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Shawnessy Vietnamese Restaurant

303 - 16061 Macleod Trail SE Calgary AB T2Y 3S5 · Food - General

Official record from Alberta →

Inspection summary

Shawnessy Vietnamese Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on April 15, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on July 22, 2025. 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 2 times across 2 separate inspections, most recently on August 12, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 separate inspections, most recently on April 15, 2026. 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?

  • 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 22, 2025. 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 once on March 20, 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. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard was lined on wooden table located in the kitchen.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove cardboard lining from the table.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Dish washing area was cluttered with many chemical pails and empty pails stored directly on the floor making cleaning difficult and ineffective.-- A bad odor was noted in dish washing area, in spite of grease trap cleaned every month.Requirement:Store all items off the floor, thoroughly clean and de-clutter the area.Eliminate source of bad odor
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Food and clean dishes were stored under sink in the kitchen and in beverage prep area.b) A bag of carrots was stored along with shoes in back storage area.Requirement:a) Do not store any food and clean dishes under sinks to prevent contamination.b) Store miscellaneous items like shoes in separate area away from food to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of raw shelled eggs stored in double insert in the prep cooler was 21 C.Requirement:Ensure that raw shelled eggs are stored at 7C or less.Eggs at 21C were discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris in the closet located under hand washing sink in the kitchen.Requirement:Clean the above noted area.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Gloves and a cap were stored along with food in dry storage room.Requirement:Store personal and miscellaneous items separately from food to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked beef stored on the counter in the kitchen without temperature control was 31.1CRequirement:Ensure that beef is stored at 4C or less OR at 60 C and higherBeef at 31.1C was discarded.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution provided in sani -pail was not sufficient to submerge cleaning cloth completely in between use located in the kitchen.Requirement:Provide sufficient amount of sanitizer solution in the pail to submerge cleaning cloth completely.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Oyster sauce was left in the can after opening.Requirement:Transfer food to glass/plastic/stainless steel container after opening the can.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils were stored under hand washing sink in the kitchen.Requirement:Do not store clean utensils under sink to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wooden pallet being used to store cooking pans was dirty and sticky located under wok area in the kitchen.Requirement:Clean the wooden pallet.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use in the kitchen.Requirement: Soak cleaning cloth in sanitizer solution in between 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?
      • A big hole on the wall around plumbing pipe under three comp sink.Requirement:Seal the hole on the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of loose dust on ceiling in the kitchen.Requirement:Clean the ceiling in the kitchen.

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