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Vietnam Sub & Grill

18 - 10 Country Hills Landing NW Calgary AB T3K 5P4 · Food - General

Official record from Alberta →

Inspection summary

Vietnam Sub & Grill has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 9, 2024. The most recent inspection, on June 23, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on May 28, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 28, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on August 16, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on August 9, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A visibly soiled cleaning cloth outside of sanitizer solution was observed on the sandwich cooler located at the banh mi station on the service line.Please ensure cleaning cloths are submerged in sanitizer solutions with a concentration of 100 ppm for chlorine and 200 ppm for quat when not in use. The operator promptly prepared a pail of chlorine sanitizer solution measuring at 100 ppm and submerged the cleaning cloth.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling vents and surrounding tiles throughout the kitchen were observed to be covered in dust and loose debris, posing a potential risk of physical contamination.Please clean the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, grease, and food debris were observed to be accumulated on the floors under the grill and three-compartment sink.Please pull out the kitchen equipment and sweep, clean, and sanitize the indicated areas.
  3. Risk Management Inspection

    3 infractions

    • 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 ceiling was dusty.-Please ensure that the ceiling is dust free.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops for the sugar and salt were stored inside the bags.-Ensure that the scoops are stored in such a way that the handle does not touch the food or the hand of the food handler. This is done to prevent contamination.The rice scoop was kept in a dirty container.-Ensure that the scoops are stored in clean containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding violations"The hard-to-reach areas were dirty.There was a lot of clutter under the grill and 3 compartment sinks.-Ensure that the hard-to-reach areas are cleaned and the clutter under the grill and the 3 compartment sinks is removed.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution (bleach solution) concentration was between 10-50ppm.-The operator corrected the solution by adding more bleach to the sanitizer solution and after testing again, the concentration was 100ppm.-Ensure that the sanitizer solution concentration for bleach solution is standard 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • "Outstanding Violation"The food in walk-in cooler (pot of soup & broth) was not covered.-Please make sure that food stored is always covered.2023-05-04-Cover all foods in walk-in cooler - pot of carrots was not covered with a lid or cover-Keep raw eggs stored below any ready-to eat foods, the raw eggs were stored above vegetables in the walk-in cooler. Follow-up required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not working properly and was not reaching the correct temperature for sanitizing the plates. -Ensure that the dishwasher reaches at least 71C which is required for sanitizing the plates. The operator had 3 compartment sinks and was advised to use 3 compartment sinks for manual dishwashing.
    • 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 ceiling was dusty.-Please ensure that the ceiling is dust free.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops for the sugar and salt were stored inside the bags.-Ensure that the scoops are stored in such a way that the handle does not touch the food or the hand of the food handler. This is done to prevent contamination.The rice scoop was kept in a dirty container.-Ensure that the scoops are stored in clean containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding violations"The hard-to-reach areas were dirty.There was a lot of clutter under the grill and 3 compartment sinks.-Ensure that the hard-to-reach areas are cleaned and the clutter under the grill and the 3 compartment sinks is removed.

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