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Toa Vietnamese Cuisine

519 - 409 East Hills Boulevard SE Calgary AB T2A 4X7 · Food - General

Official record from Alberta →

Inspection summary

Toa Vietnamese Cuisine has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on September 9, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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 7 times across 4 separate inspections, most recently on September 9, 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?

  • 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 August 20, 2026. 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 July 25, 2025. 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 7 times across 4 separate inspections, most recently on September 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 4 times across 2 separate inspections, most recently 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.

5 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used avocado oil boxes were used to store open takeout utensils. Other used boxes were used to store knives and other utensils. Do not use old used food cardboard boxes for food or utensils, these boxes can't be clean. Use food grade plastic containers that can be clean.
    • 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?
      • **Outstanding - The violation noted below has not been corrected**There was a gap noticed at the back kitchen door. Weather stripping at the back door needs to be replaced.
    • 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?
      • The facility had a pest control service in place; however, records were not maintained. - Maintain pest control records on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front service handwash sink tap was loose. Fix the tap.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Outstanding - The violations noted below has not been corrected****Repeat violation**1. There were containers of food stored on the floor in the walk-in cooler & walk-in freezer.Ensure that food is maintained at least 6 inches from the ground.2. Food in the walk-in cooler was not covered.Ensure that all food is covered with lid or plastic wrap to protect from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Outstanding - The violation noted below has not been corrected. The operator was advised to use the back kitchen dishwasher to sanitize glassware**The front glass dishwasher was measured at 55 C and second reading 54 C. It used chlorine as disinfectant which none was dispense as per Chlorine test strip during the time of inspection.- Front glass dishwasher must not be used until it is repair and disinfectant is being dispensed.
    • 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?
      • The facility had a pest control service in place; however, records were not maintained. - Maintain pest control records on site.
    • 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?
      • **Outstanding - The violation noted below has not been corrected**There was a gap noticed at the back kitchen door. Weather stripping at the back door needs to be replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding - The violation noted below has not been corrected**A bowl was observed in bulk food container to scoop out dry food item.- Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
  3. Monitoring Inspection

    12 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were stored on food prep counter opposite to the dishwashing area.- Have separate storage for personal items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Repeat violation**1. There were containers of food stored on the floor in the walk-in cooler & walk-in freezer.Ensure that food is maintained at least 6 inches from the ground.2. Food in the walk-in cooler was not covered.Ensure that all food is covered with lid or plastic wrap to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Raw beef was observed at 23.3 degrees C. - High risk foods must be maintained at 4 degrees C or below. 2) Cooked noodles were observed at 37.4 degrees C. - Cooked high-risk foods must be maintained at 60 degrees C or above OR must be properly cooled down and must be stored at 4 degrees C or below.Both the beef and noodles were discared during inspection.3. Lemongrass packages were observed in one of the plastic bin for thawing without cold running water. The temperature of the meat measured to be 2C.The operator shifted the meat packages to the cooler.Use the following thawing methods:1. Under cold running water2. In cooler at 4C3. Directly cooking4. In the microwave
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The front glass dishwasher was measured at 55 C and second reading 54 C. It used chlorine as disinfectant which none was dispense as per Chlorine test strip during the time of inspection.- Front glass dishwasher must not be used until it is repair and disinfectant is being dispensed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand washing station was blocked off with a blender. - The hand washing station must be accessible at all times.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Handwashing station by the freezer had no hot running water. - Repair the sink so that there is hot water. All hand washing stations should have hot and cold running water at all times.
    • 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 gap noticed at the back kitchen door. Weather stripping at the back door needs to be replaced.
    • 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?
      • 1) Mice droppings were noted in the storage area near the kitchen entrance door.- A certified pest control operator must be contacted for pest control in the facility.2) Pest control records were not provided while onsite.-Send pest control records to dPHI.
    • 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?
      • The permit was post was from a 2018 food permit. - Replace with current food permit.
    • 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 walk in Freezer door is not able to be open from the inside of the freezer. 2. The light inside the walk-in freezer was not operational. Corrective action 1. Have the doorknob fixed for the safety of staff members. 2. Repair the light fixture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A bowl was observed in bulk food container to scoop out dry food item.- Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease built up was observed under the prep table opposite to the dishwasher.2) Grease built up was observed on floor near the employee washroom. 3) Grease built up was observed in corner behind perp table. - Ensure to scrap and clean the grease from the above-mentioned areas.4) 4) All vents in the facility had visible dirt built up. - Ensure to clean the vents.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer tested at 0 ppm at the front glass washer in the bar area. Glass washer was out of sanitizer solution.Operator replaced the empty sanitizer can voluntarily and chlorine test strip tested at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were containers of food stored on the floor in the walk-in cooler.Ensure that food is maintained at least 6 inches from the ground.2. Food trays in the walk-in cooler were not covered.Ensure that all food is covered with lid or plastic wrap to protect from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Empty plastic containers found in handwashing sink near food prep area. Ensure the sink is not blocked and easily accessible at all times.
    • 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 gap noticed at the back kitchen door. Weather stripping at the back door needs to be replaced.
  5. Monitoring Inspection

    0 infractions

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