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Vo Kitchen and Bar

241 - 255 5 Avenue SW Calgary AB T2P 3G6 · Food - General

Official record from Alberta →

Inspection summary

Vo Kitchen and Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on October 6, 2026, recorded 6 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 October 6, 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 2 times across 2 separate inspections, most recently on December 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 5 separate inspections, most recently on October 6, 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 6 times across 4 separate inspections, most recently on October 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 December 2, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

6 inspections

  1. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag of fresh noodles in the line prep cooler was measured internal temperature of 16°C after more than 2 hours at room temperature. Ensure high risk foods are kept at 4°C or lower or 60°C or higher or at room temperature for less than 2 hours to prevent microbial proliferation and toxin production which cannot be eliminated through the cooking process.**The fresh noodles were discarded during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was observed stored in the ice with the handle touching the ice. Store the scoop in a designated holder or a clean container outside the ice bin and maintain the container in a clean and sanitary condition.**The ice scoop was removed from the ice during inspection for washing and sanitizing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer concentration was detected when the low-temperature dishwasher was tested during the inspection. Ensure the dishwasher provides a sanitizer concentration of 100 ppm during operation to achieve adequate sanitization of dishes and food-contact equipment. Staff indicated that the sanitizer pump would operate if the primer was held for approximately two minutes. Ensure the dishwasher is repaired and operated as intended, without modification, to consistently deliver sanitizer at the required concentration during each cycle.**Temporarily use the 2-compartment sink to manually sanitize dishes using an approved sanitizer at the required concentration until the dishwasher is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and Quats test strips were observed to have expired.**Obtain new test strips
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation hood has accumulation of dirt/grease.**Please clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUTSTANDING on 10/6/2026*** On-going ViolationDeep cleaning is required in the following areas: a) Heavy grease accumulating on ceiling tiles above the grill line and in the dishwashing area b) Food debris and grime accumulating underneath food equipment by the grill linesThe facility must be maintained in a clean and sanitary to protect food from contamination and to prevent the attraction of pests. Ensure hand to reach areas including the ceilings, corners etc. are regularly cleaned.
  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The kitchen Sanitizer spray bottle was measured at 0 ppm.- During inspection a staff member made a new solution of sanitizer which measured at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Small dishes without an adequate handle are used and stored inside the bulk supply of the sugar, and flour.Replace the small dishes with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the small dishes from the bulk supply at the time of the inspection.2. Two bags of carrots and two boxes of meat were stored on the floor. Food should be stored at least 6 inches above the floor to protect it from contamination. The operator placed the food on a trolley at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following food items were stored at room temperature: a) meat marinated in at 7 CHigh-risk foods must be stored <4C or >60C to prevent the growth of bacteria. The operator placed meats in the cooler at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Vegetable grater placed in the drying rack had food debris. 2. The back can opener had food debris.- Have all food equipment properly clean and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *** On-going ViolationDeep cleaning is required in the following areas: a) Heavy grease accumulating on ceiling tiles above the grill line and in the dishwashing area b) Food debris and grime accumulating underneath food equipment by the grill linesThe facility must be maintained in a clean and sanitary to protect food from contamination and to prevent the attraction of pests. Ensure hand to reach areas including the ceilings, corners etc. are regularly cleaned.
  3. 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?
      • Cardboard used to line the shelves by the grill line.  All surfaces must be made of smooth, durable, and easy to clean materials. Remove the cardboard and refrain from using cardboard within the facility as they are not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required in the following areas: a) Heavy grease accumulating on ceiling tiles above the grill line and in the dishwashing area b) Food debris and grime accumulating underneath food equipment by the grill linesThe facility must be maintained in a clean and sanitary to protect food from contamination and to prevent the attraction of pests. Ensure hand to reach areas including the ceilings, corners etc. are regularly cleaned.
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Small dishes without an adequate handle are used and stored inside the bulk supply of the chili flakes, sugar, and flour.Replace the small dishes with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the small dishes from the bulk supply at the time of the inspection.2. Two bags of carrots and a bag of flavor enhancer were stored on the floor. Food should be stored at least 6 inches above the floor to protect it from contamination. The operator placed the food on a trolley at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following food items were stored at room temperature: a) Eggs measured 23C b) Bean sprouts soaking in water measured 14C High-risk foods must be stored <4C or >60C to prevent the growth of bacteria. Make an ice bath to store the bean sprouts and eggs during the lunch rush. The operator placed more ice in the bean sprouts and placed the eggs in the cooler at the time of the inspection.
    • 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?
      • A valid food handling permit is not posted. The food handling permit must be posted at all times in a place that is easily seen by the public. The operator posted the valid food handling permit at the time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard used to line the shelves by the grill line.  All surfaces must be made of smooth, durable, and easy to clean materials. Remove the cardboard and refrain from using cardboard within the facility as they are not easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice paddle stored in water at room temperature (23.2C). Store utensils in the following manner to prevent the growth of bacteria. a) iced water b) bleach solution of 100ppm c) quat solution of 200ppm The operator filled the bucket with iced water at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required in the following areas: a) Heavy grease accumulating on ceiling tiles above the grill line and in the dishwashing area b) Food debris and grime accumulating underneath shelving units and food equipment The facility must be maintained in a clean and sanitary to protect food from contamination and to prevent the attraction of pests. Ensure hand to reach areas including the ceilings, corners etc. are regularly cleaned.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Scoops were observed inside the foods in bulk food containers (flour, spices, sugar). As discussed, ensure that all scoops in use for bulk food containers are kept on a clean and sanitary surface without the scoop handles coming in contact with the food* *DEC. 06: BOWLS BEING USED IN DRY INGREDIENT BINS. REPLACE WITH SCOOPS AND STORE WITH HANDLES NOT IN CONTACT WITH FOODS*
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *The handwash sink near the grill/cook line was obstructed by boxes of cooking oil. As discussed, ensure that the areas around handwash sinks are kept free of other items (to reduce contamination from water splashes) and unobstructed (for ease of access) at all times**DEC 06: DISCUSSED MOVING BOXES AWAY FROM GRILL LINE HANDWASHING SINK WITH STEVEN*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *TOPS OF EQUIPMENT & FIXTURES AND OTHER HIGH SURFACES REQUIRE CLEANING. ENSURE THAT ALL FLAT SURFACES WITHIN KITCHEN AND OTHER FOOD AREAS WILL COLLECT DUST & DEBRIS AND MUST BE ROUTINELY CLEANED*

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