6432 Old Banff Coach Road SW
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
February 18, 2026
Dirty cleaning cloth used to wipe knife in between use
Staff preparing chicken on a cutting board that was balanced on buckets. Container of chicken placed directly on the floor. Corrected during inspection
Cardboard boxes used to store bean sprouts in the walk-in cooler
Old cardboard used to line wire shelving. , , Remove cardboard. Ensure surface is smooth, non-porous, and easy-to-clean
Mildew and calcium build-up inside ice machine, , Please clean
Cleaning required in hard-to-reach areas (in between and under large cooking equipment and prep tables)
Treasure Of Saigon is in the PATTERSON neighbourhood. PATTERSON, Calgary has 21 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 14, 2026, there are 15 (71%) 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.
Shell C44228 - Food
PATTERSON
This restaurant has been inspected 5 times since August 24, 2023, with 1 in compliance, 4 not in compliance, and 0 closures on record.
6 violations
Dirty cleaning cloth used to wipe knife in between use
Staff preparing chicken on a cutting board that was balanced on buckets. Container of chicken placed directly on the floor. Corrected during inspection
Cardboard boxes used to store bean sprouts in the walk-in cooler
Old cardboard used to line wire shelving. , , Remove cardboard. Ensure surface is smooth, non-porous, and easy-to-clean
Mildew and calcium build-up inside ice machine, , Please clean
Cleaning required in hard-to-reach areas (in between and under large cooking equipment and prep tables)
5 violations
Dirty cleaning cloth used to wipe knife in between use
Cardboard boxes used to store bean sprouts in the walk-in cooler
Old cardboard used to line wire shelving. , , Remove cardboard. Ensure surface is smooth, non-porous, and easy-to-clean
Mildew and calcium build-up inside ice machine, , Please clean
No violations
10 violations
Used/wet cleaning cloths were kept on the counter. The cloths were being reused., -New cleaning cloths were kept in the sanitizer bucket.
A food handler used wet cleaning cloths to wipe their hands while wearing a pair gloves., -Gloves were removed and the staff washed their hands prior to wearing a new pair of gloves., , Hands must be washed frequently with soap and water, and gloves must be changed when they become contaminated.
**Recurring violation noted on September 13, 2024:, Raw shrimps were stored above ready to eat food such as spring rolls in the walk-in cooler., Store raw perishable food below vegetables, cooked or ready to eat foods., , Previous violation:, Raw meats and shell eggs were stored above cooked foods in the walk-in cooler., , Store raw meats, seafood and eggs separately or below vegetables, cooked or ready to eat foods.
17 violations
1) Supplier information was not available on the invoice or receipt for beansprouts., , 2) Proof of purchase was not available for meats., , Provide invoices or receipts from all food suppliers and ensure foods are obtained from approved sources.,
Old food debris was found in the hard-to-reach areas of the food slicer., , Disassemble all parts, clean and sanitize the equipment at least every 4 hours if used at room temperature throughout the day.,
Chlorine sanitizer in a spray bottle measured over 200 ppm., , Sanitizer was diluted to 100ppm.,
Cleaning required in hard-to-reach areas (in between and under large cooking equipment and prep tables)
**Recurring violation noted on September 13, 2024:, Probe thermometer was not working., -Obtain functional probe thermometer that can measure 0°C to 100°C., , Previous violation:, A probe thermometer was not available., , Provide a probe thermometer that can measure 0C to 100C.
Pearls were kept on the counter in the bar area., -The pearl was discarded.
1) Use serving utensils were stored on the handle on the cart., , 2) Rice scoops were stored in stagnant water with a surface temperature of 19°C., , -The utensils were washed in the dishwasher and kept in a sanitizer bucket at 100 ppm., 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., , 3) Black material was used to line the noodles in the hot holding unit., -The black material was removed.
**Recurring violation noted on September 13, 2024:, Swimming pool chlorine test strip was used to measure the dishwasher., -Obtain chlorine test strip used to measure the dishwasher sanitizer concentration., , Previous violation:, Chlorine test strips were discolored and responded to tap water., , Replace chlorine test strips and monitor sanitizer daily.
