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A Taste of Vietnam

56 - 975 Broadmoor Boulevard Sherwood Park AB T8A 5W9 · Food - General

Official record from Alberta →

Inspection summary

A Taste of Vietnam has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on January 5, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 4 separate inspections, most recently on January 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on April 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 9 times across 6 separate inspections, most recently on January 5, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on April 29, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 29, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Bean sprouts were being store in water but no active cooling. Keep ice in bean sprouts or keep in prep cooler. 2. Food was being thawed at room temperature. Even if food is frozen it must be thawed in refrigeration or under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Facility has a 2 compartment sink and a dishwasher. Also has a rinsing sink.During inspection one compartment sink was being used for soaking noodles directly in sink.Rinsing sink was being directly used for chopped onions/ carrots.Therefore there were not enough sinks available for appropriate hand washing and dishwashing. Foods requiring soaking such be done in containers not directly in sinks. Sink requirement for food permit:2 plus a dishwasher, or 3 sinksone Handwashing sink that is only used for handwashing.
  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed in various areas of the facility. Cleaning cloths are to be stored in sanitizer solutions.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside the bulk food containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in a bowl was stacked on top of another uncovered container of food. Do not stack foods especially when foods are uncovered.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Boxes were being used to store cooked foods. Boxes are not to be used as containers or food storage. 2. Bags of carrots and onions were stored on the floor.Store all foods 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Bean sprouts were being store in water but no active cooling. Keep ice in bean sprouts or keep in prep cooler. 2. Food was being thawed at room temperature. Even if food is frozen it must be thawed in refrigeration or under cold running water.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer tested a chlorine residual greater than 200 ppm. The solution was diluted to 100 ppm chlorine residual.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside the bulk food containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in a bowl was stacked on top of another uncovered container of food. Do not stack foods especially when foods are uncovered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was half frozen chicken sitting at room temperature. The chicken was moved to the cooler. Ensure that high risk food is not being stored at room temperature. Frozen foods are to be thawed one of the following ways: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 chicken was moved to refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken carcass to be used to make broth was being stored at room temperature. The chicken was 20-30 degrees Celsius. The chicken carcass was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were being stored in water with a temperature of 10 degrees Celsius. Ice was added to the water. High risk foods are to be stored less than 4 degrees Celsius at all times.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Yes (corrected during inspection) - at time of inspection, there were food products (large bags of onions and carrots) stored directly on the floor in the side corridor at the rear exit doorway. All staff are to ensure any delivered food products are stored six inches off the floor at all times, and onto racks, shelves, or pallets. Note: this has been a repeated violation and more vigilance is necessary to ensure proper food safety practises are followed by all staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Yes (corrected during inspection) - a full box of white raw shell eggs (15 x 30 flats = 450) was being stored in the dry food storage area on a lower shelf, out at room temperature. As the eggs were still relatively cold to the touch, the operator was advised and immediately moved the box of eggs to the walk-in cooler for cold-holding storage. Staff and operator were advised to ensure all perishable food products are properly stored immediately upon delivery of food products to the restaurant (to ensure perishable food products are not stored out at room temperature for any length of time).
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No - there was a lack of consistent record keeping of the regular daily checks/logs of food storage temperatures. Operator was advised to ensure a regular procedure is followed to ensure all refrigeration, freezer, and hot-holding temperatures are being checked and recorded as such on a daily log (to be kept on site for review, for a period of one year).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - there was no supply of paper towels at the main kitchen hand-wash sink. The operator was advised to ensure all hand-wash sinks in the food premises are always accessible and functional, with hot and cold running water under pressure, and a supply of liquid soap and paper towels at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - the overall food premises was being maintained in good repair, but some additional cleaning was necessary in the main kitchen area, in behind chest freezers, and under sinks and the commercial dishwasher. Also, operator is to ensure all food products are kept at least six inches (15cm) off the floor area at the side corridor, to allow for ease of cleaning (as bags of onions were being stored directly on the floor in this corridor). Operator is to ensure to more regularly wash in the 'hard-to-reach' areas, including under equipment and along baseboards, as often as necessary to maintain a sanitary condition.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available during food preparation. Chlorine based sanitizer bucket was prepared and tested at 100ppm.Ensure sanitizer is prepared, tested at 100ppm during food prep.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sinks in the front service area and in the no paper towel.Ensure handwashing sink has paper towel in a dispenser at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulated dirt and debris observed on the ceiling and above the canopy on the prep line.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.

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