11 - 4527 8 Avenue SE
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
16 juin 2026
No self-closing mechanism on the Staff washroom door, food was stored right outside. , , Provide a self-closing mechanism
Nov 21- This violation is still outstanding., , **The violation was still outstanding**, The facility did not have cleaning schedule., Ensure to a develop cleaning schedule., The cleaning schedule template was emailed.
Saigon Deli se trouve dans le quartier FOREST LAWN. FOREST LAWN, Calgary compte 140 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juillet 2026, 121 (86%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 2 (1%) fermés.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Gong Kee BBQ Noodle House
FOREST LAWN
Ce restaurant a été inspecté 6 fois depuis le 12 septembre 2023, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
2 infractions
No self-closing mechanism on the Staff washroom door, food was stored right outside. , , Provide a self-closing mechanism
Nov 21- This violation is still outstanding., , **The violation was still outstanding**, The facility did not have cleaning schedule., Ensure to a develop cleaning schedule., The cleaning schedule template was emailed.
11 infractions
Paper towel was tied to the stove handle, and it was covered with grease and food debris. Staff was using it to wipe handles while handling the meats in the oven., , Owner removed the paper towel.
Chlorine sanitizer was measured at 500ppm in the spray bottle. , , Use 100ppm chlorine (1/2 teaspoon Bleach per L water)
1) Deli meats were stacked above the insert load limit. Deli meat temperature on top was measured at 8.0 degrees C. , , 2) Glass stand up cooler was measured at 7.0 degrees C. , , 1 to 2) Store all cold perishable foods at 4.0 degrees C or below. , , 3) No probe thermometer available to check the coolers or cold food. Probe meat thermometer was available. , , Provide a probe thermometer that can use to measure from 0 to 100 degrees C.
1) Observed staff skipping the sanitize step of manual dishwashing during inspection. , , Follow manual dishwashing procedures:, 1) Wash with soap and warm water, 2) Rinse with warm water, 3) Sanitize with 100ppm chlorine for 2 minutes and then air dry., , 2) Extremely large containers do not fit into the sink to wash., , Remove all extremely large containers use for food or increase sink size., , 3) Owner prepared chlorine sanitizer in a large pot, no sink stopper available. , , Provide a sink stopper.
10 infractions
Cleaning cloths observed hanging beside dirty surfaces, or on counters. , , Ensure cleaning cloths are submerged in a sanitizer solution when not in use.
Staff was observed not washing hands after glove use. Staff was also observed removing gloves and reusing the same gloves and not disposing after use., , Ensure the plastic gloves are used once. Ensure routine handwashing in-between activities, such as handling money, grabbing items from the freezer, or back of house, etc.
1. Food items like jalapenos observed to have containers, garbage, and coffee containers stored on top of the produce that is served raw to customers., , 2. Gloves for food handling were being stored on/behind dirty and dusty pipes., , 3. Knives with food debris on them were being stored on dirty shelving next to food products., , , Ensure produce, like ready to eat foods, equipment such as oven mitts, are protected from potential contamination.
5 infractions
Hand washing in the kitchen was blocked with pot., - Keep the hand washing sink clear and easily accessible for hand washing.
**The violation was still outstanding**, **The violation was still outstanding during current inspection**, Hand washing sink at prep table at the front needs a splash guard or need to remove all the hot holding units to prevent any dirty water splashing to the food.
A few food related items/equipment such as pizza liner, wrapping paper, container were stored in washroom., -Any food item or food related equipment must not be store in the washroom.
5 infractions
The facility has a big sink and a small size two compartment sinks making it a three compartment in a row in kitchen. , The facility has a few pieces of equipment which do not fit in the small two compartment sink., - Install another big sink replacing two small sinks besides the existing sink (big) to make it two compartment sink or remove the equipment from the kitchen which do not fit in the small sinks., - Install a separate designated hand washing sink in the kitchen for hand washing.
**The violation was still outstanding during current inspection**, Hand washing sink at prep table at the front needs a splash guard or need to remove all the hot holding units to prevent any dirty water splashing to the food.
A few food items were stored on the floor in dry food storage area., Ensure to store all food items 6 inches above the ground on shelves.
5 infractions
Hand washing sink at prep table at the front needs a splash guard or need to remove all the hot holding units to prevent any dirty water splashing to the food.