**Recurring violation noted on September 13, 2024:, , The wood cutting board had dark black stains., Clean and sanitize cutting board or replace them., , Previous violation:, Dark stains were noted on cutting boards., , Clean and sanitize cutting boards or replace them.
The walk-in cooler was not properly closing., -Fix the walk-in cooler door so that it can properly close.
*Recurring violations noted on September 13, 2024:, 1) Food debris buildup was noted underneath the ventilation canopy., 2) Grease deposit and other residues were accumulated on the ventilation canopy filters., 3) Food debris buildup was noted underneath the 2-compartment sink, dishwasher, prep coolers, and hard to reach areas in the kitchen. , , Clean and sanitize the indicated areas., , Previous violations:, 1) Dust had accumulated on the kitchen ceiling., , Clean the ceiling., , 2) Food debris and grime had built-up under cooking equipment and the dishwasher., , Clean the floor including hard-to-reach areas.
Staff was eating at a food preparation table with her shoe resting on a food processor., , Staff was instructed to eat in the dining room. Eating is prohibited in the kitchen. Clean and sanitize the contaminated food equipment.,
Raw meats and shell eggs were stored above cooked foods in the walk-in cooler., , Store raw meats, seafood and eggs separately or below vegetables, cooked or ready to eat foods.,
1) Cooked pork on a refrigerated top insert measured 12.5C. It was still going through the cooling process., , Pork was placed in the bottom compartment of the line cooler. Do not store perishable foods on top inserts., , 2) Hydrated rice noodles and spring onion oil were stored without temperature control. The internal food temperatures measured 12.8C and 13.5C., , Foods were discarded. Keep perishable foods away from the temperature danger zone (4 to 60C)., , 3) Beansprouts in ice measured 6.5C., , Ice was added during the inspection. Store beansprouts at 4C or less in ice or under refrigeration.,
A probe thermometer was not available., , Provide a probe thermometer that can measure 0C to 100C.,
There was a tray of food over the kitchen hand sink., , The tray was removed. Ensure hand sinks are always accessible.,
1) Newspaper was stored with food in the walk-in cooler., , 2) Eyeglasses and clothing were stored with dry foods., , Keep personal items separately., , 3) Boxes, containers and bags of food were stored on the floor of the walk-in freezer., , Provide adequate shelving and store foods at least 6 inches off the floor.,
Chlorine test strips were discolored and responded to tap water., , Replace chlorine test strips and monitor sanitizer daily.,
There was a gap on the bottom perimeter of the back exterior door., , Seal the gap to prevent the entry of pest.,
The displayed food handling permit was half folded in a sheet protector., , Display the complete permit clearly to the public.,
There was no one with approved food safety training on-site when there were six or more food handlers working at the time of inspection., , Have another person in care and control of the food establishment complete an approved food safety course., , At least one person with approved food safety training must be on premises when there are six or more food handlers working.,
1) A wall by the walk-in cooler was constructed with unfinished wood., , Seal unfinished wood. All surfaces must be smooth, non-absorbent to moisture and easy to clean., , 2) Ceiling tiles and a light cover were missing in the dry storage area with food containers and equipment., , Install ceiling tiles and a light cover.,
The hose attached to the faucet was in contact with the janitorial sink basin., , To prevent a cross connection (a physical link between a drinking water system and potential sources of contamination), install a vacuum breaker or leave an air gap at the end of the hose.,
1) Dark stains were noted on cutting boards., , Clean and sanitize cutting boards or replace them., , 2) A cutting board was stored on the floor., , Store food equipment/ containers/ utensils off the floor., , 3) Some plastic food strainers and containers were damaged., , Replace damaged food strainers and containers., , 4) There was debris such as mineral build-up in the ice machine., , Clean and sanitize the ice machine.,
1) Dust had accumulated on the kitchen ceiling., , Clean the ceiling., , 2) Food debris and grime had built-up under cooking equipment and the dishwasher., , Clean the floor including hard-to-reach areas.,