55 - 180 94 Avenue SE
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
14 juillet 2026
"Outstanding", The surface of most of the wooden shelves in the kitchen was worn out, rough, non-cleanable. , , - Please resurface/paint. Ensure that the surfaces are smooth, non-absorbent, and easily cleanable.
Update- Prep cooler was measured below 4C (internal temperature). However, the rubber seal of the left side door is loose, enabling the door to close. Staff was using a heavy object to close the door. , Please repair the door seal. , , , , One of the prep coolers (located far from the kitchen main entrance) was measured at 10°C (ambient temperature). A food item stored inside the cooler was checked using a probe thermometer and had an internal temperature of 8°C. It was also noted that the left-side door was not sealing properly. The door was being kept closed with a heavy oil carton. , , - Repair the cooler and ensure it must be in good working order and is maintained at 4C or below. , Do not store any perishable item inside it until it is repaired, use ice-immersion method and alternate cooler temporarily.
Overall, general cleaning and sanitation has been improved and was satisfactory. , , Please continue to implement the cleaning schedule.
Bolsa Vietnamese Restaurant se trouve dans le quartier ACADIA. ACADIA, Calgary compte 123 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 92 (75%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
KFC 1741
ACADIA
Ce restaurant a été inspecté 8 fois depuis le 13 juin 2023, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
3 infractions
"Outstanding", The surface of most of the wooden shelves in the kitchen was worn out, rough, non-cleanable. , , - Please resurface/paint. Ensure that the surfaces are smooth, non-absorbent, and easily cleanable.
Update- Prep cooler was measured below 4C (internal temperature). However, the rubber seal of the left side door is loose, enabling the door to close. Staff was using a heavy object to close the door. , Please repair the door seal. , , , , One of the prep coolers (located far from the kitchen main entrance) was measured at 10°C (ambient temperature). A food item stored inside the cooler was checked using a probe thermometer and had an internal temperature of 8°C. It was also noted that the left-side door was not sealing properly. The door was being kept closed with a heavy oil carton. , , - Repair the cooler and ensure it must be in good working order and is maintained at 4C or below. , Do not store any perishable item inside it until it is repaired, use ice-immersion method and alternate cooler temporarily.
Overall, general cleaning and sanitation has been improved and was satisfactory. , , Please continue to implement the cleaning schedule.
5 infractions
Opened cans of hoisin sauce and oyster-flavored sauce were covered with food-grade wrap and stored on shelves in the dry storage area. , , - Staff were instructed that once a can or package has been opened, any leftover food product must be transferred to a food-grade container with a tight-fitting lid for storage., , Inside the walk-in cooler, raw meat was stored in direct contact with ready-to-eat food items, including leafy greens. , , - Staff were instructed to store ready-to-eat foods on separate shelving unit whenever possible. If space limitations require the use of the same shelving unit, raw meats must be stored on the lower shelves, while leafy greens and other ready-to-eat foods stored on the shelves above.
Food buckets in the walk-in cooler were stored on the floor. (repeated violation). , , - Please ensure all food items are stored off of the ground (at least 6inches), , In dry storage area, some open food storage containers were observed. Bowls were also stored inside the storage container. , , - Staff was instructed to ensure all food container have lid on them to protect from contamination. Use scoops with handles, ensure handle should be facing upwards, not touching the food products., , A bag of sugar in its original packaging was observed to be torn. , , - Staff were instructed to transfer the sugar to a food-grade container with a tight-fitting lid.
1 infraction
*Repeated Violation*, , Food buckets in the walk-in cooler and kitchen were stored on the floor. , - Please ensure all food items are stored off of the ground.
6 infractions
1. Wet and dirty washcloths were stored on food prep tables in the kitchen. , - Make sure to store washcloths in sanitizer solution at all times., , 2. Chlorine (bleach) sanitizer solution in the buckets, initially prepared for use in the kitchen was tested at 0 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm., - As discussed, ensure that sanitizer concentration is periodically checked.
Loose, processed and raw meat were stored in rubber plastic containers that were not foodgrade., - Please store foods in foodgrade containers.
The hand washing sink in the back kitchen was not easily accessible for hand washing purposes as it was obstructed with colander in the basin., - Do not store items in front of hand wash sinks.
4 infractions
Detergent and bleach were being mixed together to make sanitizer solution. Chlorine concentration was measured to be above 200 ppm (bleaching out test strips), , Do not mix detergent and bleach together for sanitizer solution. To mix chlorine sanitizer solution, mix 1/2 tsp of bleach to 1 liter of water for a concentration of 100 ppm
A bucket of sealed raw beef was being stored on the floor in the walk-in cooler. , , Update: Bucket of rice stored on the floor in the walk-in cooler, , Please ensure all food items are stored off of the ground.
Chlorine test strips did not have concentration indicator.
3 infractions
Chlorine test strips were expired. , , Please obtain new test strips. , , Update: Chlorine test strips did not have concentration indicator.
