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Bow River Vietnamese Restaurant

102 - 8408 Elbow Drive SW Calgary AB T2V 1K7 · Food - General

Official record from Alberta →

Inspection summary

Bow River Vietnamese Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 25, 2024. The most recent inspection, on July 7, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

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

  • 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 4 times across 4 separate inspections, most recently on July 7, 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?

  • 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 April 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 4 separate inspections, most recently on April 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 April 14, 2026. 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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • "Outstanding violation"Chlorine test papers were expired, please purchase new supplies.
    • 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?
      • - Old mice droppings observed near the back delivery door. - Pest control records were maintained, and professional pest control services are being conducted monthly. Safe disposal and cleanup of mice droppings discussed in detail. Continue to work with pest control company and take all corrective measures/recommendations provided by professional.
  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers were expired, please purchase new supplies.
    • 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?
      • 1. Mice droppings found on the floor near to the back delivery door, front area under cabinets, dry storage area under shelves, behind the chest freezer located near to the front area. Safe disposal and cleanup of mice droppings discussed in detail. Continue to work with pest control company and take all corrective measures/recommendations provided by professional.Seal all gaps and holes if any Seal all possible entry points front and back door (back door floor seal was broken at some points (please reseal).2. Back delivery door weatherstripping was broken at some points-please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease/oil build up on the wooden shelves at far left from main kitchen entrance. Dirt and debris on:below the dishwashing areadry storage areawalk in coolerRemove unnecessary items/not associated with kitchen for the effective cleaning and sanitation. All the shelves, cabinets.Deeply clean the entire kitchen.Develop a written cleaning and sanitation schedule and implement it- reference template will be provided with report.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the prep cooler in the kitchen was measured at 8C with the infra-red and 11C while probing the food item stored inside the cooler. Resetting was done onsite by operator, however temperature readings were still same.Instructed to get the cooler repair asap (ensure it is maintained at 4C or below). Meanwhile, use ice immersion method or use back walk-in cooler for bulk perishable items storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers were expired, please purchase new supplies.
    • 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 was blocked at the time of inspection with an empty pot. Instruction provided to ensure handwashing sink is accessible at all times. Pot moved to dishwashing area.
    • 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?
      • 1. Mice droppings found on the floor near to the back delivery door, front area under cabinets, dry storage area under shelves, behind the chest freezer located near to the front area. Safe disposal and cleanup of mice droppings discussed in detail. Continue to work with pest control company and take all corrective measures/recommendations provided by professional.Seal all gaps and holes if any Seal all possible entry points front and back door (back door floor seal was broken at some points (please reseal).2. Back delivery door weatherstripping was broken at some points-please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease/oil build up on the wooden shelves at far left from main kitchen entrance. Dirt and debris on:below the dishwashing areadry storage areawalk in coolerRemove unnecessary items/not associated with kitchen for the effective cleaning and sanitation. All the shelves, cabinets.Deeply clean the entire kitchen.Develop a written cleaning and sanitation schedule and implement it- reference template will be provided with report.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine measured 0 ppm in sanitizer solution of a pail located in the kitchen.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hoisin sauce was left in the can after opening.Requirement.Transfer food to glass/plastic/stainless steel container after opening the can
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Jacket was kept in contact with single use dishes and sugar bag in storage area.Requirement:Store personal and miscellaneous items separately from food and dishes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked rice noodles stored on the counter without temperature control was 30.1C, spring rolls were at 23.7C, bean sprouts at 17 CRequirement:Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.Rice noodles, spring rolls and bean sprouts were discarded during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Machine was primed and 100 ppm concentration was achieved during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • a) Hand washing sink located in the kitchen was blocked with a basket containing dishes kept in the sink basin.b) No soap was provided at hand washing sink in front prep area.Requirement:a) Ensure that hand washing sink is available for use all the time and it must not be blocked.b) Provide soap at the hand washing sink located in front prep area.
    • 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) Mice droppings were noted at several places on floor in dry storage room.b) Gap at the bottom of back screen door, which could allow entry of pest/vermin.Requirement:a) Clean and disinfect the affected areas.b) Seal all entry pints for mice.c) Contact pest control company for the treatment to resolve the issue.d) Provide inspection report to the health inspector after the treatment is done.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint has peeled off the wooden shelf making surface rough trapping dirt, located near microwave.Requirement:Refinish the shelf to have smooth surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on wooden shelf located near microwave.b) Accumulation of dirt and debris on rubber gasket of small freezer located in the kitchen.Requirement:Clean the above noted areas and equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update May 27, 2025: The walk-in freezer is not organized, too full, no space to go in. Foods were stored on the floor. (Repeat violation from previous inspections)Requirement:Ensure foods are stored 6inches above the floor to facilitate cleaning. The walk-in freezer needs cleaning and organizing.
  7. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Update October 25, 2024:- Raw beef stored above bag of carrots and buckets of soup broth without lids.- Rearrange the walk-in cooler and ensure raw meat products are at the bottom. - Acquire lids for all open food containers in walk-in cooler.Bins of raw beef stored above open containers of bean sprouts in the walk-in cooler
    • 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 at hand wash sink.- Operator replaced the paper towel roll during the inspection.- Ensure all hand wash sinks are fully stocked with soap and paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update October 25, 2024:- Some cardboard still remains but most have been removed.- Remove all cardboard that are lining any shelves.Shelves throughout facility lined with old and dirty cardboard.- All surfaces are to be smooth, non porous, and easy to clean- Update, September 22. Some cardboard had been removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update October 25, 2024:- Hoisin can still present. Remove the hoisin can and get a proper shelf.Hoisin cans used to prop up microwave.- Obtain proper shelving unit or counter for microwave
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drop ceiling above the chest freezer is missing and needs to be replaced.- Replace the drop ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update October 25, 2024:- Lid of the chest freezer still needs to be repaired.Packing tape used to secure lid of chest freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update October 25, 2024:1) Caulking around the dish sink needs to be replaced.2) Walk-in freezer is still full and needs to be reorganized.1) Mildew build up on caulking by the dish sink.Action required:- Clean or replace the caulking strips.2) The walk-in freezer is not organize, too full, no space to go in. Foods were stored on the floor. - Action required:Ensure foods are stored 6inches above the floor to facilitate cleaning. The walk-in freezer needs cleaning and organizing. Foods were observed stored on the floor. REOCCURRING INFRACTION

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