520 - 5149 Country Hills Boulevard NW
In Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 10, 2026
Chlorine sanitizer solution bucket at the wok station did not detect any sanitizer solution with a chlorine test strip., , Fresh chlorine sanitizer bucket was prepared and measured 100 ppm.
Dishwasher staff was using the same gloves to handle dirty dishes and clean dishes while washing the gloves in between task., , Staff was advised to change their gloves and wash their hands before handling clean dishes.
1. Sauce for stir fry was stored on the wok preparation area to cool with an internal temperature of 46°C and the pH value of 5., , The sauce was stored in an ice bath to cool., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , 2. Noodles in the warmer measured 48.7°C. , , The warmer was not plugged. The warmer was promptly plugged and the noodles was reheated to measure 81.5°C., , 3. Chicken, pork chicken, and pork in the hot holding unit measured 57.1°C, 45°C, and 46.7°C., , The food was reheated to 83.1°C, , The hot holding unit was adjusted to 160°F.
1. Serving utensils were submerged in water at 17.2°C., , 2. Rice scoop was submerged in water at 14. 2°C., , Serving utensils were washed in the dishwasher and stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
Saigon Rex Restaurant is in the EDGEMONT neighbourhood. EDGEMONT, Calgary has 64 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 46 (72%) 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.
OPA! of Greece
EDGEMONT
This restaurant has been inspected 7 times since January 8, 2025, with 2 in compliance, 5 not in compliance, and 0 closures on record.
4 violations
Chlorine sanitizer solution bucket at the wok station did not detect any sanitizer solution with a chlorine test strip., , Fresh chlorine sanitizer bucket was prepared and measured 100 ppm.
Dishwasher staff was using the same gloves to handle dirty dishes and clean dishes while washing the gloves in between task., , Staff was advised to change their gloves and wash their hands before handling clean dishes.
1. Sauce for stir fry was stored on the wok preparation area to cool with an internal temperature of 46°C and the pH value of 5., , The sauce was stored in an ice bath to cool., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , 2. Noodles in the warmer measured 48.7°C. , , The warmer was not plugged. The warmer was promptly plugged and the noodles was reheated to measure 81.5°C., , 3. Chicken, pork chicken, and pork in the hot holding unit measured 57.1°C, 45°C, and 46.7°C., , The food was reheated to 83.1°C, , The hot holding unit was adjusted to 160°F.
1. Serving utensils were submerged in water at 17.2°C., , 2. Rice scoop was submerged in water at 14. 2°C., , Serving utensils were washed in the dishwasher and stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
No violations
1 violation
There is a verbal employee illness policy. No written employee illness policy in place., , Develop a written employee illness policy for the facility.
3 violations
1. Chlorine sanitizer bucket at the front service area measured below 100 ppm., , 2. Chlorine sanitizer bucket at the back kitchen area measured below 100 ppm., , Fresh chlorine sanitizer bucket was prepared at 100 ppm., , Ensure the chlorine sanitizer bucket is replaced every 2 hours.
There is a verbal employee illness policy. No written employee illness policy in place., , Develop a written employee illness policy for the facility.
1. There was grease and other residues build-up underneath and along the walls of the cooking equipment and the prep cooler at the cookline in the kitchen., , Clean this area., , 2. There was no cleaning schedule available., , Develop a cleaning schedule for the facility.
9 violations
Chlorine sanitizer buckets at the front service area and at the cookline did not detect any changes with the chlorine test strips. , , New chlorine sanitizer buckets were promptly prepared at 100 ppm and new cleaning cloths were kept therein., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
Leftover microwaved cooked chicken and beef were stored in a plastic container on top of the hot holding unit measuring 46°C and 45°C respectively., , Food items discarded., , Food in the hot holding unit must maintain 60°C or above at all times.
Underneath the sink had been fixed, however, the hot water faucet was not working., , Fix the hot water faucet., , Previous violation:, The sink used for washing vegetables was in disrepair, and the under-sink pipe had been removed., , Fix the sink.
