Golden Bell Vietnamese Restaurant

460 - 5255 Richmond Road SW Calgary AB T3E 7C4 · Food - General

8 inspections

1. Demand InspectionMar 4, 2026

   1 infraction

   • 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?
     • **March 04, 2026 - Issue remains outstanding**Pest control records were not maintained. No pest activity/evidence observed during inspection.
2. Monitoring InspectionJan 9, 2026

   4 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Wet cleaning cloths were stored on the counter. Staff were instructed to submerge the cloths in a sanitizer solution bucket between uses.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Personal belongings (such as staff coffee cups) were stored on several preparation counters and over the ice machine. Staff were instructed not to store personal belongings in food preparation, storage, or handling areas and to use the designated staff area for these items. The correction was made onsite.
   • 09. Are chemicals stored and handled in a safe manner?
     • Sanitizer solutions were stored inside food grade buckets and were not labeled. Instructed to label the bucket to avoid staff confusion/accidental 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?
     • Pest control records were not maintained. No pest activity/evidence observed during inspection. AHS pest control checklist will be provided along with email.
3. Monitoring InspectionJan 16, 2025

   3 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1) Wet used cleaning cloths were stored on the counter.Cleaning cloths were stored in the sanitizer solution at 100 ppm. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.2) Sanitizer bucket was measured at 50 ppm.Fresh sanitizer buckets were prepared and measured 100 ppm.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • A fly strip was hung above the bubble teas preparation station.The fly strip was removed.Install a fly light instead.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Food items such as soups were stored on the counter to cool. Ice baths were promptly prepared and the soups were stored therein to rapidly cool the food items.Tips for cooling food quickly:- Divide food into smaller portions in shallow containers to cool, being careful not to contaminate the food as you do this use rapid-cooling equipment (e.g. a blast chiller)- Stir liquid foods such as gravy often, using a clean and sanitized utensil- Use water or ice water baths- Allow air to flow freely around the cooling container (e.g. on a rack rather than the floor)- Add ice as an ingredient, and- Check temperature with a probe thermometer.
4. Demand InspectionMar 11, 2024

   7 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Sanitizer buckets was measured at 50 ppm.Fresh sanitizer buckets were prepared at 100 ppm.Ensure the sanitizer buckets are changed every 2 hours and a timer is available to monitor the 2 hours timeline.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • A food handler was washing her hands with gloves on so they could be reused.Food handler was informed to change the gloves.Hands must be washed and dried thoroughly before wearing gloves, when changing to a new pair of gloves and after removing the gloves.Disposable gloves should only be used once.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • Food handler is not washing her hands when hands become contaminated specifically after hands are in contact with the face and nose.Food handler was noted to wash their hands.Food handler was educated on the importance of hand hygiene.
   • 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?
     • Staff was not maintaining adequate logs or keeping temperature logs of the foods that were being prepared.Develop temperature logs and maintain adequate temperature logs of the food prepared onsite.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Hot beef soups were stored on the floor cooling at the dry storage room.Beef soups were stored in ice baths off the floor.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Vermicelli noodles were kept on the counter close to the hot holding unit at 27°C.Vermicelli noodles were discarded.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The internal temperature of the tofu was measured at 6.3°C. The tofu was filled above the inserts fill line.The tofu was reduced below the inserts fill line and kept in the bottom cooler.
5. Risk Management InspectionFeb 22, 2024

