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Saigon Deli

11 - 4527 8 Avenue SE Calgary AB T2A 0A7 · Food - General

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No self-closing mechanism on the Staff washroom door, food was stored right outside. Provide a self-closing mechanism
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Nov 21- This violation is still outstanding.**The violation was still outstanding**The facility did not have cleaning schedule.Ensure to a develop cleaning schedule.The cleaning schedule template was emailed.
  2. Monitoring Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Paper towel was tied to the stove handle, and it was covered with grease and food debris. Staff was using it to wipe handles while handling the meats in the oven.Owner removed the paper towel.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large and small Rubbermaid containers were used to marinate meat. No sure if these containers are food garde. Use food grade containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items observed on boxes of open food, and on workstations where food is being prepared. Please leave personal items in a designated area, please clean and organize the facility and remove articles not associated with the everyday operation of the facility, including empty containers, papers, etc.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer was measured at 500ppm in the spray bottle. Use 100ppm chlorine (1/2 teaspoon Bleach per L water)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Deli meats were stacked above the insert load limit. Deli meat temperature on top was measured at 8.0 degrees C. 2) Glass stand up cooler was measured at 7.0 degrees C. 1 to 2) Store all cold perishable foods at 4.0 degrees C or below. 3) No probe thermometer available to check the coolers or cold food. Probe meat thermometer was available. Provide a probe thermometer that can use to measure from 0 to 100 degrees C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Observed staff skipping the sanitize step of manual dishwashing during inspection. Follow manual dishwashing procedures:1) Wash with soap and warm water2) Rinse with warm water3) Sanitize with 100ppm chlorine for 2 minutes and then air dry.2) Extremely large containers do not fit into the sink to wash.Remove all extremely large containers use for food or increase sink size.3) Owner prepared chlorine sanitizer in a large pot, no sink stopper available. Provide a sink stopper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • June 4, 2025, inspection:Removable guard available. Owner placed back guard back during inspection. Nov 21- Violation still outstanding*** Please correct.**The violation was still outstanding****The violation was still outstanding during current inspection**Hand washing sink at prep table at the front needs a splash guard or need to remove all the hot holding units to prevent any dirty water splashing to the food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No self-closing mechanism on the Staff washroom door, food was stored right outside. Provide a self-closing mechanism
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • June 4, 2026, inspection:Missing baseboard by the kitchen sinks. Previous ViolationThe baseboard is Peeling off from the wall in the kitchen.- Repair the baseboard
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the floor hard to reach areas and baseboards. Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Nov 21- This violation is still outstanding.**The violation was still outstanding**The facility did not have cleaning schedule.Ensure to a develop cleaning schedule.The cleaning schedule template was emailed.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths observed hanging beside dirty surfaces, or on counters. Ensure cleaning cloths are submerged in a sanitizer solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed not washing hands after glove use. Staff was also observed removing gloves and reusing the same gloves and not disposing after use.Ensure the plastic gloves are used once. Ensure routine handwashing in-between activities, such as handling money, grabbing items from the freezer, or back of house, etc.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food items like jalapenos observed to have containers, garbage, and coffee containers stored on top of the produce that is served raw to customers.2. Gloves for food handling were being stored on/behind dirty and dusty pipes.3. Knives with food debris on them were being stored on dirty shelving next to food products. Ensure produce, like ready to eat foods, equipment such as oven mitts, are protected from potential contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items observed on boxes of open food, and on workstations where food is being prepared. Please leave personal items in a designated area, please clean and organize the facility and remove articles not associated with the everyday operation of the facility, including empty containers, papers, etc.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was observed sitting out in room temperature after being cooked with no hot holding measures in place. Meat was measured to be between 47-55 degrees C. Operator mentioned that the meat had been out for less than 2 hours. Please ensure proper cooling methods, such as placing meat in shallow containers or using an ice wand. Ensure meat is not left out for more than 2 hours if the temperature of the meat is not kept above 60 degrees C or lower than 4 degrees C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Nov 21- Violation still outstanding*** Please correct.**The violation was still outstanding****The violation was still outstanding during current inspection**Hand washing sink at prep table at the front needs a splash guard or need to remove all the hot holding units to prevent any dirty water splashing to the food.
    • 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?
      • Permit observed to be expired, please print and post new permit.
    • 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. Baseboards have been repaired. 2. This violation is still outstanding. Previous Violation1. The baseboard is Peeling off from the wall in the kitchen.- Repair the baseboard2. The sealant around the kitchen hand washing sink is peeling off. The silicon seal is missing around the wall and two compartment and hand washing sink in the kitchen.- Apply the new sealant/caulking around the sink and between sinks and wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a significant buildup of grease around and behind the stove.Please clean in hard-to-reach areas, such as behind, in-between, underneath, and inside equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Nov 21- This violation is still outstanding.**The violation was still outstanding**The facility did not have cleaning schedule.Ensure to a develop cleaning schedule.The cleaning schedule template was emailed.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few food related items/equipment such as pizza liner, wrapping paper, container were stored in washroom.-Any food item or food related equipment must not be store in the washroom.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing in the kitchen was blocked with pot.- Keep the hand washing sink clear and easily accessible for hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **The violation was still outstanding****The violation was still outstanding during current inspection**Hand washing sink at prep table at the front needs a splash guard or need to remove all the hot holding units to prevent any dirty water splashing to the food.
    • 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. The baseboard is Peeling off from the wall in the kitchen.- Repair the baseboard2. The sealant around the kitchen hand washing sink is peeling off. The silicon seal is missing around the wall and two compartment and hand washing sink in the kitchen.- Apply the new sealant/caulking around the sink and between sinks and wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding**The facility did not have cleaning schedule.Ensure to a develop cleaning schedule.The cleaning schedule template was emailed.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few food items were stored on the floor in dry food storage area.Ensure to store all food items 6 inches above the ground on shelves.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility has a big sink and a small size two compartment sinks making it a three compartment in a row in kitchen. The facility has a few pieces of equipment which do not fit in the small two compartment sink.- Install another big sink replacing two small sinks besides the existing sink (big) to make it two compartment sink or remove the equipment from the kitchen which do not fit in the small sinks. - Install a separate designated hand washing sink in the kitchen for hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **The violation was still outstanding during current inspection**Hand washing sink at prep table at the front needs a splash guard or need to remove all the hot holding units to prevent any dirty water splashing to the food.
    • 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 violations were still outstanding during current inspection**1) Lower shelf and stool/platform are exposed wood in the kitchen by the back exit door.- Please reseal and ensure surfaces are smooth, non-absorbent, and easily cleanable.2) Newspaper used to line shelf in the kitchen.- Please reseal and ensure surfaces are smooth, non-absorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have cleaning schedule.Ensure to a develop cleaning schedule.The cleaning schedule template was emailed.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Boxes of food packing containers were stored in the washroom.Ensure not to store any food related equipment or item in the washroom.2. The operator removed the containers. A bulk food items stored on the floor in dry storage area.Ensure to store food items 15CM above the ground.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink at prep table at the front needs a splash guard or need to remove all the hot holding units to prevent any dirty water splashing to the food.
    • 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?
      • An expired FHP was posted.Ensure to post the vaild FHP.
    • 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) Lower shelf and stool/platform is exposed wood in the kitchen by the back exit door.- Please reseal and ensure surfaces are smooth, non-absorbent, and easily cleanable.2) Newspaper used to line shelf in the kitchen.- Please reseal and ensure surfaces are smooth, non-absorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have cleaning schedule.Ensure to a develop cleaning schedule.The cleaning schedule template was emailed.