115 - 108 Shawville Place SE
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 21, 2026
a) Too many cleaning clothes in one sani pail, leading to top ones not soaked in sanitizer solution located in the kitchen., , b) Concentration of chlorine measured 10 ppm in sanitizer solution of one sani-pail located in the kitchen., , Requirement:, , a) Ensure that cleaning clothes are fully immersed in sanitizer solution., , b) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
a) Internal temperature of white sliced cheese stored in insert of prep cooler was between 12 C-15 C at the top and between 6.8C- 8.3C at the bottom. Insert was overstocked., , b) Internal temperature of chicken stored in the warmer was 55 C, , , Requirement:, , a) Ensure that perishable foods are stored at 4C or less during refrigeration., , Staff was instructed to discard cheese between 12 C-15 C. DONE, , Do not overstock inserts to prevent temperature abuse., , b) Ensure that perishable foods under hot holding are stored at 60 C or higher., , Staff was instructed to reheat chicken to 74C before storing back in the warmer at 60 C or higher. DONE
Access to hand washing sink located in front prep area was blocked with a mop bucket and a broom kept in front of hand-washing sink., , Access to hand washing sink in back prep area was blocked with a big garbage bin kept in front of the sink., , Requirement:, , Ensure that access to hand washing sink is not blocked at any time.
Hoisin sauce was left in the can after opening, located on the counter in the kitchen., , , Requirement:, , Transfer food to food grade plastic/glass or stainless-steel container after opening the can
Accumulation of dirt and debris in hard-to-reach areas, in back storage and in dish washing area., , , Requirement:, , Clean the above noted areas.
Bloom Vietnamese Bistro is in the SHAWNESSY neighbourhood. SHAWNESSY, Calgary has 121 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 13, 2026, there are 88 (73%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
Real Canadian Superstore 1578
SHAWNESSY
This restaurant has been inspected 8 times since July 29, 2024, with 1 in compliance, 7 not in compliance, and 0 closures on record.
5 violations
a) Too many cleaning clothes in one sani pail, leading to top ones not soaked in sanitizer solution located in the kitchen., , b) Concentration of chlorine measured 10 ppm in sanitizer solution of one sani-pail located in the kitchen., , Requirement:, , a) Ensure that cleaning clothes are fully immersed in sanitizer solution., , b) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
a) Internal temperature of white sliced cheese stored in insert of prep cooler was between 12 C-15 C at the top and between 6.8C- 8.3C at the bottom. Insert was overstocked., , b) Internal temperature of chicken stored in the warmer was 55 C, , , Requirement:, , a) Ensure that perishable foods are stored at 4C or less during refrigeration., , Staff was instructed to discard cheese between 12 C-15 C. DONE, , Do not overstock inserts to prevent temperature abuse., , b) Ensure that perishable foods under hot holding are stored at 60 C or higher., , Staff was instructed to reheat chicken to 74C before storing back in the warmer at 60 C or higher. DONE
Access to hand washing sink located in front prep area was blocked with a mop bucket and a broom kept in front of hand-washing sink., , Access to hand washing sink in back prep area was blocked with a big garbage bin kept in front of the sink., , Requirement:, , Ensure that access to hand washing sink is not blocked at any time.
Hoisin sauce was left in the can after opening, located on the counter in the kitchen., , , Requirement:, , Transfer food to food grade plastic/glass or stainless-steel container after opening the can
Accumulation of dirt and debris in hard-to-reach areas, in back storage and in dish washing area., , , Requirement:, , Clean the above noted areas.
1 violation
Pails were stored directly on floor in walk in freezer and walk in cooler., , Requirement:, , Store food at least 15 cm off the floor.
5 violations
Concentration of chlorine measured 0 ppm in sanitizer solution of pail located in front prep area., , Requirement:, , Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
a) Internal temperature of cooked rice noodles stored on the counter without temperature control was 37C and 33C , , b) Internal temperature of cooked tapioca pearls stored on the counter without temperature was 21 C, , c) Internal temperature of wonton stored in insert of prep cooler was 12.3C, , Requirement:, a) Ensure that perishable foods are stored at 4C or less OR at 60 C or higher, , Rice noodles and tapioca pearls were discarded., , b) Ensure that perishable foods under refrigeration are stored at 4C or less., , wonton was discarded.
Paper dispensers were empty located at hand washing sinks located in front and back prep area., , Requirement:, , Provide paper towels in the dispensers.
