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Vietnamese - Springroll - Am Thuc Vietnamse

10608 100 Avenue Westlock AB T7P 2J8 · Food - General

Official record from Alberta →

Inspection summary

Vietnamese - Springroll - Am Thuc Vietnamse has been inspected 18 times by Alberta Health Services (Environmental Public Health) since July 10, 2025. The most recent inspection, on September 8, 2026, found no infractions.

3 of 18 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 25 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 10 times across 6 separate inspections, most recently on January 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 separate inspections, most recently on December 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on December 9, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 22 times across 15 separate inspections, most recently on July 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on July 28, 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.

18 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some open packaged foods such as sauces were left on the counter close to the hand sink area. The labels of the foods indicate " Refrigerate after opening". Ensure that the above foods be kept refrigerated after packages are opened and manufacturer's storage instructions must be followed at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some uncovered foods were observed in the walk-in cooler. Foods were also observed being stored on the floors directly in both the walk-in cooler and walk-in freezer. Ensure that foods be properly covered when being stored in the cooling units to prevent potential contamination. Foods must be stored 6'' above the floors at all times to ease the cleaning of the floors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside and outside of the two sandwich prep coolers, the exteriors of the deep fryers, the grills, the floors under the entire cooking line were observed dirty and greasy. Foods being stored in both the walk-in cooler and walk-in freezer were observed in a messy condition. Cleaning must be carried out in the above noted areas on a regular basis. Foods being stored in the cooling units must be kept in a clean and neat condition at all times. The operator indicated that she intends to close down the facility for some certain period of time in order to carry out thorough cleaning in the facility.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher repair person advised that there was a crack on the sanitizer line on the top of the dishwasher and it was repaired. Our office noticed that the sanitizer that the operator obtained about 3 weeks ago did not have indication of concentration of Sodium Hypochlorite. Advised the operator to obtain a bottle of sanitizer with a label claim of 10% to 12% of Sodium Hypochlorite in it. Still only 10ppm chlorine residual was obtained. The operator was advised to obtain some chlorine test strips. Some test strips were left for her once again. Ensure that at least 50ppm chlorine residual be obtained after each cycle is completed. In the meantime, dishes and utensils can still be washed and rinsed in the dishwasher; then, they must be sanitized manually in a sink with an approved sanitizing solution such as a 100ppm bleach solution (1 table spoon of household bleach per gallon of water at 45C) for at least 2 minutes and left air dry. Some test strips were left for the operator to check the concentration of the bleach solution. Ensure that chlorine test strips be equipped at all times. Or single use disposable serving utensil must be used until the dishwasher is deemed working properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Please ensure that the fire suppression system to be re-certified in a timely manner as well.
  6. Risk Management Inspection

