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Saigon Flavours

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

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. 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.
  4. 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
  5. Risk Management Inspection

    0 infractions

  6. 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.
  7. 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.