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Saigon Flavours

13038 50 Street NW Edmonton AB T5A 4V9 · Food - General

Official record from Alberta →

Inspection summary

Saigon Flavours has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 21, 2024. The most recent inspection, on September 14, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times across 3 separate inspections, most recently on September 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on September 8, 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?

  • 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 6 times across 5 separate inspections, most recently on September 14, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on December 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on September 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    • 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 exhaust hood service and cleaning were overdue. Please ensure exhaust hood is cleaned and serviced.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food container pails were observed on the floor of the walk in cooler and freezer. Please ensure corrective actions are taken and all pails are stored off the ground to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The onsite chlorine test strips appeared to be very old and yellowing. No colour indicator was available for the strips. Please ensure new valid chlorine test strips are ordered and available onsite.
    • 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 reviewed completed pest control reports were not maintained. Please ensure pest control reports are completed monthly and up to date and available onsite for review.
    • 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 exhaust hood service and cleaning were overdue. Please ensure exhaust hood is cleaned and serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk in freezer accessibility was limited with containers placed on the floor. Please ensure corrective actions are taken and freezer is fully accessible.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floor under the cooking line had accumulated oil and grease buildup and the ceiling above the ventilation hood had accumulated fuzz and dirt. The dish room walls had accumulated food debris and was visibly dirty.Action Required: Thoroughly clean all the kitchen, wall and ceiling surfaces by January 2, 2025. Ensure all wall, floor and ceiling surfaces are maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.December 19, 20252. Written sanitation records dated December 1-19, 2025, received from Operator via email.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach sanitizer was 0ppm. Corrected during inspection. Operator prepared a 100ppm bleach solution at the time of inspection.Action Required:Please have an approved sanitizer (100ppm Bleach or 200ppm QUATs or 12.5-25ppm Iodine) in place when in operation, to ensure effective cleaning and sanitizing procedures.ResourcesAHS guide on how to mix an approved sanitizing solution.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf2. Observed multiple wet, used cleaning cloth mounted on countertops. Corrected during inspection. Wet, used cloths removed and food contact surfaces cleaned and sanitized.Action Required:Please store cleaning cloths in approved sanitizers when not in use, to prevent contamination of food contact surfaces.Resources:AHS guidelines for the use of wiping cloths-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 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 available onsite at the time of inspection. Action Required:Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Email PHI a copy of your November/ December pest control reports by January 2, 2026.Resource:AHS Pest Control Checklist emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Walk in cooler interior yellowish orange markings on interior walls. Action Required:Thoroughly clean and sanitize the dirty walls and refinish as needed. Ensure all food equipment is made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures and to prevent conditions that may promote harborage of pests. Correct by December 21, 2025.2. Exterior of the cleaning cloths' storage had accumulated dirt. Corrected during inspection. Cleaned and sanitized during inspection.Action Required:Thoroughly clean and sanitize the dirty walls and refinish as needed. Ensure all food equipment is made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures and to prevent conditions that may promote harborage of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floor under the cooking line had accumulated oil and grease buildup and the ceiling above the ventilation hood had accumulated fuzz and dirt. The dish room walls had accumulated food debris and was visibly dirty.Action Required: Thoroughly clean all the kitchen, wall and ceiling surfaces by January 2, 2025. Ensure all wall, floor and ceiling surfaces are maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.2. A written sanitation program was not available onsite at the time of inspection.Action Required:Please have in place a written, effective sanitation program and have monthly records onsite, whenever in operation. Correct and email PHI your written sanitation program by January 2, 2026.
  6. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two used wiping cloths observed on the counter in the cookline. CDI: moved to sanitizer solution bucket. Sani-bucket measured at 100ppm chlorine.ACTION REQUIRED: review the below resource and implement required changes. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knife holder next to the dishwashing area was water damaged & in poor repair. ACTION REQUIRED: replace or discard the indicated piece of equipment.
  9. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knife holder next to the dishwashing area was water damaged & in poor repair. ACTION REQUIRED: replace or discard the indicated piece of equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up observed on the following surfaces:-Behind the cookline equipment-On the ceiling above the cookline-On the shelving across from the cookline-On the walls & baseboard surrounding the cooklineACTION REQUIRED: conduct deep clean in the indicated areas. Ensure your exhaust canopy is working properly and on when cooking foods.

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