    2 infractions

    • 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 run several times and only 10ppm chlorine residual was obtained each time. The dishwasher needs to be examined and necessary repairs should be carried out. Ensure that at least 50ppm chlorine residual be obtained after each cycle is completed. In the meantime, dishes and utensils can still be washed and rinsed in the dishwasher; then, they must be sanitized manually in a sink with an approved sanitizing solution such as a 100ppm bleach solution (1 table spoon of household bleach per gallon of water at 45C) for at least 2 minutes and left air dry. Some test strips were left for the operator to check the concentration of the bleach solution. Ensure that chlorine test strips be equipped at all times. Or single use disposable serving utensil must be used until the dishwasher is deemed working properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Please ensure that the fire suppression system to be re-certified in a timely manner as well.
  7. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were stored on the countertops. Ensure that wiping cloths be stored in a sanitizing solution such as a 100ppm bleach solution when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A container of new sanitizer was obtained. However, still no chlorine residual was obtained from the low temperature type of dishwasher. The dishwasher needs to be examined and necessary repairs should be carried out. Ensure that at least 50ppm chlorine residual be obtained after each cycle is completed. In the meantime, dishes and utensils can still be washed and rinsed in the dishwasher; then, they must be sanitized manually in a sink with an approved sanitizing solution such as a 100ppm bleach solution (1 table spoon of household bleach per gallon of water at 45C) for at least 2 minutes and left air dry. Some test strips were left for the operator to check the concentration of the bleach solution. Ensure that chlorine test strips be equipped at all times. Or single use disposable serving utensil must be used until the dishwasher is deemed working properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Please ensure that the fire suppression system to be re-certified in a timely manner as well.
  8. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were stored in a solution without adequate concentration of sanitizer/bleach. More bleach was added during inspection and a 100ppm bleach solution was obtained finally.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A container of new sanitizer was obtained. However, still no chlorine residual was obtained from the low temperature type of dishwasher. The dishwasher needs to be examined and necessary repairs should be carried out. Ensure that at least 50ppm chlorine residual be obtained after each cycle is completed. In the meantime, dishes and utensils can still be washed and rinsed in the dishwasher; then, they must be sanitized manually in a sink with an approved sanitizing solution such as a 100ppm bleach solution (1 table spoon of household bleach per gallon of water at 45C) for at least 2 minutes and left air dry. Some test strips were left for the operator to check the concentration of the bleach solution. Ensure that chlorine test strips be equipped at all times. Or single use disposable serving utensil must be used until the dishwasher is deemed working properly.
    • 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 commercial ventilation system has been re-certified. Please ensure that the fire suppression system to be re-certified in a timely manner as well.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed dirty and greasy and cleaning must be carried out in a timely manner. 1. The inside and the outside of the two sandwich prep coolers were observed dirty. 2. The entire kitchen and storage areas were observed disorganized. Re-organizing foods and utensils must occur in the kitchen and at the food storage area. Recommend that some shelving units be obtained to store foods and utensils n a more organized condition.
  9. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some wiping cloths were observed being left on the counters and one wiping cloths was stored in a container with water only at the front area. Ensure that wiping cloths be stored in a sanitizing solution such as a 100ppm bleach solution when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer was observed going into the dishwasher. However, still no chlorine residual was obtained from the low temperature type of dishwasher. The dishwasher needs to be examined and necessary repairs should be carried out. Ensure that at least 50ppm chlorine residual be obtained after each cycle is completed. In the meantime, dishes and utensils can still be washed and rinsed in the dishwasher; then, they must be sanitized manually in a sink with an approved sanitizing solution such as a 100ppm bleach solution (1 table spoon of household bleach per gallon of water at 45C) for at least 2 minutes and left air dry. Some test strips were left for the operator to check the concentration of the bleach solution. Ensure that chlorine test strips be equipped at all times. Or single use disposable serving utensil must be used until the dishwasher is deemed working properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Both the commercial ventilation system and fire suppression system need to be re-certified.The building owner advised that the commercial ventilation system has been booked to be re-certified in the near future.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed dirty and greasy and cleaning must be carried out in a timely manner. 1. The inside and the outside of the two sandwich prep coolers were observed dirty. 2. The entire kitchen and storage areas were observed disorganized. Re-organizing foods and utensils must occur in the kitchen and at the food storage area.
  10. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some wiping cloths were observed being left on the counters and one wiping cloths was stored in a container with water only at the front area. Ensure that wiping cloths be stored in a sanitizing solution such as a 100ppm bleach solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal items such as blankets, personal foods, drugs and foot massage machine were observed at the food storage areas. they must be removed from the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some foods such as spring rolls were being thawed at room temperature. Since the foods were still frozen, the operator was required to thaw them in the cooler. Ensure that proper methods be used when thawing foods. Foods can be thawed in a cooler or in a microwave oven.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine residual was obtained from the low temperature type of dishwasher. When the cycle was on, no sanitizer was observed going into the dishwasher. There might be air locks in the system. The dishwasher needs to be examined and necessary repairs should be carried out. Ensure that at least 50ppm chlorine residual be obtained after each cycle is completed. In the meantime, dishes and utensils can still be washed and rinsed in the dishwasher; then, they must be sanitized manually in a sink with an approved sanitizing solution such as a 100ppm bleach solution (1 table spoon of household bleach per gallon of water at 45C) for at least 2 minutes and left air dry. Some test strips were left for the operator to check the concentration of the bleach solution. Ensure that chlorine test strips be equipped at all times. Or single use disposable serving utensil must be used until the dishwasher is deemed working properly.
    • 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?
      • Some mouse droppings were observed at one corner of the floor at the dry food storage area close to the stairs. Proper cleaning and disinfecting must be carried out at the affected areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Both the commercial ventilation system and fire suppression system need to be re-certified.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed dirty and greasy and cleaning must be carried out in a timely manner. 1. The inside and the outside of the two sandwich prep coolers were observed dirty. 2. The floors in the walk-in cooler were observed dirty. 3. The filters in the canopy, the entire hoods, the exteriors of the grill and deep fryer, the floors under the entire cooking line were observed greasy. 4. The entire kitchen and storage areas were observed disorganized. Re-organizing foods and utensils must occur in the kitchen and at the food storage area.
  11. 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?
      • There is no indication that the commercial ventilation system has been re-certified on a regular basis. Ensure that it be re-certified on a regular basis.
  12. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Some mouse droppings were observed in a room in the back of the facility which used to be the dry food storage room. The operator is not using the room currently. The building owner was contacted after the inspection that the kitchen facility must be checked for holes and cracks, necessary repairs must be carried out.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no indication that the commercial ventilation system has been re-certified on a regular basis. Ensure that it be re-certified on a regular basis.
  13. Demand Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Some mouse droppings were observed in a room in the back of the facility which used to be the dry food storage room. The operator is not using the room currently. The building owner was contacted after the inspection that the kitchen facility must be checked for holes and cracks, necessary repairs must be carried out.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no indication that the commercial ventilation system has been re-certified on a regular basis. Ensure that it be re-certified on a regular basis.
  14. 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?
      • There is no indication that the commercial ventilation system has been re-certified on a regular basis. Ensure that it be re-certified on a regular basis.
  15. Risk Management Inspection

