Viet Lounge

5108 - 901 64 Avenue NE Calgary AB T2E 7P4 · Food - General

10 inspections

1. Risk Management InspectionSep 24, 2026

   17 infractions

   • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
     • Dry/ wet aged beef in the cooler located in the separate storage room had extensive mould growth. Written procedures for preparing dry/wet aged beef and fish were not available for assessment. Beef was discarded. Do not prepare dry/wet aged products until procedures are reviewed and approved. In the meantime, obtain dry/wet aged products from approved sources.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Surface sanitizer was tested with chlorine, quat and sink and surface sanitizer test strips; however, all responded 0 ppm. The operator obtained regular household bleach offsite and prepared a 100ppm chlorine sanitizer.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • Food handlers were consuming their meals in the kitchen.Do not eat in the kitchen.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • 1) Raw meat skewers were stored above cooked foods in the walk-in cooler.Skewers were placed on a separate shelf designated for raw meat.2) Dry aged beef was stored above sushi grade salmon in a cooler located in the separate storage room.Salmon was discarded.Store raw meat separately or below vegetables and cooked/ ready to eat foods.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • The food preparation sink had a black hose connected to the faucet. The hose was for filling pails of beansprouts with water.Replace the black hose with a food grade hose.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • There was a cell phone on the bar cooler. Personal items such as a handbag and a headphone were stored with takeout supplies.Store personal items separately.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Boxes and pails of food were stored on the floor of the walk-in freezer, the walk-in cooler and the separate storage room. Store food at least 6 inches off the floor.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Raw, shell eggs were stored on the counter without any means of temperature control. The internal temperature measured 15.7C.These eggs were boiled at the time of inspection.Store raw, shell eggs at 7C or less.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Chlorine sanitizer tested 0 ppm in the dishwasher. Water measured at a maximum temperature of 52C in the dishwasher. The operator obtained regular household bleach offsite and connected it to the dishwasher. After priming the dishwasher, chlorine sanitizer measured 100 ppm.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The storage area by the 3-compartment sink was being used to slice meat without an accessible hand sink. Designate the storage area for storage only. This area also did not meet the physical requirements for open food handling. There was an open structure ceiling with overhead pipes. The meat slicer can be transported on a pushcart with lockable wheels to the kitchen for use.
   • 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 most recent pest control report was not available.Provide report.
   • 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 were drain flies in the dishwashing area and by the janitorial sink. Flies were observed on clean dishware.Clean and sanitize contaminated dishware and protect it from contamination during storage. Eliminate flies from the food establishment. Consult with your pest control company regarding treatment plans such as using a cleaner for floor drains.
   • 20. Do food handlers at the facility have adequate food safety training?
     • Food handlers demonstrated a lack of knowledge in food safety.Complete a basic food safety course at minimum.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Lighting in the separate storage room was dim.Provide adequate lighting.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1) Food debris was observed in hard-to-reach areas of the food slicer.Disassemble the equipment. Clean and sanitize all parts thoroughly.2) The probe thermometer was dirty with grease and debris.Clean and sanitize the probe thermometer.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1) Takeout bowls were stored immediately behind the kitchen hand sink.Install a splashguard or store food or any food service-related items away from the splash zone.2) There was a buildup of food debris in the freezer with frozen fruits. This freezer was located in the separate storage room.Clean the interior of freezer.3) A knife was stored between equipment in the cook line. This gap was not easily accessible for cleaning.Store food equipment/ utensils in an area that can be easily cleaned.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) There was a buildup of debris in the janitorial sink, on and beneath the shelving units in the storage area as well as under the dish pit.2) There was a heavy accumulation of grease and char on the kitchen ventilation system. 3) Dust was observed around kitchen ceiling air vents.Clean the areas noted above including hard-to-reach areas.
2. Demand InspectionSep 15, 2026

