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Alo Viet Kitchen

24 12 Street NW Calgary AB T2N 1Y3 · Food - General

Official record from Alberta →

Inspection summary

Alo Viet Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on October 14, 2026, recorded 9 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 5 times across 3 separate inspections, most recently on October 14, 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 2 times across 2 separate inspections, most recently on October 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on October 14, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 14, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 2 separate inspections, most recently on October 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were on the tables and food racks. Operator removed them upon request.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Serving scoops for hot held foods were placed in room temperature.-Operator arranged some bowls with ice to store these scoops upon suggestion.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles were not labeled. -Label them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler temperature was 13 C. The fan was showing 4 C. It was noticed that a few pots of hot food were placed in the cooler making it difficult to maintain the temperature. Operator was suggested about the proper cooling techniques. The temperature went down to 5 C after 20 minutes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer for measuring dishwasher temperature and food was not available.-Have probe thermometers available to measure the temperature of food and dishwasher temperature and keep daily record of temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the Customer's washrooms did not have functional paper towel dispenser. -Replace the paper towel dispenser.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Still exists on 2026 October 14.No pest control record was observed in the facility.-Ensure that the pest control is present in the facility.-Please see the attached pest control checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights in the kitchen did not have cover. -Install shatter-proof covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cardboards were observed on the food preparation table. Operator removed them upon request.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Plastic containers were used as scoops for bulk food containers.-Ensure that scoops with handles are used for bulk containers to prevent contamination.2) Food containers were stored on the floor of the walk-in cooler.-Ensure that the food/food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)Improper cooling was being done in the facility.Large pot of beef stew was placed at room temperature.* The beef stew was divided in shallow containers and then placed inside the cooler.-Ensure that the perishable food is rapidly cooled to prevent contamination.-Following methods can be followed:Dividing the food in shallow containers, in ice bath or by using ice wand.2) Brisket was placed in food container on top of the insert in the prep cooler and the brisket was measured at 8 degrees C.*The brisket was removed.-Ensure that the food container is not stored on top of an insert as improper cooling of food occurs.-Ensure that the perishable food under refrigeration is maintained at 4 degrees C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two huge containers of rice noodle were placed near the stove.The temperature for rice noodles in one container was measured at 9 degrees C while the temperature of rice noodles in the other container was at 4 degrees C.* The operator was asked to put both the containers inside the cooler.-Ensure that the only portions which are going to be used are taken out.-Ensure that the perishable food is maintained at either 4 degrees C or less or 60 degrees C or higher.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control was observed in the facility.-Ensure that the pest control is present in the facility.-Please see the attached pest control checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One freezer beside the ice machine was not plugged in.Plug in the appliance so the freezer can be inspected.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not functional.Repair.
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