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Binh Vietnamese Restaurant

2020 - 6004 Country Hills Boulevard NE Calgary AB T3N 1T9 · Food - General

Official record from Alberta →

Inspection summary

Binh Vietnamese Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on October 14, 2026, recorded 10 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 22 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

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

  • 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 4 times across 2 separate inspections, most recently on October 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 2 separate inspections, most recently on October 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 October 14, 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.

4 inspections

  1. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on food-contact surfaces.- Store cleaning cloths in a sanitizer solution between uses. Ensure cloths are fully submerged in an approved sanitizer bucket when not actively being used
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food items walk-in cooler were not covered. - Ensure foods are covered to prevent cross-contamination of the food during storage.2. Foods were stored on the floor of the walk-in cooler and walk in freezer. - Store foods at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few food boxes in the freezer were stored on floor. Store all the food items 6 inches above the floor.**OUTSTANDING (2025-11-25). Several bags of meat products were noted stored on the floor in the walk-in freezer. The inspector informed the staff to ensure that all food products must be stored above 6-inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violation October 14th 2026: The upright cooler ambient air temperature was measured at 11C. - Discontinue use of cooler. Repair the cooler and ensure it is able to maintain a temperature of 4 C or below. Previous inspectionThe stand-up cooler was measured to have an ambient temperature of 14.5°C. The internal temperatures of the food in the cooler were measured between 10-11°C. The food items were removed from the cooler. The inspector informed the staff that all high-risk food items must be stored at or below 4°C. The unit-in-question must not be used for storing high-risk food items until fixed or able to maintain a temperature of 4°C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Frozen meat was observed thawing at room temperature. The meat temperature measured -10C at the time of inspection.- The meat was transferred to the cooler during the inspection. Ensure frozen foods are thawed under refrigeration at 4C or below, under cold running potable water, or using another approved thawing method. Do not thaw foods at room temperature2. Foods were observed at room temperature noodles (23C) chicken soup (24C).- Both foods were discarded during the inspection. Ensure potentially hazardous foods are maintained under temperature control cold at 4C o below or hot at 60C above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Repeat violation October 14th 2026: The high-temperature dishwasher was run three times and reached temperatures of 62C, 66C, and 68C. - Repair the dishwasher to ensure it reaches a minimum final rinse temperature of 71C. As discussed, until the dishwasher is repaired, manually sanitize all dishes, utensils, and food-contact equipment by fully submerging them in a chlorine solution at a concentration of 100 ppm. Prepare the solution using ½ teaspoon of bleach per liter of water and verify the concentration using chlorine test strips.Previous violationThe maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 67.8°C, 69.0°C, and 69.7°C (tested three times - should not take more than three times to reach at least 71°C). The inspector informed the staff to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. As discussed, in the meantime, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration.**FIX THE DISHWASHER TO REACH AT LEAST 71°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Repeat violation October 14th 2026: A thermometer has not been obtained. Obtain a maximum-registering thermometer to verify that the high-temperature dishwasher is achieving the required sanitizing temperature during operation.Previous violation There was no maximum-registering thermometer available to test the dishwasher. The inspector informed the staff that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The door of the utility room in front of the food prep area was not able to properly close. Please fix the door of the utility room to ensure that it is able to close properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation October 14th 2026: Scoops for dry product were stored inside the bins with the scoops covered in product. The scoop was also just a rounded metal with no handle. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. Please obtain a proper scoop with handle, then educate staff with the proper storage of scoops.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease and food debris were observed beneath the cook line, behind and between equipment, and in other hard-to-reach areas. - Thoroughly clean and sanitize the indicated areas.2. Dust accumulation was observed on the ceiling.- Clean the ceiling and maintain it in a clean and sanitary condition.3. The door handle of the women's washroom was held together with tape.- Repair the door handle and remove the tape.
  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. Please educate all staff with the proper storage and use of cleaning cloths.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs and raw meat products were stored above ready-to-eat food items in the walk-in cooler. Please re-organize the cooler to ensure that all raw food items are stored below ready-to-eat food items. Bags of bread products in the walk-in freezer was also stored directly on top of bags of raw meat. Please ensure that ready-to-eat food products are protected from being contaminated by raw products.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several food items in the food prep cooler and the walk-in cooler were not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure that all food items are covered at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few food boxes in the freezer were stored on floor. Store all the food items 6 inches above the floor.**OUTSTANDING (2025-11-25). Several bags of meat products were noted stored on the floor in the walk-in freezer. The inspector informed the staff to ensure that all food products must be stored above 6-inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The stand-up cooler was measured to have an ambient temperature of 14.5°C. The internal temperatures of the food in the cooler were measured between 10-11°C. The food items were removed from the cooler. The inspector informed the staff that all high-risk food items must be stored at or below 4°C. The unit-in-question must not be used for storing high-risk food items until fixed or able to maintain a temperature of 4°C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several high-risk food items were stored in room temperature, including sliced lettuce, sliced carrots, and boiled noodles, and were measured at 19.3°C, 9.0°C, and 25°C. The food items were discarded during the inspection. The inspector informed the staff to ensure that all high-risk food items are stored at or below 4°C. Please educate all staff regarding the proper storage of food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 67.8°C, 69.0°C, and 69.7°C (tested three times - should not take more than three times to reach at least 71°C). The inspector informed the staff to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. As discussed, in the meantime, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration.**FIX THE DISHWASHER TO REACH AT LEAST 71°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no maximum-registering thermometer available to test the dishwasher. The inspector informed the staff that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The door of the utility room in front of the food prep area was not able to properly close. Please fix the door of the utility room to ensure that it is able to close properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. The scoop was also just a rounded metal with no handle. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. Please obtain a proper scoop with handle, then educate staff with the proper storage of scoops.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several metal strainers were noted in disrepair, with some metal strings being broken. The strainers were discarded during the inspection. Please ensure that all utensils, including strainers, are in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation fans on the ceiling were noted being dirty and dusty. Please ensure to clean the ventilation fans and maintain in sanitary condition. Please also include the cleaning of the ventilation fans in a cleaning schedule.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility did not have appropriate sanitizing solution.- The sanitizing solution (100ppm chlorine) was prepared during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few food boxes in the freezer were stored on floor.- Store all the food items 6 inches above the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy filter appeared dirty with oil and grease vapors.- Clean the ventilation canopy filters.
  4. Demand Inspection

    0 infractions

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