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Saigon House

295 Queen St E Brampton ON L6W 4S6 · Restaurant

Official record from Peel Region →

Inspection summary

Saigon House has been inspected 5 times by Peel Public Health (Region of Peel) since November 5, 2024. The most recent inspection, on September 24, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Food temperature control.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 24, 2026. For example: Did operator store food to prevent contamination and/or adulteration? (Significant Risk)

  • 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 September 24, 2026. For example: Did operator protect the premises against the entry of pests and maintain records of all pest control measures?

  • 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 once on June 19, 2025. For example: Did operator provide and use accurate and easy-to-read thermometers?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on November 5, 2024. For example: Did operator provide the required supplies at each handwashing station?

  • 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 7 times across 4 separate inspections, most recently on September 24, 2026. For example: Did operator use good housekeeping practices ?

About this data

These results come from Peel Public Health (Region of Peel), 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.

5 inspections

  1. Required

    4 infractions

    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
    • Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
    • Did operator use good housekeeping practices ?
  2. Required

    4 infractions

    • Did operator provide required supplies for every washroom?
    • Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
    • Did operator use good housekeeping practices ?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
  3. Required

    1 infraction

    • Did operator use good housekeeping practices ?
  4. Required

    3 infractions

    • Did operator provide and use accurate and easy-to-read thermometers?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
  5. Required

    5 infractions

    • Did operator provide the required supplies at each handwashing station?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator receive written approval from a public health inspector prior to altering the floor space, number of toilets or washbasins in a sanitary facility?
    • Did operator maintain every washroom in a sanitary condition?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?

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