Skip to content
Loading map…

Tamarind Vietnamese Grill & Noodle House

1604 14 Street SW Calgary AB T3C 1E2 · Food - General

Official record from Alberta →

Inspection summary

Tamarind Vietnamese Grill & Noodle House has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 8, 2025. The most recent inspection, on June 5, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 on December 8, 2025. 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 7 times across 3 separate inspections, most recently on May 4, 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 2 times on December 8, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen was cluttered and disorganized.Reorganize/declutter the kitchen.
  3. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Along the cooking line, the utility connections, the walls, and the ceiling have an accumulation of grease.2) Beneath the dishwasher counter, there is an accumulation of debris along the wall.-Clean
  4. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food contact surface sanitizer prepared or available for use.Ensure that food contact surface sanitizer is prepared and readily available for use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Residual chlorine concentration at the dish level during the sanitize cycle measured less than 10 ppm.Residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The functionality of the kitchen hand wash sink was unable to be verified. A garden hose was hooked up to the faucet. Additionally, the faucet was wrapped with garbage bag. Ensure that the kitchen hand wash sink is used for hand washing only. If leaking, ensure to repair.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no soap or paper towel dispensers at the bar hand was sink.Install soap and paper towel dispensers at the bar hand wash sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelf wrapping present on several shelves in the facility (dry storage room shelves, shelf above the kitchen hand wash sink) was peeling/lifting.Remove shelf wrapping. Ensure shelf surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some rusty shelving was present in the facility.Either refinish rusty shelving or replace with new shelving.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dry storage room requires cleaning.Clean the dry storage room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Both back storage rooms require cleaning and decluttering. Clean and declutter both back storage rooms.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors under coolers and under the hand wash sink in the front food preparation area had grease, soil, and/or food debris accumulation.Clean floors in the front food preparation area.

Nearby inspected facilities

Own this business? Add a badge to your website