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Banh Mi Cay

103 - 4909 17 Avenue SE Calgary AB T2A 0V5 · Food - General

Official record from Alberta →

Inspection summary

Banh Mi Cay has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on September 18, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens 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 2 times across 2 separate inspections, most recently on September 27, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 18, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 December 4, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 7 times across 5 separate inspections, most recently on September 18, 2026. 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

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • All prepackaged foods must be labeled with the store name, a contact number or email and description of the item.All food items stored in the freezer or refrigerator must have a date to ensure first in first out method.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat ViolationEnsure to clean all high touch surface areas, equipment, pull out shelves and clean behind and underneath, including the list below** The violation still exists**A deep cleaning is required behind the mixer, underneath two compartment sinks.In addition, a build up of debris in the hard to reach areas of the floors, lower table legs, front of white storage unit in front area, food debris in prep coolers in front, walk in cooler floor. Ensure all areas are cleaned.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The violation still exists**A deep cleaning is required behind the mixer, underneath two compartment sinks.In addition, a build up of debris in the hard to reach areas of the floors, lower table legs, front of white storage unit in front area, food debris in prep coolers in front, walk in cooler floor. Ensure all areas are cleaned.
  3. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two compartment tap is leaking. Ensure this is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The violation still exists**A deep cleaning is required behind the mixer, underneath two compartment sinks.In addition, a build up of debris in the hard to reach areas of the floors, lower table legs, front of white storage unit in front area, food debris in prep coolers in front, walk in cooler floor. Ensure all areas are cleaned.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The violation still exists**A few frozen meat packs were observed outside on the counter.The operator stated that she will be grinding the meat. The temperature of meat was measured to be 0C.The operator was educated about the proper thawing procedures.Under cold running water or keeping the frozen product at 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A raw wood shelf was observed in the kitchen.- Paint or seal the raw wood shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The violation still exists**A deep cleaning is required behind the mixer, underneath two compartment sinks.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A few frozen meat packs were observed outside on the counter.The operator stated that she will be grinding the meat. The temperature of meat was measured to be 0C.The operator was educated about the proper thawing procedures.Under cold running water or keeping the frozen product at 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment sink was available for dishwashing.The operator was not able to explain the two compartment dishwashing method.The operator was educated about two compartment sink dishwashing method.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep cleaning is required behind the mixer, underneath two compartment sink.

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