2002 Luxstone Boulevard SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Vietnamese Western Cuisine
This restaurant has been inspected 10 times since June 21, 2023, with 2 in compliance, 8 not in compliance, and 0 closures on record.
No violations
1 violation
Operator has purchased chlorine test strips that are designed for pool facilities. These test strips can only measure up to 10ppm. Purchase appropriate chlorine test strips for food contact surface sanitizer at 100-200ppm.
6 violations
*** Repeat Violation, , Solution in sanitizer bucket was measured at 0ppm. Staff prepared a new chlorine solution at 200ppm. Monitor chlorine sanitizer concentration regularly with available test strips. Keep chlorine level at 100-200ppm.
Temperature monitoring log book is available on site but is not kept up-to-date. Complete temperature monitoring at least twice daily (AM/PM), and keep records up to date., , Update (April 7, 2026): Temperature monitoring is incomplete.
Expired permit posted in a location not easily visible to customers. Post a copy of valid food handling permit in a location that is easily visible to customers., , Update (April 7, 2026): Expired permit is still posted in a location that is not easily visible to customers.
6 violations
Solution in sanitizer bucket was measured at 0ppm. Staff prepared a new chlorine solution at 200ppm. Monitor chlorine sanitizer concentration regularly with available test strips. Keep chlorine level at 100-200ppm.
Temperature monitoring log book is available on site but is not kept up-to-date. Complete temperature monitoring at least twice daily (AM/PM), and keep records up to date.
Expired permit posted in a location not easily visible to customers. Post a copy of valid food handling permit in a location that is easily visible to customers.
4 violations
The chlorine in the sanitizing bucket containing cleaning cloths was measured at 10ppm. Staff on site mixed fresh solution measured at 100ppm., , **Ensure that sanitizing solution used in the food prep area for sanitizing food contact surfaces is maintained at 100ppm at all times.
Bowls containing chickpea sauce and curry chicken were left at room temperature. Staff on site stated foods were cooked and left out to cool. Temperature of food items were measured at 42 and 41 degrees C respectively. Food items were moved into the cooler., , **Ensure that proper cooling technique are observed to prevent temperature abuse., **Cooked foods should be cooled to 20 degrees C within 2 hours and from 20 to 4 degrees within 4 hours
The hand wash sink in the back kitchen was obstructed with a large black pot. Staff on site moved pot to the 3-compartment sink, , **Ensure that hand wash sink is unobstructed and easily accessible to promote hand hygiene practice., **Ensure hand wash sinks are only used for the purpose of hand washing.
No violations
1 violation
, There was no working thermometer on-site. Please obtain working thermometer.
6 violations
, 1. There was no sanitizer available at time of inspection. Ensure a sanitizer is available when food prep is occurring and is used for surfaces in kitchen. , , 2. A contaminated cleaning cloth was observed on counter. Cloths must be stored in sanitizer solution between uses to prevent bacterial growth and cross contamination.
, There was no working thermometer on-site. Please obtain working thermometer.
, 1. Potato and spinach pakoras were being held at room temperature. These had been prepared that day and were placed into cooler during the inspection. , , 2. Cooked potato filling was observed in pot on floor and measured 21 degrees Celsius. This was discarded during the inspection. , , High risk foods must be held under 4 degrees Celsius or above 60 degrees Celsius to prevent to growth of pathogenic bacteria. ,
5 violations
The quats sanitizer was empty during the time of the inspection. The disinfectant that the operator is using until the quats is replaced is not considered to be a food safe sanitizer. Please ensure that a food safe sanitizer is being used to sanitize surfaces, equipment, dishes and utensils. Suggest using a 100 ppm bleach solution until quats solution is replenished.
A cooked chickpea curry dish was found on the counter. The operator corrected this during the inspection and placed the curry dish in the cooler. , , Consider using a hot holding unit to keep cooked foods above 60 degrees Celsius, or store foods in the cooler following cooking to maintain at a temperature below 4 degrees Celsius.
There was no paper towel in the dispenser located at the back hand washing sink. The operator corrected this during the inspection and put a roll of paper towel in the dispenser.
2 violations
, , Weatherstripping on back door was in disrepair. Fix to prevent pest entry. ,
, , Hand sink tap beside 3 compartment sink was dripping. Please repair. ,
Hot water faucet for the two-compartment sink available for food-preparation is in disrepair, and no hot water is available at this sink. Repair sink fixture and ensure that all sink faucets are supplied with hot and cold running water., , Update (April 7, 2026): Food-prep sink is still not supplied with hot running water.
*** Repeat Violation, , Ice machine has not been properly cleaned with build-up of grime around the rim still noted. PHI instructed to stop using ice prior to thorough cleaning of ice machine. Staff turned off the ice machine during inspection. Keep all food contact surfaces clean. Clean and sanitize ice machine regularly. , , Do not use ice machine before thorough clean-up has been completed and follow-up inspection is conducted.
1. Heavy grease build-up noted on the side surfaces of cooking equipment. Degrease and remove build up. Keep all equipment surfaces clean and sanitary., 2. Dust build-up noted on ceiling surface. Clean ceiling surface., , Update (April 7, 2026): No cleaning has been done for surfaces noted to have build-up of grease and dust.
Hot water faucet for the two-compartment sink available for food-preparation is in disrepair, and no hot water is available at this sink. Repair sink fixture and ensure that all sink faucets are supplied with hot and cold running water.
Ice machine was noted to be unclean with build-up of grime around the rim. Staff wiped the surface with sanitizer to clean, but was unable to remove the build-up. PHI instructed to stop using ice prior to thorough cleaning of ice machine. Staff turned off the ice machine and posted an "out of service" signage on the equipment., , Keep all food contact surface clean. Clean and sanitize ice machine regularly,
1. Heavy grease build-up noted on the side surfaces of cooking equipment. Degrease and remove build up. Keep all equipment surfaces clean and sanitary., 2. Dust build-up noted on ceiling surface. Clean ceiling surface.
There was no adequate chlorine sanitizer test strip available for testing sanitizer used in the facility. The test strip available in the facility was expired., , **Equip facility with chlorine test strip.
, 1. Hand sink in kitchen was blocked/inaccessible and did not have soap available., , 2. Hand sink in front prep area did not have paper towel in dispenser. , , 3. A reusable towel was being used to dry hands after washing. This is not permitted as it can recontaminate clean hands. , , Ensure all hand sinks are accessible and stocked with soap and paper towel.
, Tap at three compartment sink was leaking. Operator had contacted plumber. Please ensure this is repaired.
Multiple floor mats are being used throughout the facility that are made of absorbent fabrics, including in the dishwashing area. Please remove these floor mats and replace with rubber mats that are non-absorbent and easy to clean.
, , Hand sink tap beside 3 compartment sink was dripping. Please repair. ,
Multiple floor mats are being used throughout the facility that are made of absorbent fabrics, including in the dishwashing area. Please remove these floor mats and replace with rubber mats that are non-absorbent and easy to clean.