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Vietwest Restaurant

5616 4 Street NW Calgary AB T2K 1B2 · Food - General

6 inspections

  1. Risk Management Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Outstanding violation - noted on May 27, 2026***Drain plugs were unavailable. Two drain plugs are required to properly wash and sanitize dishes using the two-compartment sink method.Please obtain two drain plugs to ensure that the two-compartment dishwashing method can be properly followed.
    • 15. Is the facility free of a pest infestation?
      • There were three dead mice on the glue board behind the chest freezer in the back area. The facility must be free from a pest infestation. Carefully remove the mice and sanitize the affected area. Obtain a professional pest control company to abate the issue and ensure all entry points are tightly sealed to prevent further pests from entering the food establishment and ensure all food is stored at least 6 inches above the floor. Provide the pest control record to the undersigned Public Health Inspector.
    • 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?
      • ***Outstanding violation - noted on May 27, 2026***Gaps were observed alongside the outer edges of the exterior storm door located at the back of the facility.Please install weatherstripping to prevent the entry of pests into the facility, or keep the exterior door closed at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Outstanding violation - noted on May 27, 2026***Ceiling tiles in the kitchen above food prep areas were observed to be dusty and in disrepair with water damage.Please address the cause of the water damage to ensure there are no more leaks and replace the ceiling tiles. In the meantime, please dust the vents and the ceiling tiles to prevent physical contamination of loose debris.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Outstanding violation - noted on May 27, 2026***The ambient temperature of the bubble tea cooler was measured at 10C.Please repair or adjust the cooler to ensure it can hold and maintain temperatures of 4C or lower.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior of several standing cooler, freezers and the walk-in cooler and freezer were soiled with grime. All surfaces including high-touch surfaces must be regularly cleaned and sanitized to remove soil and to prevent cross contamination. Thoroughly clean the exterior of the coolers and freezers and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was debris behind the chest freezers located in the back of the food establishment. All areas must be maintained in a clean and sanitary manner. Thoroughly clean the indicated area.2. The front service/bar area was disorganized. Many miscellaneous items were stored in this area. The facility must be maintained in a clean and organized manner to ensure safe food handling and monitoring for pests. Reorganize the front service/bar area and ensure nonfood related items are stored away from food preparation/storage areas.
  2. Monitoring Inspection

    8 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No amounts of chlorine were detected in the low-temperature dishwasher. The dishwasher was tested approximately five times. The low-temperature dishwasher must dispense at least 100ppm of chlorine (unless stated otherwise by the manufacturer) to effectively sanitize food equipment. Repair the low-temperature dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Outstanding violation - noted on May 27, 2026***Drain plugs were unavailable. Two drain plugs are required to properly wash and sanitize dishes using the two-compartment sink method.Please obtain two drain plugs to ensure that the two-compartment dishwashing method can be properly followed.
    • 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?
      • ***Outstanding violation - noted on May 27, 2026***Gaps were observed alongside the outer edges of the exterior storm door located at the back of the facility.Please install weatherstripping to prevent the entry of pests into the facility, or keep the exterior door closed at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Outstanding violation - noted on May 27, 2026***Ceiling tiles in the kitchen above food prep areas were observed to be dusty and in disrepair with water damage.Please address the cause of the water damage to ensure there are no more leaks and replace the ceiling tiles. In the meantime, please dust the vents and the ceiling tiles to prevent physical contamination of loose debris.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior of several standing cooler, freezers and the walk-in cooler and freezer were soiled with grime. All surfaces including high-touch surfaces must be regularly cleaned and sanitized to remove soil and to prevent cross contamination. Thoroughly clean the exterior of the coolers and freezers and ensure they are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Outstanding violation - noted on May 27, 2026***The ambient temperature of the bubble tea cooler was measured at 10C.Please repair or adjust the cooler to ensure it can hold and maintain temperatures of 4C or lower.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was debris behind the chest freezers located in the back of the food establishment. All areas must be maintained in a clean and sanitary manner. Thoroughly clean the indicated area.2. The front service/bar area was disorganized. Many miscellaneous items were stored in this area. The facility must be maintained in a clean and organized manner to ensure safe food handling and monitoring for pests. Reorganize the front service/bar area and ensure nonfood related items are stored away from food preparation/storage areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on May 27, 2026***The following areas were observed to be covered in grease and food debris, including but not limited to:- Underneath all kitchen equipment located on the service line- The commercial canopy and filtersPlease clean and sanitize the indicated areas to eliminate food sources for unwanted pests.
