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Nho Saigon Vietnamese Cuisine and Coffee

1411 17 Avenue SW Calgary AB T2T 0C6 · Food - General

Official record from Alberta →

Inspection summary

Nho Saigon Vietnamese Cuisine and Coffee has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 25, 2025. The most recent inspection, on July 21, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 3 separate inspections, most recently on July 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 4 separate inspections, most recently on July 18, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 July 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 once on July 8, 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several food containers are covered with cloth bags or food stored in cloth bags. Remove cloth bags as they are not smooth or easily cleanable. 2. Bags of bones and meat stored on the floor of the walk in freezer. Ensure all food product is stored off of the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Several containers of cooked spring rolls stored at room temperature measured 18C. CDI2. Bean sprouts stored at room temperature measured 18C. CDI3. Several packages of raw pork loin stored at room temperature. CDI4. Spring roll meat mixture thawing at room temperature. CDI
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in floor corners of dry storage area. Ensure these areas are cleaned.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food is not being fully reheated before placing into hot holding unit. Internal food temperatures of food in the hot holding unit measured between 20-30 degrees Celsius.Food must be fully reheated to 72 degrees Celsius or higher before placing to pre heated hot holding unit. Food was moved to the stove to be reheated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • July 18, 2025:Ambient air temperature of the walk-in cooler measured 13 degrees Celsius. The majority of the perishable food had been removed from the cooler already. Some noodles soaking remained. July 10, 2025:The ambient air temperature of the walk-in cooler measured 10 degrees Celsius. Internal food temperatures ranged from 8 to 10 degrees Celsius.Have the cooler serviced/repaired. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some bulk food storage containers were cracked/damaged.Discard cracked/damaged containers as they can't be properly cleaned and sanitized.
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some bulk food storage containers were cracked/damaged.Discard cracked/damaged containers as they can't be properly cleaned and sanitized.
  5. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as bulk scoops for the dry ingredients.Please replace the bowls with handled scoops that are stored in a clean and sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the walk-in cooler measured 10 degrees Celsius. Internal food temperatures ranged from 8 to 10 degrees Celsius.Have the cooler serviced/repaired. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts being stored at room temperature had an internal temperature of 17 degrees Celsius.Bean sprouts were discarded. Bean sprouts are a perishable food and must be stored either cold (4 degrees Celsius or lower), or hot (60 degrees Celsius or higher).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior of bulk food containers had grease/food debris accumulation. Clean the exterior of bulk food storage containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some bulk food storage containers were cracked/damaged.Discard cracked/damaged containers as they can't be properly cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer had food debris accumulation.Clean the meat slicer and ensure that it is fully disassembled, cleaned and sanitized after each use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal sieve with a wooden handle hanging by the two-compartment sink had clear plastic tape wrapped around the handle. Please remove the tape and or discard the sieve if the handle is broken. Tape cannot be used as it is not cleanable and can harbour bacteria and dirt.
  6. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as bulk scoops for the dry ingredients.Please replace the bowls with handled scoops that are stored in a clean and sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal sieve with a wooden handle hanging by the two-compartment sink had clear plastic tape wrapped around the handle. Please remove the tape and or discard the sieve if the handle is broken. Tape cannot be used as it is not cleanable and can harbour bacteria and dirt.
  7. Initial Inspection

    0 infractions

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