   0 infractions

6. Demand InspectionFeb 6, 2024

   4 infractions

   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. The top prep cooler was measured at 5.9°C the bottom cooler was measured at 5°C. The display unit on the cooler indicated 5°C.2. Spring rolls were kept on the deep fryer basket and the internal temperature was measured at 46.5C°.Spring rolls were reheated to above 74°C.Do not leave spring rolls in the deep fryer basket. Ensure spring rolls are maintained at 60°C or above at all times.1. Adjust the cooler to 4°C and continue to monitor the temperature of the cooler on a daily basis.Recurring violations:1. Prep cooler inserts were measured between 9°C to 13°C. The food inserts were not covered with lids and the prep cooler lids were not covered.The prep cooler inserts were covered with lids and the temperature of the food were recorded:Green onions - 10°COnions - 9°CMixed vegetables - 6°CToffu - 6.6°CTripe - 5°C Ensure food are maintained at 4°C or less, inserts and prep cooler top lids are covered when not in use to prevent the cold air from escaping and the mixture of cold air with hot air generating from the gas stove.2. Prep cooler was measured at 7.2°C.Adjust or replace as needed.Previous violations:1) The following foods were stored without any means of temperature control.Salad rolls - 19.1CGarlic in oil - 23.6CGreen onions in oil - 21.3CBeansprouts - 7.4CBeansprouts were placed in a cooler during the inspection. All other foods were discarded. Store perishable foods away from the temperature danger zone (5C to 59C).2) Frozen shrimp was thawing on a table. Temperature measured -1.9C.Shrimp was placed in a cooler during the inspection. Thaw foods safely 1) in a cooler at 4C or less, 2) under cold running water, 3) as part of cooking, or 4) in a microwave.3) Tofu, wontons, beef and noodles in line coolers measured between 6.8C to 11C.Store perishable foods at 4C or less under refrigeration. Do not exceed the load limit of each container. No storage of food on top inserts.
   • 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?
     • No pest control record was available.
   • 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 dry storage room was dim. The fluorescent light fixtures were not working.Previous violations:1. The dry storage room was dim. The fluorescent light fixtures were out of order.Replace the fluorescent lights.2. Gaps noted above the dishwashing and ice machine ceilings were covered.Previous violations:1. Gap was noted on the ceiling above the dishwashing area.Cover the ceiling gap.2. There was a gap at the ice machine room ceiling.Cover the gap.3.The dry storage room was dim. The fluorescent light fixtures were out of order.Replace the fluorescent lights.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Recurring violation:The interior of the chest freezer cover was damaged with exposed insulation.Repair or replace the chest freezer cover.Previous violation:The interior side of the chest freezer cover was damaged with exposed insulation.Repair or replace the cover.
7. Risk Management InspectionJan 25, 2024

