Skip to content
Loading map…

Chez Nguyen Authentic Vietnamese Kitchen and Bar

1436 8 Street SW Calgary AB T2R 1R7 · Food - General

Official record from Alberta →

Inspection summary

Chez Nguyen Authentic Vietnamese Kitchen and Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 3, 2025. The most recent inspection, on October 5, 2026, recorded 2 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 3 times across 2 separate inspections, most recently on October 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times on August 31, 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 once on November 18, 2025. 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 5 times across 2 separate inspections, most recently on August 31, 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 4 times across 3 separate inspections, most recently on October 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers and boxes of food were being stored directly on the floor of the walk-in cooler.Store food at least 15 cm (6 inches) off the floor to aid in proper cleaning and to protect from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The water temperature at the dish level during the sanitize cycle for the high temperature dishwasher measured 66 degrees Celsius maximum after 4 run attempts.Water temperature at the dish level during the sanitize cycle for high temperature dishwashers must measure greater than 71 degrees Celsius.
  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer solution prepared initially.Bleach water solution was prepared during inspection. Concentration measured 100 ppm. Food contact surface sanitizer solution must be prepared and readily available for use in each food handling area at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers and boxes of food were being stored directly on the floor of the walk-in cooler.Store food at least 15 cm (6 inches) off the floor to aid in proper cleaning and to protect from contamination.
    • 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 strips were unavailable for use.Obtain chlorine test strips to verify food contact surface sanitizer concentration and dishwasher sanitizer concentration.
    • 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?
      • An open window in the kitchen lacked an insect screen.Install an insect screen on the window in the kitchen.
    • 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?
      • There was an abundance of fruit flies in the bar area.Ensure that adequate pest control is taking place in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour by the grease interceptors and dish pit area.Investigate the source of the sewer gas odour and abate the source.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were missing ceiling tiles by the walk-in cooler.Replace missing ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation canopy baffle filters had grease accumulation. Clean the ventilation canopy baffle filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, soil and/or food debris in hard-to-reach areas in the kitchen including under equipment, edges, and corners of floors.Clean these hard-to-reach areas and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceilings by air vents had dust and grease accumulation.Clean ceilings and ensure they are cleaned on a regular basis.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice scoop was being stored in the ice machine within the ice. The entire scoop was buried in the ice.Ice scoops must be stored either outside of the ice in a sanitary manner, or in such a way that the handle of the ice scoop is stored out of the ice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a bed set up in the dry storage room.Remove the bed from the dry storage room.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food containers were being stored on the air vent of the display cooler in the front bar area, blocking cold air flow. Internal food temperature of cream in this cooler measured 14 degrees Celsius.Remove items blocking cold air flow for this cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Stainless steel protective wrap was still present on splash guards of the south hand wash sink in the kitchen.Remove protective wrapping from splash guards of the south kitchen hand wash sink.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website