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Viet Garden Restaurant

2110 Crowchild Trail NW Calgary AB T2M 3Y7 · Food - General

Official record from Alberta →

Inspection summary

Viet Garden Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 16, 2024. The most recent inspection, on July 29, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 December 16, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 March 7, 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 March 5, 2025. 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 March 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on July 29, 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?

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. 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?
      • ***On-going violationThe food handling permit was unavailable and not displayed for public view.Please print and post the Food Handling Permit within its expiry date in a conspicuous place for public view.
  2. 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?
      • ***On-going violationThe food handling permit was unavailable and not displayed for public view.Please print and post the Food Handling Permit within its expiry date in a conspicuous place for public view.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in freezer, it was observed boxes of food on the floor.- All food product must be 6",
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the chlorine sanitizer must register at 100 ppm. Despite priming the sanitizer line, the machine failed to deliver the required sanitizer strength of 100 ppm. It's important to note that chlorine sanitizer is essential for eliminating harmful pathogens.During inspection the mechanical dishwasher was repaired. The chlorine sanitizer concentration was measured 100 ppm.
    • 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?
      • ***On-going violationThe food handling permit was unavailable and not displayed for public view.Please print and post the Food Handling Permit within its expiry date in a conspicuous place for public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***On-going violation The hot-water pipe of the two-compartment was found to be leaking and unable to supply hot water at all times.Please repair the hot-water piping to ensure a consistent supply of hot water at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling vent by the food prep line has dust accumulation.- Have the area cleaned
  4. Risk Management Inspection

    3 infractions

    • 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?
      • Pest activity was observed underneath the preparation table located at the back of the kitchen.Please ensure that the mouse droppings are carefully cleaned up, and the affected areas are thoroughly sanitized. Make sure to use appropriate personal protective equipment (PPE), such as gloves and a mask, to minimize exposure to potential contaminants. Please send the three of the most recent pest control reports to the undersigned PHI.
    • 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 food handling permit was unavailable and not displayed for public view.Please print and post the Food Handling Permit within its expiry date in a conspicuous place for public view.
    • 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 cold-water handle of the two-compartment sink faucet was found to be leaking.Please repair the cold-water handle to ensure it is no longer leaking.2) The hot-water handle of the two-compartment sink faucet was found to be loose and unable to supply hot water.Please repair the hot-water handle to ensure a consistent supply of hot water at all times.
  5. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine sanitizer located at the bar was too potent, testing > 200 ppm. Correct concentration of chlorine sanitizer should be measured at 100 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin.Operator was instructed on how to properly mix and accurately test chlorine sanitizer solution. Operator was informed to test the chlorine sanitizer mixture every time it is made. Operator diluted their solution with water to the correct concentration of 100 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • A package of mouse poison was observed onsite.Rodenticides 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 rodenticides/pesticides/insecticides in the food facility. The operator promptly discarded the mouse poison.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the sandwich cooler was measured at 9C. The internal temperature of perishable food items was measured at 7C. Perishable food items must be kept out of the danger zone (4C - 60C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment. Food should not remain in the danger zone for more than 2 hours.The operator promptly moved the perishable food items into a cooler with a temperature of 3.4C. Please contact a technician to repair the cooler and ensure it maintains a temperature of 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The chlorine dishwasher was tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the chlorine sanitizer must register at 100 ppm. Despite priming the sanitizer line, the machine failed to deliver the required sanitizer strength of 100 ppm. It's important to note that chlorine sanitizer is essential for eliminating harmful pathogens.Please repair the mechanical dishwasher to ensure it effectively sanitizes dishes, maintaining a chlorine sanitizer concentration of 100 ppm.2) Drain plugs were unavailable for the two-compartment sink. All drain plugs are required to properly wash and sanitize dishes using the two-compartment sink method.Please obtain two drain plugs ensure that the two-compartment dishwashing method can be properly followed. The operator set up a temporary large sanitizer bus bin with a chlorine solution concentration of 100 ppm to sanitize the dishes until the dishwasher has been repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash station was observed to be blocked by a stool and plastic bins. Handwash stations must be free of obstruction to encourage hand hygiene among staff.The operator promptly removed the stool and the plastic bins so the handwash station was accessible.
    • 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?
      • Pest activity was observed underneath the preparation table located at the back of the kitchen.Please ensure that the mouse droppings are carefully cleaned up, and the affected areas are thoroughly sanitized. Make sure to use appropriate personal protective equipment (PPE), such as gloves and a mask, to minimize exposure to potential contaminants. Please send the three of the most recent pest control reports to the undersigned PHI.
    • 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 food handling permit was unavailable and not displayed for public view.Please print and post the Food Handling Permit within its expiry date in a conspicuous place for public view.
    • 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 cold-water handle of the two-compartment sink faucet was found to be leaking.Please repair the cold-water handle to ensure it is no longer leaking.2) The hot-water handle of the two-compartment sink faucet was found to be loose and unable to supply hot water.Please repair the hot-water handle to ensure a consistent supply of hot water at all times.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Cardboard observed inside of a bag of food. - Removed. Do not use cardboard to label foods with. Cardboard cannot be cleaned and sanitized and must not come into contact with foods. 2) Observed containers of foods stored directly on the floor in the walk-in cooler. - Ensure all foods are stored at least 6 inches off of 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?
      • Access to the handwashing sink in the back preparation area was blocked with a stool. - Please remove. Ensure handwashing sinks are accessible 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?
      • Cardboard and newspaper observed on several surfaces throughout the kitchen. Do not use cardboard or newspaper to line surfaces. All surfaces must be smooth, easy to clean and non-absorbent.

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