  3. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain plugs were unavailable. Two drain plugs are required to properly wash and sanitize dishes using the two-compartment sink method.Please obtain two drain plugs to ensure that the two-compartment dishwashing method can be properly followed.
    • 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?
      • Gaps were observed alongside the outer edges of the exterior storm door located at the back of the facility.Please install weatherstripping to prevent the entry of pests into the facility, or keep the exterior door closed at all times.
    • 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 tiles in the kitchen above food prep areas were observed to be dusty and in disrepair with water damage.Please address the cause of the water damage to ensure there are no more leaks and replace the ceiling tiles. In the meantime, please dust the vents and the ceiling tiles to prevent physical contamination of loose debris.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The ambient temperature of the bubble tea cooler was measured at 10C.Please repair or adjust the cooler to ensure it can hold and maintain temperatures of 4C or lower.2) The standing display cooler in the kitchen and chest freezer located in the back was observed to be covered in peeling grey duct tape and electrical tape which do not provide a smooth, easily cleanable, or impervious surface. This can result in the trapping and spreading of contaminants.Please remove the duct tape and the covering so the surface of the cooler and chest freezer is a smooth and cleanable.3) Cardboard was observed to be used as a shelving liner located in the walk-in cooler. Cardboard is not a smooth, easily cleanable, and impervious surface.Please remove the cardboard so the shelving surfaces can be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to be covered in grease and food debris, including but not limited to:- The walk-in cooler and freezer floor- Underneath all kitchen equipment located on the service line- The commercial canopy and filters- The wire shelving unit beside the wok burnersPlease clean and sanitize the indicated areas to eliminate food sources for unwanted pests.
  4. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain plugs were unavailable. Two drain plugs are required to properly wash and sanitize dishes using the two-compartment sink method.Please obtain two drain plugs to ensure that the two-compartment dishwashing method can be properly followed.
    • 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?
      • Gaps were observed alongside the outer edges of the exterior storm door located at the back of the facility.Please install weatherstripping to prevent the entry of pests into the facility, or keep the exterior door closed at all times.
    • 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 tiles in the kitchen above food prep areas were observed to be in disrepair with water damage.Please address the cause of the water damage to ensure there are no more leaks and replace the ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The ambient temperature of the bubble tea cooler was measured at 10C.Please repair or adjust the cooler to ensure it can hold and maintain temperatures of 4C or lower.2) The standing display cooler in the kitchen and chest freezer located in the back was observed to be covered in peeling grey duct tape and electrical tape which do not provide a smooth, easily cleanable, or impervious surface. This can result in the trapping and spreading of contaminants.Please remove the duct tape and the covering so the surface of the cooler and chest freezer is a smooth and cleanable.3) Cardboard was observed to be used as a shelving liner located in the walk-in cooler and on top of the chest freezer located at the back of the facility. Cardboard is not a smooth, easily cleanable, and impervious surface.Please remove the cardboard so the shelving surfaces can be cleaned and sanitized.4) Cloth towels were observed to be used as a shelving liner located on the bottom shelf of the standing display cooler. Cloth towels are not a smooth, easily cleanable, and impervious surface.Please remove the cloth towels so the shelving surfaces can be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to be covered in grease and food debris, including but not limited to:- The walk-in cooler and freezer floor- Underneath all kitchen equipment located on the service line- The commercial canopy and filters- The interior and exterior surfaces of the standing display cooler- The wire shelving unit beside the wok burnersPlease clean and sanitize the indicated areas to eliminate food sources for unwanted pests.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200ppm (quat), along with submerged cleaning cloths, are available at all times during food processing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The chlorine dishwasher was tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the chlorine sanitizer must register at 100 ppm. Despite priming the sanitizer line, the machine failed to deliver the required sanitizer strength of 100 ppm. It's important to note that chlorine sanitizer is essential for eliminating harmful pathogens.Please contact a technician to repair the low-temperature dishwasher. The operator was instructed to use the dishwasher to clean, while using a large bucket to sanitize their dishes, submerging the dishes in 100 ppm chlorine sanitizer mixture for two minutes. All dishes must be air dried. This dishwashing system must be used temporarily until the dishwasher is repaired.2) Drain plugs were unavailable. Two drain plugs are required to properly wash and sanitize dishes using the two-compartment sink method.Please obtain two drain plugs to ensure that the two-compartment dishwashing method can be properly followed.
