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Tony's Vietnamese Restaurant

105 - 2914 Kingsview Boulevard SE Airdrie AB T4A 0E1 · Food - General

Official record from Alberta →

Inspection summary

Tony's Vietnamese Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on August 28, 2025, recorded 8 infractions.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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.

  • 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 2 separate inspections, most recently on August 28, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on February 5, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on August 13, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 August 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 6 separate inspections, most recently on August 28, 2025. 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.

6 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution in the bucket measured 0ppm chlorine. in the kitchen Operator prepared a sanitizing solution that measured at 200ppm. Please ensure there is always sanitizing solution available for use and measures 200ppm chlorine solution
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Foil tapes were used to hold the damaged parts of the pop cooler at the front dinning area.-Remove tapes-Repair/replace pop cooler to ensure surfaces are easily cleanable.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were stored with clean utensils on prep table beside food prep area at the kitchen. Operator removed personal items.-Please ensure personal items are stored away from clean dishes to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following food were left at ambient temperature on prep table:1.Beans sprout at 20*C2. Rice noodles at 25*C3. Spring rolls at 22*COperator discarded them.-All high-risk foods must be stored and maintained at/below 4*C in the cooler or at/above 60*C-Only take out small amount per time as needed by consumers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the kitchen handwashing station, adjacent the walk-in cooler. Operator provided one.Please ensure there is always paper towel at handwashing station
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATIONDebris/Food build-up was noted on the floor of the walk-in freezer.**Please clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following scoops were stored improperly:1. ice scoop was found on a tray near the ice machine at the front area. Operator placed scoop in a clean container.2. Used scoop for cooked rice was stored on the rice cooker in the kitchen. Operator washed and sanitized scoop.3. a scoop with handle was stored in dry food bulk bin with the handle in contact with food at the front area. Operator adjusted scoop to handle sticking out..-Ensure ice scoops are stored in clean containers at all times to prevent contamination of ice.- Store rice scoop in ice water or in hot holding in the rice with handle sticking out.-Store scoops for dry food with handles sticking out of the food for easy handling without contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up was noted on 1. the ventilation hood above the cook-line.2. the handles of the prep cooler next to the kitchen ventilation system.-Please clean the indicated areas-Greasy hood can pose as a fire hazard.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Customer cutleries/utensils stored on tables in the dining section were stored with the business end facing up. Operator corrected violation during the inspection.**Ensure that cutleries/utensils are stored with business end facing down to prevent contamination of utensils when customer are reaching for them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATIONDebris/Food build-up was noted on the floor of the walk-in freezer.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up was noted on the ventilation hood above the cook-line.**Please clean the hood as this poses a fire hazard.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food was left uncovered in the walk-in cooler.**Cover all foods in storage to protect from contamination.2. Boxes containing vermicelli noodles were stored directly on the floor by the back door.**Ensure all food items are stored at least 6 inches above the floor
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water in the front service hand wash sink.**Repair sink**Ensure all hand wash sinks are equipped with hot and cold 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 noted under the backdoor. **Seal all gaps to prevent infiltration of pests into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATIONDebris/Food build-up was noted on the floor of the walk-in freezer.**Please clean.2. Grease build-up noted on the black decker oven by the cook line.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up was noted on the ventilation hood above the cook-line.**Please clean the hood as this poses a fire hazard.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the chlorine solution used in the kitchen for sanitizing surfaces was measured at 0ppm. Staff mixed a fresh solution.**Ensure chlorine solution used for sanitizing food prep surfaces is maintained at 100ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff's cellphone was placed on top of a customer's serving dish in the food prep area. Staff removed the cellphone.**Ensure that staff items are stored separately from food prep areas to prevent contamination of food
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle containing chlorine solution used in the front house was unlabeled. Staff labelled the bottle during the inspection.**Ensure that all chemicals used in the food facility is clearly labeled to identify its contents.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATIONDebris/Food build-up was noted on the floor of the walk-in freezer.**Please clean.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Debris/Food build-up was noted on the floor of the walk-in freezer.**Please clean.
  6. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle containing sanitizing solution in the front service area was not labelled.**Ensure that all chemicals used in the food facility is clearly labelled to identify its contents.
    • 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?
      • A gap was noted under the backdoor.**Please seal all gaps to prevent the infiltration of pests into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The ice machine was dirty.2. Debris was noted on the bottom layer of the black cooler beside the back door.3. Debris/Food build-up was noted on the floor of the walk-in freezer.**Please clean the listed equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup was noted on the ventilation hood above the cook line.**Please clean.

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