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Sunshine Vietnamese Restaurant

2112 - 380 Canyon Meadows Drive SE Calgary AB T2J 7C3 · Food - General

Official record from Alberta →

Inspection summary

Sunshine Vietnamese Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 20, 2024. The most recent inspection, on March 31, 2026, recorded 7 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 6 times across 4 separate inspections, most recently on March 31, 2026. 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?

  • 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 3 separate inspections, most recently on March 31, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11 times across 4 separate inspections, most recently on March 31, 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 March 31, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 March 26, 2025. 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.

4 inspections

  1. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Box of eggs was stored on the top shelf in the cooler.-all raw food of animal origin must be stored below ready-to-eat foods, cooked foods, produce, etc to prevent cross contamination risks.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Rice noodles (hydrated) were stored at room temperature and measured 19Celsius-store at 60Celsius or 4Celsius. Do not store hydrated rice noodles at room temperature2) Bean sprouts measured 12Celsius.-use ice/water bath for bean sprouts or store in the cooler.
    • 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?
      • No pest control records available
    • 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?
      • There was a large gap at the back door.-replace the weatherstripping and ensure the door is tight fitting.
    • 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 ceiling tiles were absorbent, acoustic tiles.-replace acoustic/household ceiling tiles with washable, durable, non-absorbent tiles.2) The dishwasher leaked. The drainpipe at the dishwasher is likely clogged.-hire a plumber to assess the drainpipe; the dishwasher shouldn't leak during the "draining" cycle.3) Walls were damaged near garbage cans. The walls were gouged and no longer smooth and washable.-repair all damaged walls. All surfaces must be in good repair, durable, non-absorbent and washable. 4) Lights in the kitchen were missing covers.-install light covers to prevent breakage/shattering.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of grease/debris, etc in the following areas:- under/behind cooking equipment2) The ceiling and the wall behind the exhaust ventilation duct was dirty with grease/grime.-clean all walls and ceilings that have accumulation of grease/grime/dust.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen area was cluttered with debris and buckets.-clean the kitchen area. Discard any item that is not in use: buckets, boxes, etc (i.e. you don't need 50x 20L buckets).
  2. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Box of eggs was stored on the top shelf in the cooler.-all raw food of animal origin must be stored below ready-to-eat foods, cooked foods, produce, etc to prevent cross contamination risks.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Rice noodles (hydrated) were stored at room temperature and measured 19Celsius-store at 60Celsius or 4Celsius. Do not store hydrated rice noodles at room temperature2) Bean sprouts measured 12Celsius.-use ice/water bath for bean sprouts or store in the cooler.
    • 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?
      • There was a large gap at the back door.-replace the weatherstripping and ensure the door is tight fitting.
    • 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?
      • No pest control records available
    • 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 ceiling tiles were absorbent, acoustic tiles.-replace acoustic/household ceiling tiles with washable, durable, non-absorbent tiles.2) The dishwasher leaked. The drainpipe at the dishwasher is likely clogged.-hire a plumber to assess the drainpipe; the dishwasher shouldn't leak during the "draining" cycle.3) Walls were damaged near garbage cans. The walls were gouged and no longer smooth and washable.-repair all damaged walls. All surfaces must be in good repair, durable, non-absorbent and washable. 4) Lights in the kitchen were missing covers.-install light covers to prevent breakage/shattering.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of grease/debris, etc in the following areas:- under/behind cooking equipment2) The ceiling and the wall behind the exhaust ventilation duct was dirty with grease/grime.-clean all walls and ceilings that have accumulation of grease/grime/dust.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen area was cluttered with debris and buckets.-clean the kitchen area. Discard any item that is not in use: buckets, boxes, etc (i.e. you don't need 50x 20L buckets).
  3. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Box of eggs was stored on the top shelf in the cooler.-all raw food of animal origin must be stored below ready-to-eat foods, cooked foods, produce, etc to prevent cross contamination risks.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Rice noodles (hydrated) were stored at room temperature and measured 19Celsius-store at 60Celsius or 4Celsius. Do not store hydrated rice noodles at room temperature2) Bean sprouts measured 12Celsius.-use ice/water bath for bean sprouts or store in the cooler.
    • 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?
      • No pest control records available
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wooden shelves, counter, and structure were deteriorated and damaged.-this area needs to be replaced in the next 6 months.-all surfaces must be in good repair, and smooth, durable, non-absorbent and washable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sanitizer spray bottles were sticky
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease/debris, etc in the following areas:- under/behind cooking equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen area was cluttered with debris and buckets.-clean the kitchen area. Discard any item that is not in use: buckets, boxes, etc (i.e. you don't need 50x 20L buckets).
  4. Monitoring Inspection

    4 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?
      • No pest control records available
    • 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. Light cover was cracked above back prep area2. Light cover was missing in the walk-in cooler
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sanitizer spray bottles were sticky
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of grease and debris on noted areas:- High touch surfaces such as, cooler door handles, paper towel dispenser, soap dispenser, etc- Walls near the cook line and by the dishwasher- Ceilings- Exterior of the dishwasher- Between equipment and under the cook line - Under the dishwashing areaPLEASE CLEAN AND SANITIZE THE INDICATED AREAS *This has been a repeat infraction*

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