Saigon Rex Restaurant

520 - 5149 Country Hills Boulevard NW Calgary AB T3A 5K8 · Food - General

8 inspections

1. Monitoring InspectionApr 10, 2026

   4 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Chlorine sanitizer solution bucket at the wok station did not detect any sanitizer solution with a chlorine test strip.Fresh chlorine sanitizer bucket was prepared and measured 100 ppm.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • Dishwasher staff was using the same gloves to handle dirty dishes and clean dishes while washing the gloves in between task.Staff was advised to change their gloves and wash their hands before handling clean dishes.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. Serving utensils were submerged in water at 17.2°C.2. Rice scoop was submerged in water at 14. 2°C.Serving utensils were washed in the dishwasher and stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. Sauce for stir fry was stored on the wok preparation area to cool with an internal temperature of 46°C and the pH value of 5.The sauce was stored in an ice bath to cool.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.2. Noodles in the warmer measured 48.7°C. The warmer was not plugged. The warmer was promptly plugged and the noodles was reheated to measure 81.5°C.3. Chicken, pork chicken, and pork in the hot holding unit measured 57.1°C, 45°C, and 46.7°C.The food was reheated to 83.1°CThe hot holding unit was adjusted to 160°F.
2. Risk Management InspectionMay 29, 2025

   0 infractions

3. Risk Management InspectionMay 23, 2025

   1 infraction

   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • There is a verbal employee illness policy. No written employee illness policy in place.Develop a written employee illness policy for the facility.
4. Risk Management InspectionApr 28, 2025

   3 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1. Chlorine sanitizer bucket at the front service area measured below 100 ppm.2. Chlorine sanitizer bucket at the back kitchen area measured below 100 ppm.Fresh chlorine sanitizer bucket was prepared at 100 ppm.Ensure the chlorine sanitizer bucket is replaced every 2 hours.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • There is a verbal employee illness policy. No written employee illness policy in place.Develop a written employee illness policy for the facility.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. There was grease and other residues build-up underneath and along the walls of the cooking equipment and the prep cooler at the cookline in the kitchen.Clean this area.2. There was no cleaning schedule available.Develop a cleaning schedule for the facility.
5. Demand InspectionApr 15, 2025

   9 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Chlorine sanitizer buckets at the front service area and at the cookline did not detect any changes with the chlorine test strips. New chlorine sanitizer buckets were promptly prepared at 100 ppm and new cleaning cloths were kept therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Food items were uncovered in the standing fridge in the cook line area.Cover all the food items in the standing fridge.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Leftover microwaved cooked chicken and beef were stored in a plastic container on top of the hot holding unit measuring 46°C and 45°C respectively.Food items discarded.Food in the hot holding unit must maintain 60°C or above at all times.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Underneath the sink had been fixed, however, the hot water faucet was not working.Fix the hot water faucet.Previous violation:The sink used for washing vegetables was in disrepair, and the under-sink pipe had been removed.Fix the sink.
   • 20. Do food handlers at the facility have adequate food safety training?
     • One of the food handlers had completed the home study in food safety in Vietnamese. Have other food handlers complete the food safety course.Previous violation:Food handlers demonstrated lack of knowledge in food safety.Food handlers were instructed to enroll in home study in food safety in Vietnamese.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • The prep cooler adjacent to the standing refrigerator in the cook line is not in worker order.Repair or replace this prep cooler.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Deep groves were noted on the prep cooler cutting board.Resurface or replace as needed.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Previous violation: There was dirt accumulated underneath the dishwashing sink.Clean this area.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. There was dirt accumulated underneath the dishwashing sinks, counters and hard-to-reach areas.Clean this area.2. There was no cleaning schedule available.Develop a cleaning schedule for the facility.
6. Demand InspectionApr 11, 2025