2 violations
Concentration of chlorine measured 0 ppm in sani -pail located in beverage prep area., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Staff lacked knowledge in safe food handling., , Requirement:, Staff must do Basic food safety online course available free of cost on AHS website., https://ahs.myabsorb.ca/#/public-dashboard
11 violations
a) Concentration of chlorine measured 0 ppm in sanitizer solution pail located in beverage prep area., , b) Cleaning clothes were kept on prep counters after use., , Requirement:, a) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution., , b) Soak cleaning clothes in sanitizer solution in between use.
a) Concentration of chlorine was more than 200 ppm in both spray bottles located in prep area and in dining area., , b) No labels were provided on these spray bottles to identify their contents., , , Requirement:, a) Ensure that concentration of chlorine is maintained at 100 ppm., , b) Provide labels on these spray bottles to identify their contents.
a) Internal temperature of cooked tapioca pearls stored on the counter without temperature control was 22 C ., , b) Internal temperature of cooked rice noodles stored on the counter without temperature control was 33C, , c) Internal temperatures of cooked beef stacked on prep cooler inserts were 13 C ,13.3C., , Requirement:, a) Ensure that cooked tapioca pearls are stored at 4C or less OR at 60C and higher., Tapioca pearls were discarded., , b) Ensure that cooked rice noodles are stored at 60 C or higher, Rice noodles were discarded., , c) Ensure that perishable foods under refrigeration are stored at 4C or less., beef was discarded.
1 violation
Paper dispenser located at hand washing sink in front prep area was empty., , Requirement:, Provide paper towels in the dispenser,
4 violations
Concentration of chlorine measured 25 ppm in sani -pail located in back prep area., , Requirement: , Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Temperature of glass door cooler was fluctuating between 9C-13 C and internal temperatures of perishable foods stored in this cooler were bean sprouts at 7.7C, 8.2C, cooked beef was at 9 C, 9.7 C,9.9C, 12.7C, chicken at 8.8C, rice at 12.7C and 12.9C, shrimp at 13.1C., , Requirement:, -Do not store any perishable foods in this cooler until temperature is maintained at 4C or less., -Perishable foods having internal temperature 10 c and higher: beef, shrimp rice were discarded., - Remaining perishable foods were moved to walk in cooler during inspection.
No violations
a) Staff's bag was kept on single use dishes in the kitchen., , b) Pails were stored directly on floor in walk in freezer., , c) Door in front of mop sink was removed due to damage to the door., , d) One mop bucket was stored in back food storage area., , Requirement:, , a) Store personal and miscellaneous items separately from food and dishes., , b) Store food at least 15 cm off the floor., , c) Reinstall door in front of mop sink and store mop bucket in the mop sink or any non-food area.
Staff lacked knowledge in safe food handling., , Requirement:, Staff must do Basic food safety online course available free of cost on AHS website., https://ahs.myabsorb.ca/#/public-dashboard
Internal temperature of cooked pork chops stored in insert of prep cooler was 8.3C, , Requirement:, Ensure that perishable foods under refrigeration are stored at 4C or less., Pork chops were moved to walk in cooler during inspection
a) Concentration of chlorine measured 0 ppm during sanitizer cycle., , b) Sanitizer pail for the dish washer was empty and there was no extra sanitizer pail available on site., , Requirement:, , a) Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., , b) Provide sanitizer for the dish washer asap, , Wash the dishes in the dish washer and sanitize manually in the dishwashing sink using bleach solution at 100 ppm concentration until dish washer is fixed.
Staff washed the reusable coffee cups and other utensils at hand washing sink located in beverage prep area., , Requirement:, , Ensure that reusable dishes for customers are washed in commercial dish washer or in three compartments sink, following washing with soap in first sink, rinsing with water in second sink and soaking in sanitizer solution for minimum two minutes in third sink.
Paper dispenser located at hand washing sink in front prep area was empty., (repeat violation from previous inspection), Requirement:, Provide paper towels in the dispenser.
No soap was provided at hand washing sink, located in back prep area., , Requirement:, Provide soap at this hand washing sink.
a) Hand washing sink located in front prep area was blocked with dirty dishes kept in sink basin., Later staff washed dirty dishes in this hand washing sink., , b) Hand washing sink located in back prep area was blocked with a pail kept in sink basin., , , Requirement:, -Ensure that hand washing sinks are available for use all the time and must not be blocked., , -Hand washing sink must be used only for washing hands.
No pest control records were maintained., , Requirement:, Maintain adequate pest control records on monthly basis., AHS pest control check list will be emailed to the operator for self-managing pest control.
Staff lacked knowledge in safe food handling., , Requirement:, Staff must do Basic food safety online course available free of cost on AHS website., https://ahs.myabsorb.ca/#/public-dashboard
Hand washing sink located in front prep area was blocked with a blender washer equipment installed in the sink basin., , Requirement:, Ensure that hand washing sink is available for use all the time and it must not be blocked., Remove blender washer equipment from the sink basin.
Pails and carrot bags were stored directly on floor in walk in-cooler., -Pails and boxes were stored directly on floor in walk in- freezer., , Requirement:, Store food minimum 15 cm off the floor.