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Cha Lua Vien Dong

116 - 3208 8 Avenue NE Calgary AB T2A 7V8 · Food - General

Official record from Alberta →

Inspection summary

Cha Lua Vien Dong has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on July 7, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 3 times across 3 separate inspections, most recently on June 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 9, 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?

  • 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 5 times across 3 separate inspections, most recently on June 9, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 3 times across 2 separate inspections, most recently on June 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 7, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. The facility makes Nem Chua (fermented meat that can be eaten cooked or uncooked) and does not have written procedures or records detailing that food safety parameters were met during the manufacturing process.COMPLETE THE FOLLOWING:1. Please submit written procedures detailing the steps for making Nem Chua, list of ingredients, and how the facility ensures the food safety parameters during production, etc.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. The bleach sanitizer that was being used to sanitize food equipment measured greater than 200ppm chlorine and bleached out the test strip. The Operator adjusted the solution to 100ppm chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bags of sugar, rice, and boxes of food containers and packaging stored on floor in the room upstairs.COMPLETE THE FOLLOWING:1. Do not store food and food related items on the floor. They must be stored off the floor to protect from contamination.
    • 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?
      • **OUTSTANDING**1. Pest control records were not available.**June 9, 2026: the Operator was writing down when they were checking for pests, however, there was no details on what was checked. COMPLETE THE FOLLOWING:1. Print and complete the Alberta Health Services 'Pest Control Checklist' at least once a month.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. A black bar stool in the kitchen was in disrepair. Paint on the seat was chipped and the particle board exposed. COMPLETE THE FOLLOWING:1. Repair/replace the stool, so it is smooth, non-absorbent and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSANDING**1. There was no self-closing door mechanism on the washroom door.**June 9, 2026: the washroom door was left open into the kitchen.COMPLETE THE FOLLOWING:1. Install a self-closing door device on the kitchen washroom door to protect the food area from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was unused cooking equipment and supplies cluttered beneath the staircase adjacent to the hand sink, as well as in the second-floor storage area.COMPLETE THE FOLLOWING:1. Remove equipment that is no longer used in the facility. Organize all storage areas to facilitate proper cleaning and pest monitoring.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The chlorine surface sanitizer had a concentration of 1000ppm.Ensure that the chlorine sanitizer is maintained at 100ppm at all times. Verify the concentration using chlorine testing paper.2. Significantly contaminated cleaning cloths were stored on the prep tables.Store the cleaning cloths in a sanitizing solution. Launder after significant contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered Cha Lua (ham rolls) were observed cooling on tables in the front service area. The operator indicated that a fan in this area is used to accelerate the cooling process.Do not cool or handle open food in the front service area. All food preparation and cooling must occur in the kitchen or a designated area. A physical barrier must be constructed to protect the food from potential contamination by customers if this area is to be used. Lastly, cease the use of the fan.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Keys and a nail clipper were stored on the prep table across from the grill.Do not store personal belongings on food contact surfaces.
    • 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?
      • Pest control records were not available.Establish and maintain pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Install a self-closure device for the door of the washroom in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was unused cooking equipment and supplies cluttered beneath the staircase adjacent to the hand sink, as well as in the second-floor storage area.Remove equipment that is no longer used in the facility. Organize all storage areas to facilitate proper cleaning and pest monitoring.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer in use showed no chemical presence of chlorine and was remade during the inspection. As discussed, make a new bleach sanitizer for cleaning all food contact surfaces daily. Ex: 2mL household bleach in 1L water.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat debris was noted in the meat slicer. As discussed, clean the meat slicer thoroughly after use by taking apart the equipment. Do not leave until the next day for cleaning after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation canopy over the grill is overdue for a cleaning. Schedule a cleaning as discussed.

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