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Viet Spice Deli

16 Panatella Boulevard NW Calgary AB T3K 6K7 · Food - General

Official record from Alberta →

Inspection summary

Viet Spice Deli has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 7, 2024. The most recent inspection, on June 29, 2026, found no infractions.

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

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 June 15, 2026. 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 3 times on June 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 3 separate inspections, most recently on June 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 3 separate inspections, most recently on June 9, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on June 9, 2026. 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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top inserts of the line cooler in the front service area measure between 7.5 to 8.1 degrees C.**Have the cooler adjusted/repaired to ensure it can maintain adequate temperatures of 4 degrees C or below.
  3. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer available for use during active food preparation at the food stations; staff were observed cleaning food contact surfaces with soiled clothes.2. Several soiled cleaning clothes were observed on food contact surfaces.**Ensure sanitizers at adequate concentrations are available for use at all times during food preparation.**Ensure soiled cleaning cloths are stored in sanitizer solutions.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items such as meat packs were being stored directly on the floor of the walk-in freezer.**Ensure food items are stored at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items such as jackets are being stored in a closet holding food items.**Ensure to have a designated storage area for personal items that is separate from areas for food/utensil storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was being stored directly on the ice in the ice machine.**Ensure ice scoops are stored separately to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top inserts of the line cooler in the front service area measure between 7.5 to 8.1 degrees C.**Have the cooler adjusted/repaired to ensure it can maintain adequate temperatures of 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The manual dishwashing procedure reviewed with staff was inadequate; dishes are not immersed in sanitizer for an adequate amount of time.**During the final step of the manual procedure, ensure dishes are fully immersed in sanitizer for at least 2 minutes before being set to air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available for monitoring sanitizer concentrations.**Ensure to obtain the required test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the front service area was observed to be obstructed by utensils and is being used for dish washing.**Ensure all hand sinks are clear and accessible at all times and used for hand washing purposes only.**Discontinue dishwashing in this area.
    • 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 caulking above and around the three-compartment sink was observed to be in disrepair with visible mold growth.Please remove the old caulking and reseal the joints and area around the sink with fresh caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An accumulation of grease and food debris was observed in the table-top oven. **Have the oven cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of food debris/food spills/grease/dirt was oberserved with regards to the following areas/items:1. The floor of the walk-in cooler2.The floor of the walk-in freezer.3. The black standing shelves below the hot water tank.4. The floors below the cookline and other food equipment in the front service area.5. The floors and walls around the dish sink including the body of the grease trap.6. The cupboards and shelves in the front service area.**Have these areas/items cleaned and increase the overall frequency of cleaning for these areas/items.
  4. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Onions were observed to be stored directly on the floor. Food stored on the floor is at risk of contamination from debris tracked in by shoe soles, give easy access to pests, and make it difficult to clean.The operator promptly stored the onions on a shelf 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was unavailable when requested.Please obtain a probe thermometer to verify cooking and hot holding temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Rolls of paper towels were stored outside of the dispenser at both handwash stations on the service line, exposed to cross-contamination, and not adequately protected. Paper towels must be stored in a dispenser that protects them from contamination.Please fill dispensers with paper towels and ensure they are fully stocked at all times.2) The handwash sink located on the service line was observed to be used as prep sink. Dedicated handwash sinks must be kept sanitary and accessible to staff at all times to prevent cross-contamination.Please ensure the handwash sink is dedicated to hand hygiene and is accessible to staff at all times.
    • 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 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?
      • The caulking above and around the three-compartment sink was observed to be in disrepair with visible mold growth.Please remove the old caulk and reseal the joints and area around the sink with fresh caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowls with no handles were observed to be used as a scoop in bulk containers with dry ingredients. Scoops with handles prevent cross-contamination between the operator's hands and the food product.Please do not use bowls and replace it with food grade scoops with handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following hard to reach areas were observed dirty and covered with food debris including, but not limited to:- The floors underneath shelving units- The floors underneath and on the walls behind the dish pit- The floors underneath all prep tables throughout the facilityPlease pull out all equipment and clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There was a large bag of carrots stored directly on the floor.Ensure that all food items are maintained at 6 inches above the ground. Staff removed the bag from the ground.2. There was a plastic bowl stored in the bulk sugar bin.Only utilize scoops with proper handles. Staff removed the bowl from the bin.
    • 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 supplied for the front prep area hand sinks.Obtain paper towel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was significant dust accumulated on the piping in the ventilation hood.Thoroughly clean this area.

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