3 - 3616 52 Avenue NW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
December 22, 2025
A cleaning cloth was stored on the handwashing sink splash guard. , - This practice is not sanitary as the cleaning can become contaminated when stored near the handwashing sink.
The Quat sanitizer solution in spray bottle was measured at 100 ppm. , - Please ensure Quat sanitizer solutions are used at 200 ppm. Verify concentration using Quat test strips.
1) The hard-to-reach area in the cook line has food debris and grease build up. , - Deep cleaning required. Clean and maintain in a clean and sanitary manner. , , 2) Observed an accumulation of grease/oil on some surfaces of the hood ventilation system. , - Clean and maintain clean.
Bonjour Saigon is in the BRENTWOOD neighbourhood. BRENTWOOD, Calgary has 109 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 18, 2026, there are 86 (79%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Canadian Pizza Unlimited
BRENTWOOD
This restaurant has been inspected 6 times since October 13, 2023, with 2 in compliance, 3 not in compliance, and 1 closure on record.
3 violations
A cleaning cloth was stored on the handwashing sink splash guard. , - This practice is not sanitary as the cleaning can become contaminated when stored near the handwashing sink.
The Quat sanitizer solution in spray bottle was measured at 100 ppm. , - Please ensure Quat sanitizer solutions are used at 200 ppm. Verify concentration using Quat test strips.
1) The hard-to-reach area in the cook line has food debris and grease build up. , - Deep cleaning required. Clean and maintain in a clean and sanitary manner. , , 2) Observed an accumulation of grease/oil on some surfaces of the hood ventilation system. , - Clean and maintain clean.
6 violations
The front bottle of sanitizer solution was tested at 10 ppm. , - During inspection staff member made a new solution of quats sanitizer solution
Wet reusable cleaning cloth was observed on the counter of the prep line. , - Have the wet reusable cleaning cloth submerge in sanitizer solution between uses.
The soap dispenser of the front handwashing station is was not functioning properly., - Replace the battery of the soap dispenser. Staff member placed a temporary soap dispenser.
No violations
5 violations
1) Container of raw beef was stored next to salad in the counter prep cooler inserts. , , 2) Container of raw pork was stored next to pickle onions and other ready to eat foods in the small prep cooler inserts. , , , 1 to 2) Store raw meats in a safe manner to prevent contamination.
1) Numerous perishable foods (container of meatballs, cheese, eggs, rice noodles, pork belly) were left out at room temperature without temperature control., Meatballs @ 19 degrees C. , Cheese cube @ 19.1 degrees C. , Eggs @ 18.2 degrees C. , Pork belly @ 12.0 degrees C. , Rice Noodle @ 19.5 degrees C ., Discarded the foods noted above. , , 2) Perishable foods in the counter cooler inserts were measured between 7.6 to 9.0 degrees C. Beef @ 7.6 degrees C and tofu @ 9.0 degrees C. , , 3) Container of ham and pork belly was place on top of the small prep cooler insert. The ham and pork belly were not getting direct cold air from the cooler. Ham and pork belly were measured between 8.0 to 10.0 degrees C. , , Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher. , , 4) Improper cooling of the soup was observed. Pot of soup in the cooler made last night was measured at 5.9 degrees C. and cooler was measured at 4.0 degrees C., , Cool down soups/sauce rapidly with an aid method such ice bath or ice wands., , 5) No probe thermometer was available. , , Provide a probe thermometer to monitor food and cooler temperatures.
No violations
1 violation
Under counter freezer was measured at 21 degrees C. , , Fix the freezer and ensure temperature is at -10 degrees C or below.
No quats test strip was available during inspection. , - provide new Quats test strips.
The Permit was not posted. , - Have the Permit printed and posted where the general public is able to see.
The hard-to-reach area in the cook line has food debris and grease build up. , - Have the area cleaned.
Staff were not following manual dishwashing procedures. Dishes were not rinsed before sanitizing. First sink was used dirty dishes storage, and it was dirty. The second sink was filled with soap and water instead of water for rinsing. , Follow the manual three step method:, 1) Sink 1- wash with soap and warm water, 2) Sink2 - rinse with warm water, 3) Sink3- sanitize with 200ppm quat sanitizer for 2 minutes and then air dry.
1) Cold water tap was broken, no cold water at the handwash sink., , Fix the cold water tap and ensure both hot and cold water available for handwashing. , , 2) No paper towels at the kitchen hand wash sink dispenser. (CDI), , Provide paper towels for handwashing,
No pest reports available, no monitoring trap place in the facility, , Provide pest control.