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Saigon Cuisine

508 Riverbend Square NW Edmonton AB T6R 2E3 · Food - General

Official record from Alberta →

Inspection summary

Saigon Cuisine has been inspected 9 times by Alberta Health Services (Environmental Public Health) since July 16, 2024. The most recent inspection, on August 21, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 5 times across 5 separate inspections, most recently on August 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on July 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 10, 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 8 times across 5 separate inspections, most recently on August 21, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 5 times across 4 separate inspections, most recently on August 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

9 inspections

  1. 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?
      • A hose was hooked up to the designated kitchen handwash sink and the basin had a lot of food particles in it. Staff indicate it was being used to fill a large pot up.- Discontinue this practice, designated handwash sinks are to be used ONLY for handwashing purposes.
  2. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cloth bag was stored on top of a container with "clean" plastic food container lids.- All staff personal belongings must be stored away from foods, food equipment/utensils and food handling areas. Corrected
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice in the warmer was measured at 8C. Staff informed that they had just placed the rice from the cooler into the hot holding unit.- Ensure that previously cooked foods are reheated to above 74C before placing into hot holding units. Corrected.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Visible food particles noted on the countertop slicer from the previous day's use and the exterior of the rice cooker pot is dirty.- All equipment/utensils must be cleaned after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Numerous plastic containers stored by the kitchen handwash sink as well as large plastic food containers by the back storage area.- Reduce the number of containers as the areas are becoming cluttered.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packages of raw meat and a bag of carrots are stored directly on the walk-in cooler floor.- Store foods up off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff jacket and gloves stored on top of packaged noodles and canned foods on the back storage shelf.- Staff personal belongings are to be kept away and separate from foods, food equipment and food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Raw sprouts stored in a container of water on the counter measured at 12C.- Store the sprouts in the cooler or add ice to the water.2. A probe thermometer was not available.
    • 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 kitchen door was propped open.- Keep the door closed at all times to prevent the possible entry of pests or install a tight fitting screen door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment and utensils require cleaning to remove grease/grime accumulation: the exterior of the mixer stand, the counter mounted can opener and area, the knife holder, the exhaust hood filters above the deep fryers and grill, the exterior of the sauce pails and several large metal pots stored by the walk-in cooler.The upright freezer next to the mixer has thick ice buildup. - Remove the ice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning lists are not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Heavy dust accumulation on some of the kitchen ceiling tiles and grease/vapor buildup on the kitchen ceiling tiles.- Clean the tiles and repaint or replace the ceiling tiles.2. The floor under the cook line equipment has heavy grease accumulation. 3. The floor around the back kitchen door has debris buildup4. Light switch covers to the walk-in cooler and walk-in freezer are dirty.- Cleaning is required
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sliding door cooler is operating at 7C, needs to be at 4C or colder.- High risk perishable foods to be relocated to the other cooler until a temperature of 4C or lower is maintained.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in the solution that wiping cloths were immersed in.- A 100 ppm chlorine solution was prepared by staff.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A package of raw chicken drumsticks was stored above vegetables in the walk-in cooler.- All raw meats are to be stored below cooked and or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bottles of vitamins and lotions stored in various areas of the front service counter/bar area.- All staff personal belongings are to be kept away from foods and business related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sliding door cooler is operating at 7C, needs to be at 4C or colder.- High risk perishable foods to be relocated to the other cooler until a temperature of 4C or lower is maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment/utensils are dirty and require cleaning: the side of the deep fryer and exhaust hood filters have grease accumulation, the knife holder and surrounding counter area have food particle buildup, the green food grater on the shelf has dried food particles on it, the preparation cooler door gaskets have dried food splashes and the exteriors of the bulk food sauce pails are greasy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- The kitchen ceiling around the air vents has dust accumulation.- The counter around the slicer has food particle buildup.- The exterior of the preparation cooler lid and takeout order screen are greasy.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in the solution that wiping cloths are immersed. - Staff prepared a 100 ppm chlorine sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Half a papaya was wrapped in newsprint.- Use food grade materials only for the storing/wrapping of foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal belongings (vitamins, umbrella) stored amongst plates and container lids.- All staff personal belongings are to be kept completely separate from business related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sliding door cooler is operating at 7-11C, needs to be at 4C or less.- Staff were instructed to relocate the high risk perishable foods to the other coolers until a temperature of 4C or colder is maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Exteriors of the food storage containers left on the counters/in front of the cook line are greasy to the touch and require cleaning.2. Heavy ice buildup is noted on the upright freezer shelves and requires defrosting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation noted on the ceiling tiles.- Cleaning required.

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