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Vietnam Palace Grill & Noodle House

104 - 472 36 Street NE Calgary AB T2A 5W8 · Food - General

Official record from Alberta →

Inspection summary

Vietnam Palace Grill & Noodle House has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 22, 2024. The most recent inspection, on June 30, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 3 separate inspections, most recently on July 31, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on June 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 8, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 3 separate inspections, most recently on June 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 4 times across 3 separate inspections, most recently on June 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food and grease observed in the hard-to-reach areas underneath the cooking equipment in the front cooking area.**June 24, 2026: food and grease noted along the back wall under the cooking equipment. 2. Debris noted on floor under the sandwich prep cooler.3. The floor in the walk-in cooler was dirtied. 4. Dust and debris noted on the wall and ceiling in the walk-in cooler. COMPLETE THE FOLLOWING:1. Clean the areas noted above thoroughly and more often.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. A bowl of cut peppers was stored directly on top of peppers in the sandwich prep cooler. A lid was placed on the container and bowl stored on top of lid.2. A rice bowl was stored in the sugar bin in the dry storage room. Bowl removed. Discussed using utensils with handles to protect food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The facility was re-using styrofoam boxes for storing basil. COMPLETE THE FOLLOWING:1. Do not re-use the styrofoam boxes, because they are not smooth and not easy to clean. Please use containers that are smooth, non-absorbent and easy to clean and sanitize.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. The bleach sanitizer spray bottle was not labeled. Label replaced during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Soaked rice noodles measured 15*C. Ice added to the bucket during the inspection.2. A container of bean sprouts was stored on top of ice. More ice was added to the cooler, so the sides of the container were covered in ice for better temperature control.
    • 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 kitchen washroom door did not have a self-closing door hinge. COMPLETE THE FOLLOWING:1. Please install a self-closing door hinge, so the washroom door is always kept closed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The hood vent filters above the flattop grill in the front cooking area had a buildup of grease. The Operator stated they are cleaned once a month. Discussed that more frequent cleaning such as every 2 weeks may be necessary. 2. Food and grease observed in the hard-to-reach areas underneath the cooking equipment in the front cooking area.3. Debris noted on floor under the sandwich prep cooler.4. Debris observed on the walk-in cooler door.5. The floor in the walk-in cooler was dirtied. 6. Dust and debris noted on the wall and ceiling in the walk-in cooler. COMPLETE THE FOLLOWING:1. Clean the areas noted above thoroughly and more often.
  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available. Must ensure that the sanitizer solution is prepared before the start of the shift
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Do not use the white barrel to collect liquid waste. Store in pails and take it to the outdoor collecting container.
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution was measured above 1000-ppm (darker than the maximum color in the 1000-ppm test strip). The operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff and the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Improper stacking of food containers was observed, where two open containers were stacked on top of each other in the food prep table and the bottom surface of the top container were touching the food items in the bottom container. The inspector informed the operator that food must be protected from contamination during storage. Please do not stack open containers, as described.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some of the food items, such as spring rolls, in the walk-in freezer were not covered. The inspector informed the operator that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items. The walk-in freezer was also overcrowded and needs reorganization.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of bean sprouts was soaked in water in the portable cooler with ice cubes surrounding the container. The water temperature was measured at 10°C and there was almost no more ice remaining. The cooler was refilled with ice cubes, and it was discussed with the operator the need to maintain the water temperature at 4°C or below in the cooler by maintaining the appropriate level of ice cubes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where high-risk food items, being cut onions, were left in room temperature. The inspector informed the operator that all high-risk food items, including cut vegetables, must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were test strips available for chlorine. However, the test strips were expired on October 1, 2019. The inspector informed the operator to obtain valid test strips. Please ensure to monitor all your testing equipment and obtain valid ones when expired.**OBTAIN VALID TEST STRIPS.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The two handwashing stations in the kitchen were blocked with utensils. The other handwashing station was also being used to wash sauce bottles. The inspector informed the staff and the operator that the handwashing stations must be readily available at all times and free of any utensils or equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the soap dispensers in one of the handwashing stations in the kitchen was empty. The operator put soap in the handwashing station during the inspection. The inspector informed the operator to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher had a chlorine concentration of 0ppm.Repair the dishwasher. Ensure that the chlorine sanitizer is maintained at 100ppm at all times. Routinely check the concentration using chlorine testing paper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A strainer and cooking utensils were stored in the hand sink basin adjacent to the grill.Do not store items in the hand sink. Ensure that the hand sink is easily accessible for hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The interior of cooler drawers beneath the grill had food debris and spillage.2. Cooking utensils were stored in unclean storage bins.Thoroughly clean and sanitize the indicated equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A thorough cleaning is required underneath the stoves and fryer area.
  9. Monitoring Inspection

    0 infractions

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