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My Vietnamese Delight

146 - 328 Centre Street SE Calgary AB T2G 4X6 · Food - General

Official record from Alberta →

Inspection summary

My Vietnamese Delight has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on February 25, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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 2 separate inspections, most recently on February 25, 2026. 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 once on February 25, 2026. 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?

  • 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 February 25, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on February 25, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on January 17, 2025. For example: 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?

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.

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some spring rolls on a pan on the grill were measured at 30-35C. Operator said they were pre-cooked and waiting to be ordered-Ensure perishable foods are maintained >60C or <4C-Operator put spring rolls in the fridge
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front handwashing sink was obstructed with equipment in the basin. Hand soap dispenser at this sink was not operational.-Ensure handwashing sinks are always unobstructed and that soap and paper towel are always available
    • 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 records were available.-Ensure copies of pest control reports are available for review
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the back area, there is a small rack on the wall lined with cardboard. A knife for food preparation is stored on the cardboard.-Remove cardboard; store food equipment in cleanable containers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Canopy filters were caked in grease. Operator said they were only cleaned by the exhaust cleaning company. Sticker on canopy appears to say that it was due for cleaning in August 2025.-Ensure that staff clean the filters regularly
  2. Risk Management Inspection

    1 infraction

    • 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?
      • The facilities expired food handling permit was posted in the facility. Please print and post a copy of your valid food handling permit in a location that is visible to the public.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Bean sprouts were being stored in a bucket with room temperature water. Bean sprouts must be kept under temperature control. Please either keep them stored in the cooler or in an ice bath.2) Other high risk food items such as hydrated rice noodles, cut vegetables, and rice were all being stored with no temperature control. All high-risk foods must be stored under temperature control such an in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen beef was being thawed at room temperature. Meat cannot be thawed at room temperature and instead must be thawed using a safe and approved method. Approved methods:- In the cooler - Under cold running water - In the microwave - must be used immediately after thawing- As part of the cooking process
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was obstructed and not being used at the time of the inspection. Please remove all items from the hand sink and ensure it is always accessible for hand washing by food handlers.
    • 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?
      • The facilities expired food handling permit was posted in the facility. Please print and post a copy of your valid food handling permit in a location that is visible to the public.
  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *FRONT HANDWASHING SINK BLOCKED. THIS IS A DESIGNATED HANDWASHING SINK AND MUST BE AVAILABLE FOR HANDWASHING AT ALL TIMES. CORRECTED*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *COOLER & FREEZER HANDLES HAVE A BUILDUP OF FOOD DEBRIS. ENSURE THAT HIGH-TOUCH SURFACES ARE KEPT CLEAN & SANITARY THROUGHOUT THE DAY*

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