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Saigon Noodles

9600 93 Avenue, Fort St. John, V1J 5Z2 · Restaurant

Official record from Northern Health →

Inspection summary

Saigon Noodles has been inspected 3 times by Northern Health Authority since February 16, 2023. The most recent inspection, on October 28, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 once on October 28, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 23, 2024. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 February 16, 2023. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 February 16, 2023. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on October 28, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern Health Authority, 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.

3 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The walls, ceiling, floor and lighting covers were dirty with settling of dust particles on them. These can get dislodged and contaminate the food
      • Corrective Action: Operator must ensure the general sanitation of the kitchen is improved upon and the dirty surfaces cleaned and sanitized
  2. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. Raw meat was left on the counter at room temperature (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Operator moved potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C. *Any potentially hazardous food items that have been > 4°C for more than 2 hours must be discarded.*
  3. Routine Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In the walk in cooler and one of the freezers, raw meat is stored above ready other foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness. In one of coolers, scoops are left in noodle basins. (Public Health Significance) Improper scoop storage exposes foods to bare hand contact and potential contamination.
      • Corrective Action: This was corrected at the time of inspection. The raw meats were taken to the bottom of the other foods and scoops removed from the nooldes and they were covered. They are aware to ensure raw meats are always stored below and isolated from ready to eat items, other foods and produce. Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towel for hand washing was not in the hand washing station but in another location. Also, paper towel is not in a dispenser. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is adequately supplied at all times with soap and paper towel in dispensers and hot and cold running water. These must be provided to facilitate proper hand washing.

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