16 - 20 Douglas Woods Drive SE
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
December 18, 2025
Raw, chicken bones were thawing at room temperature., -thaw meats in the cooler OR under cold running water; since there isn't much storage space, it is recommended to put frozen chicken bones in the broth pots.
Raw meats were stored above ready-to-eat foods (or produce) in the coolers., -store all raw meats on the bottom shelves.
1) Tinfoil was used to cover surfaces of cooking equipment., -remove tinfoil as it's not a durable material. Clean the surfaces daily OR when spills occur., , 2) The stove top and cooking had accumulation of debris, sauce, grease, etc., -clean the cooking equipment daily/weekly or when spills occur., , Also focus on cleaning hard to reach areas/under equipment.
Saigon Royal Vietnamese Restaurant is in the DOUGLASDALE/GLEN neighbourhood. DOUGLASDALE/GLEN, Calgary has 47 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 28, 2026, there are 32 (68%) 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.
Kids Coollege - Food
SHEPARD INDUSTRIAL
This restaurant has been inspected 6 times since August 23, 2023, with 1 in compliance, 5 not in compliance, and 0 closures on record.
3 violations
Raw, chicken bones were thawing at room temperature., -thaw meats in the cooler OR under cold running water; since there isn't much storage space, it is recommended to put frozen chicken bones in the broth pots.
Raw meats were stored above ready-to-eat foods (or produce) in the coolers., -store all raw meats on the bottom shelves.
1) Tinfoil was used to cover surfaces of cooking equipment., -remove tinfoil as it's not a durable material. Clean the surfaces daily OR when spills occur., , 2) The stove top and cooking had accumulation of debris, sauce, grease, etc., -clean the cooking equipment daily/weekly or when spills occur., , Also focus on cleaning hard to reach areas/under equipment.
1 violation
The facility did not have max/min thermometer to confirm dishwasher temperature., Ensure to have a max/min waterproof thermometer.
5 violations
Raw chicken stored beside cook chicken at the grill. Ensure there is adequate space between raw and cooked products when cooking to prevent potential cross contamination.
1. A container of dumplings was stored at room temperature and measured 14 Degrees C., 2. Cooked beef was stored at room temperature and measured 11 Degrees C., 3. During the inspection staff were putting away several containers of cooked/raw food products that were previous stored at room temperature., , Ensure food products are stored below 4 or above 60 Degrees C. Ensure all perishable food products are stored in the cooler until needed. Do not leave perishable food products out at room temperature.
The facility did not have max/min thermometer to confirm dishwasher temperature., Ensure to have a max/min waterproof thermometer.
4 violations
The facility did not have max/min thermometer to confirm dishwasher temperature., Ensure to have a max/min waterproof thermometer.
Dry food shelves at the back by standing cooler/freezer were lined with used cardboard., - Remove the cardboard and use a liner which can be easily cleaned and sanitized
1. There was a build-up of dust on ceilings around air change units in the kitchen and dishwashing area., Hard to reach areas and walls appeared dirty., - Clean all the above-mentioned areas., 2. Written cleaning schedule was not available., - Prepare a cleaning schedule, a blank copy of cleaning schedule is attached with the inspection report.
No violations
4 violations
There was no sanitizer prepared at the time of inspection. Staff began creating a sanitizer solution during the inspection. , , - Ensure a food safe sanitizer solution is prepared at all times during food preparation. Preparing the solution should be one of the first tasks performed by the staff upon their arrival.
1) Two large boxes of frozen beef were found thawing on the ground at room temperature. Spoke to the operator and was told they have been there since last night. , , - Thawing should never be done at room temperature and should always be done in the refrigerator or under cold running water. The meat was moved into the refrigerator during the inspection. , , 2) Prep cooler inserts were overfilled past the fill line. Bean sprouts in the cooler measured 10C. , , - Do not overfill the inserts as the top cannot be properly refrigerated. , , ,
1. There was a build-up of dust on ceilings around air change units in the kitchen and dishwashing area., Hard to reach areas and walls appeared dirty., - Clean all the above-mentioned areas., 2. Written cleaning schedule was not available., - Prepare a cleaning schedule, a blank copy of cleaning schedule is attached with the inspection report.
A mop bucket filled with dirty water was observed by the table at the back., - Ensure to store the mop bucket in mop closet.
A mop bucket filled with dirty water was observed by the table at the back., - Ensure to store the mop bucket in mop closet.
No chlorine test strips were available onsite to test the concentration of the sanitizer. , , - Please acquire appropriate chlorine test strips to ensure it is at the correct concentration. , , , *Noted 2023-01-13*, Test strips on site expired in May of 2017 and are no longer accurate., Obtain new chlorine test strips. , Uses strips to confirm sanitizer concentration. ,
There was a buildup of food debris, dirt, and grease in hard-to-reach areas throughout the facility. Ensure the facility is maintained in a clean and sanitary manner. , , - Thoroughly clean areas of the kitchen including but not limited to under the dishwashing sink, around the hand sink, behind equipment, upper walls, and the ceiling. , , *Noted 2022-04-04*, Floor near hand sink is dirty., Upper walls and section of ceiling above prep cooler is dirty., Ensure all surfaces are clean and well maintained.