   15 infractions

   • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
     • The operator constantly walked off when the Health Inspector was trying to review inspection findings and demanded the Health Inspector to leave the premises before the inspection was complete. The operator was also reluctant when asked to take corrective actions to address immediate health concerns.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • 1) Ready to eat vegetables were stored next to raw meat in the line cooler. A container of sliced tomatoes was stored in another container with raw meat.The sliced tomatoes were transferred into a new container and placed in the bottom of the line cooler. Covers were provided for ready to eat vegetables in the top inserts. 2) Raw meat was stored above cooked foods in the walk-in cooler.Raw meat was placed on a designated shelf for raw meat.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • The food preparation sink had a black hose connected to the faucet. The hose was for filling pails of beansprouts with water.Replace the black hose with a food grade hose.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Boxes and pails of food were stored on the floor of the walk-in freezer.Store food at least 6 inches off the floor.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • A cell phone was observed on a food preparation table.Store personal items separately.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Meat skewers in the line cooler were stored above the fill line of the insert container. Sliced tomatoes were stored on top of another top insert. The internal food temperatures measured 7.5C and 8.1C.To ensure proper air flow, do not stack top insert containers and do not store food beyond the container fill lines. Store perishable foods at 4C or less under refrigeration.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The following foods were stored with no means of temperature control- cooked beef 23.8C- cooked pork 23.1C- green onions in oil 16C- chicken wings 40C- spring rolls 41C- pho broth 39C- vermicelli 32.5CFood destroyed. Do not store perishable foods in the temperature danger zone (4 to 60C).
   • 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 most recent pest control report was not available.Provide report.
   • 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 fly on a clean squeeze bottle in the dishwashing area.The squeeze bottle was placed in the sink for cleaning and sanitizing later.
   • 20. Do food handlers at the facility have adequate food safety training?
     • Food handlers demonstrated a lack of knowledge in food safety.Complete a basic food safety course at minimum.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • The kitchen hand sink was slow to drain as it was clogged with food debris.The sink was cleaned during the inspection. Designate the hand sink for handwashing only.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Lighting in the separate storage room was dim.Provide adequate lighting.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1) Food debris was observed in hard-to-reach areas of the food slicer.Disassemble the equipment. Clean and sanitize all parts thoroughly.2) The probe thermometer was unclean.Clean and sanitize the probe thermometer.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1) Takeout bowls were stored immediately behind the kitchen hand sink.Install a splashguard or store food or any food service-related items away from the splash zone.2) There was a buildup of food debris in the freezer with frozen fruits. This freezer was located in the separate storage room.Clean the interior of freezer.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • There was a buildup of debris under shelving units in the dry storage area.Clean the floor including hard to reach areas.
3. Risk Management InspectionAug 7, 2026

   7 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Boxes and pails of food were stored on the floor of the walk-in freezer.Store food at least 6 inches off the floor.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1) A hat was observed on the food slicer.2) A bug zapper was placed on a food preparation table.The hat and the bug zapper were removed from the food handling area during the inspection.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Meat skewers and sliced tomatoes were stacked on other top inserts in the line cooler. Foods measured approximately 7C.To ensure air flow, do not stack top insert containers. Store perishable foods at 4C or less under refrigeration.
   • 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 most recent pest control report was not available.Provide report.
   • 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?
     • Flies were observed in the dishwashing area, bar, storage room and by the janitorial sink. Dirty dishes were left on a cart overnight. Eliminate breeding grounds for pest.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1) Old food debris was observed in hard-to-reach areas of the food slicer.Disassemble the equipment. Clean and sanitize all parts thoroughly.2) The probe thermometer was unclean.Clean and sanitize the probe thermometer.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • There was a buildup of debris under shelving units in the dry storage area.Clean the floor including hard to reach areas.
4. Demand InspectionJul 23, 2026

