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Cuty Vietnamese Kitchen

505 - 5005 Dalhousie Drive NW Calgary AB T3A 5R8 · Food - General

Official record from Alberta →

Inspection summary

Cuty Vietnamese Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 30, 2024. The most recent inspection, on October 5, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 23 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The last 2 inspections in a row found no infractions. 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 6 times across 3 separate inspections, most recently on February 4, 2026. 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 February 4, 2026. 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 February 4, 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 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 9 times across 4 separate inspections, most recently on February 4, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 8 times across 4 separate inspections, most recently on February 11, 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?

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. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation canopy is due for maintenance. *Please have the canopy serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items require cleaning:1. The bulk food storage containers.Please have these items cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The floors below the cookline.2. The ceiling tiles and air vents in the kitchen.3. The body and filters of ventilation canopy.4. The shelves throughout the kitchen.
  4. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bowls were used as scoops and stored in the bulk food bins.Obtain scoops with proper handles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • February 04, 2026, - The walk-in cooler measured at 7.0 degrees C. The staff indicated that the temperature may be due to frequent opening of the doors, and that repairs were carried out.**Monitor the cooler temperature to ensure it can maintain adequate temperatures. Adjust temperature setting / repair if required.January 30, 2026, - The walk-in cooler was not maintaining adequate temperatures at the time of the inspection. Measured at 11 degrees C.**Have the cooler repaired to ensure it can maintain adequate temperatures of 4degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not adequately sanitizing dishes during the inspection. The final rinse temperature measured at 68 degrees C at dish level.**Have the dishwasher repaired to ensure it can achieve a minimum sanitizing temperature of 71 degrees C or above at dish level.**Please revert to manual dish washing procedures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available to monitoring sanitizer concentrations.**Please obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was obstructed by utensils and a condiment cart during the inspection.**Ensure the hand sink is keep free and accessible for use at all times.
    • 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 monitoring is not being carried out. There were no documents or records available for review.**Ensure pest monitoring is carried out at least once a month and adequate records of pest monitoring activities are maintained on file at the facility and available for review when required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation canopy is due for maintenance. *Please have the canopy serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items require cleaning:1. The bulk food storage containers.Please have these items cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The floors below the cookline.2. The floors the prep coolers.3. The ceiling tiles and air vents in the kitchen.4. The body and filters of ventilation canopy.5. The floors below the dish washer and dish sinks.6. The shelves throughout the kitchen.
  5. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning cloths were observed on the counter tops and food contact surfaces.**Ensure soiled cleaning clothes are stored in sanitizer at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bowls were used as scoops and stored in the bulk food bins.Obtain scoops with proper handles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was not maintaining adequate temperatures at the time of the inspection. Measured at 11 degrees C.**Have the cooler repaired to ensure it can maintain adequate temperatures of 4degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not adequately sanitizing dishes during the inspection. The final rinse temperature measured at 68 degrees C at dish level.**Have the dishwasher repaired to ensure it can achieve a minimum sanitizing temperature of 71 degrees C or above at dish level.**Please revert to manual dish washing procedures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available to monitoring sanitizer concentrations.**Please obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was obstructed by utensils and a condiment cart during the inspection.**Ensure the hand sink is keep free and accessible for use at all times.
    • 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 monitoring is not being carried out. There were no documents or records available for review.**Ensure pest monitoring is carried out at least once a month and adequate records of pest monitoring activities are maintained on file at the facility and available for review when required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation canopy is due for maintenance. *Please have the canopy serviced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls of the corridor leading to the back storage area was observed to be in disrepair.**Please have the walls repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items require cleaning:1. The meat slicer.2. The bulk food storage containers.Please have these items cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The floors below the cookline.2. The floors the prep coolers.3. The ceiling tiles and air vents in the kitchen.4. The body and filters of ventilation canopy.5. The floors below the dish washer and dish sinks.6. The shelves throughout the kitchen.
  6. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bowls were used as scoops and stored in the bulk food bins.Obtain scoops with proper handles.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no surface sanitizer available at the time of inspection.Ensure that sanitizer is always available when food prep is occuring.Staff prepared a bleach sanitizing solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splash guard was missing between the kitchen hand sink and food preparation table.Install a splash guard.December 30, 2024Splash guard has yet to be installed. Discussed requirement with operator.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A phone was stored on the prep cooler counter.Ensure personal belongings are stored away from food handling surfaces to prevent contamination.2. Knives and a rice scoop were stored in room temperature water.Ensure that used cooking utensils are stored in a manner that prevents contamination. Store the utensils in an ice bath or sanitizing solution in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bowls were used as scoops and stored in the bulk food bins.Obtain scoops with proper handles.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the cookline was blocked by a black trolley.Relocate the trolley. Ensure that the hand sink is easily accessable at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The was food debris and spillage accumulated on the bottom shelf of the refrigerator.Throughly clean and sanitize the refridgerator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris and dirt accumulated on the floors near the bulk storage and dry storage areas.Thoroughly clean these areas.

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