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Saigon Sun Restaurant

245 - 200 Southridge Drive Okotoks AB T1S 0B2 · Food - General

Official record from Alberta →

Inspection summary

Saigon Sun Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on December 1, 2025, recorded 5 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on April 1, 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 2 times across 2 separate inspections, most recently on November 19, 2024. 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 November 19, 2024. 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 10 times across 7 separate inspections, most recently on December 1, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 5 times across 3 separate inspections, most recently on December 1, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

8 inspections

  1. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1.Meat containers were stored above egg trays in the walk-in cooler. This can lead to cross-contamination because juices from raw meat may drip onto the eggs. Please follow proper storage guidelines by keeping raw meat on the lowest shelves and ready-to-eat or fragile items like eggs on higher shelves to prevent contamination.***Corrected during inspection by placing meat at the bottom shelf.2. A pot of hot sugar was left to cool on top of the mechanical dishwasher, uncovered and surrounded by dust and debris. Please find a safe and more sanitary area to cool the sugar to prevent potential contamination.***Corrected during inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items in the walk-in cooler are covered with cloths that are only washed once a week. Please wash these cloths every day to keep food safe and prevent contamination2. Cut pieces of lemon fruit in cooler were left uncovered. Please cover this item to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoops stored at room temperature water. Do not store scoops in room temperature water. Place under temperature control or sanitizer.**Corrected during inspection.2. Personal items were found stored with food meant for processing in the dry storage area. Please keep personal belongings separate from the food storage areas***Corrected during inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile was observed to be missing at the back corner near the upright coolers.Please repair or replace the missing tile to prevent potential contamination of stored food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease accumulation observed on the ventilation hood system above the kitchen fryer. Clean the hood system thoroughly to remove grease buildup. **Schedule more regular maintenance to prevent fire hazards and to ensure proper ventilation.2. Dirt and debris were observed on the floor beneath the cooler drawers located under the burners. **Please clean this area, paying attention to the spaces around the cooler legs, to ensure it is maintained in a clean and sanitary condition.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No concentration of chlorine was detected in the bucket of sanitizer.**Ensure the chlorine concentration is maintained at 100 ppm. ***CORRECTED DURING THE INSPECTION.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice scoops stored at room temperature water. **Do not store scoops in room temperature water. Place under temperature control or sanitizer. ***CORRECTED DURING THE INSPECTION. ICE WAS USED AS A TEMPERATURE CONTROL.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build up of food/debris on a bucket lid in the dry storage area. **Clean. ***CORRECTED DURING THE INSPECTION.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat in a bag was observed to be stored in a basket directly on the walk in cooler floor. **Ensure all unprotected food is stored at least 6 inches off the walk in cooler floor to prevent from potential contamination. ***CORRECTED DURING THE INSPECTION.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bucket was not labelled. **Label. ***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked meat was observed to be cooling at room temperature (temperature was measured at 45 degrees Celsius).**Cooling should not be done at room temperature. Ways to cool food quickly include filling large sink with ice and cold water, portion out food into smaller containers or shallow pans and place in cooler or cut large pieces of meat or poultry into smaller pieces and place in shallow pans and refrigerate.****CORRECTED DURING THE INSPECTION. 2. Cooked meat was observed to be overfilled in the insert containers located in the top cooler across from the cook line. Temperature was measured between 5 to 9 degrees Celsius. **Do not overfill the insert containers as temperature cannot be maintained at 4 degrees Celsius or colder. ***CORRECTED DURING THE INSPECTION.3. Temperature of bean sprouts and lettuce were measured at 10 degrees Celsius. Containers were stored under ice. **Refill the containers with more ice or use up food items within 2 hours (a timer system will need to be developed). ***CORRECTED DURING THE INSPECTION. ICE WAS REFILLED.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer for the front glass dishwasher was less than 50 ppm. **Ensure the chlorine sanitizer concentration is maintained at a concentration of 100 ppm.***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The caulking behind the spray nozzle of the 2 compartment sink by the dishwasher was observed to have a build up of dirt/debris. **Clean. ***CORRECTED DURING THE INSPECTION
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several plastic strainers and containers were observed in a damaged state with loose pieces of plastic. Damaged equipment was disposed of during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls and floor of the back dry storage area was observed to have a buildup of food debris. Clean indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust hood guard directly above the grill requires more frequent cleaning. Clean indicated areas.
  6. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A few of the metal wire strainers in the cooking area were damaged, with some loose metal pieces identified. Damaged utensils were removed during inspection. Ensure staff are diligent in reviewing the condition of equipment used for cooking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust hood guard directly above the grill requires more frequent cleaning. Clean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning:-The sides of the deep fryer-The air exchange units located above food handling areas
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust hood guard directly above the grill requires more frequent cleaning. Clean indicated areas.
  8. Monitoring Inspection

    4 infractions

    • 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?
      • Staff were observed portioning raw chicken into smaller containers that were placed directly on the floor. Containers were moved to a suitable work surface during inspection. Do not conduct portioning or other food handling activities directly on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer onsite was not operational at the time of inspection. Ensure a working probe thermometer is available onsite to confirm the temperature of foods being stored, cooked, cooled, or reheated.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A few of the wire mesh strainers were noted as having frayed ends, which could snap off and cause physical contamination of food. One strainer was identified as having a piece of wire loose that could be easily removed by hand. Damaged utensils were removed during inspection. Staff indicated a system is in place to monitor utensils for damage, and to use certain utensils at a time to verify their condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust hood guard directly above the grill requires more frequent cleaning. Clean indicated areas.

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