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Sen Vietnamese Kitchen

31 - 4307 130 Avenue SE Calgary AB T2Z 3V8 · Food - General

Official record from Alberta →

Inspection summary

Sen Vietnamese Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 17, 2024. The most recent inspection, on October 13, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on October 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 17, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 6 times across 5 separate inspections, most recently on October 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 separate inspections, most recently on October 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on September 24, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas of the kitchen are very dirty, this includes the hood vents, walls around the handsink/prep sink, walls in the walk in cooler.**Please ensure these areas are cleaned and maintained.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as a red bull can and a glass were stored on the prep surface while prepping chicken.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple perishable food items were thawing at room temperature - shrimp, shaved beef.**ensure perishables are thawed in the coolerWalk in cooler was measuring 8C - staff mentioned it was due to the door being opened and closed several times during the morning.**please monitor the temperature and ensure it is kept at 4C or below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drain cover on the floor is damaged and the other one is missing**Please repair both floor drains. Both require a cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas of the kitchen are very dirty, this includes the hood vents, walls around the handsink/prep sink, walls in the walk in cooler.**Please ensure these areas are cleaned and maintained.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cooking equipment (oven, grill, stove top, etc) were all dirty with food/sauce/grease.-clean all equipment; ensure spills are quickly cleaned when they occur.2) The floor in the kitchen, under equipment/shelves, etc was dirty.-clean the floor by moving shelves, equipment, etc. This must be done daily to ensure the food establishment is maintained in a clean and sanitary manner. 3) Walls around equipment and shelves were dirty.-clean the walls4) The walk-in cooler and freezer floors, walls, shelves, etc were dirty with spills, food, debris, etc.-clean the cooler and freezer. Ensure this is completed every week.**create and follow cleaning schedules to ensure staff clean every day, week, month, quarter, etc.
  5. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some dry storage bin lids were repaired with duct tape.Ice machine lid was also repaired with tape.Do not use tape on food equipment as it is sticky and not cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and debris present on floor in harder to reach area of dry storage room.Clean noted area.
  6. Monitoring Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Several plastic packages of fried (cooked) onions mixed with oil were stored on a cardboard surface in the dry storage room.Fried onions cannot be stored at room temperature, they must be stored in the cooler.Product discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts sitting in container on prep counter measured 17 degrees Celsius.Advised to store bean sprouts in the cooler or add ice to container to keep product at 4 degrees Celsius or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright cooler's internal temperature was 8.3 degrees Celius.Food products ranged in temperature from 7 to 8.5 degrees Celsius.Adjust or service cooler to ensure food is maintained at 4 degrees Celsius or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A food handler was washing inserts and other containers in the single basin prep sink.These dishes were not being sanitized and were being placed directly back into service.All inserts, dishes, containers, etc. must be properly washed, rinsed and sanitized in the designated dishwashing area which includes a commercial dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser empty at kitchen hand wash sink.Ensure paper towel dispenser is stocked at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was obstructed as it was filled with various items.Keep hand wash sink empty and accessible for hand washing at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some dry storage bin lids were repaired with duct tape.Ice machine lid was also repaired with tape.Do not use tape on food equipment as it is sticky and not cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build-up of grease and food debris on floor behind grease trap.2. Grease present on top of grease trap.3. Dust/dirt present on ceiling and upper walls. Clean noted areas.

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