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Spring Vietnamese Cuisine

315 - 11566 24 Street SE Calgary AB T2Z 3J3 · Food - General

Official record from Alberta →

Inspection summary

Spring Vietnamese Cuisine has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 1, 2024. The most recent inspection, on April 9, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, 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.

  • 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 4 times across 4 separate inspections, most recently on March 9, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 9, 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 March 9, 2026. 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 4 separate inspections, most recently on March 9, 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 once on March 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Beef tendon overflowing from insert in prep cooler and placed over ready to eat food items like green onion. Ensure raw meat products are stored away from ready to eat foods. Do not overfill inserts to prevent cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing chlorine sanitizer were not labelled.Ensure bottles are labelled to indicate their contents.*repeat infraction
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Bean sprouts out at room temperature measured 13C. CDI2. Several Tupperware containers of meat were stacked on top of each other in the hot holding unit. Measured 18C. Ensure food product requiring temperature control is placed directly into the hot holding unit not in external containers. This product must be at 60C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0ppm chlorine. Line was pumping but would lose pressure close to the top. Ensure the dishwasher is able to supply 100ppm chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the walk in cooler floor, ventilation hood inserts and shelving along the back wall near the dish pit. Ensure these areas are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and dirt accumulation on kitchen ceiling and on fans of walk-in cooler.Clean noted areas.
  3. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing chlorine sanitizer were not labelled.Ensure bottles are labelled to indicate their contents.*repeat infraction
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and dirt accumulation on kitchen ceiling and on fans of walk-in cooler.Clean noted areas.
  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing chlorine sanitizer were not labelled.Ensure bottles are labelled to indicate their contents.*repeat infraction
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp defrosting in stagnent water.Ensure perishable products are defrosted under running cold water or in the cooler to maintain a temperature of 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?
      • It is unknown if the water hoses used to fill the soup pots are food grade material.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and dirt accumulation on kitchen ceiling and on fans of walk-in cooler.Clean noted areas.
  5. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing chlorine sanitizer were not labelled.Ensure bottles are labelled to indicate their contents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and dirt accumulation on kitchen ceiling and on fans of walk-in cooler.Clean noted areas.

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