3213 17 Avenue SE
Non conforme
12 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
14 mai 2026
Non conformeNo food safe sanitizer was available during operation. , - Ensure food safe sanitizers are prepared during operation. , , Dirty cleaning rags were left on cutting boards and counters when not in use. , - Ensure cleaning rags were soaked in food safe sanitizer when not in use.
Black garbage bags were used as cover/lid in the walk-in cooler, black garbage bag is not food grade. , - Ensure only food grade container/package is in use to avoid cross-contamination. , Discard any foods that were contaminated.
None of the fridge is equipped with a display thermometer to monitor temperature. , - Obtain at least 1 monitoring thermometer for each fridge. , , No probe thermometer was available to monitor cooking temperature., - Obtain a probe thermometer.
The high temperature dishwasher was not washing nor sanitizing. No detergent or rinse aid were connected to the machine, the maximum temperature measured were 65.5C, 65.8C, and 65.0C. , - Repair the dishwasher, ensure the detergent is supplied to complete washing, and ensure a minimum final rinse cycle of 10 seconds duration with a rinse temperature measured at the manifold of at least 82° C and a reading of greater , than 71° C at the dish level, measured using a maximum holding thermometer. , , A one-compartment sink was available to complete manual dishwashing., - Install a minimum two compartment sink, ensure the sink will fit the biggest tool/equipment used in the kitchen.
There are clear evidences that the facility, including the bar, kitchen, storage rooms, were infested by cockroaches and mouse., At least a dozen of dead and live cockroaches were observed in the sticky board, droppings were found throughout the facility. Cinnamon powder is not an approved method to treat pest. , - Ensure a professional service is retained, treatments are provided and provide reports that the infestation is under control.
A countertop deep fryer was in use outside of the ventilation hood., - Move the deep fryer under the hood.
No sanitizer test strip was available to confirm sanitizer concentration. , - Obtain valid test strip in accordance with the type of food safe sanitizer used in the kitchen., , No maximum-registering thermometers and thermo-labels available to confirm the sanitizing cycle of the dishwasher., - Obtain a maximum-registering thermometer or thermo-labels., - Ensure the dishwasher sanitizing temperature and sanitizer concentration is confirmed at least once before starting the operation, and record the actions.
The facility had ownership changeover without approval from the Health Department, and operating without a valid food handling permit.
No person in facility has food safety certification available for review. , - At least one person who in care and control must complete a certified food safety course and have the certificate available for review. , , The staff works in the kitchen has limited food safety knowledge., - All kitchen staff must complete and pass the "Home Study Course in Food safety".
The faucet to the handwashing sink and the mop sink were leaking., - Repair to stop the leak., , The counter for food prep across from the packing station was worn out and exposed unsmooth surfaces., - Repair the counter that allow for easy cleaning.
The standup display cooler near the packing station in the kitchen was not able to maintain 4C or lower. The ambient temperature was measured at 17.2C. , - Do not store any perishable foods until the cooler is repaired. Discard any temperature abused perishable foods.
The facility, including but limited to the bar, kitchen, dishwashing area, storage rooms, walk-in freezer and coolers, were covered in grime, food debris, grease, and cinnamon power., - Thoroughly cleaned and sanitized the whole facility, and develop a cleaning schedule that includes daily, weekly, biweekly or monthly tasks., , The ventilation hood was covered in grease and over-due for professional cleaning., - Clean the hood professionally., , Cardboard boxes were observed being used as barrier between condiments and a rice cooker., - Remove cardboard as cardboard is not cleanable.
Saigon Chef Restaurant se trouve dans le quartier SOUTHVIEW. SOUTHVIEW, Calgary compte 81 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 2 juillet 2026, 63 (78%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 2 novembre 2024, avec 2 conformes, 2 non conformes et 1 fermeture au dossier.
12 infractions
No food safe sanitizer was available during operation. , - Ensure food safe sanitizers are prepared during operation. , , Dirty cleaning rags were left on cutting boards and counters when not in use. , - Ensure cleaning rags were soaked in food safe sanitizer when not in use.