13 violations
1. Numerous wet wiping cloths were kept on the counters., , Wiping cloths were stored in the chlorine sanitizer buckets at 100 ppm., , 2. Chlorine sanitizer bucket measured above 200 ppm., , Fresh sanitizer buckets were prepared and measured 100 ppm. , , Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
1. Food handlers were washing their hands with water only., , 2. Food handlers were not adequately washing their hands between tasks., , 3. Food handlers were not washing their hands immediately after touching their face, mouth and phone., , Food handlers were instructed to rewash their hands with soap and between tasks.
Leftover deep-fried spring rolls are stored in the deep fryer basket above the hot cooking oil., , Develop a plan to store leftover spring rolls in the deep fryer basket within a hot holding unit, ensuring they are maintained at 60°C or above at all times
6 violations
Staff was observed coughing into their hands and not washing their hands before resuming food handling., , Ensure that hands are washing between switching tasks, touching hair or face.
The hand sink had utensils and equipment stored in the basin., , Ensure that the hand sink is always easily accessible. Do not store items in the basin.
Food in containers were stored on the floor of the walk-in cooler., , Ensure that food is stored at least 6 inches above the ground. Organize the walk-in cooler shelves to facilitate this.
Food items were uncovered in the standing fridge in the cook line area., , Cover all the food items in the standing fridge.
One of the food handlers had completed the home study in food safety in Vietnamese. , , Have other food handlers complete the food safety course., , Previous violation:, Food handlers demonstrated lack of knowledge in food safety., , Food handlers were instructed to enroll in home study in food safety in Vietnamese.
The prep cooler adjacent to the standing refrigerator in the cook line is not in worker order., , Repair or replace this prep cooler.
Deep groves were noted on the prep cooler cutting board., , Resurface or replace as needed.
Previous violation: , There was dirt accumulated underneath the dishwashing sink., , Clean this area.
1. There was dirt accumulated underneath the dishwashing sinks, counters and hard-to-reach areas., , Clean this area., , 2. There was no cleaning schedule available., , Develop a cleaning schedule for the facility.
1. Uncooked raw beefs were stored in stagnant water in the prep sink to thaw and staff was washing their hands in the same sink., , Food discarded., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria., , 2. Three containers containing cooked chicken, stew chicken, and beef were placed on top of the hot holding unit lids, with temperatures measuring 29°C, 34°C, and 40°C, respectively, after being reheated in the microwave., , Food discarded., , 3. Soups were not being cooled properly., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , 4. Condensed milk was being served in glass cups and left in room temperature at the bar area., , Food discarded.
The mechanical low dishwasher did not detect any changes with the chlorine test strip., , Dishwasher was troubleshooted and measured 100 ppm.
1. The sink used for washing vegetables was in disrepair, and the under-sink pipe had been removed., , Fix the sink., , 2. Paper towel dispenser in the kitchen area was jammed., , 3. Paper towel dispenser in the staff washroom was jammed., , Fix or replace the paper towel dispensers.
1. Serving utensils were submerged in stagnant water at 18°C., , 2. Rice scoop and bowls were submerged in stagnant water., , Serving utensils were watched in the dishwasher and stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
1. The same serving utensils were used to serve both pork and chicken for the Vermicelli bowls, after which food handlers used their hands to add onion, onion rings and other condiments to the bowls., , Obtain serving utensils for each food item., , Do not use bare hands to serve food., , 2. Food items were uncovered in the standing fridge in the cook line area., , Cover all the food items in the standing fridge.
Food handlers demonstrated lack of knowledge in food safety., , Food handlers were instructed to enroll in home study in food safety in Vietnamese.
The prep cooler adjacent to the standing refrigerator in the cook line is not in worker order., , Repair or replace this prep cooler.
Deep groves were noted on the prep cooler cutting board., , Resurface or replace as needed.
Previous violation: , There was dirt accumulated underneath the dishwashing sink., , Clean this area.
1. There was dirt accumulated underneath the dishwashing sinks, counters and hard-to-reach areas., , Clean this area., , 2. There was no cleaning schedule available., , Develop a cleaning schedule for the facility.
The prep cooler adjacent to the standing refrigerator in the cook line is not in worker order., , Repair or replace this prep cooler.
There was a plastic strainer and plastic scoops that had holes, and the plastic lining was peeling off., , Ensure that cooking equipment are replaced once in disrepair. All cooking equipment must be easily cleanable., , Staff discarded these items.
There was dirt accumulated underneath the dishwashing sink., , Clean this area.