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?
      • ***Pest control records were not being maintained and completed monthly.
    • 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?
      • ***Current FHP was not posted.(exp Sep 2025)
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items are being stored on the floor under the stainless steel work bench. Ensure all items are stored up and off the floor to allow for proper cleaning.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items are being stored within 1 foot of hand washing sink. Splash guards must be installed to prevent contamination of these items or food items must be moved.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Soiled cardboard is being used to line shelf for the stainless steel work bench. Please remove.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required on floors, with special attention to underneath and beside equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High level dusting and grease removal is required on ceilings around ventilation grates.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 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?
      • Temperature logs were not observed being maintained in the facility and available for review during inspection.Monitor the foods temperature in coolers, hot holding and freezers and maintain record in the facility.Dec 12, 2023: Proper temperature logs were still not being kept. A temperature log template will be sent with this report.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher in the facility was not in a proper working condition. The manufacturers instructions indicated that the dishwasher should use chlorine as sanitizer. The bottle of sanitizer connected to the dishwasher was empty, the staff present replaced the empty bottle during inspection. After running multiple cycles, 0ppm chlorine sanitizer concentration was measured from the dishwasher with a maximum temperature of about 60C. Please contact a service technician immediately to repair the dishwasher. All dishware or utensils washed in the facility must be sanitized in the dishwashing sink using 100ppm chlorine solution until the dishwasher is repaired. Use the test strips available in the facility to verify the sanitizer concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light tubes/fixture in the dry storage room was burnt out and also missing a protective cover. Replace the burnt-out light tubes and the missing protective cover to facilitate proper cleaning, food handling and prevent food contamination in and event of breakage.