10355 78 Avenue NW
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
26 mai 2026
Bean sprouts were left at room temperature on the preparation counter., , Ensure bean sprouts are returned to the refrigerator soon after use and must be kept in the refrigerator at all times., , This was corrected by moving the bean spouts to the refrigerator.
Bowls were being used as scoops and stored directly inside bulk food items. , , Use a scoop with a handle, and store in a way that prevents the bulk foods from contamination.
Used utensils were being stored in room temperature water., , Used utensils that will be used continuously without washing and sanitizing between each use, are to be stored in water with a temperature less than 4 degrees Celsius, or water with a temperature greater than 60 degrees Celsius.
Chlorine test strips were not available for testing sanitizer solutions., , Obtain chlorine test strips.
1.Ventilation canopy filters, and other surfaces within the ventilation canopy have an accumulation of grease., , Routinely clean the ventilation canopy. , , 2. There was an accumulation of grease and food debris behind the cooking equipment in the kitchen. Move equipment and clean behind and keep it on a monthly cleaning schedule, or more frequently if required. , , 3. There was an accumulation of food debris in hard-to-reach areas, including but not limited to under the preparation counter island, and underneath the dishwashing counter. Clean hard to reach areas frequently as required.
Miss Saigon Vietnamese Noodle House se trouve dans le quartier STRATHCONA JUNCTION. STRATHCONA JUNCTION, Edmonton compte 82 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 67 (82%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Save-on-Foods 6662 - Food
STRATHCONA JUNCTION
Ce restaurant a été inspecté 10 fois depuis le 26 novembre 2024, avec 1 conforme, 9 non conformes et 1 fermeture au dossier.
5 infractions
Bean sprouts were left at room temperature on the preparation counter., , Ensure bean sprouts are returned to the refrigerator soon after use and must be kept in the refrigerator at all times., , This was corrected by moving the bean spouts to the refrigerator.
Bowls were being used as scoops and stored directly inside bulk food items. , , Use a scoop with a handle, and store in a way that prevents the bulk foods from contamination.
Used utensils were being stored in room temperature water., , Used utensils that will be used continuously without washing and sanitizing between each use, are to be stored in water with a temperature less than 4 degrees Celsius, or water with a temperature greater than 60 degrees Celsius.
Chlorine test strips were not available for testing sanitizer solutions., , Obtain chlorine test strips.
1.Ventilation canopy filters, and other surfaces within the ventilation canopy have an accumulation of grease., , Routinely clean the ventilation canopy. , , 2. There was an accumulation of grease and food debris behind the cooking equipment in the kitchen. Move equipment and clean behind and keep it on a monthly cleaning schedule, or more frequently if required. , , 3. There was an accumulation of food debris in hard-to-reach areas, including but not limited to under the preparation counter island, and underneath the dishwashing counter. Clean hard to reach areas frequently as required.
12 infractions
Bowls of food were being stacked on top of uncovered bowls and containers of food. , , Do not stack foods unless they are covered with lids.
Broth was being thawed at room temperature., , Thaw foods safely by:, • Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables., • Placing under cold, running water in the sink., • Using a microwave oven. Cook foods immediately after thawing., • Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
The high temperature dishwasher was only reaching a maximum temperature of 69 degrees Celsius after multiple runs. , , Repair the dishwasher so that it can reach a minimum temperature of 71 degrees Celsius at the rinse cycle at plate level (82 at the Manifold)., , Manually sanitize all dishes and utensils until the dishwasher is working as designed.
Aucune infraction
3 infractions
-Ice is being stored uncovered in the third compartment of a 3-compartment sink and is prone to contamination by splashes from handwashing at the handsink and from dishwashing. , -Ice must be stored in a manner that prevents contamination.