1. Boxes of food packing containers were stored in the washroom., Ensure not to store any food related equipment or item in the washroom., 2. The operator removed the containers. , A bulk food items stored on the floor in dry storage area., Ensure to store food items 15CM above the ground.
An expired FHP was posted., Ensure to post the vaild FHP.
June 4, 2025, inspection:, Removable guard available. Owner placed back guard back during inspection. , , , Nov 21- Violation still outstanding*** Please correct., , **The violation was still outstanding**, **The violation was still outstanding during current inspection**, Hand washing sink at prep table at the front needs a splash guard or need to remove all the hot holding units to prevent any dirty water splashing to the food.
Large and small Rubbermaid containers were used to marinate meat. No sure if these containers are food garde. , , Use food grade containers.
Personal items observed on boxes of open food, and on workstations where food is being prepared. , , Please leave personal items in a designated area, please clean and organize the facility and remove articles not associated with the everyday operation of the facility, including empty containers, papers, etc.
No self-closing mechanism on the Staff washroom door, food was stored right outside. , , Provide a self-closing mechanism
June 4, 2026, inspection:, , Missing baseboard by the kitchen sinks. , , Previous Violation, , The baseboard is Peeling off from the wall in the kitchen., - Repair the baseboard
Grime build-up on the floor hard to reach areas and baseboards. , , Clean these areas.
Nov 21- This violation is still outstanding., , **The violation was still outstanding**, The facility did not have cleaning schedule., Ensure to a develop cleaning schedule., The cleaning schedule template was emailed.
Meat was observed sitting out in room temperature after being cooked with no hot holding measures in place. Meat was measured to be between 47-55 degrees C. Operator mentioned that the meat had been out for less than 2 hours. , , Please ensure proper cooling methods, such as placing meat in shallow containers or using an ice wand. Ensure meat is not left out for more than 2 hours if the temperature of the meat is not kept above 60 degrees C or lower than 4 degrees C.
Nov 21- Violation still outstanding*** Please correct., , **The violation was still outstanding**, **The violation was still outstanding during current inspection**, Hand washing sink at prep table at the front needs a splash guard or need to remove all the hot holding units to prevent any dirty water splashing to the food.
Personal items observed on boxes of open food, and on workstations where food is being prepared. , , Please leave personal items in a designated area, please clean and organize the facility and remove articles not associated with the everyday operation of the facility, including empty containers, papers, etc.
Permit observed to be expired, please print and post new permit.
1. Baseboards have been repaired. , , 2. This violation is still outstanding. , , Previous Violation, , 1. The baseboard is Peeling off from the wall in the kitchen., - Repair the baseboard, 2. The sealant around the kitchen hand washing sink is peeling off. The silicon seal is missing around the wall and two compartment and hand washing sink in the kitchen., - Apply the new sealant/caulking around the sink and between sinks and wall.
There was a significant buildup of grease around and behind the stove., , Please clean in hard-to-reach areas, such as behind, in-between, underneath, and inside equipment.
Nov 21- This violation is still outstanding., , **The violation was still outstanding**, The facility did not have cleaning schedule., Ensure to a develop cleaning schedule., The cleaning schedule template was emailed.
1. The baseboard is Peeling off from the wall in the kitchen., - Repair the baseboard, 2. The sealant around the kitchen hand washing sink is peeling off. The silicon seal is missing around the wall and two compartment and hand washing sink in the kitchen., - Apply the new sealant/caulking around the sink and between sinks and wall.
**The violation was still outstanding**, The facility did not have cleaning schedule., Ensure to a develop cleaning schedule., The cleaning schedule template was emailed.
** The violations were still outstanding during current inspection**, 1) Lower shelf and stool/platform are exposed wood in the kitchen by the back exit door., - Please reseal and ensure surfaces are smooth, non-absorbent, and easily cleanable., , 2) Newspaper used to line shelf in the kitchen., - Please reseal and ensure surfaces are smooth, non-absorbent, and easily cleanable.
The facility did not have cleaning schedule., Ensure to a develop cleaning schedule., The cleaning schedule template was emailed.
, 1) Lower shelf and stool/platform is exposed wood in the kitchen by the back exit door., - Please reseal and ensure surfaces are smooth, non-absorbent, and easily cleanable., , 2) Newspaper used to line shelf in the kitchen., - Please reseal and ensure surfaces are smooth, non-absorbent, and easily cleanable.
The facility did not have cleaning schedule., Ensure to a develop cleaning schedule., The cleaning schedule template was emailed.