   13 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1. Numerous wet wiping cloths were kept on the counters.Wiping cloths were stored in the chlorine sanitizer buckets at 100 ppm.2. Chlorine sanitizer bucket measured above 200 ppm.Fresh sanitizer buckets were prepared and measured 100 ppm. Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • 1. Food handlers were washing their hands with water only.2. Food handlers were not adequately washing their hands between tasks.3. Food handlers were not washing their hands immediately after touching their face, mouth and phone.Food handlers were instructed to rewash their hands with soap and between tasks.
   • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
     • Leftover deep-fried spring rolls are stored in the deep fryer basket above the hot cooking oil.Develop a plan to store leftover spring rolls in the deep fryer basket within a hot holding unit, ensuring they are maintained at 60°C or above at all times
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. Serving utensils were submerged in stagnant water at 18°C.2. Rice scoop and bowls were submerged in stagnant water.Serving utensils were watched in the dishwasher and stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. The same serving utensils were used to serve both pork and chicken for the Vermicelli bowls, after which food handlers used their hands to add onion, onion rings and other condiments to the bowls.Obtain serving utensils for each food item.Do not use bare hands to serve food.2. Food items were uncovered in the standing fridge in the cook line area.Cover all the food items in the standing fridge.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. Uncooked raw beefs were stored in stagnant water in the prep sink to thaw and staff was washing their hands in the same sink.Food discarded.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.2. Three containers containing cooked chicken, stew chicken, and beef were placed on top of the hot holding unit lids, with temperatures measuring 29°C, 34°C, and 40°C, respectively, after being reheated in the microwave.Food discarded.3. Soups were not being cooled properly.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.4. Condensed milk was being served in glass cups and left in room temperature at the bar area.Food discarded.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The mechanical low dishwasher did not detect any changes with the chlorine test strip.Dishwasher was troubleshooted and measured 100 ppm.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • 1. The sink used for washing vegetables was in disrepair, and the under-sink pipe had been removed.Fix the sink.2. Paper towel dispenser in the kitchen area was jammed.3. Paper towel dispenser in the staff washroom was jammed.Fix or replace the paper towel dispensers.
   • 20. Do food handlers at the facility have adequate food safety training?
     • Food handlers demonstrated lack of knowledge in food safety.Food handlers were instructed to enroll in home study in food safety in Vietnamese.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • The prep cooler adjacent to the standing refrigerator in the cook line is not in worker order.Repair or replace this prep cooler.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Deep groves were noted on the prep cooler cutting board.Resurface or replace as needed.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Previous violation: There was dirt accumulated underneath the dishwashing sink.Clean this area.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. There was dirt accumulated underneath the dishwashing sinks, counters and hard-to-reach areas.Clean this area.2. There was no cleaning schedule available.Develop a cleaning schedule for the facility.
7. Monitoring InspectionJan 8, 2025

   6 infractions

   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • Staff was observed coughing into their hands and not washing their hands before resuming food handling.Ensure that hands are washing between switching tasks, touching hair or face.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Food in containers were stored on the floor of the walk-in cooler.Ensure that food is stored at least 6 inches above the ground. Organize the walk-in cooler shelves to facilitate this.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The hand sink had utensils and equipment stored in the basin.Ensure that the hand sink is always easily accessible. Do not store items in the basin.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • The prep cooler adjacent to the standing refrigerator in the cook line is not in worker order.Repair or replace this prep cooler.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • There was a plastic strainer and plastic scoops that had holes, and the plastic lining was peeling off.Ensure that cooking equipment are replaced once in disrepair. All cooking equipment must be easily cleanable.Staff discarded these items.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • There was dirt accumulated underneath the dishwashing sink.Clean this area.
8. Demand InspectionJan 26, 2024

   5 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Blue Rubbermaid containers were used to store noodle and other foods. These are not food grade containers. Use food grade containers for food.
   • 09. Are chemicals stored and handled in a safe manner?
     • Lemon scent bleach was used to make chlorine sanitizer. Use plain bleach for chlorine sanitizer.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1) Container of gravy was left out during lunch. Gravy was measured at 17 degrees C. Discarded the gravy.Store perishable food at 4 degrees C or below or at 60 degrees C or higher. 2) Improper cooling of the large pot of gravy was noted during inspection.Rapidly cool down sauces with ice bath or ice wand.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Kitchen dishwasher chlorine was measured less than 50ppm. The chlorine bucket was low. New bucket of chlorine was replaced. Dishwasher was fixed during inspection. Monitor the dishwasher and ensure there is 100ppm chlorine at the dishes.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Duct tape was found on food container, knife handle and carrot press machine.Repair or replace broken items.