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Bami Vietnamese Eatery

2110 - 12 Royal Vista Way NW Calgary AB T3R 0N2 · Food - General

Official record from Alberta →

Inspection summary

Bami Vietnamese Eatery has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 17, 2024. The most recent inspection, on March 30, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on March 30, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 15, 2025. 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?

  • 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 once on April 15, 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 8 times across 4 separate inspections, most recently on March 30, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on April 15, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Taped cardboard boxes are being used for storage packaged items. - Remove and replace with a container that can be cleaned and sanitized. Cardboard and tape cannot be cleaned and sanitized adequately.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food containers in the main cooking area were stored directly on the floor. - Do not store foods on the floor. All foods must be stored at least 6 inches off of the floor.2) Utensils were stored on a cardboard box. - Ensure all utensils are stored in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk foods such as raw chicken, raw sliced and ground beef were observed thawing in room temperature. The internal temperature of raw sliced beef was measured at 12C, raw chicken at 7C and the ground beef was still frozen. - Raw sliced beef was discarded. Other foods were placed in the walk-in cooler. - Foods must be thawed using approved methods only, including under continuous running cold water, in acooler/refrigerator in advance, as part of the cooking process, or in a microwave provided the food iscooked or consumed immediately afterward.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel available at the handwashing sink in the main cooking area. - Ensure handwashing sinks are supplied with soap and paper towels at all times.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes for the front prep cooler cutting board were stored on the counter.Store wiping clothes in use in the effective sanitizer solution between uses.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was obstructed with items inside the sink.Corrected on site. Ensure the hand sink is accessible at all time.
    • 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 reports were available.-Ensure that the pest control records are maintained and available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Black stains from shoes build-up on the front area floor. 2) Aluminum foil was used to cover the kitchen shelves. Remove aluminum foil and clean when surfaces get dirty. 1 to 2) Clean these areas.
  4. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food stored inside the prep cooler was not covered.-Ensure that the food is covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored on the floor in the walk in cooler and the walk-in freezer.-Ensure that the food is stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of the noodles in rice cooker kept for hot holding was measured at 57 degrees C.-Ensure that the perishable food in the hot holding is maintained at 60 degrees C or greater.2) The cooked beef in the prep cooler was measured at 12.6 degrees C.* The cooked beef was discarded.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.3) Improper cooling was observed in the facility. Large batch of chicken in a container was placed inside the walk-in cooler.Chicken's internal temperature was measured at 33.6 degrees C.-Use an ice bath or ice wand or distribute in shallow containers to allow rapid cooling of food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the front hand sink there was no paper towels in the paper towel dispenser.*A new roll of paper towels was placed inside the dispenser.-Ensure that the hand sink is properly supplied with hot and cold potable water, soap and single use paper towels.
    • 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 reports were available.-Ensure that the pest control records are maintained and available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Black stains from shoes build-up on the front area floor. 2) Aluminum foil was used to cover the kitchen shelves. Remove aluminum foil and clean when surfaces get dirty. 1 to 2) Clean these areas.
  5. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used single use gloves were left on the front prep cooler cutting board and in the prep cooler insert.Discard single use gloves after removing from hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling was observed during inspection. No aid methods such as ice bath or ice wands to help rapidly cool down the 5-gal buckets of soups.Use an ice bath or ice wand to help rapidly cool down the soups.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Black stains from shoes build-up on the front area floor. 2) Aluminum foil was used to cover the kitchen shelves. Remove aluminum foil and clean when surfaces get dirty. 1 to 2) Clean these areas.

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