   15 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Recurring violations:1. Foods were kept in blue Rubbermaid containers.Ensure foods are stored in food grade containers. 2. Opened canned oyster flavoured sauce was stored in the walk-in cooler.3. Opened canned hoisin sauce and gluten-free hoisin sauce were kept in the prep fridge at the front retail area.Once a can is opened remove food from the can and store leftover in a food grade container.Previous violations:1) Personal items such as cell phone, handbag and hairnet were stored with food and food service supplies.Store personal items separately.2) Foods were stored in non-food grade rubber bins.3) Frozen foods were stored directly in grocery bags.Use food grade containers or bags for food storage. Replace bags after every use as they cannot be cleaned and sanitized.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Recurring violations:1 and 3: corrected.2. Prep cooler inserts were filled above the fill line.4. Dishwasher racks were stored on the floor.Previous violations:1. Rice scoops was stored on the rice cooker.Rice scoop was stored in ice water at -1°C.2. Prep cooler inserts were over filled above the fill line.3. Scoops without handles were stored in the bulk food containers.4. Dishwasher racks were stored on the floor.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Recurring violations:1. Prep cooler inserts were measured between 9°C to 13°C. The food inserts were not covered with lids and the prep cooler lids were not covered.The prep cooler inserts were covered with lids and the temperature of the food were recorded:Green onions - 10°COnions - 9°CMixed vegetables - 6°CToffu - 6.6°CTripe - 5°C Ensure food are maintained at 4°C or less, inserts and prep cooler top lids are covered when not in use to prevent the cold air from escaping and the mixture of cold air with hot air generating from the gas stove.2. Prep cooler was measured at 7.2°C.Adjust or replace as needed.Previous violations:1) The following foods were stored without any means of temperature control.Salad rolls - 19.1CGarlic in oil - 23.6CGreen onions in oil - 21.3CBeansprouts - 7.4CBeansprouts were placed in a cooler during the inspection. All other foods were discarded. Store perishable foods away from the temperature danger zone (5C to 59C).2) Frozen shrimp was thawing on a table. Temperature measured -1.9C.Shrimp was placed in a cooler during the inspection. Thaw foods safely 1) in a cooler at 4C or less, 2) under cold running water, 3) as part of cooking, or 4) in a microwave.3) Tofu, wontons, beef and noodles in line coolers measured between 6.8C to 11C.Store perishable foods at 4C or less under refrigeration. Do not exceed the load limit of each container. No storage of food on top inserts.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • The dishwasher sanitizer was not monitored daily.Monitor daily and ensure chlorine sanitizer is at 100 ppm.
   • 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 not available.Provide 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?
     • 1. Staff washroom paper towel dispenser was empty.2. No paper towel at the handwashing sink at the cashier area. Ensure handwashing sinks are equipped with paper towels and store paper towels in suitable paper towel dispensers.
   • 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?
     • No pest control record was available.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • Service records for the grease interceptors were not maintained.Maintain records every time the grease interceptors are cleaned.
   • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
     • Expired food handling permit was displayed.
   • 20. Do food handlers at the facility have adequate food safety training?
     • Food handlers appeared to lack food safety knowledge.Ensure food handlers take a food safety course as a refresher.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Recurring violations:1. There was a gap on the wall beneath the dishwashing area.2. There were broken tiles walls and gaps adjacent the black standing fridge.Replace the walls and broken tiles with a finish that is smooth, non-absorbent to moisture, and washable surface.Previous violation:There were broken floor tiles in the dishwashing area. Repair the floor to a smooth and washable finish.
   • 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. The dry storage room was dim. The fluorescent light fixtures were out of order.Replace the fluorescent lights.2. Gaps noted above the dishwashing and ice machine ceilings were covered.Previous violations:1. Gap was noted on the ceiling above the dishwashing area.Cover the ceiling gap.2. There was a gap at the ice machine room ceiling.Cover the gap.3.The dry storage room was dim. The fluorescent light fixtures were out of order.Replace the fluorescent lights.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Recurring violation:The probe thermometer was dirty with debris.Clean and sanitize the probe thermometer.Previous violation:The probe thermometer was dirty with debris.Clean and sanitize the probe thermometer.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Recurring violation:The interior of the chest freezer cover was damaged with exposed insulation.Repair or replace the chest freezer cover.Previous violation:The interior side of the chest freezer cover was damaged with exposed insulation.Repair or replace the cover.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1, 3 and 4: corrected.Previous violations:2. Inside the black standing fridge door racks had food debris buildup.5. The dishwasher racks were accumulated with dirt and black deposits.6. The walk-in cooler floor joints and crevices were accumulated with dust and food debris.7. Walk-in cooler fan covers were accumulated with dust and grime.8. Dust and grime were noted on the ceiling air vents.Ensure the indicated areas are maintained in a sanitary condition at all times.
8. Monitoring InspectionJan 24, 2024

