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Vietlicious

110 - 108 3 Avenue SW Calgary AB T2P 0E7 · Food - General

Official record from Alberta →

Inspection summary

Vietlicious has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 4, 2024. The most recent inspection, on January 21, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 across 2 separate inspections, most recently on January 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 January 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on September 4, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 once on September 4, 2024. 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?

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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Hot holding unit for spring rolls and other meat product was at lowest setting (dial <30C). Food were measured between 21-25C.-Maintain hot foods >60C-Operator instructed to reheat food to 74C-Meat probe thermometer was not accurate during reheating, but another probe thermometer was working(corrected)2) Hot holding unit does not have a thermometer to indicate the ambient temperature inside.-Add a thermometer
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Operator did not describe a sanitizing step during the dishwashing process and did not have sanitizer available.-Ensure dishes are washed with detergent, rinsed with water, and then immersed in sanitizer for 2 minutes, before air drying-Operator obtained bleach during inspection-Calculated 45 x 46 x 13 cm = 27L to soak most dishes, operator needs to use about 51 mL bleach. Ensure measuring device is used
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The mop sink is located beside the hand sink and is not equipped with an enclosure to protect from contamination. Please install a barrier around the mop sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A residential dishwasher was installed. Please remove the residential dishwasher and either replace with a commercial dishwasher, utilize the two-compartment sink and only offer single-use customer utensils/dishes, or install a three-compartment dishwashing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A proper paper towel dispenser was not available for the front hand washing sink Please replace.
    • 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) Unfinished wood was observed throughout the facility - please seal the wood. 2)Unfinished drywall was observed around the hand sink and mop sink - please finish and paint the wall.

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