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Dong Khanh Vietnamese Restaurant

304 - 2066 18 Avenue NE Calgary AB T2E 8N5 · Food - General

Official record from Alberta →

Inspection summary

Dong Khanh Vietnamese Restaurant has been inspected 13 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on June 15, 2026, recorded 2 infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 18 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 8 times across 6 separate inspections, most recently on June 12, 2026. For example: Is the facility free of a pest infestation?

  • 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 5 separate inspections, most recently on June 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 9, 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 16 times across 7 separate inspections, most recently on June 15, 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 5 times across 3 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)?

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.

13 inspections

  1. Risk Management Inspection

    2 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?
      • Several ceiling tiles in the kitchen were not smooth and cleanable. Action required:Ensure that all ceiling tiles are smooth and cleanable.*Follow-up on the ceiling tiles will be done during the next routine inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Minor cleaning is still needed between the deep fryer and the stove. Please clean as discussed. Follow-up on the cleaning will be done next week..
  2. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared or available for use in the kitchen.Action required:Ensure that an approved sanitizing solution (i.e. 100 part per million bleach or 200 part per million Quaternary Ammonium Compounds) is prepared whenever food handling is occurring.**June 12, 2026: Operator prepared chlorine sanitizer solution during inspection. Concentration tested at 100 ppm.
    • 15. Is the facility free of a pest infestation?
      • 1. Evidence of a mouse infestation was observed in the facility. A dead mouse was noted below the cooking line and a live mouse in a catch box. Mouse droppings were seen in various areas including, but not limited to: in the kitchen area, on counters and shelves, on and below equipment, in the storage area, floor in the customer area, in the serving and bar areas. 2. An effective pest control program was not in place. 3. Some holes, gaps and other areas of pest harborage were identified.Action required:1. Work with a professional pest control company to abate the mouse infestation and implement an ongoing integrated pest management program for the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice. 2. Remove and safely dispose of all mouse droppings and harborage materials.3. Clean and disinfect all surfaces contaminated by mouse activity and excrement.4. Follow the instructions of your pest control operator regarding the repair of holes, gaps, and other areas of pest harbourage.**June 12, 2026: Mouse droppings observed in the serving and bar areas. Holes and gaps were still noted areas including but not limited to storage room, behind the baseboard in dishwashing area, storage room door frame.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles underneath the deep fryer were damaged and dirty.- Repair or replace floor tiles to ensure floor surface is smooth 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?
      • 1. Baseboards near the back storage room were not attached to the wall.2. Ceiling tiles were separating from the ceiling and were hanging above the ventilation canopy.3. Several ceiling tiles in the kitchen were not smooth and cleanable. Action required:1. Properly install the baseboards by the back storage area.2. Ensure that all ceiling tiles are in good repair and are properly installed.3. Ensure that all ceiling tiles are smooth and cleanable.**June 12, 2026: Baseboards underneath the cookline, in the dishwashing area and storage room were not secured to the wall, with sections loose and not effectively attached. Ceiling tiles were separated above the ventilation canopy, exposing underlying foam. Acoustical ceiling tiles were still in use in the back kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in between the cooking equipment, especially deep fryer and stove.**June 12, 2026 - Heavy grease buildup noted on the sides of deep fryer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Equipment and surfaces in the food establishment had an accumulation of grease, dust and/or food debris; this included but was not limited to floors below equipment throughout the facility, ceiling, ventilation canopy, storage areas, shelving, cooking equipment, and electrical outlets.Action required:Ensure that all equipment and areas in the kitchen are clean, sanitized and free from defects and/or grease, dirt and grime.**June 12, 2026: Residual grease and debris were still observed on the ceiling tiles, air vents, ventilation canopy, cooking equipment (fryer), and on floor below the cooking line, indicating inadequate cleaning.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared or available for use in the kitchen.Action required:Ensure that an approved sanitizing solution (i.e. 100 part per million bleach or 200 part per million Quaternary Ammonium Compounds) is prepared whenever food handling is occurring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cooking oil was stored in plastic, nonfood grade containers, that were originally used for detergent.Action required:Do not store food in reused chemical pails. Ensure that all food is stored in food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler was not operating properly; the ambient temperature was between 7° degrees Celsius and 9°degrees Celsius.Action required:Repair the prep cooler. Ensure that it is maintaining 4°degrees Celsius or less.
    • 15. Is the facility free of a pest infestation?
      • 1. Evidence of a mouse infestation was observed in the facility. A dead mouse was noted below the cooking line and a live mouse in a catch box. Mouse droppings were seen in various areas including, but not limited to: in the kitchen area, on counters and shelves, on and below equipment, in the storage area, floor in the customer area, in the serving and bar areas. 2. An effective pest control program was not in place. 3. Some holes, gaps and other areas of pest harborage were identified.Action required:1. Work with a professional pest control company to abate the mouse infestation and implement an ongoing integrated pest management program for the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice. 2. Remove and safely dispose of all mouse droppings and harborage materials.3. Clean and disinfect all surfaces contaminated by mouse activity and excrement.4. Follow the instructions of your pest control operator regarding the repair of holes, gaps, and other areas of pest harbourage.
    • 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 unavailable upon request.Action required:Ensure pest control records are available during health inspections.
    • 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**Mouse droppings observe underneath the prep table in the hand washing area. **Remove all mice droppings immediately. **Begin cleaning and disinfecting all affected areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Baseboards near the back storage room were not attached to the wall.2. Ceiling tiles were separating from the ceiling and were hanging above the ventilation canopy.3. Several ceiling tiles in the kitchen were not smooth and cleanable. Action required:1. Properly install the baseboards by the back storage area.2. Ensure that all ceiling tiles are in good repair and are properly installed.3. Ensure that all ceiling tiles are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken plastic lids were used to cover containers of food in the walk-in cooler.Action required:Discard any broken or damaged equipment. Ensure that all equipment is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Equipment and surfaces in the food establishment had an accumulation of grease, dust and/or food debris; this included but was not limited to floors below equipment throughout the facility, ceiling, ventilation canopy, storage areas, shelving, cooking equipment, and electrical outlets.Action required:Ensure that all equipment and areas in the kitchen are clean, sanitized and free from defects and/or grease, dirt and grime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in between the cooking equipment, especially deep fryer and stove.
  4. Risk Management Inspection

