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Saigon Taste

10383 112 Street NW Edmonton AB T5K 1M9 · Food - General

Official record from Alberta →

Inspection summary

Saigon Taste has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 15, 2024. The most recent inspection, on October 13, 2026, recorded 8 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on October 13, 2026. 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?

  • 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 October 13, 2026. 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 once on October 13, 2026. 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 4 separate inspections, most recently on October 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 2 separate inspections, most recently on October 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the food preparation counter in the kitchen. The staff removed the cloth during inspection and was advised by the PHI to ensure used cleaning cloths are stored in a sanitizer solution when not in use.2. The concentration of a bucked of prepared chlorine sanitizer solution too strong, measured to be above 400ppm. 100ppm solution was prepared during inspection. Ensure the required 100ppm chlorine sanitizer concentration is maintained. Use test strips to measure the concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cups without handles were being used to portion dry food item in storage bins. The cups were discarded during inspection.The operator advised that proper scoops with handles will be used to portion food items moving forward to prevent contamination.2. Some cooked food items were left open in the walk-in cooler. The staff covered the food items during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Improper thawing procedure was observed during inspection. Frozen meat was soaked in water inside the sink to thaw. The staff drained the water and opened cold running water over the frozen meat during inspection.Please note that food can be properly thawed inside the cooler or under cold running water.2. A bucket of cooked rice was moved out from the cooler for later use. The internal temperature was measured to be at 9 degrees C. The staff was advised to move the rice back to the cooler and bring it out in small quantities when ready to be used.
    • 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?
      • Pest control records were not available during the inspection, however, no signs of pest was observed.Establish and maintain up-to-date pest control records.October 13, 2026: Pest control records were still not observed. Records for pest control measures at the facility must be maintained and available for review during inspection. A checklist that can be used will be sent with this report.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed.Display a copy of valid food handling permit for the facility at a visible location.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple utensils and food equipment in the facility were unclean. Dirt and debris accumulation were observed on the dishwasher, air frier, rice cookers, dry storage containers and doors for most of the coolers at the facility.Clean these items and ensure all utensils and equipment at the facility are maintained in a sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An active water leak was observed from the walk-in cooler evaporator/fan housing. Repair the leak in the cooler. Food items must be stored away from the leaking water until repairs are completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, debris and grey water accumulation were observed underneath the dishwashing sink around a mouse trap.Clean this area and ensure the entire facility is maintained in a sanitary condition.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Deli cups were used to handle bulk foods and were stored directly on the food in the containers.Ensure proper scoops with handles are used and stored in a manner that prevents food contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not observed at the time of the inspection.Provide test strips.
    • 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?
      • Pest control records were not available during the inspection, however, no signs of pest was observed.Establish and maintain up-to-date pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust was observed on sections of the kitchen walls and ceilings.Conduct cleaning of all affected areas.
  3. Monitoring Inspection

    3 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hand sink in the kitchen took a long time for tepid water to arrive. Other sink basins had hot, cold or warm water. Ensure the hand sink provided with warm water.
    • 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?
      • Mouse droppings were observed in both the dry storage rooms and by the standing freezer. Please thoroughly clean and sanitize the affected areas. Properly repair or replace areas affected by open holes, cracks, etc. Pest control monitoring was in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The standup freezer rubber gasket at the bottom was in poor repair.The prep cooler handle was wrapped with duct tape. Ensure the handle is smooth, impervious to moisture, easy to clean and in good condition. Please replace the handle. High touch areas (handles) had minor buildup of food. Please clean high touch areas frequently.A metal strainer was in poor repair and was discarded during the inspection.Meat slicer had minor buildup of dried food. Please ensure the meat slicer is thoroughly cleaned and sanitized either after use or every four hours.
  4. Initial Inspection

    1 infraction

    • 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 wooden/ particle board shelves in the storage room are not easily cleanable and non absorbent.Ensure shelves are smooth, easily cleanable and non absorbent. Refinish by painting or using a material that meets the criteria.

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