   11 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Quat sanitizer in the bar measured 0 ppm. The solution appeared turbid.Replace sanitizer regularly. Use quat sanitizer at 200 ppm.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • 1) Ready to eat vegetables were stored next to raw meats in a line cooler. All top inserts were uncovered. Inserts containing sliced tomatoes and sauce were stacked directly on top of raw meats in the same line cooler.Separate ready to eat foods from raw meats to avoid contamination. Do not stack open insert containers with food on top of another.2) The prep sink had a black hose connected to the tap for food preparation.Replace with a food grade hose.3) There was food debris on the dish pit on the clean side of the dishwasher.Clean and sanitize the dish pit. Ensure to follow a one-way flow from dirty to clean to avoid cross contamination.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Boxes of food were stored on the floor of the walk-in freezer.Store food at least 6 inches off the floor.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • A cell phone was stored on saran wrap.Store personal items separately. The cell phone was removed during the inspection.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1) Tapioca noodles were thawed at room temperature. The internal temperature of noodles measured 7.3C.2) Beef brisket was thawed at room temperature. The internal temperature measured 15.4C.Thaw foods using one of the following ways: 1) under cold running water, 2) in a cooler at 4C or less, 3) in a microwave, or 4) as part of the cooking process.3) A probe thermometer was not available.Provide a probe thermometer that is capable of measuring between 0 to 100C.4) Pre-cooked snails at room temperature measured 32.5C internally.5) Pork spring rolls and chicken wings in deep frying baskets measured 42C and 43.8C.6) Chopped green onions in oil were stored without temperature control. The internal temperature measured 21C. It was removed from the temperature danger zone approximately 4 hours ago.Keep perishable foods out of the temperature danger zone (4C to 60C).7) Sliced tomatoes and meat skewers measured 11C and 14C. These foods were stored on top of other top inserts in the line cooler.Do not stack top inserts. 8) Raw meat in the line cooler measured 7C. Store perishable foods at 4C or less under refrigeration. Keep the flip lid closed when the unit is not in use.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The cooler by the front counter had internal temperature measured at 12°C using a probe thermometer. The temperature danger zone (4°C - 60°C) allows rapid growth of pathogenic bacteria in stored food and increases the risk of foodborne illness. Remove perishable foods stored in this cooler until adjusted or repaired to maintain temperatures below 4°C. This concern was identified at the previous inspection. The cooler temperature was not checked today. Will follow up next time.
   • 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 a food strainer in the kitchen hand sink.The strainer was removed from the hand sink during the inspection. Ensure hand sinks are 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 were fruit flies in the dishwashing area.Eliminate flies. Keep the dish pit and sinks clean and free of standing water.
   • 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 control service records were not available at the time of inspection. Provide pest control records
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • The top drawer front of the upright freezer by the janitorial sink was damaged.Repair/ replace parts or unit.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • There was a buildup of debris under shelving units in the dry storage area.Clean the floor including hard to reach areas.
5. Demand InspectionJul 10, 2026

   3 infractions

   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The cooler by the front counter had internal temperature measured at 12°C using a probe thermometer. Temperatures in the danger zone (4°C - 60°C) allow rapid growth of pathogenic bacteria in stored food and increases the risk of foodborne illness. Remove the temperature-controlled foods stored in this cooler until adjusted or repaired to maintain temperatures below 4°C. **Do not store any food items in this cooler until it is adjusted or repaired.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Through discussion with the operator, it was determined that potentially high-risk foods served at a buffet-style catering event were placed out of temperature control without documented monitoring. Ensure foods held at room temperature are managed using Time as a Public Health Control (TPHC) by clearly time-marking when foods are removed from temperature control and when they must be discarded. Alternatively, use hot holding at 60°C or higher.**Please monitor high-risk foods using a documented time-tracking system.
   • 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 control service records were not available at the time of inspection. Ensure pest records are kept on site and available upon request. Inhouse pest control template is available in the AHS website for monthly recording.**Provide pest control records
6. Demand InspectionJul 6, 2026

   6 infractions

   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Raw meats in buckets were observed stored directly above buckets of cooked soups in the walk-in cooler. Ensure that raw meats are stored separate to any cooked foods or vegetables to prevent potential contamination.**The raw meat containers were moved to a separate area during the inspection
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Plastic bowls without a handle were used as scoops and stored inside the dry food containers. Replace the bowls with a scoop that has a handle and stored with the handle upright to avoid contamination of food.**The plastic containers were removed from the bulk products during the inspection. Please obtain scoops with handles.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Through discussion with the operator, it was determined that potential high-risk foods served at a buffet-style catering event were placed out of temperature control without documented monitoring. Ensure foods held at room temperature are managed using Time as a Public Health Control (TPHC) by clearly time-marking when foods are removed from temperature control and when they must be discarded.Please monitor high-risk foods using a documented time-tracking system.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Quats test strips were not available at the time of inspection. Ensure that valid test strips are available at all times to test the sanitizer concentration for effective sanitization of food contact surfaces.**Test strips were later brought by a contractor.
   • 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 control service records were not available at the time of inspection. Ensure pest records are kept on site and available upon request. Inhouse pest control template is available in the AHS website for monthly recording.**Provide pest control records
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Accumulation of water observed between the 3-compartment sink and the ice machine. The operator indicated that the water is due to a small leak from the ice machine. Repair the leak promptly to prevent further water accumulation and maintain the equipment and surrounding area in a good state of repair.**Repair the leak
7. Monitoring InspectionMar 12, 2026

