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NAM Vietnamese Kitchen

1 - 1023 8 Street SW Calgary AB T2R 0Z6 · Food - General

Official record from Alberta →

Inspection summary

NAM Vietnamese Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 30, 2024. The most recent inspection, on June 29, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 5 times across 4 separate inspections, most recently on January 19, 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 4 times across 3 separate inspections, most recently on January 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 19, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 10 times across 5 separate inspections, most recently on June 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 10 times across 4 separate inspections, most recently on June 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There is no splash guard between the hand wash sink and the prep counter. Food was stored on the counter directly beside the hand sink. Install a splash guard between the hand wash sink and the prep counter. Ensure that all food is protected from contamination.
  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There is no splash guard between the hand wash sink and the prep counter. Food was stored on the counter directly beside the hand sink. Install a splash guard between the hand wash sink and the prep counter. Ensure that all food is protected from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had grease accumulation. Clean ventilation canopy baffle filters. Ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no hand soap available in the east washroom.Restock the soap. Ensure that washroom supplies are restocked as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease and or food debris was noted in the following areas, floors below counters and equipment, equipment on the cooking line (dust build-up), walls, ice machine and outside of food containers.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was stored on top of the prep cooler. Ensure that all used cleaning cloths are stored in an approved sanitizing solution after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. There is no splash guard between the hand wash sink and the prep counter. Food was stored on the counter directly beside the hand sink. Install a splash guard between the hand wash sink and the prep counter. Ensure that all food is protected from contamination.2. Raw meat was stored above ready to eat foods and vegetables in the walk-in cooler. Corrected during inspection. Ensure that raw meat is stored below, not beside or above ready to eat foods and vegetables.3. Used cooking utensils were stored in stagnant water on the cooking line. Store serving utensils in a 200PPM quat sanitizing solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle of chemical in the front area was improperly labelled. It was orange, labelled quat sanitizer and measured 0ppm quats. Ensure that all containers of chemicals are clearly labeled to identify contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in the hot holding unit measured 44C. The hot holding unit was turned off. Ensure that food is hot held at 60C or above when hot holding.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were expired. Purchase new test strips. Ensure that test strips are available for each type of sanitizing solution used onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A mandolin was stored in the basin of the hand wash sink in the kitchen. Do not store equipment in the hand wash sink. Ensure that all hand wash stations are accessible at all times. Store removed the mandolin from the sink before the end of the inspection.2. The water pressure at the hand wash sink was low. Ensure that there is sufficient water pressure at the hand wash sink for hand washing.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A deep fryer was noted on the counter and not under the ventilation canopy. Ensure that all deep frying is done under the ventilation canopy.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Plastic containers, without handles, were used as food scoops. Use scoops with handles or clean and sanitize handleless scoops after each use. Ensure that all food is protected from contamination.2. A pair of tongs were stored under noodles in one of the food storage buckets. Ensure that the serving utensils are stored in such a way to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease and or food debris was noted in the following areas, floors below counters and equipment, equipment on the cooking line (dust build-up), walls, ice machine and outside of food containers.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pot of beef bone soup was left at room temperature over night for more than 12 hours, internal temperature measured at 37C. - Discarded the soup. Reviewed cooling procedures.
  5. Risk Management Inspection

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • "Reoccurring violation Jan 21, 2025"Mutiple soup containers were stored directly on the floor in the walk-in cooler.- Store all food containers minimum 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Reoccurring violation Jan 21, 2025"No probe thermometer was found during the inspection.- Obtain a functional probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature abuse actions were noted. Incorrect thawing skill was practiced, frozen bag of beef was thawing at room temperature (internal -1C). A tray of cooked beef was measured at 18C.- all high risk foods must be kept below 4C.- Practice correct thawing methods: thaw in refrigeration, thaw under cold running water, microwave and cook the foods immediately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • "Reoccurring violation Jan 21, 2025"The dishwasher was not repair, and observed that facility has resumed using reusable utensils, and utensils were being washed at the single prep sink. The low temperature dishwasher was not able to dispense 100ppm of chlorine at the final cycle. - Repair the dishwasher. In the meantime, switch to single use utensil, and manual dishwashing (method discussed).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • "Reoccurring violation Jan 21, 2025"Soap dispenser was broken, and paper towel dispenser was empty at the kitchen handwashing sink. - Repair the dispenser and restock the paper towel soap dispenser was broken at the kitchen handwashing sink.- Repair.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was an insufficient quantity of hot water available in the facility. The hot water temperature coming out of the tap for the two-compartment sink ranged from 19-27 degrees Celsius. - Ensure that all sinks in the facility have hot and cold running water available in quantities sufficient to meet the needs of the commercial food establishment. This includes sufficient hot water for dishwashing, handwashing, cleaning and sanitizing. - Provide the plumbing report/invoice for the assessment of the hot water to an Alberta Health Services, Public Health Inspector for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • "Reoccurring violation Jan 21, 2025"The ventilation hood service was overdue.- Ensure the service is up to date.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff demonstrated a lack of basic food safety knowledge, improper thawing practice, temperature abuse, incorrect dish washing methods.- Ensure all kitchen staff complete the Alberta Food Safety Basics Interactive Course: https://ahs.myabsorb.ca/#/public-dashboard.The person in care and control of the food establishment did not have a food safety training certificate issued by the Minister confirming that individual’s successful completion of a food sanitation and hygiene training program or a document that the Minister considers equivalent to such a certificate.- The person in care and control must complete and successfully obtain a food safety training certificate approved by the Minister of Health: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=approved%20food%20safety. Owners of more than one site must have a different trained manager for each site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Reoccurring violation Jan 21, 2025"Both faucets from the prep and dish washing sinks were leaking.- Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Reoccurring violations"Dec 30, 2024The outside of bulk food storage containers had food debris and grease accumulation.Clean the outside of the bulk food storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Reoccurring violation Jan 21, 2025"Food debris and grease were accumulated behind the cookline and behind the dishwashing sinks.- Implement a routine cleaning schedule, and clean the kitchen thoroughly.
  6. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mutiple soup containers were stored directly on the floor in the walk-in cooler.- Store all food containers minimum 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef and pork spring rolls were half fried and cool down (internal temperature measured around 65.0C). - Ensure beef and pork spring rolls are fully cooked to 72C and 74C respectively, cool down, reheated to 72C and 74C. No probe thermometer was found during the inspection.- Obtain a functional probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher was not able to dispense 100ppm of chlorine at the final cycle. - Repair the dishwasher. In the meantime, switch to single use utensil, and manual dishwashing (method discussed).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water faucet was too tight, and soap dispenser was broken at the kitchen handwashing sink.- Repair.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The ventilation hood service was overdue.- Ensure the service is up to date.
    • 20. Do food handlers at the facility have adequate food safety training?
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Both faucets from the prep and dish washing sinks were leaking.- Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Reoccurring violations"Dec 30, 2024The outside of bulk food storage containers had food debris and grease accumulation.Clean the outside of the bulk food storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grease were accumulated behind the cookline and behind the dishwashing sinks.- Implement a routine cleaning schedule, and clean the kitchen thoroughly.

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