6432 Old Banff Coach Road SW · PATTERSON
18 février 2026
RéussiDirty 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 se trouve dans le quartier PATTERSON. PATTERSON, Calgary compte 20 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 avril 2026, 10 (50%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 12 septembre 2024, avec 4 réussites et 1 fermeture au dossier.
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
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
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)
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
Cleaning required in hard-to-reach areas (in between and under large cooking equipment and prep tables)
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.
**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.