Black garbage bags were used as cover/lid in the walk-in cooler, black garbage bag is not food grade. , - Ensure only food grade container/package is in use to avoid cross-contamination. , Discard any foods that were contaminated.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Dollarama
SOUTHVIEW
None of the fridge is equipped with a display thermometer to monitor temperature. , - Obtain at least 1 monitoring thermometer for each fridge. , , No probe thermometer was available to monitor cooking temperature., - Obtain a probe thermometer.
The high temperature dishwasher was not washing nor sanitizing. No detergent or rinse aid were connected to the machine, the maximum temperature measured were 65.5C, 65.8C, and 65.0C. , - Repair the dishwasher, ensure the detergent is supplied to complete washing, and ensure a minimum final rinse cycle of 10 seconds duration with a rinse temperature measured at the manifold of at least 82° C and a reading of greater , than 71° C at the dish level, measured using a maximum holding thermometer. , , A one-compartment sink was available to complete manual dishwashing., - Install a minimum two compartment sink, ensure the sink will fit the biggest tool/equipment used in the kitchen.
There are clear evidences that the facility, including the bar, kitchen, storage rooms, were infested by cockroaches and mouse., At least a dozen of dead and live cockroaches were observed in the sticky board, droppings were found throughout the facility. Cinnamon powder is not an approved method to treat pest. , - Ensure a professional service is retained, treatments are provided and provide reports that the infestation is under control.
A countertop deep fryer was in use outside of the ventilation hood., - Move the deep fryer under the hood.
No sanitizer test strip was available to confirm sanitizer concentration. , - Obtain valid test strip in accordance with the type of food safe sanitizer used in the kitchen., , No maximum-registering thermometers and thermo-labels available to confirm the sanitizing cycle of the dishwasher., - Obtain a maximum-registering thermometer or thermo-labels., - Ensure the dishwasher sanitizing temperature and sanitizer concentration is confirmed at least once before starting the operation, and record the actions.
The facility had ownership changeover without approval from the Health Department, and operating without a valid food handling permit.
No person in facility has food safety certification available for review. , - At least one person who in care and control must complete a certified food safety course and have the certificate available for review. , , The staff works in the kitchen has limited food safety knowledge., - All kitchen staff must complete and pass the "Home Study Course in Food safety".
The faucet to the handwashing sink and the mop sink were leaking., - Repair to stop the leak., , The counter for food prep across from the packing station was worn out and exposed unsmooth surfaces., - Repair the counter that allow for easy cleaning.
The standup display cooler near the packing station in the kitchen was not able to maintain 4C or lower. The ambient temperature was measured at 17.2C. , - Do not store any perishable foods until the cooler is repaired. Discard any temperature abused perishable foods.
The facility, including but limited to the bar, kitchen, dishwashing area, storage rooms, walk-in freezer and coolers, were covered in grime, food debris, grease, and cinnamon power., - Thoroughly cleaned and sanitized the whole facility, and develop a cleaning schedule that includes daily, weekly, biweekly or monthly tasks., , The ventilation hood was covered in grease and over-due for professional cleaning., - Clean the hood professionally., , Cardboard boxes were observed being used as barrier between condiments and a rice cooker., - Remove cardboard as cardboard is not cleanable.
Aucune infraction
4 infractions
No pest control record was maintained., - Template emailed, ensure records are maintained minimum montlhy., , Inappropriate pest control measures - spray cinnamon powder were in place., - Hire professional pest control when in concern.
The light (fluorescent tubes) in the kitchen was not proven to be shatterproof nor have shatterproof covers on., - Ensure shatterproof fluorescent tubes or cover are installed., , 3 ceiling tiles in the kitchen, dishwashing areas, and dry good room were missing. , - Put the ceiling tiles back.
The walk-in cooler was measured around 14.1C. removed all perishables. , - Ensure the temperature is able to maintain 4C and lower before putting any perishables back.
Food debris, grease, and grim were noted in the following areas:, - Dishwashing area, on top of the dishwasher, wall., - On the saw slicer, - side of the stove. , , Cardboards were being re-used in the facility., - Refrain from reusing cardboards. , , Cinnamon powder used throughout the facility on the baseboard., - Remove the powder.
Aucune infraction