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NAM Vietnamese Kitchen

13JA - 3625 Shaganappi Trail NW Calgary AB T3A 0E2 · Food - General

7 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Wire rack across the dishwashing sinks, bottom rack had an accumulation of grime.2) Floor between the cooking area upright fridge and wall had an accumulation of debris.-Clean
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 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?
      • Mice droppings and debris were observed under shelves and along the walls in the storage room.Clean up the debris and the droppings. Monitor the premise for new droppings. If new droppings are observed, pest control measure must be increased in frequency. Email the latest two pest control reports to the inspector.March 27, 2025Some cleaning was done. However, there are a lot of areas under shelves not cleaned yet.March 12, 2026Mice droppings were again observed in the storage room.March 23, 2026No change as the staff did not clean the room.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes were stored on the countertops.Ensure the wiping clothes are stored in sanitizer solution between uses.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was obstructed with items in the sink.Ensure the hand sink is for handwashing only.
    • 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?
      • Mice droppings and debris were observed under shelves and along the walls in the storage room.Clean up the debris and the droppings. Monitor the premise for new droppings. If new droppings are observed, pest control measure must be increased in frequency. Email the latest two pest control reports to the inspector.March 27, 2025Some cleaning was done. However, there are a lot of areas under shelves not cleaned yet.March 12, 2026Mice droppings were again observed in the storage room.
  5. Risk Management Inspection

    1 infraction

    • 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?
      • Mice droppings and debris were observed under shelves and along the walls in the storage room.Clean up the debris and the droppings. Monitor the premise for new droppings. If new droppings are observed, pest control measure must be increased in frequency. Email the latest two pest control reports to the inspector.March 27, 2025Some cleaning was done. However, there are a lot of areas under shelves not cleaned yet.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket for the wiping clothes was not prepared at the time of the inspection.Ensure the sanitizer solution is prepared prior to food handling.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer premix is using chlorine solution despite the label indicates quat sanitizer.All chemical bottles or premix stations must be correctly labeled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer is used but the sanitizer test strips are for testing quat sanitizer.Obtain chlorine sanitizer 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?
      • Both the kitchen and the front counter hand sinks were obstructed with items inside the sink. Ensure the hand sinks are for hand washing only and are accessible at all time.
    • 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?
      • Mice droppings and debris were observed under shelves and along the walls in the storage room.Clean up the debris and the droppings. Monitor the premise for new droppings. If new droppings are observed, pest control measure must be increased in frequency. Email the latest two pest control reports to the inspector.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution prepared at the time of inspection. - Ensure a sanitizer solution is available for frequent sanitation of food contact surfaces at all times. Store cleaning cloths in sanitizer solution in between use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food handler was not aware of the required steps to appropriately perform manual dishwashing. - All cooking utensils, pots and pans etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C;and3) rinsed in the second sink using clean water maintained at not less than 45°C; and4) sanitized in the third sink by immersion in an approved sanitizer such as Quat at 200 ppm for at least two minutes4) Air dried in a clean area