Observed a small fly infestation throughout the front and back kitchen., -Continue keeping up with cleaning and ensure to clean the walls surrounding the dishwasher daily with bleach water., -Clean drains regularly, including sink and floor drains., -Recommend asking pest control for drain cleaner to use on a regular basis., , Pest control records not observed.
a. The following areas require cleaning, including but not limited to:, -Floors under the cook line, with a significant buildup of grease and debris, -Wall surfaces in the dishwashing area (walls on the left of the dishwasher), , b. A comprehensive written sanitation plan was not available., -Ensure the facility has a cleaning schedule and is maintained in a clean and sanitary condition.
12 infractions
-The surface sanitizer solution in the kitchen was measured at 50 ppm chlorine. , -The operator was instructed to prepare a fresh solution to reach 100 ppm chlorine.
a. Raw meat was stored beside cooked meat in the walk-in cooler., b. Containers of raw shrimp and clams were stored above a container of carrots in the standing fridge in the kitchen., -The operator rearranged the food items to store raw meat and raw seafood below cooked and ready-to-eat foods.
-Ice is being stored uncovered in the third compartment of a 3-compartment sink and is prone to contamination by splashes from handwashing at the handsink and from dishwashing. , -Ice must be stored in a manner that prevents contamination.
2 infractions
Small flies still observed (less than before) throughout the front and back kitchen. Continue keeping up with cleaning and ensure to clean the walls surrounding the dishwasher daily with bleach water. Staff member indicated their pest control company will be providing them with a drain cleaner.
Areas of floors (e.g., tiles around the floor drain in the kitchen) are in disrepair., *Ensure that the facility is of sound construction and in a good state of repair and is designed to facilitate the effective cleaning and sanitizing of it and of all equipment, utensils and food contact surfaces.
3 infractions
Pest control records were not available for viewing. Please forward the last 1-2 pest control records and ensure records are available at the facility for viewing.
Small flies still observed (less than before) throughout the front and back kitchen. Continue keeping up with cleaning and ensure to clean the walls surrounding the dishwasher daily with bleach water. Staff member indicated their pest control company will be providing them with a drain cleaner.
Areas of floors (e.g., tiles around the floor drain in the kitchen) are in disrepair., *Ensure that the facility is of sound construction and in a good state of repair and is designed to facilitate the effective cleaning and sanitizing of it and of all equipment, utensils and food contact surfaces.
6 infractions
Small fly infestation observed throughout the front and back kitchen, and customer bathrooms. Large amounts of small flies were still observed on the wall of the dishwasher, specifically on the left of the dishwasher, and on the right just below the dish rack shelving. Continue sanitizing the surfaces with bleach water. Recommend asking pest control for advice such as using a drain cleaner.
Pest control records were not available for viewing. Please forward the last 1-2 pest control records and ensure records are available at the facility for viewing.
Food permit posted is expired - post a copy of the new food permit.
8 infractions
Fly strip in the front area is stored above a food prep area (on the left of the ventilation canopy). Remove this fly strip.
Small fly infestation observed throughout the front and back kitchen, and customer bathrooms. Large amounts of small flies were still observed on the wall of the dishwasher, specifically on the left of the dishwasher, and on the right just below the dish rack shelving. Continue sanitizing the surfaces with bleach water.
Pest control records were not available for viewing. Please forward the last 1-2 pest control records and ensure records are available at the facility for viewing.
13 infractions
Sanitizer solution was not prepared in the back kitchen. Corrected onsite. Ensure a sanitizer solution is prepared for the front area and back area at all hours of operation.
Wet/used cleaning cloth observed on a food contact surface. Used cleaning cloths must be stored in a sanitizer bucket when not in immediate use. Corrected onsite.
Fly strip in the front area is stored above a food prep area (on the left of the ventilation canopy). Remove this fly strip.
There was no soap and paper towel at the hand sink in the kitchen., , Ensure that hand sinks are stocked with soap and paper towel at all times.
Bowls were being used as scoops and stored directly inside bulk food items. , , Use a scoop with a handle, and store in a way that prevents the bulk foods from contamination.
