Skip to content
Loading map…

Vietnam Fortune Restaurant

B - 1443 Kensington Road NW Calgary AB T2N 3R1 · Food - General

Official record from Alberta →

Inspection summary

Vietnam Fortune Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since June 11, 2024. The most recent inspection, on October 9, 2026, recorded 1 infraction.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 11 times across 4 separate inspections, most recently on October 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 5 separate inspections, most recently on October 8, 2026. For example: Is the facility free of a pest infestation?

  • 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 4 times across 3 separate inspections, most recently on May 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 18 times across 9 separate inspections, most recently on October 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?

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

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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some floor tiles were in disrepair.Repair or replace.
  2. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat Violation:Cleaning cloths were stored on the food counters.Ensure that the cleaning cloths are stored in sanitizer in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor of the walk-in cooler.-Ensure that the food/ food containers are stored at least 6 inches above the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not operating properly and started smoking when turned on.Ensure the dishwasher is in good working order.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine tests trips were available.-Obtain valid chlorine tests trips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel at the front hand sink.Ensure all hand sinks are adequately stocked with soap and towels in dispensers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was used as dishwashing sink and a drying rack with utensils was stored beside the hand sink.-Ensure that hand sink is designated as hand wash sink and is not used for dishwashing. -Hand wash sink should be easily accessible for hand washing.
    • 15. Is the facility free of a pest infestation?
      • 2 glue boards by the back door were full of adult and young cockroaches.1 glue board under the dishwashing sink was full of mice and cockroaches.Contact Poulin Pest Control immediately to determine next steps and treatment.Follow all instructions provided by Poulin Pest Control.
    • 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?
      • Repeat violation:Mouse droppings were noticed under the food preparation sink, behind the chest freezer and under the dishwashing area.-Clean the area and monitor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some floor tiles were in disrepair.Repair or 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) The light cover in n the kitchen was in disrepair.-Fix the light cover.2) Grease and oil accumulation was noticed on the exhaust hood.-Clean the exhaust hood.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and food debris accumulation observed behind the cook line, under the cook line, the wall behind the chest freezer, under equipment and under the shelves.2) Cardboard was used as liner for shelves and counters. This cardboard has accumulated a lot of oil and grease.-Do not use cardboard as a liner as it is not a clean surface and acts as a harborage for pests.3) The dishwashing area is cluttered and has a build-up of grease and grime. Clean out the entire area under the sinks and under the shelves in this area. Clutter is a pest harborage. Remove all utensils and equipment that is not needed for the business. Thoroughly clean and sanitize this area.
  3. Risk Management Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the food counters.-Ensure that the cleaning cloths are stored in sanitizer in between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of chicken was stored on the shelf above the container of ginger in the walk-in cooler.-Ensure that raw meat is stored at the bottom to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor of the walk-in cooler.-Ensure that the food/ food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling was observed. Sauté soup was being cooled at the room temperature in a big pot.-Ensure that the perishable food is rapidly cooled using proper methods.Methods include: dividing food in shallow containers, using ice bath or ice wand.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine tests trips were available.-Obtain valid chlorine tests trips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both the kitchen and bar hand sink were obstructed with plates, glasses and bowls.-Ensure that the hand sinks are designated for hand washing and are easily accessible.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was used as dishwashing sink and a drying rack with utensils was stored beside the hand sink.-Ensure that hand sink is designated as hand wash sink and is not used for dishwashing. -Hand wash sink should be easily accessible for hand washing.
    • 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?
      • Mouse droppings were noticed under the food preparation sink, behind the chest freezer and under the dishwashing area.-Clean the area and monitor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some floor tiles were in disrepair.Repair or 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) The light cover in n the kitchen was in disrepair.-Fix the light cover.2) Grease and oil accumulation was noticed on the exhaust hood.-Clean the exhaust hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in the gap between the food counter and the prep cooler.-Store knives on a knife holder or in clean and sanitary manner to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and food debris accumulation observed behind the cook line.-Clean the area.2) Cardboard was used as liner.-Do not use cardboard as a liner as it is not a clean surface and acts as a harborage for pests.3) The chest freezer door handle was duct taped. -Ensure that duct tape is not used and the handle surface is smooth and cleanable.
  4. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the food counters.-Ensure that the cleaning cloths are stored in sanitizer in between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach sanitizer was prepared in the kitchen.* Bleach solution was prepared which was tested to be at 100ppm.-Ensure that the bleach sanitizer solution is always prepared before starting any food preparation.-Ensure that the bleach solution is maintained at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of chicken was stored on the shelf above the container of ginger in the walk-in cooler.-Ensure that raw meat is stored at the bottom to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor of the walk-in cooler.-Ensure that the food/ food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling was observed. Sauté soup was being cooled at the room temperature in a big pot.-Ensure that the perishable food is rapidly cooled using proper methods.Methods include: dividing food in shallow containers, using ice bath or ice wand.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice in the warmer was measured at 46.1 degrees C.The warmer switch was turned off.*Operator wanted to keep the rice cold.**Rice was discarded.-Ensure that the perishable food is stored at 60 degrees C or greater in hot holding.-Ensure that perishable food is stored at 4 degrees C or less or 60 degrees C or greater.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was not functional.-Fix the dishwasher and temperature has to be maintained at least 71 degrees C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine tests trips were available.-Obtain valid chlorine tests trips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were present in the front hand sink dispenser.* A new roll of paper towels was refilled.-Ensure that the hand sink is always supplied with hot/ cold potable water, soap and single use paper towels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both the kitchen and bar hand sink were obstructed with plates, glasses and bowls.-Ensure that the hand sinks are designated for hand washing and are easily 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?
      • Mouse droppings were noticed under the food preparation sink, behind the chest freezer and under the dishwashing area.-Clean the area and monitor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some floor tiles were in disrepair.Repair or 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) The light cover in n the kitchen was in disrepair.-Fix the light cover.2) Grease and oil accumulation was noticed on the exhaust hood.-Clean the exhaust hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in the gap between the food counter and the prep cooler.-Store knives on a knife holder or in clean and sanitary manner to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and food debris accumulation observed behind the cook line.-Clean the area.2) Cardboard was used as liner.-Do not use cardboard as a liner as it is not a clean surface and acts as a harborage for pests.3) The chest freezer door handle was duct taped. -Ensure that duct tape is not used and the handle surface is smooth and cleanable.
  5. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some floor tiles were in disrepair.Repair or replace.
  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some floor tiles were in disrepair.Repair or replace.
  7. Risk Management Inspection

