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Thi Thi Vietnamese Submarine

209 1 Street SE Calgary AB T2G 2G3 · Food - General

Official record from Alberta →

Inspection summary

Thi Thi Vietnamese Submarine has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on September 9, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

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 3 times across 2 separate inspections, most recently on October 1, 2025. 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 February 21, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 1, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on September 9, 2026. For example: Do food handlers ensure that food is protected from contamination (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 once on September 9, 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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Staff were washing vegetables and then putting them on a cutting board that was placed on top of a garbage bin. Vegetables were not touching the garbage at the time of inspection.-Instructed staff to immediately move the vegetables to a counter-Do not handle food on top of the garbage bin2) Same cutting board was very scarred and discoloured.-Ensure food prep surfaces are smooth and impervious to moisture-Operator discarded cutting board
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff bathroom in kitchen - door that opens into food handling area does not have a self-closing mechanism.-Install a self-closing mechanism
  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The two-stage cooling method was not being utilized when cooling down a large pot of satay sauce used to marinate meat products.Please use the two-stage cooling method when cooling perishable items like satay sauce. First, cool from 60C to 20C in under two hours, then from 20C to 4C in under four hours. To cool the sauce quickly to 20C before storing it in the cooler, use an ice wand, an ice water bath, or divide the sauce into smaller portions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of the chest freezer located at the back was observed to be rusting. Rusty surfaces are not a smooth, cleanable, impervious surface and can trap harmful contaminants.Please repair the indicated areas so the surface is smooth, cleanable, and impervious to contaminants.
  3. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Three cans of Raid pesticide spray were observed onsite.Pesticides are only to be applied by a professional pest control operator in a food facility. Food facility operator and staff are not to store or use pesticides/insecticides in the food facility. The operator promptly discarded the raid pesticide spray cans.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the satay beef in the hot holding unit was measured using a probe thermometer and read 49C. Hot food items must be held at temperatures above 60C to inhibit the growth of harmful bacteria.The temperature of the hot holding unit was raised, and the satay beef was remeasured, registering above 60C. Please monitor the hot holding unit and ensure that food products are being held above at 60C or above at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The two-stage cooling method was not being utilized when cooling down a large pot of satay sauce used to marinate meat products.Please use the two-stage cooling method when cooling perishable items like satay sauce. First, cool from 60C to 20C in under two hours, then from 20C to 4C in under four hours. To cool the sauce quickly to 20C before storing it in the cooler, use an ice wand, an ice water bath, or divide the sauce into smaller portions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of the chest freezer located at the back was observed to be rusting. Rusty surfaces are not a smooth, cleanable, impervious surface and can trap harmful contaminants.Please repair the indicated areas so the surface is smooth, cleanable, and impervious to contaminants.
  4. Initial Inspection

    0 infractions

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