Skip to content
Loading map…

Saigon Pearl Restaurant

901 - 9650 Harvest Hills Boulevard NE Calgary AB T3K 0B3 · Food - General

Official record from Alberta →

Inspection summary

Saigon Pearl Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on October 8, 2025, found no infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 5 separate inspections, most recently on September 25, 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 4 times across 2 separate inspections, most recently on September 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 16, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 4 separate inspections, most recently on September 16, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on September 16, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The sanitizer in the sink for dishwashing measured at 50ppm of chlorine.-The sanitizer solution in the spray bottles in the front service area measured at 10ppm of chlorine.**Ensure sanitizer solutions are maintained at adequate concentrations at all times (100-200ppm for chlorine)
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning clothes were observed on food contact surfaces (cutting boards).**Ensure soiled cleaning cloths are stored in sanitizer solutions at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • September 25-Containers holding cooked rice and bean sprouts were being stored at room temperature during the inspection.**Outstanding from September 17, 2025Vermicelli noodles are being left out at room temperature after being cooked.**Ensure all high-risk foods are held at safe temperatures of 4 degrees or below/60 degrees and above
  3. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The sanitizer in the sink for dishwashing measured at 50ppm of chlorine.-The sanitizer solution in the spray bottles in the front service area measured at 10ppm of chlorine.**Ensure sanitizer solutions are maintained at adequate concentrations at all times (100-200ppm for chlorine)
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning clothes were observed on food contact surfaces (cutting boards).**Ensure soiled cleaning cloths are stored in sanitizer solutions at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items and pails were observed to be stored directly on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in by shoe soles and give easy access to pests.The operator was educated on the risks of storing food on the floor. Please reorganize the walk-in cooler and ensure food items are stored above the floor by at least 6 inches for visibility, accessibility, and easy cleaning.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottles holding sanitizer in the front service area were unlabeled.**Ensure all containers holding chemicals are adequately labeled to identify their contents at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen shrimp was being thawed in still water in the dish sink adjacent to the cookline. Measured at 6 degrees C with an infrared thermometer.**Ensure food is thawed safely using any of the following methods:1. Placing frozen foods in the cooler to thaw well ahead of time.2. Thawing under cold running water.3. Thawing using a microwave oven.-The staff placed the items under cold running water during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Vermicelli noodles are being left out at room temperature after being cooked.**Ensure all high-risk foods are held at safe temperatures of 4 degrees or below/60 degrees and above
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of bean sprouts soaked in water were observed on the kitchen counter at room temperature. Temperature of the food measured at 17 degrees C. Staff indicated the bean sprouts had been out for more than 4 hours.**Ensure high-risk food items requiring refrigeration are held at temperatures of 4 degrees C or below.-The food items were discarded by the staff during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The storage area located at the back of the kitchen was observed to be disorganized with items stored directly on the floor.Ensure items are elevated at least 6 inches off the floor for visibility, accessibility and easy cleaning.2) Ceiling vents and surrounding tiles throughout the kitchen were observed to be covered in dust and loose debris, posing a potential risk of physical contamination.Please clean the indicated areas.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items and pails were observed to be stored directly on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in by shoe soles and give easy access to pests.The operator was educated on the risks of storing food on the floor. Please reorganize the walk-in cooler and ensure food items are stored above the floor by at least 6 inches for visibility, accessibility, and easy cleaning.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A min/max probe thermometer was unavailable for testing sanitization temperatures (71C or greater) of the mechanical dishwasher.Please obtain a min/max probe thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The storage area located at the back of the kitchen was observed to be disorganized with items stored directly on the floor.Ensure items are elevated at least 6 inches off the floor for visibility, accessibility and easy cleaning.2) Ceiling vents and surrounding tiles throughout the kitchen were observed to be covered in dust and loose debris, posing a potential risk of physical contamination.Please clean the indicated areas.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was contaminated cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelf underneath the grease trap is unfinished plywood and very worn causing grease and debris to accumulate on the surface. **OUTSTANDING (2023-11-28). An unfinished plywood was still placed below the grease trap. The inspector informed the staff/operator to remove the plywood. If wood is to be put below the grease trap, the wood must be waterproof (impervious to moisture), easily cleanable, and in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent cover in the walk-in cooler was covered in dust. Thoroughly clean this area.
  6. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 73.1°C. The inspector informed the staff/operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelf underneath the grease trap is unfinished plywood and very worn causing grease and debris to accumulate on the surface. **OUTSTANDING (2023-11-28). An unfinished plywood was still placed below the grease trap. The inspector informed the staff/operator to remove the plywood. If wood is to be put below the grease trap, the wood must be waterproof (impervious to moisture), easily cleanable, and in good condition.

Nearby inspected facilities

Own this business? Add a badge to your website