Used utensils were being stored in room temperature water., , Used utensils that will be used continuously without washing and sanitizing between each use, are to be stored in water with a temperature less than 4 degrees Celsius, or water with a temperature greater than 60 degrees Celsius.
Chlorine test strips were not available for testing sanitizer solutions., Obtain chlorine test strips.
Dishwasher was not being monitored to ensure sanitizing temperatures were reached. , , Check daily to ensure dishwasher is reaching appropriate temperatures.
There are gaps between the ventilation canopy filters., , Ensure that ventilation canopy is maintained as manufacturer's intended.
There was a broken wire strainer with frayed wires., , It was removed from use.
The cutting boards being used in the facility are heavily rutted and no longer smooth and easy to clean. , , Repair or replace the cutting boards being used.
1. There was an accumulation of grease on the ventilation canopy filters, and other surfaces within the ventilation canopy. , , Routinely clean the ventilation canopy. , , 2. There was an accumulation of grease and food debris behind the cooking equipment in the kitchen. Move equipment and clean behind and keep it on a monthly cleaning schedule, or more frequently if required. , , 3. There was an accumulation of food debris in hard-to-reach areas, including but not limited to under the preparation counter island, and underneath the dishwashing counter., , 4. There was an accumulation of food debris on the shelves in the walk-in cooler, and there as an accumulation of dust on the fan covers in the walk in cooler., , 5. There was an accumulation of food debris on the curtains leading into and out of the kitchen. Ensure that the curtains are washed daily.
a. The prep cooler was measured at 11°C. , -All high-risk foods were relocated to the walk-in cooler to ensure they are stored below 4°C., b. Containers of beef soup were being thawed at room temperature on the kitchen floor., -The operator moved the containers to the walk-in cooler to thaw safely at 4°C or below., c. A container of basil soaked in water was left on the service counter and measured at 25°C., d. An opened container of hoisin sauce labeled "refrigerate after opening" was stored on a shelf in the service area., -Both containers were moved to the standing cooler to maintain a temperature of 4°C or below.
-The handwashing sink in the kitchen was blocked with several containers., -The containers were removed to ensure access. Handwashing sinks must be accessible at all times.
a. The following areas require cleaning, including but not limited to:, -Walls, floors, and ceiling tiles in the back kitchen and near the dishwasher area, -Ceiling tiles in the service counter, -Floors under the cook line, with a significant buildup of grease and debris, -Caulking above the dishwashing sink, which has build-up of a mold-like substance, -Wall surfaces in the dishwashing area, , b. A comprehensive written sanitation plan was not available., -Ensure the facility has a cleaning schedule and is maintained in a clean and sanitary condition.
-Rice paddle was stored in the rice cooker holder and used without washing between uses. , -The paddle must be washed and sanitized between uses or stored in an ice bin at a temperature below 4°C.
Observed a small fly infestation throughout the front and back kitchen., -Continue keeping up with cleaning and ensure to clean the walls surrounding the dishwasher daily with bleach water., -Clean drains regularly, including sink and floor drains., -Recommend asking pest control for drain cleaner to use on a regular basis.
It could not be confirmed if a person in care and control has a certificate in an approved food safety training course - please confirm and provide a copy of their certificate.
-A ceiling tile is missing in the kitchen area beside the exhaust hood. , -Ensure the missing tile is replaced and the ceiling is in a good state of repair.
a. A metal scoop without a handle was stored directly inside the bulk rice bin., -The operator removed the scoop and was advised to use a scoop with a handle, stored with the handle upright., , b. The following equipment is not being maintained in a clean and sanitary condition and requires cleaning, including but not limited to:, -Cook line (grill, sides of the grill, and deep fryer), -Top section of the dishwasher, -Inside the kitchen microwave, -Dish drying rack at the service counter, -3-compartment sink at the service counter, -Overhead glass rack at the service counter
Prep cooler in the front service area is in disrepair and is measuring at ~11C. Repair/replace so that the cooler is maintaining temperatures of 4C or less.
