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Hello BanhMi

E - 919 Centre Street NW Calgary AB T2E 2P6 · Food - General

Official record from Alberta →

Inspection summary

Hello BanhMi has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 25, 2025. The most recent inspection, on September 8, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 on September 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 8, 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 once on June 25, 2025. 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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open cans of food were stored in the fridge.-Decant opened cans of foods
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut cucumber in top of prep cooler was measured at 12C. Food was in a double insert (one on top of another).-Maintain perishable foods at 4C or below-Operator should put the cucumber in an insert directly in contact with the cold air and seal the other gaps where there are no inserts
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meats in hot holding unit were measured at 50C.-Instructed operator to reheat meats to 74C-Instructed operator to investigate hot holding unit temperature (turn up the settings, add more water, reassess next day after lunch rush), must maintain foods at or above 60C
  2. Risk Management Inspection

    0 infractions

  3. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bathroom in kitchen - door does not have a self-closing mechanism.-Install a self-closing mechanism

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