    3 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A section of the basement was converted into a staff residence. No secondary egress is available. A bathroom stall was converted into a shower stall.The restaurant cannot be used as a residence. Remove the mattress, personal items, and the shower stall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some floor tiles were in disrepair.Repair or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area around the dishwasher was still very dirty.Clean.
  8. Risk Management Inspection

    4 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?
      • The pest control program is already in place. Mice droppings were observed in the front bar area and in the dishwashing area.More frequent visit will be required if activity level does not reduce with the current program in place.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A section of the basement was converted into a staff residence. No secondary egress is available. A bathroom stall was converted into a shower stall.The restaurant cannot be used as a residence. Remove the mattress, personal items, and the shower stall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboards were used to line the shelves. The cardboards cannot be cleaned.Remove the cardboards.Some floor tiles were in disrepair.Repair or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The overall cleanliness is not satisfactory. Hard to reach areas are full of grime and debris, especially around the dishwashing areas and in the cooking line area.A deep cleaning is required. Create a cleaning schedule.
  9. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was over 200ppm.Corrected on site.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was thawed at the room temperature. The surface temperature was between -2 and 6C. The meat was instructed to move into a cooler to thaw.Thaw high risk foods under 4C or under cold running water.Cooked rice noodle was around 20C. Noodle was discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not functional.Repair or replace.
    • 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 pest control program is already in place. Mice droppings were observed in the front bar area and in the dishwashing area.More frequent visit will be required if activity level does not reduce with the current program in place.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A section of the basement was converted into a staff residence. No secondary egress is available. A bathroom stall was converted into a shower stall.The restaurant cannot be used as a residence. Remove the mattress, personal items, and the shower stall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboards were used to line the shelves. The cardboards cannot be cleaned.Remove the cardboards.Some floor tiles were in disrepair.Repair or replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in the gap between cooking line counters.Store knives in a clean container or use a magnetic strip.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The overall cleanliness is not satisfactory. Hard to reach areas are full of grime and debris, especially around the dishwashing areas and in the cooking line area.A deep cleaning is required. Create a cleaning schedule.

Nearby inspected facilities

Own this business? Add a badge to your website