   3 infractions

   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Food items in the walk-in cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • A refrigeration unit, being the prep cooler, was measured at 7°C. The inspector informed the staff that all high-risk food items must be stored at or below 4°C. During the inspection, the unit was adjusted to bring the temperature down to 4°C. Please ensure to monitor all refrigeration units to be at or below 4°C.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The handwashing station was blocked during the inspection with kitchen utensils and equipment. The inspector informed the staff that the handwashing station must be free and readily available for handwashing at all times. The utensils, and equipment were removed during the inspection.
8. Monitoring InspectionFeb 24, 2025

   3 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Opened canned foods were stored in their original cans in the walk-in cooler.Transfer leftover foods from their cans to food-grade containers for proper storage.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Cooked chicken measured at 11°C and spring rolls measured at 13°C were stored at room temperature on the kitchen counter (moved into the cooler)Store high-risk foods cold below 4°C or hot above 60°C to keep them out of the temperature danger zone
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • The refill tap faucet at the cook line was leakingRepair the leak.
9. Demand InspectionOct 2, 2024

   6 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • Source of spring rolls was unknown and staff could not provide receipts. Spring rolls were stored in unmarked/unlabeled containers. All foods must be from approved sources. Please provide copies of receipts to AHS.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • 1) Inspector observed cook taking water from mop sink to fill soup pot. The mop sink and area are not sanitary and the black hose is not foodgrade - obtain water from food prep sink.2) Spring rolls were stored in rubber plastic containers that were not foodgrade. Please use foodgrade containers for food storage.3) Pails of unprotected vermicelli noodles were stored on the floor around the hand washing sink. Bowls of unprotected food were stored on counter around hand washing sink. Store foods off the floor and in a sanitary manner. Install a barrier around hand sink if foods are routinely stored directly next to hand sink.4) Drink ice was stored in ice well with soda lines and cold plate that were not sanitized. Store drink ice in separate container that is food grade.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1) Containers of perishable foods were stored at room temp; spring rolls measured 23C, chicken measured 26C (destroyed). Staff advised that chicken was cooling. Store hot perishable foods at 60C or higher, and practice quick-cooling methods.2) Container of bean sprouts in water was stored at room temp; temp measured 11C (destroyed).3) Boxes of raw meat were thawing at room temp on the counter or in the sink. Thaw meat in the cooler or under cold running water.4) Vermicelli noodle were reheated in microwave to 38C only. Please reheat perishable foods to 74C (corrected).5) Containers of food were double stacked in prep cooler and measured above 4C. Do not double stack as top containers are not properly temp controlled in this manner. Store cold perishable foods at 4C or lower.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Pails of unprotected vermicelli noodles were stored on the floor around the hand washing sink. Do not obstruct hand washing station - they must be easily accessible at all times.
   • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
     • 1) The same towel was dried and reused to dry/polish eating utensils throughout the day. Please replace wet towels with fresh ones or use paper towels.2) The food prep sink was connected to a long black hose without a vacuum breaker/air gap. Remove the cross connection by installing a vacuum breaker/air gap and replace the black hose with a potable water hose.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1) Food prep utensils (scissors, tongs) were stored in a container of murky water at room temp. Take utensils to dishpit to wash as needed. Store food utensils in a sanitary/safe manner.2) Soup bowls were stored under hand sink. This is not a sanitary area - please store bowls and food utensils in a sanitary area.
10. Monitoring InspectionNov 7, 2023

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food, being cut vegetables, were being placed on ice water and measured 12°C. The ice appeared melted. Ice was replenished during the inspection.