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Kim Anh Vietnamese Submarines

A - 626 17 Avenue SW Calgary AB T2S 0B4 · Food - General

Official record from Alberta →

Inspection summary

Kim Anh Vietnamese Submarines has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on February 24, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 4 times across 3 separate inspections, most recently on February 24, 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 4 times across 4 separate inspections, most recently on June 2, 2025. 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 3 times across 3 separate inspections, most recently on April 24, 2025. 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?

  • 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 11 times across 6 separate inspections, most recently on February 24, 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 6 times across 4 separate inspections, most recently on April 24, 2025. 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. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer prepared in the basement food preparation space.Bleach water was prepared during inspection. The concentration measured 100 ppm. Ensure that food contact surface sanitizer is prepared and readily available for use in each food handling 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?
      • There were two electrical outlets located behind the two compartment sink in the basement kitchen. They were not equipped with ground fault circuit interrupters (GFCI).Electrical outlets located close to water sources must be equipped with GFCI.
  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Regular pearls for bubble tea were left out at room temperature. Pearls were measured at 22.0 degrees C. Discarded the pearlsOption 1:Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.Option 2:Track the pearls for 2 hours and discard after 2 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not sanitizing utensils before drying and there was inadequate chlorine sanitizer in the sink to completely submerged the food containers for 2 minutes. Ensure dishes and utensils are sanitized and all dishes and utensils are completely submerged in chlorine for 2 minutes before drying.
    • 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 two electrical outlets located behind the two compartment sink in the basement kitchen. They were not equipped with ground fault circuit interrupters (GFCI).Electrical outlets located close to water sources must be equipped with GFCI.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No coolers and freezers temperatures and food surface sanitizer charts available for review. Check and record coolers and freezers temperatures and food surface sanitizer daily.
  3. Demand Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Tongs and frying baskets were placed on top of newspapers at the deep fryer. Newspaper was used to soak up the oil. Remove newspapers from the kitchen.2) Utensils were stored in stagnant water. Store utensils in ice water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Containers of rice and rice noodles were left out at room temperature. Rice was measured at 17.2 degrees C. and rice noodles were measured 16.6 degrees C.Discarded the rice and rice noodles. 2) Containers of chili chicken and chili beef were placed on the top of the hot holding unit insert. Chili chicken and beef were measured between 51 (top) and 58 (bottom) degrees C. No direct heat on the beef and chicken containers. Reheat to 74 degrees C or higher before serving. 3) Preparation Cooler:Pork inside was at 7.7 degrees C. and chili sauce inside was measured at 8.0 degrees C. Fix the cooler 3) Regular pearls for bubble tea were left out at room temperature. Pearls were measured at 22.0 degrees C. Discarded the pearls4) Small container of rice noodles above the preparation cooler at room temperature. Rice noodles were measured at 29.0 degrees C. Discarded the rice noodles. Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.
    • 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 no active pest monitoring plan for the facility.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cilantros were placed on top of clean dishes to dry. Provide a separate area to dry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEAT VIOLATIONTwo managers have completed advanced food safety course. All other staff are required to complete the home study course. Staff lack basic food safety knowledge and do not have sufficient food safety training. Action Required:- All Staff must complete the home study course available in Vietnamese: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-vietnamese.pdf
    • 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 two electrical outlets located behind the two compartment sink in the basement kitchen. They were not equipped with ground fault circuit interrupters (GFCI).Electrical outlets located close to water sources must be equipped with GFCI.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Aluminum foil plate with cracked edges was used to cover the pickle carrots.Provide a new cover. 2) Cardboard was placed next to the toaster to prevent sauce from splashing onto the wall.Remove cardboard and clean wall when it gets dirty.3) Grey stains build-up on the white order printers. Clean printers. 4) Grey stains on the ice chest lid.Clean lid. 5) Black stains on the ice chest used to store staff items. Clean the ice chest. 6) Bubble tea machine was still wrapped with shipping tape. Remove the tape.7) Deep freezer insulation was exposed to food and tuck tape was used to hold the lid together. Fix the deep freezer lid.8) Tuck tape was used to hold the preparation cooler sealant in place. Fix the preparation cooler sealant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and debris build-up on the kitchen shelves. 2) Grease build-up on the cupboard doors. 3) Grime build-u on the wooden board the bread container sits on. 4) Cables, plugs and wires were covered in dust.1 to4) Clean these areas. 5) No coolers and freezers temperatures and food surface sanitizer charts available for review. Check and record coolers and freezers temperatures and food surface sanitizer daily.
  4. Risk Management Inspection

    4 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?
      • There was no active pest monitoring plan for the facility.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEAT VIOLATIONTwo managers have completed advanced food safety course. All other staff are required to complete the home study course. Staff lack basic food safety knowledge and do not have sufficient food safety training. Action Required:- All Staff must complete the home study course available in Vietnamese: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-vietnamese.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One deep fryer was being used outside of the ventilation canopy.Deep fryers must be used within the ventilation canopy.
    • 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 two electrical outlets located behind the two compartment sink in the basement kitchen. They were not equipped with ground fault circuit interrupters (GFCI).Electrical outlets located close to water sources must be equipped with GFCI.
  5. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer prepared in the basement kitchen.Ensure that food contact surface sanitizer is prepared and readily available in each food handling area at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Numerous perishable food items were being stored at room temperature:- Rice noodles being stored at room temperature had an internal temperature of 25 degrees Celsius.- Chopped lettuce stored at room temperature had an internal temperature of 9.5 degrees Celsius.- Rice noodles were soaking at room temperature and had been soaking at room temperature for around 3 hours.Perishable food must either be stored hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
    • 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 could not be located.Locate or obtain more 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?
      • There was no soap available at the basement kitchen hand wash sink. The soap in the dispenser had hardened. The paper towels were not threaded through the paper towel dispenser and therefore not available for use.The paper towel was threaded through the paper towel dispenser during inspection. Clean the soap dispenser and clear out the hardened soap. Refill the soap dispenser.
    • 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 no active pest monitoring plan for the facility.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A butane fueled cooking stove was being used in the facility.This stove must not be used inside. Replace this stove with a safe cooking method.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEAT VIOLATIONTwo managers have completed advanced food safety course. All other staff are required to complete the home study course. Staff lack basic food safety knowledge and do not have sufficient food safety training. Action Required:- All Staff must complete the home study course available in Vietnamese: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-vietnamese.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One deep fryer was being used outside of the ventilation canopy.Deep fryers must be used within the ventilation canopy.
    • 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 two electrical outlets located behind the two compartment sink in the basement kitchen. They were not equipped with ground fault circuit interrupters (GFCI).Electrical outlets located close to water sources must be equipped with GFCI.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged food storage containers were in use in the facility.Discard damaged food storage containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A piece of cardboard wrapped in plastic was placed at the end of the bread toaster to prevent the toasted bread from falling into the gap at the end of the toaster. Plastic wrapped cardboard is not a cleanable surface. Replace this with something that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard to reach areas (floor under the south food preparation cooler, floors under the two compartment sink, floor beside and behind the chest style deep freezer in the east side of the upper kitchen, corners and edges of the floors) had grease, soil, and food debris accumulation.Clean hard to reach areas of floors. Ensure these areas are cleaned on a regular basis.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Marinated raw chicken stored at room temperature measured 10C. Chicken was placed in cooler during inspection. Facility had just opened for the day2. Cooked and cooled spring rolls stored at room temperature measured 20C. Spring rolls were placed in deep fryer during inspection.3. Chicken in hot holding measured 45C. Hot holding was turned to a higher temperature and a lid placed on unit during inspection.4. Cooked beef was being cooled at room temperature. Beef measured 49C. Meat was placed in cooler during inspection.Ensure that no perishable items are stored at room temperature. All hot items need to be held at 60C or above and all cold items held at 4C or below. Cooling of items needs to occur either in an ice bath or in a cooler.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEAT VIOLATIONTwo managers have completed advanced food safety course. All other staff are required to complete the home study course. Staff lack basic food safety knowledge and do not have sufficient food safety training. Action Required:- All Staff must complete the home study course available in Vietnamese: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-vietnamese.pdf
    • 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 portion of the floor in the basement preparation space is carpet covered by corrugated plastic which is taped to the floor.Carpet is not an acceptable floor covering for a food processing/storage area. Floor materials in food handling areas must be smooth, non-absorbent to moisture, and easy to clean. Covering the carpet with corrugated plastic is not an acceptable solution. Properly finish the floor.

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