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Saigon Royal Vietnamese Restaurant

16 - 20 Douglas Woods Drive SE Calgary AB T2Z 1K4 · Food - General

Official record from Alberta →

Inspection summary

Saigon Royal Vietnamese Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 25, 2025. The most recent inspection, on December 18, 2025, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on April 14, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 December 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on December 18, 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 December 18, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on April 7, 2025. For example: Is solid and liquid waste being managed in a suitable manner?

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.

4 inspections

  1. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meats were stored above ready-to-eat foods (or produce) in the coolers.-store all raw meats on the bottom shelves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw, chicken bones were thawing at room temperature.-thaw meats in the cooler OR under cold running water; since there isn't much storage space, it is recommended to put frozen chicken bones in the broth pots.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Tinfoil was used to cover surfaces of cooking equipment.-remove tinfoil as it's not a durable material. Clean the surfaces daily OR when spills occur.2) The stove top and cooking had accumulation of debris, sauce, grease, etc.-clean the cooking equipment daily/weekly or when spills occur.Also focus on cleaning hard to reach areas/under equipment.
  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have max/min thermometer to confirm dishwasher temperature.Ensure to have a max/min waterproof thermometer.
  3. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken stored beside cook chicken at the grill. Ensure there is adequate space between raw and cooked products when cooking to prevent potential cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A container of dumplings was stored at room temperature and measured 14 Degrees C.2. Cooked beef was stored at room temperature and measured 11 Degrees C.3. During the inspection staff were putting away several containers of cooked/raw food products that were previous stored at room temperature.Ensure food products are stored below 4 or above 60 Degrees C. Ensure all perishable food products are stored in the cooler until needed. Do not leave perishable food products out at room temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have max/min thermometer to confirm dishwasher temperature.Ensure to have a max/min waterproof thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a build-up of dust on ceilings around air change units in the kitchen and dishwashing area.Hard to reach areas and walls appeared dirty.- Clean all the above-mentioned areas.2. Written cleaning schedule was not available.- Prepare a cleaning schedule, a blank copy of cleaning schedule is attached with the inspection report.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A mop bucket filled with dirty water was observed by the table at the back.- Ensure to store the mop bucket in mop closet.
  4. Monitoring Inspection

    4 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 facility did not have max/min thermometer to confirm dishwasher temperature.Ensure to have a max/min waterproof 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?
      • Dry food shelves at the back by standing cooler/freezer were lined with used cardboard.- Remove the cardboard and use a liner which can be easily cleaned and sanitized
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a build-up of dust on ceilings around air change units in the kitchen and dishwashing area.Hard to reach areas and walls appeared dirty.- Clean all the above-mentioned areas.2. Written cleaning schedule was not available.- Prepare a cleaning schedule, a blank copy of cleaning schedule is attached with the inspection report.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A mop bucket filled with dirty water was observed by the table at the back.- Ensure to store the mop bucket in mop closet.

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