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Phi Nhung Vietnamese Restaurant

110 - 3830 Brentwood Road NW Calgary AB T2L 2J9 · Food - General

Official record from Alberta →

Inspection summary

Phi Nhung Vietnamese Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on March 13, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on March 13, 2026. 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 once on February 8, 2024. 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 5 times across 4 separate inspections, most recently on March 13, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 4 times across 3 separate inspections, most recently on March 13, 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.

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a staff member using the same gloves for vegetables after handling raw meats.Ensure to use dedicated utensils or change gloves or wash hands after handling raw meats.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The high-risk foods such as raw beef, cooked chicken and chopped vegetables stored in the preparation cooler on the main line were measured between 5-8.7 Degrees Celsius. - All high-risk foods under refrigeration must be maintained at a temperature of 4C or less. - Service and do not use the cooler if it cannot consistently maintain a temperature of 4C or less.2) The probe thermometer on-site is not being used regularly as evident by the accumulated hardened grease on it.- Clean, sanitize and use regularly during cooking, cooling, hot holding, cold storage and reheating.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips available but not being used regularly, as indicated by the high concentration of the sanitizer solution.Use chlorine test strips to verify the concentration of sanitizer solutions and the concentration of chlorine in the dishwasher daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink located in the corner of the main cooking area is not easily accessible due to its location and surrounding items. There was no evidence that the sink had been used that day or for an extended period of time, as observed at approximately 3:00 PM.Ensure the handwashing sink is easily accessible by removing the surrounding tables or relocating the sink to an area closer to the main line and away from the corner to facilitate proper handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - under cooking equipment- dust accumulation on walls and ceiling- interior of the dishwasher - Clean and always maintain in a clean and sanitary manner.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer was way too strong. - Chlorine sanitizers must be used at 100 ppm. Ensure to mix 1/2 teaspoon of regular unscented bleach per liter of water. Verify the concentration using chlorine test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available. Purchase and verify the concentration of sanitizer solutions using chlorine 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?
      • Hot water was turned off at the handwashing sink on the main line due to a leak from the faucet.- Fix the leak and ensure handwashing sink are always supplied with soap, paper towels, and hot and cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed cardboard being used on shelves in the main cooking area and in the walk-in cooler. - Do not use cardboard. All surfaces must be smooth, easy to clean, impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - under cooking equipment- wall across from the main cooking line- Clean and always maintain in a clean and sanitary manner.
  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap provided at the handwashing sink in the main cooking area. - Handwashing sink must be supplied with liquid soap and paper towels in dispensers at all times.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer prepared and available at the time of inspection. - A sanitizer solution such as chlorine at 100 ppm for frequent sanitation of food contact surfaces is required at all times. Mix 1/2 teaspoon of chlorine with 1 liter of water. Use chlorine test strips to verify the concentration.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several unlabeled spray bottles were observed. Staff did not know what they contained. - All chemicals must labelled to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Deep fired spring rolls left out in room temperature. Internal temperature measured at 26-27 degrees Celsius. - All perishable foods must be stored at a temperature 4C or less or greater than 60 C at all times. - Discarded.2) No probe thermometer available. - A probe thermometer is required to measure the internal temperature of foods while cooking, cooling, hot holding, cold storage and reheating.3) Tapioca pearls left out in room temperature. - All perishable foods must be stored at a temperature 4C or less or greater than 60 C at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Chlorine test strips available. - Purchase chlorine test strips and use to verify chlorine sanitizer solutions. Chlorine sanitizers must be used at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Stainless steel table totally blocking access to the hand washing station in the main kitchen area.To be removed immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy accumulation of dust on ceiling panels in the main kitchen area. Clean the ceiling panels and place a filter on the vent to prevent accumulation of dust. If you are unable to clean the panel, please replace.

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