    2 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?
      • There is no indication that the commercial ventilation system has been re-certified on a regular basis. Ensure that it be re-certified on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the deep fryer and grill were observed greasy. Cleaning must be carried out at the noted areas on a regular basis.
  16. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top units of the 2 sandwich prep coolers were still kept at 10C. Cooked rice, chicken, cooked noodles and chopped veggies were still being stored on the top part of the 2 coolers. The operator was required to transfer them to the walk-in cooler again. Four rotten whole tomatoes were observed in one container being stored on the top unit of one of the cooling units as well. They are required to be disposed of during inspection. In addition, other high risk foods such as chopped cucumbers, several plates of cooked and wrapped seafood spring rolls and a plate of cooked rice were left at room temperatures as well. In addition, frozen cooked spring rolls were being thawed at room temperature. The operator was required to refrigerate those foods immediately.Education of temperature control was provided to the operator during inspection. Ensure that high risk foods be kept out of the danger zone all the time. Proper ways of thawing foods were discussed with the operator as well.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no indication that the commercial ventilation system has been re-certified on a regular basis. Ensure that it be re-certified on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the deep fryer and grill were observed greasy. Cleaning must be carried out at the noted areas on a regular basis.
  17. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The service was done to the 2 sandwich prep coolers as the bottom cooling cabinets were kept at 4C. However, sliced tomatoes being stored on the top of one of the sandwich cooler were probed at 16C and those foods were disposed of during inspection. The temperature of the top unit in the other cooler was kept at 10C as well. The operator was required to transfer all the high risk foods being stored on the top of the above 2 coolers to the walk -in cooler. The operator was required to get some probe thermometers to check the food temperatures being stored in these 2 coolers on a regular basis. In addition, the operator was also provided with clear instruction that do not store high risk foods on the top of these 2 coolers and do not over stock the bottom cooling cabinets either. The temperatures of the top part of the 2 coolers should be closely monitored.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no indication that the commercial ventilation system has been re-certified on a regular basis. Ensure that it be re-certified on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the deep fryer and grill were observed greasy. Cleaning must be carried out at the noted areas on a regular basis.
  18. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 2 sandwich prep coolers were kept at 10C during inspection. The temperatures of these two coolers need to be closely monitored. Ensure that high risk foods be kept refrigerated at 4C or below at all times. The operator advised during inspection that she does not intend to use these 2 coolers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no indication that the commercial ventilation system has been re-certified on a regular basis. Ensure that it be re-certified on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the deep fryer and grill were observed greasy. Cleaning must be carried out at the noted areas on a regular basis.

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