    • 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 unavailable.Obtain chlorine test strips within their expiry date so that the concentration of chlorine for the dishwasher and sanitizer solution strength can be accurately verified.
    • 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?
      • Gaps were observed alongside the outer edges of the exterior storm door located at the back of the facility.Please install weatherstripping to prevent the entry of pests into the facility, or keep the exterior door closed at all times.
    • 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 tiles in the kitchen above food prep areas were observed to be in disrepair with water damage.Please address the cause of the water damage to ensure there are no more leaks and replace the ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A visibly contaminated sheet of tin foil covered with sauce was observed to be used as a splash guard on the grillPlease remove the tin foil and clean and sanitize the indicated area. Ensure contaminated tin foil is replaced after use.2) The ambient temperature of the bubble tea cooler was measured at 10C.Please repair or adjust the cooler to ensure it can hold and maintain temperatures of 4C or lower.3) The standing display cooler in the kitchen and chest freezer located in the back was observed to be covered in peeling grey duct tape and electrical tape which do not provide a smooth, easily cleanable, or impervious surface. This can result in the trapping and spreading of contaminants.Please remove the duct tape and the covering so the surface of the cooler and chest freezer is a smooth and cleanable.4) Cardboard was observed to be used as a shelving liner located in the walk-in cooler and on top of the chest freezer located at the back of the facility. Cardboard is not a smooth, easily cleanable, and impervious surface.Please remove the cardboard so the shelving surfaces can be cleaned and sanitized.5) Cloth towels were observed to be used as a shelving liner located on the bottom shelf of the standing display cooler. Cloth towels are not a smooth, easily cleanable, and impervious surface.Please remove the cloth towels so the shelving surfaces can be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to be covered in grease and food debris, including but not limited to:- The walk-in cooler and freezer floor- Underneath all kitchen equipment located on the service line- The commercial canopy and filters- The interior and exterior surfaces of the standing display cooler- The wire shelving unit beside the wok burnersPlease clean and sanitize the indicated areas to eliminate food sources for unwanted pests.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Violation: Uncovered food items were observed in the walk-in cooler and walk-in freezer.Action Taken: Staff covered the food items with saran wrap. Please make sure to cover the food items to prevent from cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Violation: Bleach sanitizer bottle was empty.Action Taken: Staff replaced the sanitizer bottle with the new one and bleach concentration was measured as 100 ppm. Please check supplies regularly to ensure proper cleaning and sanitizing of the dishes and utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please maintain the following area in a clean and sanitary manner to avoid any contamination:1) Ceiling tiles in the kitchen requires cleaning: There was water damage to the tiles and dust accumulation, needs to be refinished.2) Canopy above the stove requires cleaning- grease deposition.3) Floor of the walk-in cooler and the freezer require cleaning.