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Saigon Hut

5728 75 Street NW Edmonton AB T6E 5X6 · Food - General

Official record from Alberta →

Inspection summary

Saigon Hut has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 2, 2024. The most recent inspection, on May 28, 2026, recorded 4 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 October 7, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on May 28, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 3 separate inspections, most recently on May 28, 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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts and sliced carrots that were not in use were found soaking in water at room temperature. Please keep perishable food at or below 4C or at or above 60C. Keep under ice or store in the cooler. Discard high-risk food held above 4C for more than 2 hours. The vegetables were moved to the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- High touch surfaces including cooler/freezer handles - grime noted.- Inside and outside of coolers - food debris buildup noted.- Inside and outside of stand freezer - food debris buildup noted.- Inside and outside of microwave in the kitchen - grime/food debris buildup noted.- Exhaust hood - Grease buildup noted.Photos were received from the owner showing that the facility was deep cleaned. All noted equipment was cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy dust accumulation was observed on the kitchen ceilings and walls. Please clean and maintain these surfaces in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Floors under cookline- Floor cornersPhotos were received from the owner showing that the facility was deep cleaned. The floors were cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a. No prepared sanitizer solution was available during food preparation. The operator prepared a 100ppm chlorine solution for wiping cloths during the inspection. Please ensure that surface sanitizers are readily available in spray bottles or appropriate containers during all food preparation activities.b. A dirty wiping cloth was found on the upright cooler door handle. The operator removed the cloth immediately. Ensure that all wiping cloths are stored and maintained in a sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment is not being maintained in a clean and sanitary condition, including but not limited to:Interior and exterior of the mechanical dishwasherInterior of coolers and cabinetsCooler glass doors and handlesUtensil bins in the main kitchenKitchen canopy hood, including filters and sprinkler heads, with observed grease accumulation and oil dripping along the edgesThe indicated equipment requires thorough cleaning to remove visible grime, food debris, dried food splashes, and grease buildup, and to maintain sanitary conditions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Containers used to dispense bulk food do not have handles and were stored directly in the food bins. Please obtain dispensers with handles and ensure they are stored upright or outside the bins to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is not being maintained in a clean and sanitary condition, including but not limited to:Floors, walls and ceiling tiles in the kitchenFloors under the cook line and dishwashing areaHigh-touch surfaces such as cooler door handles and light switchesPlease ensure these areas are thoroughly cleaned and maintained in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sushi work station. Wiping cloth observed without a prepared sanitizer solution in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Canopied cooking appliances observed with grease accumulation on the exterior surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Customer seating area. Reusable customer utensils observed being stored with the eating-ends pointed upwards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Canopy hood observed with dripping oil on the edges, filters and sprinklers observed with grease accumulation.

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