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Song Huong

8 - 2915 19 Street NE Calgary AB T2E 7A2 · Food - General

Official record from Alberta →

Inspection summary

Song Huong has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 9, 2024. The most recent inspection, on May 27, 2026, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 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 4 times across 2 separate inspections, most recently on May 14, 2026. 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 2 times across 2 separate inspections, most recently on May 14, 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 May 14, 2026. For example: Are chemicals stored and handled in a safe manner?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 9, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 8 times across 6 separate inspections, most recently on May 27, 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?

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

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Edge of the wall beside the 2 compartment sink is damaged and covered in duct tape. Please repair the wall. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0PPM sanitizer was measured in the cleaning cloth bucket at the far end of the cooking line. A used cleaning cloth was stored on the counter. Staff member placed the cleaning cloth in the cleaning cloth bucket. Ensure that cleaning cloths are stored in an approved sanitizing solution (i.e. 100PPM bleach or 200PPM quats).
    • 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?
      • **Outstanding**There was no temperature log for recording the temperature of the refrigerators and freezers to ensure food safety.-Ensure there is a temperature log for recording the monitored temperature of the refrigerators and freezers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was stored on a prep counter next to a cutting board. Ensure that all personal items are stored separate from food and food handling equipment.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several spray bottles in the kitchen and front serving area were unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked meat and spring rolls were stored above the fill line in the prep cooler (cross from the main cooking line). The external temperature was 10C to 11C. Do not over fill the inserts above the fill line. Ensure that all high risk foods are stored at 4C or below when cold holding. Foods were moved in the bottom of the cooler.2. Two door cooler in the front serving area was maintaining 8C to 13C. Cut vegetables and toppings were placed on ice. Please adjust the temperature of the cooler. If it does not decrease within 2 hours, contact a refrigeration company to repair the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There are no sink plugs for the 2 compartment sink. Please purchase sink plugs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Edge of the wall beside the 2 compartment sink is damaged and covered in duct tape. Please repair the wall. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal water bottle, that was not in good repair (paint was scratched off in several places) was used to hold down noodles in a bucket of water. Stop using the water bottle. Only used equipment that is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning is needed throughout the kitchen as food debris was noted under and behind equipment, on shelves and floors. Please clean.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • **Outstanding**There was no temperature log for recording the temperature of the refrigerators and freezers to ensure food safety.-Ensure there is a temperature log for recording the monitored temperature of the refrigerators and freezers.
  4. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning clothes were left on the counter when not in use.2. The slicing machines and ice machine were not maintained in clean and sanitary condition; it had accumulated debris on it sides. -Ensure cleaning clothes are kept in sanitizing solution when not in use to prevent bacterial growth. -Ensure clean in place equipment are maintained in clean, sanitary manner to prevent cross contamination.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used gloves were kept on the counter in the second kitchen prep area.- Do not reuse gloves.- Ensure gloves are properly disposed of, to prevent cross contamination.
    • 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?
      • There was no temperature log for recording the temperature of the refrigerators and freezers to ensure food safety.-Ensure there is a temperature log for recording the monitored temperature of the refrigerators and freezers.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The sanitizing bucket in the kitchen prep area was kept on the floor.-Ensure the sanitizing bucket is kept off the floor to prevent cross contamination when using the bucket during preparation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A can of coconut milk was found opened and covered with nylon in the walk-in cooler.2. Some food items in buckets were placed on floor in the walk-in cooler.-Ensure appropriate container with cover is use for storage of food items instead of tin or can.-Ensure all food items are at least 6inches off the ground in the establishment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The front area prep cooler that contains vegetables measured 7.0 degrees Celsius.2. Fried onions and cut green onions in oil were kept at room temperature for more than 4hours.They were discarded onsite.3. Two large sizes of meat were being thawed in stagnant water in a large pot.-Ensure the temperature of food kept in prep coolers are maintained below 4.0 degrees Celsius.-Ensure high risk food are kept either at/below 4.0 degrees Celsius or at/above 60 degrees Celsius.-Ensure frozen food are thawed under cold running water at/below 4 degrees Celsius, or in the fridge, or cooked frozen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The rinse solution was not connected to the dishwasher.-Ensure all chemical solution for cleaning, rinsing and sanitizing dishes are connected 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?
      • The handwashing station in the kitchen prep area was blocked with bowls of noodles and other equipment.Operator removed all bowls away from the handwashing station.-Ensure the handwashing station is accessible to staffs at all times for easy handwashing.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Some personal items were placed with cleaned and sanitized food serving equipment.-Ensure all personal items are kept away from food equipment to prevent cross contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The wall beside the two-compartment sink is in disrepair and cannot be easily cleanable.2. The hot running water tap was in disrepair in the two-compartment sink. -Repair the side wall to be suitable for effective cleaning and sanitizing.-Ensure there is cold and hot running water is available in the two-compartment sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A ceramic bowl was found on sugar container in the dry storage area.2. The walk-in cooler was not maintained in clean, sanitary manner.-Ensure a container with handle is used for scooping dry bulk food and placed outside the container when not in use.-Ensure all refrigerators and freezers are kept in clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen floors, corners, ceilings, vents, and pots and utensils need to be properly cleaned and sanitized. They were filled with accumulated debris, vents and ceilings looked very dusty. -Ensure all kitchen surfaces are clean and mantained in sanitary manner. Clean up and organize the kitchen. Do this at the end of each day. Kitchen should be left clean and sanitary at the end of the day. Leftover food residues will attract vermin.
  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean up and organize the kitchen. Do this at the end of each day. Kitchen should be left clean and sanitary at the end of the day. Leftover food residues will attract vermin.
  6. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean up and organize the kitchen. Do this at the end of each day. Kitchen should be left clean and sanitary at the end of the day. Leftover food residues will attract vermin.
  7. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cell phone on the cutting board. All food contact surfaces must be kept clean and sanitary to avoid cross-contamination. No personal items are allowed in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean up and organize the kitchen. Do this at the end of each day. Kitchen should be left clean and sanitary at the end of the day. Leftover food residues will attract vermin.
  8. Monitoring Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Replace the damaged wheaterstripping at the back door
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the top of the dishwasher

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