Vietnam International Restaurant
206 - 3716 61 Avenue SE Calgary AB T2C 1Z4 · Food - General
5 inspections
- 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.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 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.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **The violation was still outstanding**No probe thermometer was available.-Obtain a probe thermometer with memory function capable of measuring at least 0-100C and waterproof. Operator can use the same thermometer for checking food and dishwasher as long as it is cleaned and sanitized between uses
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available.Ensure to get chlorine test strips to confirm the concentration of sanitizing solution.
- 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**The kitchen does not have a designated hand-washing sink. -Designated one compartment of the 2-compartment sink just for handwashing and or install a hand 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?
- The sealing around three compartment sink and wall was peeling off.Ensure to install a new sealing/silicon to make it water proof and easily cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?