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Saigon Paradise

13536 97 Street NW Edmonton AB T5E 4E2 · Food - General

Official record from Alberta →

Inspection summary

Saigon Paradise has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 14, 2024. The most recent inspection, on June 18, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on June 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 14, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 August 14, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 June 11, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were stored in a container of water without temperature control. The operator added ice to the water during the inspection to ensure the bean sprouts were maintained at 4 °C or colder.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired and needs to be replaced
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning required around and behind deep fryers and in hard to reach areas.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket of the prep table cooler on the east side of the cookline was in poor repair and held together with duct tape.ACTION REQUIRED: replace the indicated gasket. Ensure all surfaces throughout the kitchen are smooth, washable, & impervious to moisture. Do not use duct tape to "repair" equipment.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth on prep table was not being stored in a sanitizer solution when not in use
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink basin was being used to store metal strainer restricting access to hand sink
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several flooring tiles in the walk-in cooler were cracked/damaged. The grout between these tiles was in poor repair.ACTION REQUIRED: repair walk-in cooler floor. Ensure it is smooth, washable, & impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover in kitchen was in disrepair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket of the prep table cooler on the east side of the cookline was in poor repair and held together with duct tape.ACTION REQUIRED: replace the indicated gasket. Ensure all surfaces throughout the kitchen are smooth, washable, & impervious to moisture. Do not use duct tape to "repair" equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning required around and underneath deep fryers and on ceiling in between exhaust canopies.
  6. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several flooring tiles in the walk-in cooler were cracked/damaged. The grout between these tiles was in poor repair.ACTION REQUIRED: repair walk-in cooler floor. Ensure it is smooth, washable, & impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket of the prep table cooler on the east side of the cookline was in poor repair and held together with duct tape.ACTION REQUIRED: replace the indicated gasket. Ensure all surfaces throughout the kitchen are smooth, washable, & impervious to moisture. Do not use duct tape to "repair" equipment.
  7. Initial Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle of chemical was not labelled to indicate its contents. CDI: labelled at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Prep table cooler located on the west side of the cookline was found be ~9C.2. Upright cooler in the server area was found to be ~7C. 3. Unable to locate the probe thermometer.ACTION REQUIRED: ensure all coolers are at or below 4C. Obtain a probe thermometer.
    • 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?
      • Facility is planning to maintain it's own pest control program. Pest control checklist was printed; however, traps were not set and the back exterior door was not tightly sealed (light visible on the lower opening side of the door).ACTION REQUIRED: -Set pest control traps to monitor for activity. Recommended to use a combination of mouse traps and insect sticky traps.-Ensure all doorways are tightly sealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard in the server area next to the fridge was not affixed to the wall. ACTION REQUIRED: repair or replace the indicated baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The microwave was in poor repair (duct tape use on the door).2. Some small ware equipment and containers were visibly dirty or had a sticky grease residue. ACTION REQUIRED: repair or replace the microwave. Discard or clean old small ware equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Further cleaning required in the following areas:-Dirt and general filth on the floor and walls of the walk-in cooler-Dust build-up on the top of the Pepsi sliding door cooler-Grease residue & dust build-up on wire shelving by the two-compartment sink-Dirt build-up under the two-compartment sink-Food debris in the gaskets of the prep table coolers-Grease & dust build-up on the top shelf above the prep table coolers-Grease build-up inside and on the wall beside the deep fryers (clean under and around all cookline equipment)-Debris under the hand sink in the server area-Food debris & dirt build-up under and around the refrigerator in the server area-Dirt and dust build-up on light switches & small ledges throughout the facility

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