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Thuy Tien Vietnamese Restaurant

647 2 Street SE Medicine Hat AB T1A 0C8 · Food - General

Official record from Alberta →

Inspection summary

Thuy Tien Vietnamese Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on June 17, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 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 6 times across 5 separate inspections, most recently on May 26, 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 6 separate inspections, most recently on June 18, 2025. 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 4 times across 2 separate inspections, most recently on May 26, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on December 4, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on May 26, 2026. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The feed line for the dishwasher's detergent supply is not properly anchored in place within the container; it is being manually immersed for each run.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand sink is empty.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The wall-mounted soap dispenser at the hand sink is empty.Please replenish or remove.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The shelving unit for the plates is covered with dirty and torn cardboard and foil in five areas; tape and wire are used for securing same.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A plastic container and its lid are cracked and broken, and the former is tied with string at the areas of disrepair.These items are promptly discarded.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • The sticker on the vent hood indicated that service was due in May 2025. The hood surfaces appeared clean, but the filters were dusty.
  5. Monitoring 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?
      • The sticker on the vent hood indicated that service was due in May 2025. The hood surfaces appeared clean, but the filters were dusty.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no bleach sanitizer in the kitchen.Operator corrected this during the inspection by making a new solution. Sanitizer concentration was 100ppm. Test strips were provided.Please ensure that a sanitizer is available for use at all times.
    • 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?
      • Staff came from the bar area and immediately started touching food. Was not observed washing hands.Staff in the kitchen rinsed dishes and immediately proceeded to handling the rice from the rice cooker. No handwashing with soap and water was observed. Please ensure that staff are washing hands in between tasks, and before & after handling food to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *clutter and unused equipment and items at back of kitchenAction: remove all items that are not being used for food preparation or food storage from the back kitchen area*This is a repeat violation.
  8. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • sanitizer test strips not availableAction: get test strips
    • 23. Is the facility maintained in a clean and sanitary condition?
      • clutter and unused equipment and items at back of kitchenAction: remove all items that are not being used for food preparation or food storage from the back kitchen area
  9. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • sanitizer test strips not availableAction: get test strips
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food Handler Permit is obstructed by equipmentAction: Please relocate Permit in a conspicuous location
    • 23. Is the facility maintained in a clean and sanitary condition?
      • clutter and unused equipment and items at back of kitchenAction: remove all items that are not being used for food preparation or food storage from the back kitchen area
  10. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • frozen food products were found unwrapped and covered in cloth towels in walk in freezerAction:Owner immediately removed the towels and covered exposed frozen foods with food-grade plastic wrap
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a bucket of noodles was found uncovered on the floor near the hand sink and floor washing bucket Action: Owner immediately covered noodles and moved to the cooler
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • multiple testing of dishwasher found sanitising hot rinse cycle not reaching adequate temperaturesAction: owner adjusted machine and turned on booster heater so sanitising rinse cycle reached adequate temperature
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • sanitizer test strips not availableAction: get test strips
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid Food Handling Permit was not displayed in a conspicuous locationAction:Owner immediately placed valid Food Handling Permit in a visible location
    • 23. Is the facility maintained in a clean and sanitary condition?
      • clutter and unused equipment and items at back of kitchenAction: remove all items that are not being used for food preparation or food storage from the back kitchen area

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