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TNK Vietnamese Restaurant

770 - 2220 68 Street NE Calgary AB T1Y 6Y7 · Food - General

Official record from Alberta →

Inspection summary

TNK Vietnamese Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 26, 2024. The most recent inspection, on June 2, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on July 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on May 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on June 2, 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?

  • 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 4 times across 3 separate inspections, most recently on June 2, 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?

  • 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 4 times across 4 separate inspections, most recently on June 2, 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.

7 inspections

  1. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the hand sink was not dispensing towels due to low battery.- Operator is to replace batteries and ensure all hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold-running water supply.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall tiles and caulking in the dishwashing area were damaged and worn out.- Replace the caulking and repair the damaged tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation*1. Duct tape was observed on the doors of the standing cooler in the kitchen.- Operator is remove tape to ensure surfaces are kept smooth, durable, non-absorbent, and easy to clean.2. The interior of the chest freezer door nearest to the cookline was extremely damaged. - Please replace or repair this deep freezer door.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Two packs of frozen shrimps were observed thawing at room temperature in the sink. Temperature was measured at -5.8°C. Operator placed meat to thaw under cold running water during inspection.2. Two bags of raw meat observed thawing in a plastic container near the 3-comp sink. Temperature measured at -1.7°C. Operator placed container in the walk-in cooler during inspection.- THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below or under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers in the back kitchen were empty. Paper towel roll was placed in the dispenser during inspection. - Ensure dispensers are stocked with paper towels at all times.
    • 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. Water leak was observed from the cooling unit in the walk-in cooler, with water dripping directly into an open bucket. - Repair the leak.2. Wall tiles and caulking in the dishwashing area were damaged and worn out.- Replace the caulking and repair the damaged tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Duct tape was observed on the doors of the standing cooler in the kitchen.- Operator is remove tape to ensure surfaces are kept smooth, durable, non-absorbent, and easy to clean.2. The interior of the chest freezer door nearest to the cookline was extremely damaged. - Please replace or repair this deep freezer door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of grime and food debris was observed in areas including but not limited to: on the doors of standing cooler, underneath the cookline equipment and tables, under the shelving units in the dry storage area and walk-in cooler.- Please thoroughly clean all these areas.
  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical washer out of detergent and back-up in the premises. Also, the washer not providing sanitation in the last cycle. Chlorine 0ppm.You have 24 hours to remedy the problem. Not having a 3-compartment sink, food must be served using single service articles. Reinspection to follow
  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed in the freezers, raw meat and other food items, packaged in shopping bags. Shopping bags are not food grade and may lech carcinogens at low temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical washer out of detergent and back-up in the premises. Also, the washer not providing sanitation in the last cycle. Chlorine 0ppm.You have 24 hours to remedy the problem. Not having a 3-compartment sink, food must be served using single service articles. Reinspection to follow
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the doors of the walk-in cooler and freezer
  5. Risk Management Inspection

    1 infraction

    • 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?
      • Must post the permit in a conspicuous location, next to the License
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Built-up dirt observed inside the ice machine. Clean and sanitize. Do on regular bases like with other equipment
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Do not use shopping bags to store ground beef - or any other food - in the walk-in freezer.All packaging must be food grade. Replace the packaging.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Provide towel for the hand sink in the kitchen
    • 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?
      • Must post the permit in a conspicuous location, next to the License
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the top of the dishwasher. Dust and food residue may fall back on clean dishes
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Remove the cardboards from the top of the chest freezers. Equipment surfaces must be smooth, non-absorbent and readily cleanable
  7. Monitoring Inspection

    0 infractions

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