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Van Son Vietnamese Cuisine

308 16 Avenue NW Calgary AB T2M 0H6 · Food - General

Official record from Alberta →

Inspection summary

Van Son Vietnamese Cuisine has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on December 19, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 3 separate inspections, most recently on December 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on December 3, 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 January 14, 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 once on June 24, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 2 separate inspections, most recently on December 3, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths stored on the counter when not in use. Store the cleaning cloths in the sanitizer solution when not in use to prevent the growth of bacteria and to mitigate contamination of food contact surfaces. The operator placed the cleaning cloths in the sanitizer solution during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler in the bar area measured 10C. Dairy products and tapioca pearls were stored inside. There was a thermometer placed inside, and the temperature displayed indicated 6.5C. Coolers must maintain a temperature of 4C or lower to prevent the growth of bacteria. Repair the cooler and refrain from placing food inside. Replace or calibrate the thermometer for accurate testing.The operator removed the dairy products from the cooler during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Observed food debris, grime and grease accumulating underneath the fryer. 2. There is dust accumulating on the ceiling tiles. Hard-to-reach areas must be regularly cleaned to prevent the attraction of pests. Thoroughly clean the indicated areas.
  3. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) White nonfood-grade bags were used to store frozen chicken and other food items in the walk-in freezer. These bags are not food-grade and should not be used for food storage.Please do not use nonfood-grade bags for food storage. Ensure that food-grade bags or containers with lids are obtained and used for this purpose.2) Beef bones were observed to be left uncovered in the walk-in cooler.Please ensure that all food items are properly covered with food-grade lids or coverings to prevent the risk of physical contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A can of Raid pesticide spray was 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?
      • Containers of rice noodles and rice vermicelli were observed to be soaking in room temperature water. Perishable foods, such as rice noodles and rice vermicelli, must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment. Perishable food items should not remain in the danger zone for more than 2 hours to prevent the risk of foodborne illness.The containers were immediately placed in a cooler maintaining a temperature of 4C or below. Please soak rice noodles and rice vermicelli in the cooler, or limit soaking to one hour before transferring them to cold storage at 4C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried onions were observed on the surfaces of the meat slicer.Please clean and sanitize the slicer thoroughly and conduct a detailed inspection of the equipment after cleaning to ensure all food contact surfaces are free of debris and contamination.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes in use were kept on the counter. Store the wiping clothes in use in effective sanitizer solution between uses to prevent cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The meat slicer was observed with food debris around the blade and surrounding areas.Ensure the meat slicer is cleaned and sanitized.
    • 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 small amount of mice droppings were observed near the hot water tank by the basement stairs. Pest control program is in place.Clean off the droppings and monitor. If new droppings are found, increase the pest control measures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A container was used as a scoop for the dry ingredient.Use a scoop with a handle to minimize contamination.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of spring rolls stored in room temperature were measured at 24 degrees Celsius. - Discarded. All perishable foods must be stored at a temperature of 4C or less or greater than 60C 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?
      • 1. Pest report show some pest activity. Mice droppings were also observed in the basement behind chest freezers. - Clean and sanitize the area where droppings were observed. Increased frequency of pest control management and complete all required work noted in pest control reports to control the presence of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Chest freezers and upright cooler stored in the inner room of the basement where walls, celling and flooring are not finished, easily cleanable. Unfinished concrete flooring and walls were observed in this area. - Finish all floors, ceiling and walls with material that is easy to clean, smooth and non-absorbent or remove all foods and food equipment and utensils out of this room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of grease in some areas of the kitchen under the sink on the main line and under the shelving unit where domestic deep fryer was being stored. - Clean all hard-to-reach areas of the kitchen and ensure the kitchen is sanitary at all times. Create a cleaning schedule to ensure that the necessary time and attention is given to cleaning tasks.2. Basement inner room floor extremely dirty and cluttered. -Clean floor and declutter inner room 3. Cardboard seen on the floor around dishwashing sink and floor of inner room in the basement.-Cardboard should not be used around the food facility because they are prone to moisture, not cleanable and can harbor pest. 4. Pot of soup placed under newspaper on the food prep table. - Newspapers should not be used around the food facility because they are prone to moisture and not cleanable.5. Mop and Mop bucket extremely dirty. Wastewater in bucket visibly dirty. - All cleaning equipment's should be kept clean, Change water for moping floor as much as possible throughout the day or when visibly dirty.6. Evidence of Ice buildup noted in all freezers.Clean out all freezers and keep all kitchen equipment sanitary at all times.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Wastewater in mopping bucket dumped in the dishwashing sink. - Waste water generated from cleaning must not be dumped in the dishwashing or food prep sinks.

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