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Viet-Sub Street

101 - 5001 49 Avenue Olds AB T4H 1W9 · Food - General

Official record from Alberta →

Inspection summary

Viet-Sub Street has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 2, 2026. The most recent inspection, on October 6, 2026, recorded 1 infraction.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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

  • 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 October 6, 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher did not achieve the required final rinse temperature necessary for effective heat sanitization of reusable dishes and utensils.Repair or adjust the mechanical dishwasher to ensure it consistently achieves the required final rinse temperature.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution was measured at 0 ppm. Detergent had been mixed with the sanitizer solution, resulting in an ineffective sanitizer solution.The operator prepared a fresh 100-ppm chlorine sanitizer solution upon PHI's request.Do not mix detergent with the sanitizer solution. Prepare the chlorine sanitizer according to the manufacturer’s instructions and maintain it at the appropriate concentration. Verify the concentration using appropriate chlorine test strips before use and routinely during operation.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher did not achieve the required final rinse temperature necessary for effective heat sanitization of reusable dishes and utensils.Until the dishwasher is functioning properly, the operator was advised to use it for washing and rinsing only, and manually sanitize reusable dishes and utensils in one compartment of the two-compartment sink using an appropriate sanitizer at the required concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher did not achieve the required final rinse temperature necessary for effective heat sanitization of reusable dishes and utensils.Repair or adjust the mechanical dishwasher to ensure it consistently achieves the required final rinse temperature.
  3. Demand Inspection

    0 infractions

  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

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