901 - 9650 Harvest Hills Boulevard NE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Saigon Pearl Restaurant is in the AURORA BUSINESS PARK neighbourhood. AURORA BUSINESS PARK, Calgary has 20 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 15, 2026, there are 19 (95%) 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
AURORA BUSINESS PARK
This restaurant has been inspected 6 times since November 28, 2023, with 1 in compliance, 5 not in compliance, and 0 closures on record.
No violations
3 violations
-The sanitizer in the sink for dishwashing measured at 50ppm of chlorine., , -The sanitizer solution in the spray bottles in the front service area measured at 10ppm of chlorine., , **Ensure sanitizer solutions are maintained at adequate concentrations at all times (100-200ppm for chlorine)
Several soiled cleaning clothes were observed on food contact surfaces (cutting boards)., , **Ensure soiled cleaning cloths are stored in sanitizer solutions at all times.
September 25-Containers holding cooked rice and bean sprouts were being stored at room temperature during the inspection., , **Outstanding from September 17, 2025, Vermicelli noodles are being left out at room temperature after being cooked., , **Ensure all high-risk foods are held at safe temperatures of 4 degrees or below/60 degrees and above
8 violations
-The sanitizer in the sink for dishwashing measured at 50ppm of chlorine., , -The sanitizer solution in the spray bottles in the front service area measured at 10ppm of chlorine., , **Ensure sanitizer solutions are maintained at adequate concentrations at all times (100-200ppm for chlorine)
Several soiled cleaning clothes were observed on food contact surfaces (cutting boards)., , **Ensure soiled cleaning cloths are stored in sanitizer solutions at all times.
The spray bottles holding sanitizer in the front service area were unlabeled., , **Ensure all containers holding chemicals are adequately labeled to identify their contents at all times.
3 violations
Food items and pails were observed to be stored directly on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in by shoe soles and give easy access to pests., , The operator was educated on the risks of storing food on the floor. Please reorganize the walk-in cooler and ensure food items are stored above the floor by at least 6 inches for visibility, accessibility, and easy cleaning.
A min/max probe thermometer was unavailable for testing sanitization temperatures (71C or greater) of the mechanical dishwasher., , Please obtain a min/max probe thermometer.
1) The storage area located at the back of the kitchen was observed to be disorganized with items stored directly on the floor., , Ensure items are elevated at least 6 inches off the floor for visibility, accessibility and easy cleaning., , 2) Ceiling vents and surrounding tiles throughout the kitchen were observed to be covered in dust and loose debris, posing a potential risk of physical contamination., , Please clean the indicated areas.
3 violations
There was contaminated cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. , , The cleaning cloths were stored in a sanitizer bucket solution afterwards.
The shelf underneath the grease trap is unfinished plywood and very worn causing grease and debris to accumulate on the surface. , **OUTSTANDING (2023-11-28). An unfinished plywood was still placed below the grease trap. The inspector informed the staff/operator to remove the plywood. If wood is to be put below the grease trap, the wood must be waterproof (impervious to moisture), easily cleanable, and in good condition.
The vent cover in the walk-in cooler was covered in dust. , , Thoroughly clean this area.
2 violations
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 73.1°C. The inspector informed the staff/operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
The shelf underneath the grease trap is unfinished plywood and very worn causing grease and debris to accumulate on the surface. , **OUTSTANDING (2023-11-28). An unfinished plywood was still placed below the grease trap. The inspector informed the staff/operator to remove the plywood. If wood is to be put below the grease trap, the wood must be waterproof (impervious to moisture), easily cleanable, and in good condition.
Frozen shrimp was being thawed in still water in the dish sink adjacent to the cookline. Measured at 6 degrees C with an infrared thermometer., , **Ensure food is thawed safely using any of the following methods:, , 1. Placing frozen foods in the cooler to thaw well ahead of time., 2. Thawing under cold running water., 3. Thawing using a microwave oven., , , -The staff placed the items under cold running water during the inspection.
Vermicelli noodles are being left out at room temperature after being cooked., , **Ensure all high-risk foods are held at safe temperatures of 4 degrees or below/60 degrees and above
A bowl of bean sprouts soaked in water were observed on the kitchen counter at room temperature. Temperature of the food measured at 17 degrees C. Staff indicated the bean sprouts had been out for more than 4 hours., , **Ensure high-risk food items requiring refrigeration are held at temperatures of 4 degrees C or below., , -The food items were discarded by the staff during the inspection.
Food items and pails were observed to be stored directly on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in by shoe soles and give easy access to pests., , The operator was educated on the risks of storing food on the floor. Please reorganize the walk-in cooler and ensure food items are stored above the floor by at least 6 inches for visibility, accessibility, and easy cleaning.
1) The storage area located at the back of the kitchen was observed to be disorganized with items stored directly on the floor., , Ensure items are elevated at least 6 inches off the floor for visibility, accessibility and easy cleaning., , 2) Ceiling vents and surrounding tiles throughout the kitchen were observed to be covered in dust and loose debris, posing a potential risk of physical contamination., , Please clean the indicated areas.