2110 - 12 Royal Vista Way NW · ROYAL VISTA
March 30, 2026
PassHigh-risk foods such as raw chicken, raw sliced and ground beef were observed thawing in room temperature. The internal temperature of raw sliced beef was measured at 12C, raw chicken at 7C and the ground beef was still frozen. , , - Raw sliced beef was discarded. Other foods were placed in the walk-in cooler. , - Foods must be thawed using approved methods only, including under continuous running cold water, in a, cooler/refrigerator in advance, as part of the cooking process, or in a microwave provided the food is, cooked or consumed immediately afterward.
No paper towel available at the handwashing sink in the main cooking area. , , - Ensure handwashing sinks are supplied with soap and paper towels at all times.
Taped cardboard boxes are being used for storage packaged items. , , - Remove and replace with a container that can be cleaned and sanitized. Cardboard and tape cannot be cleaned and sanitized adequately.
1) Food containers in the main cooking area were stored directly on the floor. , , - Do not store foods on the floor. All foods must be stored at least 6 inches off of the floor., , 2) Utensils were stored on a cardboard box. , , - Ensure all utensils are stored in a sanitary manner.
Bami Vietnamese Eatery is in the ROYAL VISTA neighbourhood. ROYAL VISTA, Calgary has 80 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 17, 2026, there are 64 (80%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since July 17, 2024, with 5 passes and 0 closures on record.
High-risk foods such as raw chicken, raw sliced and ground beef were observed thawing in room temperature. The internal temperature of raw sliced beef was measured at 12C, raw chicken at 7C and the ground beef was still frozen. , , - Raw sliced beef was discarded. Other foods were placed in the walk-in cooler. , - Foods must be thawed using approved methods only, including under continuous running cold water, in a, cooler/refrigerator in advance, as part of the cooking process, or in a microwave provided the food is, cooked or consumed immediately afterward.
No paper towel available at the handwashing sink in the main cooking area. , , - Ensure handwashing sinks are supplied with soap and paper towels at all times.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Taped cardboard boxes are being used for storage packaged items. , , - Remove and replace with a container that can be cleaned and sanitized. Cardboard and tape cannot be cleaned and sanitized adequately.
1) Food containers in the main cooking area were stored directly on the floor. , , - Do not store foods on the floor. All foods must be stored at least 6 inches off of the floor., , 2) Utensils were stored on a cardboard box. , , - Ensure all utensils are stored in a sanitary manner.
Wiping clothes for the front prep cooler cutting board were stored on the counter., , Store wiping clothes in use in the effective sanitizer solution between uses.
Kitchen hand sink was obstructed with items inside the sink., , Corrected on site. Ensure the hand sink is accessible at all time.
No pest control reports were available., , -Ensure that the pest control records are maintained and available.
1) Black stains from shoes build-up on the front area floor. , , 2) Aluminum foil was used to cover the kitchen shelves. Remove aluminum foil and clean when surfaces get dirty. , , 1 to 2) Clean these areas.
Food stored inside the prep cooler was not covered., , -Ensure that the food is covered to prevent contamination.
1) The internal temperature of the noodles in rice cooker kept for hot holding was measured at 57 degrees C., -Ensure that the perishable food in the hot holding is maintained at 60 degrees C or greater., , 2) The cooked beef in the prep cooler was measured at 12.6 degrees C., * The cooked beef was discarded., -Ensure that the perishable food is stored at 4 degrees C or less under refrigeration., , 3) Improper cooling was observed in the facility. Large batch of chicken in a container was placed inside the walk-in cooler., Chicken's internal temperature was measured at 33.6 degrees C., -Use an ice bath or ice wand or distribute in shallow containers to allow rapid cooling of food.
At the front hand sink there was no paper towels in the paper towel dispenser., *A new roll of paper towels was placed inside the dispenser., , -Ensure that the hand sink is properly supplied with hot and cold potable water, soap and single use paper towels.
Food was stored on the floor in the walk in cooler and the walk-in freezer., , -Ensure that the food is stored at least 6 inches above the floor.
No pest control reports were available., , -Ensure that the pest control records are maintained and available.
1) Black stains from shoes build-up on the front area floor. , , 2) Aluminum foil was used to cover the kitchen shelves. Remove aluminum foil and clean when surfaces get dirty. , , 1 to 2) Clean these areas.
Used single use gloves were left on the front prep cooler cutting board and in the prep cooler insert., , Discard single use gloves after removing from hands.
Improper cooling was observed during inspection. No aid methods such as ice bath or ice wands to help rapidly cool down the 5-gal buckets of soups., , Use an ice bath or ice wand to help rapidly cool down the soups.
1) Black stains from shoes build-up on the front area floor. , , 2) Aluminum foil was used to cover the kitchen shelves. Remove aluminum foil and clean when surfaces get dirty. , , 1 to 2) Clean these areas.