2001 - 1000 Tudor Glen
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
14 mai 2025
The edges of the newly installed countertop at the 3-compartment sink area are unfinished and must be smooth, impervious-to-moisture, and easy-to-clean., , The back edge of the countertop does not connect and form a seal with the wall. Please ensure this forms a water-tight seal and caulk appropriately. , , The perimeter around the 3-compartment sink requires caulking to prevent water entry.
Baseboards are missing in some areas of the dry goods storage and the food handling areas. Ensure everywhere the wall and floor meet forms a waterproof seal.
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.
Saigon Cuisine
Ce restaurant a été inspecté 10 fois depuis le 29 août 2023, avec 1 conforme, 7 non conformes et 3 fermetures au dossier.
2 infractions
The edges of the newly installed countertop at the 3-compartment sink area are unfinished and must be smooth, impervious-to-moisture, and easy-to-clean., , The back edge of the countertop does not connect and form a seal with the wall. Please ensure this forms a water-tight seal and caulk appropriately. , , The perimeter around the 3-compartment sink requires caulking to prevent water entry.
Baseboards are missing in some areas of the dry goods storage and the food handling areas. Ensure everywhere the wall and floor meet forms a waterproof seal.
1 infraction
The baseboard in the back left corner of the storage area is falling off. Repair the baseboards.
3 infractions
The front handsink and the 3 compartment sink in the back area did not have hot water. Repair the handsinks and ensure there is hot running water.
A visible gap was observed at the back entry door.
Baseboards are missing throughout the back storage area.
2 infractions
A visible gap was observed at the back entry door.
Baseboards are missing throughout the back storage area.
2 infractions
A visible gap was observed at the back entry door.
Baseboards are missing throughout the back storage area.
2 infractions
A visible gap was observed at the back entry door.
Baseboards are missing throughout the back storage area.
2 infractions
A visible gap was observed at the back entry door.
Baseboards are missing throughout the back storage area.
8 infractions
Sep 1, 2023, Much of the food from non permitted sources had been removed, some foods items from non permitted sources had not been removed from the facility. There were repackaged peppers and perishable product in the cooler that were not from approved sources. Discussed items that were to be removed., , Aug 29, 2023, Founds from unapproved sources were found for sale including but not limited to: pupusas, taco ingredients, tortillas, frozen meat, refrigerated tres leches cakes, baked goods without labels, tapioca chips. , Additionally, bulk items were being repackaged by the facility with no information regarding source.
***Regular bleach at the proper dilution was needed. Discussed making up a 100ppm concentration solution and marking the water level on the container so that it can consistently be made up. Explained that over time and with use the sanitizer concentration would change and it should be checked regularly and changed when needed.,
14 infractions
Founds from unapproved sources were found for sale including but not limited to: pupusas, taco ingredients, tortillas, frozen meat, refrigerated tres leches cakes, baked goods without labels, tapioca chips. , Additionally, bulk items were being repackaged by the facility with no information regarding source.
A refrigeration unit was found to be at 16-18C, with perishable yogurt items being stored in it. The yogurt items were voluntarily discarded by the operator. The operator was instructed to no longer store perishable items in this cooler until such a time that it is capable of maintaining 4C or colder at all times.
A single basin sink was in use, for handwashing, dishwashing and food preparation. The facility was performing intermediate level food handling at time of inspection.
13 infractions
Founds from unapproved sources were found for sale including but not limited to: pupusas, taco ingredients, tortillas, frozen meat, refrigerated tres leches cakes, baked goods without labels, tapioca chips. , Additionally, bulk items were being repackaged by the facility with no information regarding source.
A refrigeration unit was found to be at 16-18C, with perishable yogurt items being stored in it. The yogurt items were voluntarily discarded by the operator. The operator was instructed to no longer store perishable items in this cooler until such a time that it is capable of maintaining 4C or colder at all times.
A single basin sink was in use, for handwashing, dishwashing and food preparation. The facility was performing intermediate level food handling at time of inspection.
Splash-less chlorine was being used as a sanitizer. Discussed that there were to be no additives, no splash-less, no colour-guard, no lemon scented. Regular bleach at the proper dilution was needed.
The single door cooler was not maintaining a temperature of 4C or colder (was 6C at the time of inspection). Operator was instructed to move the products to a working unit.
Pest control records were not available at time of inspection. Operator was provided with AHS self monitoring checklist, and instructed to complete monthly.
A visible gap was observed at the back entry door.
Baseboards are missing throughout the back storage area.
***There was no paper towels or other hand drying mechanism present in the washroom in the back that is occasionally used by customers and by staff
The facility was using chlorine bleach and did not have chlorine test strips.
Pest control records were not available at time of inspection. Operator was provided with AHS self monitoring checklist, and instructed to complete monthly.
A visible gap was observed at the back entry door.
The facility was found to be in operation since 2021 without a valid food handling permit. An application for food handling permit was provided.
The operator was unable to provide proof of completion of a food safety course at time of inspection.
There was no ventilation system, with griddles and cooktops in use. Operator was unable to prove sources for precooked and frozen food items that they were reheating, so it was possible they were cooking these items with this equipment and no ventilation.
The countertop immediately beneath the cooking equipment was made of plastic and was not suitable for the level of heat and cooking occuring.
The flooring appears to be laminate, which is not approved for food handling areas, as it is subject to water infiltration.
Lighting in the back storage area was either too dim or missing. This does not allow for proper sanitation and/or pest monitoring.
Baseboards are missing throughout the back storage area.
The back storage areas were very cluttered and crowded. Items not related to a food facility's operations were being stored along with food related items. Items were being stored directly on the floor and too closely together.
The facility was using chlorine bleach and did not have chlorine test strips.
Pest control records were not available at time of inspection. Operator was provided with AHS self monitoring checklist, and instructed to complete monthly.
A visible gap was observed at the back entry door.
The facility was found to be in operation since 2021 without a valid food handling permit. An application for food handling permit was provided.
There was no ventilation system, with griddles and cooktops in use. Operator was unable to prove sources for precooked and frozen food items that they were reheating, so it was possible they were cooking these items with this equipment and no ventilation.
The countertop immediately beneath the cooking equipment was made of plastic and was not suitable for the level of heat and cooking occuring.
The flooring appears to be laminate, which is not approved for food handling areas, as it is subject to water infiltration.
Lighting in the back storage area was either too dim or missing. This does not allow for proper sanitation and/or pest monitoring.
Baseboards are missing throughout the back storage area.
The back storage areas were very cluttered and crowded. Items not related to a food facility's operations were being stored along with food related items. Items were being stored directly on the floor and too closely together.