Skip to content
Loading map…

Saigon Ivy Vietnamese Cuisine

520 6th St, New Westminster · Restaurant

3 inspections

  1. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Discussed hot holding procedures with staff and operator: approved food safety plan is to hot hold all broths and white rice.
      • > Operator is proposing to keep 3 types of broth (fish broth, chicken and pork broth, and veggie broth) under refrigeration, and reheat upon order.
      • > Operator is proposing to keep smaller portions of the main beef broth also under refrigeration, and reheat upon order if necessary. This will be in ADDITION to the hot held broth on the stove top.
      • Corrective Action(s): The food safety plan must be updated to include the following:
      • 1) Create a separate process for these 3 broths: fish, chicken and pork, and veggie - they will not be following the same process as beef broth.
      • 2) For the 3 broths (fish, chicken and pork, and veggie), include a cold holding step AFTER cooling.
      • 3) For the beef broth, also include a cold holding step AFTER cooling.
      • Submit the updated food safety plan to EHO for filing.
      • Date to be corrected by: March 9, 2026
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Facility is not hot holding soup broths. The current procedure for broths involves batch cooking, cooling in smaller portions to freeze, then thaw in room temperature. Broths are reheated upon order. The smaller portion is left in ambient temperature for 1 hour before another portion is brought out to repeat the process.
      • 2) Facility is not hot holding steamed rice. Current procedure is to cook a batch, cool down, keep in the cooler and reheat when customer orders.
      • Corrective Action(s): Discussed with staff and operator, both of these are NOT an acceptable procedure for soup broths or steamed rice. Approved food safety plan is to hot hold.
      • Starting immediately, all broths and rice must be reheated to 74C and then hot held at 60C minimum. FOR TODAY ONLY: any leftovers for rice must be discarded.
      • If stove-top capacity is an issue for holding broths, the size of the menu will be revisted.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings observed in the following areas:
      • 1) Bottom 2 shelves on the dry storage rack
      • 2) Behind the large chest freezer
      • 3) In the corner under the dishwasher
      • 4) One dropping seen on the bottom right-hand shelf in the storage room by the back door
      • Corrective Action(s): Remove droppings. Clean and sanitize affected areas with a bleach solution. Monitor for any other entry points and seal immediately.
      • Date to be corrected by: 1 week - March 4, 2026
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Gaps in the ceiling above the large chest freezer
      • 2) Gap under the back door due to broken step outside
      • Corrective Action(s): Seal all gaps to prevent pest entry.
      • Date to be corrected by: 1 week - March 4, 2026
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions