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Mini Viet Frozen Cuisine - CGY-1648

186 Evansridge Place NW Calgary AB T3P 0L4 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Mini Viet Frozen Cuisine - CGY-1648 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 21, 2023. The most recent inspection, on June 27, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on June 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 21, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on June 22, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

9 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * Frozen food products were stored in coolers. No ice in the coolers. Please kept ice in the cooler to maintain the temp. of the frozen products.
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *One of the corner units of the chafing dish was not capable of maintaining temperature of 60C and above.There were some sample food items in the unit. Operator would keep hat compartment empty and not store any food items in that side.Please make sure monitor the temperature of the food items, and keep a thermometer onsite
  4. Demand Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • His nose was keep bleeding and also he was doing food handling. Spoke about proper hand washing and glove use .
  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat samples were being dispensed to customers and measured 20C. Samples had not been reheated to 74C prior to being dispensed.- Samples were reheated to 74C before being dispensed to customers.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was available for temporary hand wash sink. Ensure that temp hand sinks are fully stocked prior to conducting food handling.
  9. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared surface sanitizer Advised operator to obtain an approved sanitizer from organizer for use in the booth (approved kitchen onsite with supply). *Do not prepare samples onsite for markets without sanitizing surfaces in your food handling area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No temporary handwash station setup. Vendor reheating precooked, frozen meats for offering free-no-charge samples.Corrected onsite- organizer provided equipment and hot water and supplies to setup temporary handwash station in booth. *Do not provide samples unless a temporary handwash station is setup in your booth at any event/market

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