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NAM Vietnamese Kitchen

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

Official record from Alberta →

Inspection summary

NAM Vietnamese Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 10, 2024. The most recent inspection, on April 21, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 5 times across 3 separate inspections, most recently on March 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on March 23, 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?

  • 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 March 21, 2025. 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 2 times across 2 separate inspections, most recently on March 12, 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 once on April 21, 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.

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

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