Areas of floors (e.g., tiles around the floor drain in the kitchen) are in disrepair., *Ensure that the facility is of sound construction and in a good state of repair and is designed to facilitate the effective cleaning and sanitizing of it and of all equipment, utensils and food contact surfaces.
Fresh fruits cooler in the front is measuring at 6-8C. Ensure the cooler is measuring at below 4C.
Facility is not being maintained in a sanitary condition, including but not limited to:, -floors under the cook line (build-up of grease and debris)
Food permit posted is expired - post a copy of the new food permit.
Areas of floors (e.g., tiles around the floor drain in the kitchen) are in disrepair., *Ensure that the facility is of sound construction and in a good state of repair and is designed to facilitate the effective cleaning and sanitizing of it and of all equipment, utensils and food contact surfaces.
Fresh fruits cooler in the front is measuring at 6-8C. Ensure the cooler is measuring at below 4C.
Equipment is not being maintained in a clean and sanitary condition, including but not limited to:, -dish racks - clean or replace, -ventilation canopy filters and some ceiling tiles above
Facility is not being maintained in a sanitary condition, including but not limited to:, -floors under the cook line (build-up of grease and debris)
Multiple boxes of raw meat (squid, shrimp, pork with bone, etc) were out at room temperature and measuring at 4-6C. All high risk food must be stored under refrigeration or in the freezer unless being cooked. The food items were not being cooked for the duration of the inspection (~1h). Food was moved into the cooler/freezer during the inspection. Staff member indicated these were delivered, ensure high risk items are put away immediately during delivery.
Small fly infestation observed throughout the front and back kitchen, and customer bathrooms. Hundreds of small flies along with fly fecal matter was noted particularly on the right of the dishwasher area. Small flies also noted in the front area on the right of the handwashing sink. Clean/sanitize all surfaces in the facility with bleach and bring up the fly issue with pest control.
1. Dry foods (flour, etc) are stored directly on the ground, Store all food items off the floor (such as on crates)., 2. Bowls are used to scoop dry food items. Only use scoops with handles and store upright., 3. Ice scoop was stored directly on top of the ice machine. Store the ice scoop in a clean container., 4. Multiple foods were being stacked on top of one another without a barrier in place. Foods can only be stacked if they are covered with a lid.
Chlorine test strips are required. Staff member indicated they are not testing the dishwasher daily, ensure the dishwasher is being tested daily to confirm it is measuring at 100 ppm chlorine. The dishwasher was working during the inspection.
Pest control records were not available for viewing. Please forward the last 1-2 pest control records and ensure records are available at the facility for viewing.
Food permit posted is expired - post a copy of the new food permit.
Areas of floors (e.g., around the floor drain in the kitchen), shelves, cupboards and walls were in disrepair, including a raw wood beam in the dry storage area., *Ensure that the facility is of sound construction and in a good state of repair and is designed to facilitate the effective cleaning and sanitizing of it and of all equipment, utensils and food contact surfaces.
Fresh fruits cooler in the front is measuring at 6-8C. Ensure the cooler is measuring at below 4C.
Equipment is not being maintained in a clean and sanitary condition, including but not limited to:, -cook line (grill, sides of the grill and deep fryer, filters, etc), -interior and exterior of ice machine, -interior and exterior of dishwasher (mold-like substance on the top and bottom part inside the dishwasher), -inside the kitchen microwave, -interior of most coolers and cabinets, -dish racks - clean or replace
Facility is not being maintained in a sanitary condition, including but not limited to:, -walls, floors, ceiling tiles in the back kitchen and near dishwasher area, -exterior of grease traps in the back kitchen, -ceiling tiles in the front kitchen, -floors under the cook line (large build-up of grease and debris)