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Vietnam International Restaurant

206 - 3716 61 Avenue SE Calgary AB T2C 1Z4 · Food - General

Official record from Alberta →

Inspection summary

Vietnam International Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 26, 2024. The most recent inspection, on March 19, 2026, recorded 7 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 March 19, 2026. 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 6 times across 3 separate inspections, most recently on March 19, 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 5 times across 4 separate inspections, most recently on March 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on March 19, 2026. For example: 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?

  • 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 once on March 19, 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.

4 inspections

  1. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An opened metal can of oyster sauce was stored in the cooler. Operator moved food item to a food-grade container during inspection.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Repeat Violation*The dry food items were stored in mechanical room.- Ensure to store all food items in an area or room where all the walls, ceiling and floors are smooth, impervious to moisture and easily cleanable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Four trays of eggs in a box were stored in the mechanical room. Temperature was measured at 14.4°C.- Operator was instructed to store eggs in cooler immediately at or below 7°C. - Do not store eggs and other high-risk food items at room temperature.
    • 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?
      • *Ongoing Violation*An expired FHP was posted onsite.- Ensure to print valid permit and post at conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy filters at the back kitchen appeared dirty. Next cleaning was due as of October 2025.- Clean the filters.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Prep cooler doors in the back kitchen were visibly dirty. - Please clean the equipment to prevent cross contamination.2. Newspaper print was used on shelves inside the prep cooler was visibly soiled. Operator removed the newspaper print during inspection.- Make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.3. The handle of the chest freezer was broken and held together using duct tape. - Remove tape and properly repair unit so surfaces are smooth, nonporous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and debris buildup noted on and behind the cooking equipment in the back kitchen. - Thoroughly clean the equipment and surrounding areas of the kitchen.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists**The dry food items were stored in mechanical room.- Ensure to store all food items in an area or room where all the walls, ceiling and floors are smooth, impervious to moisture and easily cleanable.
    • 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?
      • An expired FHP was posted onsite.- Ensure to print valid permit and post at conspicuous place.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The dry food items were stored in mechanical room.- Ensure to store all food items in an area or room where all the walls, ceiling and floors are smooth, impervious to moisture and easily cleanable.
    • 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 violation was still outstanding**1. Ventilation canopy filters appeared dirty.- Clean the ventilation canopy filters.2. Baseboards were peeling from walls.- Repair the baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding**There was an accumulation of dirt and food debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas. The facility did not have written cleaning schedule. - Clean the above-mentioned areas and develop a written cleaning schedule.
  4. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **The violation was still outstanding**During (Apr 26, 2024) current inspection the designated sink was not clean. The kitchen does not have a designated hand-washing sink. -Designated one compartment of the 2-compartment sink for handwashing only or install a separate hand washing sink.
    • 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. Ventilation canopy filters appeared dirty.- Clean the ventilation canopy filters.2. Baseboards were peeling from walls.- Repair the baseboards.3. A small piece of dry wall was missing from wall by the two compartment sink area.- Repair the wall so that it is smooth, easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and food debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas. The facility did not have written cleaning schedule. - Clean the above mentioned areas and develop a written cleaning schedule.

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