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Blue Ocean Vietnamese Restaurant

105 - 5809 Macleod Trail SW Calgary AB T2H 0J9 · Food - General

Official record from Alberta →

Inspection summary

Blue Ocean Vietnamese Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on November 19, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on November 5, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 5, 2025. 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 16, 2024. 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 November 5, 2025. 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 10 times across 3 separate inspections, most recently on November 5, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    12 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle labelled as "Ecolab Retail Multi-Quat Sanitizer" contained a purple, unknow chemical.Ensure spray bottles are properly labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken and pork stored in inserts of hot holding unit measured 23 and 22 degrees Celsius respectively.Products had not been properly heated prior to being placed into hot holding.Advised operators that hot holding units are intended for food that is already hot.Operator re-heated food at time of inspection.
    • 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 connected to any detergent.The line intended to be connected to the detergent was lying on the floor.Reconnect detergent to dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips on site for checking strength of chlorine based sanitizing solution.Obtain required test strips and use them to test sanitizer strength.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink was clogged and not draining properly.Unclog sink drain / pipes and ensure the sink is maintained in good repair.
    • 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 dispenser present at back prep area's handwashing sink.Install a paper towel dispenser to facilitate proper hand hygiene.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in back prep area was difficult to access as numerous bags of onions were stored on the floor in front of it.Do not store food on the floor.Do not block access to handwashing sinks.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers appeared to lack food safety awareness. Additional staff require food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large container filled to the top with water stored below the dishwasher due to a leak.Advised to empty the container and fix the leaking dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves in back prep / storage area were composed of raw wood.Raw wood is not acceptable as it is not smooth and easily cleanable.If using wood, it must be treated / sealed to render it smooth and washable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty, white plastic wrap present on lower shelf of one stainless shelving unit near fryers.Remove white plastic and ensure surface is maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, debris and/or grease observed in the following areas:- below and beside the deep fryers- on the floor below the shelves in the walk-in cooler- on the electrical conduit (electrical wire tubing) below the hot holding unit and above the "clean" ready to use bowls- on the upper walls and shelves of the back food prep / storage areaClean noted areas.All areas and surfaces must be clean and well maintained.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • A gap was found at the bottom of the back door.- Ensure the gap is sealed.
  4. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A hanging fly trap was hung on top of the back prep sink with food prep activity under.- Ensure the fly trap is hung where with no food prep. Mutiple rolls of raw pork were stored on top of cooked foods in the walk-in cooler. - Ensure cooked foods store on top of raw meats.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop at the ice machine was stored in the ice.- Ensure the handle is place up or away from the food for hand protection. Piles of soup/rice noodle, and trays of raw meats found stored directly on the floor in the walk-in cooler and in front of the walk-in cooler.- Ensure all food containers/foods are stored minimum 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back handwashing sink was blocked by a stool.- Ensure access is available.Corrected
    • 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 record was available.- Template sent via emailEnsure monitoring is done at least monthly. A gap was found at the bottom of the back door.- Ensure the gap is sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A slicer at the back prep area was found covered in dry lettuce. - Ensure the slicer is cleaned and sanitized after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were covered in dust, grease, and food debris, ensure those are cleaned and sanitized. - Dishwasher area- back prep handwashing sink wall and area- Sugar and salt bulk containers The back prep room and front storage room are not organized for easy access and cleaning. - Organize the indicated areas and ensure personal belongings are stored separately. Start a written procedure/cleaning schedule to ensure the kitchen is cleaned routinely.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths used throughout the kitchen were stored directly on counters. Containers of sanitizer showed no presense of chlorine.As discussed, provide all areas of the kitchen with a container or spray bottle of a food-safe sanitizer. Example: 2mL bleach in 1L water. Change the sanitizers daily and verify their concentration using chemical testing strips. Store all cleaning cloths in a container of an appropriate food-safe sanitizer during use. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several containers of foods in the walk-in cooler were stored without cover. A container of bean sprouts was stored on the kitchen floor without cover. Frozen meat stock was stored on the floor under the handwash sink for thawing in a container.As discussed, store all foods under cover when not in use. Do not store any food containers on the floor or under plumbing fixtures (like handwash sink).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat stock was thawing at room temperature under the handwash sink. Frozen shrimp (measured at 2-7C), placed under running cold water for thawing, had the water turned off by a staff during the walkthrough. As discussed, thaw all meat in the cooler or directly under cold running water. Do not thaw any meats or seafood by having them sit out at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A washing machine was attached to the back handwash sink. As discussed, remove the washing machine hook-up from the handwash sink. Place the washing machine away from the food handling areas of the kitchen. Ensure that the handwash sink is only used for washing hands, and kept free at all times. Provide the handwash sink paper towels, soap and a waste bin.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety documentation for staff was available. If staff have completed a food safety training course, provide documentation. If staff have not completed a food safety training course, onsite supervisory staff or management must complete an appropriate course using the link below and provide documentation:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-food-safety-training-requirements-in-alberta.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required in areas around the grill / cook line. Food residue was observed on the back walls, floors and side panels. The ventilation canopy is also due for a cleaning service.Clean the above areas thoroughly, and schedule a ventilation cleaning. Additionally, organize the kitchen areas (including the back row with the meat mixer and washing machine) to remove all clutter and non-kitchen items.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The cleaning mop bucket was stored adjacent to the kitchen handwash sink and had waste water in it. Dispose of all waste water from the mop bucket after use, in a sink not used for food handling, and place the mop bucket outside of the kitchen's food handling areas.

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