   17 infractions

   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Recurring violations:1. Tongs for handling raw meat was stored on the prep cooler inserts lids.Tongs were washed and stored in ice water.2. Fly strip was stored above the fish sauces at the cashier area. Remove fly strips above food preparation area.Previous violations:Tongs for handling raw beef were stored in the same container with other utensils.Store the tongs for handling raw beef separately to avoid cross contamination. Clean and sanitize the other utensils.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Recurring violations:1. Foods were kept in blue Rubbermaid containers.Ensure foods are stored in food grade containers. 2. Opened canned oyster flavoured sauce was stored in the walk-in cooler.3. Opened canned hoisin sauce and gluten-free hoisin sauce were kept in the prep fridge at the front retail area.Once a can is opened remove food from the can and store leftover in a food grade container.Previous violations:1) Personal items such as cell phone, handbag and hairnet were stored with food and food service supplies.Store personal items separately.2) Foods were stored in non-food grade rubber bins.3) Frozen foods were stored directly in grocery bags.Use food grade containers or bags for food storage. Replace bags after every use as they cannot be cleaned and sanitized.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. Rice scoops was stored on the rice cooker.Rice scoops was stored in ice water at -1°C.2. Prep cooler inserts were filled above the fill line.Ensure food is not above the fill line.3. Scoops without handles were stored in the bulk food containers.4. Dishwasher racks were stored on the floor.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Recurring violations:1. Prep cooler inserts were measured between 9°C to 13°C. The food inserts were not covered with lids and the prep cooler lids were not covered.The prep cooler inserts were covered with lids and the temperature of the food were recorded:Green onions - 10°COnions - 9°CMixed vegetables - 6°CToffu - 6.6°CTripe - 5°C Ensure food are maintained at 4°C or less, inserts and prep cooler top lids are covered when not in use to prevent the cold air from escaping and the mixture of cold air with hot air generating from the gas stove.2. Prep cooler was measured at 7.2°C.Adjust or replace as needed.Previous violations:1) The following foods were stored without any means of temperature control.Salad rolls - 19.1CGarlic in oil - 23.6CGreen onions in oil - 21.3CBeansprouts - 7.4CBeansprouts were placed in a cooler during the inspection. All other foods were discarded. Store perishable foods away from the temperature danger zone (5C to 59C).2) Frozen shrimp was thawing on a table. Temperature measured -1.9C.Shrimp was placed in a cooler during the inspection. Thaw foods safely 1) in a cooler at 4C or less, 2) under cold running water, 3) as part of cooking, or 4) in a microwave.3) Tofu, wontons, beef and noodles in line coolers measured between 6.8C to 11C.Store perishable foods at 4C or less under refrigeration. Do not exceed the load limit of each container. No storage of food on top inserts.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • The dishwasher sanitizer was not monitored daily.Monitor daily and ensure chlorine sanitizer is at 100 ppm.
   • 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 not available.Provide 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?
     • 1. Staff washroom paper towel dispenser was empty.2. No paper towel at the handwashing sink at the cashier area. Ensure handwashing sinks are equipped with paper towels and store paper towels in suitable paper towel dispensers.
   • 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?
     • No pest control record was available.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • Service records for the grease interceptors were not maintained.Maintain records every time the grease interceptors are cleaned.
   • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
     • Expired food handling permit was displayed.
   • 20. Do food handlers at the facility have adequate food safety training?
     • Food handlers appeared to lack food safety knowledge.Ensure food handlers take a food safety course as a refresher.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Recurring violations:1. There was a gap on the wall beneath the dishwashing area.2. There were broken tiles walls and gaps adjacent the black standing fridge.Replace the walls and broken tiles with a finish that is smooth, non-absorbent to moisture, and washable surface.Previous violation:There were broken floor tiles in the dishwashing area. Repair the floor to a smooth and washable finish.
   • 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. Gap was noted on the ceiling above the dishwashing area.Cover the ceiling gap.2. There was a gap at the ice machine room ceiling.Cover the gap.3.The dry storage room was dim. The fluorescent light fixtures were out of order.Replace the fluorescent lights.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Recurring violation:The probe thermometer was dirty with debris.Clean and sanitize the probe thermometer.Previous violation:The probe thermometer was dirty with debris.Clean and sanitize the probe thermometer.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Recurring violation:The interior of the chest freezer cover was damaged with exposed insulation.Repair or replace the chest freezer cover.Previous violation:The interior side of the chest freezer cover was damaged with exposed insulation.Repair or replace the cover.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Recurring violations:1. Foods were stored on the floor in the dry storage room.2. The dishwashing area was disorganized.Discard items that are not in use rate a food establishment. Organize the storage rooms and store items off the floor.Previous violation:The storage rooms were not accessible with items stored on the floor.Remove items that are not required to operate a food establishment. Organize the storage rooms and store items off the floor.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. Bulk food lids were dirty.2. Inside the black standing fridge door racks had food debris buildup.3. Top of the black standing fridge was accumulated with dirt and grime.4. Underneath the dishwasher was accumulated with dirt. 5. The dishwasher racks were accumulated with dirt and black deposits.6. The walk-in cooler floor joints and crevices were accumulated with dust and food debris.7. Walk-in cooler fan covers were accumulated with dust and grime.8. Dust and grime were noted on the ceiling air vents.Ensure the indicated areas are maintained in a sanitary condition at all times.