    2 infractions

    • 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**Mouse droppings observe underneath the prep table in the hand washing area. **Remove all mice droppings immediately. **Begin cleaning and disinfecting all affected areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in between the cooking equipment, especially deep fryer and stove.
  5. Risk Management Inspection

    2 infractions

    • 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?
      • Mouse droppings observe underneath the prep table in the hand washing area. **Remove all mice droppings immediately. **Begin cleaning and disinfecting all affected areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in hard-to-reach areas, especially underneath cooking equipment.
  6. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**Chlorine sanitizer solution measured 1000ppm. - Operator remade the chlorine sanitizer and tested 100 ppm. **Ensure chlorine sanitizer solution is maintained at 100 ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Outstanding**Facility was re-using cans to store food after opening. **Do not reuse cans to store food items as it can leach out harmful chemicals over time.
    • 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?
      • Mouse droppings observed in the following areas: - Underneath the cooking equipment and prep tables. - In the area near the washrooms where miscellaneous items were stored**Remove all mice droppings immediately. **Begin cleaning and disinfecting all affected areas.**Seal all holes, especially one located in the corner beneath the prep table in the dishwashing area.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Dirty dishes were stored on the floor in the dinning area. **Ensure dirty dishes are placed in the dishwashing area at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Holes were observed in the following areas: - Underneath cooking equipment next to the deep fryer. - In the corner beneath the prep table in the dishwashing area - Underneath the 2-compartment sink on the right-hand side of the wall.**Seal all holes to prevent any potential mice entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - hand sink faucet in kitchen was dirty. - Ceiling vents had a significant dust accumulation. - Hard-to-reach areas, especially underneath and behind the cooking equipment as they had a significant food debris and grease build up.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**Food grade sanitizer was not available at the time of the inspection. - Operator made the chlorine sanitizer solution and tested 100 ppm. **Ensure chlorine sanitizer solution is present at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple food containers in walk in cooler were not covered. **Ensure food items are covered at all times to prevent from cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food container was stored on floor in walk in cooler. **Ensure food is stored a minimum of 6 inches above the floor. 2. Facility was re-using cans to store food after opening. **Do not reuse cans to store food items as it can leach out harmful chemicals over time.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Container without handle was observed in the bulk rice container. - Operator removed the container during inspection to prevent cross contamination. **Use containers with handles and store in a clean food grade container.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings observed in the following areas: - Underneath the cooking equipment, prep tables and hand sink in the kitchen. - In the area near the washrooms where miscellaneous items were stored - Underneath the counter in the bar. - In the mop sink area. **Remove all mice droppings immediately. **Begin cleaning and disinfecting all affected areas.**Seal all holes, especially one located in the corner beneath the prep table in the dishwashing area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A large hole is present at the base of a wall in the mop sink area. In addition, exposed area appears water-damaged and moldy. **Please repair and ensure area is free of any moisture to prevent mold growth.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was seeping from the base of the wall on the left side of the dishwasher when dishwasher was in use.**Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - hand sink faucet in kitchen was dirty. - Ceiling, vents and wall above the hand sink had a significant dust accumulation. - Hard-to-reach areas, especially underneath and behind the cooking equipment as they had a significant food debris and grease build up.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical washer not providing any sanitation. Service the dishwasher ASAP. Use single service articles to serve food, until the washer is properly operating
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide test strips for Chlorine
  13. Monitoring Inspection

    0 infractions

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