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Nam Vietnamese Kitchen

F001 - 6455 Macleod Trail SW Calgary AB T2H 0K9 · Food - General

Official record from Alberta →

Inspection summary

Nam Vietnamese Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on October 15, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 10 times across 5 separate inspections, most recently on December 30, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 separate inspections, most recently on December 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on December 18, 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 8 times across 5 separate inspections, most recently on October 8, 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 6 times across 5 separate inspections, most recently on December 18, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • 1. Hot water at kitchen's hand wash sink was shut off down below due to leak.Fix / repair sink so that both hot and cold water are readily available at all times.2. No suitable paper towel dispenser at front area hand wash sink.Obtain a suitable paper towel dispenser.
    • 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?
      • Posted Food Handling Permit expired in 2022.Post a current / valid Food Handling Permit.
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer dispenser is not dispensing quat product (noted during last inspection also).The line from the container of quat to the dispenser was severed and taped together. Replace line and have system serviced.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of drawer style coolers was 46F (7.7 degrees Celsius).Adjust or service cooler to ensure food is maintained at 40F (4C) or less.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer dispenser is not dispensing quat product (noted during last inspection also).The line from the container of quat to the dispenser was severed and taped together. Replace line and have system serviced.
    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer in two spray bottles was too strong.Solution turned orange test paper dark green.Follow manufacturer's instructions for preparing sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of drawer style coolers was 46F (7.7 degrees Celsius).Adjust or service cooler to ensure food is maintained at 40F (4C) or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in dishwasher rinse water.Chlorine in container was clear and no longer yellow.Door of dishwasher is broken and won't stay closed.Replace chlorine and service dishwasher.All dishes/containers/utensils must be manually sanitized in the two-compartment sink until the dishwasher is repaired.Use either a 100ppm chlorine (bleach) sanitizer or a 200ppm quat sanitizing solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**Hot water tap at kitchen handwashing sink is not operational. This was first noted in January of 2024.Fix / replace the tap as necessary.Both hot and cold water are required for proper handwashing.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. QUATS sanitizer spray bottle measured 0ppm.**Ensure QUATS sanitizer is maintained at 200ppm at all times.2. QUATS dispenser is not dispensing QUATS sanitizer solution. **Please repair.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**1. Bowl of cucumbers were stored on other cut cucumber in the prep cooler. - Operator removed the bowl to prevent cross-contamination.2. Single use container without handle observed inside bulk rice container. - Operator removed the container to prevent contamination. **Please use the scoops with handles if storing inside the container and/or store in a clean food grade container.**Do not reuse single use items
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Outstanding**Bucket containing dry rice noodles were stored directly on floor in the kitchen.Requirement:Store food/drinks at least 15 cm off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Concentration of chlorine sanitizer bucket was significantly high as the test strips bleached out. **Please ensure chlorine sanitizer is maintained at 100ppm at all times (Note: mixing ratio is 1 tablespoon of bleach in 1 liter of water). **Ensure sanitizer concentration is tested using chlorine test strips daily.2. Lemon scented bleach observed in the kitchen, which is not considered food safe.**Please use regular household bleach.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures discussed during inspection. - Staff said they were washing and rinsing the dishes but not sanitizing. **Please ensure dishes are washed, rinsed and sanitized. Note: Dishwashing procedures sent to the facility by email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**Hot water tap at hand washing sink in the kitchen is not operational. - Ongoing violationRequirement:Repair/replace tap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in-cooler floor in the basement was visibly dirty. **Please clean.
  6. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Oil can, a bucket containing dry rice noodles and pops were stored directly on floor in the kitchen.Requirement:Store food/drinks at least 15 cm off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large bucket of soup broth measured 21C. Requirement: keep soup broth in the cooler until ready to use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap at hand washing sink in the kitchen and tap at two comp sink were leaking.Ongoing violationRequirement:Repair/replace taps to stop leakage.
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Oil can, a bucket containing dry rice noodles and pops were stored directly on floor in the kitchen.Requirement:Store food/drinks at least 15 cm off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large bucket of soup broth measured 21C. Requirement: keep soup broth in the cooler until ready to use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine during sanitizer cycle measured 0ppm.(This was repeat violation from previous inspection in August and on going previously).Requirement:-Repair the dishwasher and ensure it achieves 100ppm during sanitizing cycle (or 71Celsius). - After washing dishes in the dish washer, manually sanitize by soaking in sanitizer solution (bleach at 100 ppm or quat at 200 ppm) in the sink for two minutes until dish washer is repaired.-Repair dish washer asap.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Concentration of chlorine during sanitizer cycle was not verified as required and no written records of sanitizer verification were maintained.(This was repeat violation from previous inspection).Requirement:Ensure that concentration of chlorine during sanitizer cycle is verified on daily basis and written records are maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap at hand washing sink in the kitchen and tap at two comp sink were leaking.Ongoing violationRequirement:Repair/replace taps to stop leakage.
  8. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use.Requirement:Store cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Oil can, a bucket containing dry rice noodles and pops were stored directly on floor in the kitchen.Requirement:Store food/drinks at least 15 cm off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was kept in cooked beef stored in prep cooler drawer located under the grill.Requirement: Store scoop vertically with handle up to prevent contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) One bucket of hydrated rice noodles was stored at room temperature in the dishwashing sink and temperature measured 27C.(This was repeat violation from previous inspection)b) Internal temperature of bean sprouts stored on the counter without temperature control was 7.2C.Requirement:a) Store hydrating rice noodles in the cooler at 4 Celsius or less. Do not store the bucket in the dishwashing sink as it is blocking the sink.-Hydrated noodles were moved to the cooler during inspection.b) Store bean sprouts at 4C or less.- Bean sprouts were moved to the cooler during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine during sanitizer cycle measured 0ppm.(This was repeat violation from previous inspection).Requirement:-Repair the dishwasher and ensure it achieves 100ppm during sanitizing cycle (or 71Celsius). - After washing dishes in the dish washer, manually sanitize by soaking in sanitizer solution (bleach at 100 ppm or quat at 200 ppm) in the sink for two minutes until dish washer is repaired.-Repair dish washer asap.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Concentration of chlorine during sanitizer cycle was not verified as required and no written records of sanitizer verification were maintained.(This was repeat violation from previous inspection).Requirement:Ensure that concentration of chlorine during sanitizer cycle is verified on daily basis and written records are maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Hand washing sink located in the kitchen was blocked with a container kept in sink basin.- Hand washing sink was blocked as staff was filling a pot with water from hand washing sink located in the kitchen.Requirement:- Ensure that hand washing sink is available for use all the time and it must not be blocked.- Use hand washing sink only for washing hands. -Fill pots with water from two comp sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap at hand washing sink in the kitchen and tap at two comp sink were leaking.Requirement:Repair/replace taps to stop leakage.

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