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
Not in ComplianceRaw, 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 45 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 3, 2026, there are 27 (60%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since March 25, 2025, with 0 in compliance, 4 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.
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.
Eaglequest At Douglasdale - Restaurant
DOUGLASDALE/GLEN
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.
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.
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.
A mop bucket filled with dirty water was observed by the table at the back., - Ensure to store the mop bucket in mop closet.