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Viet 2 Go - CGY-1205

605 - 3208 8 Avenue NE Calgary AB T2A 7V8 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Viet 2 Go - CGY-1205 has been inspected 25 times by Alberta Health Services (Environmental Public Health) since February 16, 2024. The most recent inspection, on July 30, 2026, recorded 1 infraction.

8 of 25 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 27 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 4 times across 4 separate inspections, most recently on June 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 17 times across 11 separate inspections, most recently on April 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 11 times across 11 separate inspections, most recently on July 30, 2026. For example: 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 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 6 times across 5 separate inspections, most recently on November 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

25 inspections

  1. Demand 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?
      • **OUTSTANDING**1. Food permit was expired (2025). COMPLETE THE FOLLOWING:1. Print and post new food permit.
  2. Monitoring 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?
      • **OUTSTANDING**1. Food permit was expired (2025). COMPLETE THE FOLLOWING:1. Print and post new food permit.
  3. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. The bleach sanitizer measured greater than 200ppm chlorine and bleached out the test strip. Sanitizer concentrated adjusted during the inspection.
    • 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?
      • **OUTSTANDING**1. Food permit was expired (2025). COMPLETE THE FOLLOWING:1. Print and post new food permit.
  4. Risk Management Inspection

    2 infractions

    • 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 permit was expired (2025). **Display new food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the floor between the fryer and the stand up freezer.
  5. Demand Inspection

    4 infractions

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Update: PHI discussed regarding the positive TC result received previously. Operator told that a resample has been submitted on Monday (20th April). Results are awaited. Violation cited on 18th April 2026.Unsatisfactory bacteriological water results received from the ProvLab for the facility. Resample water for the facility.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 1. The water sample collected on April 20, 2026, was present for total coliforms. A verbal closure order was issued to the Owner as this was the second consecutive unsatisfactory sample. The Owner was informed to clean and disinfect the water tank and to submit a re-sample after the necessary work was completed.
    • 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 permit was expired (2025). **Display new food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the floor between the fryer and the stand up freezer.
  6. Demand Inspection

    4 infractions

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 1. The water sample collected on April 20, 2026, was present for total coliforms. A verbal closure order was issued to the Owner as this was the second consecutive unsatisfactory sample. The Owner was informed to clean and disinfect the water tank and to submit a re-sample after the necessary work was completed.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Update: PHI discussed regarding the positive TC result received previously. Operator told that a resample has been submitted on Monday (20th April). Results are awaited. Violation cited on 18th April 2026.Unsatisfactory bacteriological water results received from the ProvLab for the facility. Resample water for the facility.
    • 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 permit was expired (2025). **Display new food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the floor between the fryer and the stand up freezer.
  7. Monitoring Inspection

    3 infractions

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Update: PHI discussed regarding the positive TC result received previously. Operator told that a resample has been submitted on Monday (20th April). Results are awaited. Violation cited on 18th April 2026.Unsatisfactory bacteriological water results received from the ProvLab for the facility. Resample water for the facility.
    • 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 permit was expired (2025). **Display new food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the floor between the fryer and the stand up freezer.
  8. Demand Inspection

    3 infractions

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Unsatisfactory bacteriological water results received from the ProvLab for the facility. Resample water for the facility.
    • 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 permit was expired. **Display new food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the floor between the fryer and the stand up freezer.
  9. Risk Management Inspection

    2 infractions

    • 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 permit was expired. **Display new food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the floor between the fryer and the stand up freezer.
  10. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water sanitizer was too strong (bleached out test strips). **Ensure bleach water sanitizer is maintained at a concentration of 100 ppm.***CORRECTED DURING THE INSPECTION.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened bag of rice wrappers were observed to be stored by the cleaning cloth compartment. **Ensure opened bag of food items are stored in a sanitary manner to prevent potential contamination. ***CORRECTED DURING THE INSPECTION.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap at handing washing station. **Refill soap dispenser or obtain pump soap.
    • 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 permit was expired. **Display new food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the floor between the fryer and the stand up freezer.
  11. Demand Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hand sink and two-compartment sink were not supplying hot water. The operator stated the hot water tank was warming up. Hot water must be available to adequately perform hand hygiene. A reinspection was conducted prior to the start of the event and the two-compartment sink and the hand sink supplied hot water with adequate pressure.
  12. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Customer single use utensils were stored business end up. The operator reorganized them, so the handles were up.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility was using bleach for sanitizing. However, no chlorine test strips were available.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach was measured less than 10 ppm.New bleach solution was prepared which was tested at 100ppm.-Ensure that the bleach is maintained at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food such as veggies were stored above the insert fill line and measured at 7 degrees C.-Store the perishable food below the insert fill line to enable proper cooling.-Ensure that the perishable food is maintained at 4 degrees C or less under refrigeration.
  15. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was observed to be stored directly on the ice. **Do not store ice scoop directly on the ice. ***CORRECTED DURING THE INSPECTION.
  16. Monitoring Inspection

    0 infractions

  17. Demand Inspection

    0 infractions

  18. Monitoring Inspection

    0 infractions

  19. Demand Inspection

    0 infractions

  20. Demand Inspection

    0 infractions

  21. Demand Inspection

    0 infractions

  22. Monitoring Inspection

    2 infractions

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 2024 water sample pending.- Ensure a satisfactory sample is submitted before the start of the season.
    • 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 permit not posted.- Ensure permit is posted for public display.
  23. Demand Inspection

    0 infractions

  24. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Children were present in the food handling area.Children must not be present in the food handling area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rehydrated rice noodles were being stored at room temperature. Noodles were discarded before internal temperature could be taken.Rehydrated rice noodles are a perishable food. If rehydrating rice noodles ahead of time, store with temperature control (ie in the cooler at 4 degrees Celsius or less).
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Facility did not have any water available at either sink (handwashing and dishwashing).Hot and cold running water at all sinks is a requirement for operating.
  25. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Children were present in the food handling area.Children must not be present in the food handling area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rehydrated rice noodles were being stored at room temperature. Noodles were discarded before internal temperature could be taken.Rehydrated rice noodles are a perishable food. If rehydrating rice noodles ahead of time, store with temperature control (ie in the cooler at 4 degrees Celsius or less).
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Facility did not have any water available at either sink (handwashing and dishwashing).Hot and cold running water at all sinks is a requirement for operating.

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