A bucket of sealed raw beef was being stored on the floor in the walk-in cooler. , , Please ensure all food items are stored off of the ground.
General cleanliness of the facility needs to be improved. Some areas include, but are not limited to: , , - Ventilation canopy and along grill/cookline had an accumulation of grease and food debris. , - Walk in cooler, - Floors, hard to reach areas in between shelving and prep tables, lower shelving and storage areas throughout the kitchen need to be cleaned and organized. , , Please deep clean and organize.
4 infractions
Chlorine test strips were expired. , , Please obtain new test strips.
Cooked and raw meats were being stored without proper temperature control. , , 1. An excessive amount of raw chicken intended to be grilled was found in buckets beside the grill. The operator moved the extra buckets of chicken to the cooler during the inspection. Please ensure that chicken is taken out of the cooler on an as need basis for grilling. , , 2. A bucket of grilled chicken was observed on the counter. The operator moved the chicken to the cooler during the inspection.
A bucket of sealed raw beef was being stored on the floor in the walk-in cooler. , , Please ensure all food items are stored off of the ground.
3 infractions
Staff kitchen Mittens were visibly dirty. , , Action required, Ensure to frequently wash mittens whenever it dirty and Ensure to change when it soils with sauce.
1. Cooked barbeque beef and shredded beef were stored on the counter. The temperature of the food were between 40-55C at the time of Inspection. , , Staff was directed to store the food in the cooler. , , Action required: , Do not store high risk food at room temperature. , , 2. Noodles were stored at room temperature (16C to 25C). Staff wants the cooked noodles cool before putting it in the cooler. , There was not method in place to track time/temperature of the noodles being cooled. , , Action required:, Rapidly cool foods form 60C to 20C within 2 hours and from 20C to 4C within 4 hours., , 3. A probe thermometer was unavailable upon request., Action required:, Purchase a probe thermometer to measure the internal cooking temperatures of food.
The surface of most of the wooden shelves in the kitchen was worn out, rough, non-cleanable. , , - Please resurface/paint. Ensure that the surfaces are smooth, non-absorbent, and easily cleanable.
One of the prep coolers (located far from the kitchen main entrance) was measured at 10°C (ambient temperature). A food item stored inside the cooler was checked using a probe thermometer and had an internal temperature of 8°C. It was also noted that the left-side door was not sealing properly. The door was being kept closed with a heavy oil carton. , , - Repair the cooler and ensure it must be in good working order and is maintained at 4C or below. , Do not store any perishable item inside it until it is repaired, use ice-immersion method and alternate cooler temporarily.
Overall, general cleaning and sanitation was not satisfactory. Thorough cleaning is required, areas mentioned below:, , - All the undercounter shelves , -walk-in cooler shelves and the floor, -a stand up freezer near to the cookline, - area under and around the dishwashing , -many sanitizer bottles were greasy, -coolers handles, -all hard to reach areas, -mechanical ventilation canopy hood. , , Develop and implement the cleaning schedule for the kitchen. Reference template will be attached to the report.
*Repeated Violation*, , Food buckets in the walk-in cooler and kitchen were stored on the floor. , - Please ensure all food items are stored off of the ground.
Grease and soot buildup was noted on the ventilation hood and wall behind the cookline. , - Please clean.
*Ongoing Violation*, , General cleanliness of the facility needs to be improved. Some areas include, but are not limited to: , - Walk in cooler, - Floors, hard to reach areas in between shelving and prep tables, - Lower shelving and storage areas throughout the kitchen , - Underneath and behind the ice machine, - Besides the handwashing cabinet near cashier table, , Thoroughly clean and sanitize all affected areas, including hard-to-reach corners. Equipment should be pulled out if necessary to ensure complete cleaning
General cleanliness of the facility needs to be improved. Some areas include, but are not limited to: , , - Walk in cooler, - Floors, hard to reach areas in between shelving and prep tables, lower shelving and storage areas throughout the kitchen need to be cleaned and organized. , , Please deep clean and organize.
General cleanliness of the facility needs to be improved. Some areas include, but are not limited to: , , - Ventilation canopy and along grill/cookline had an accumulation of grease and food debris. , - Walk in cooler, - Floors, hard to reach areas in between shelving and prep tables, lower shelving and storage areas throughout the kitchen need to be cleaned and organized. , , Please deep clean and organize.
1. Ventilation filters and canopy had accumulation of grease and visible oil., 1b. The exterior of the walk-in cooler was dirty with grease, 1c. Floor, hard to reach areas, beneath the prep coolers, shelves in the storage room had accumlation of dirt., , Action required: , - Clean Indicated area, - move the shelving units and thoroughly clean the floors, walls, shelves, etc with hot water and soap., - clean and sanitize the exterior of the walk-in cooler, , 2.The upright freezer was disorganized. , Action required:, Ensure to properly organize the upright freezer in such a way cooked food are separated from uncooked food. , , 3. Pool of water was observed under the stove. , Action required: Clean the pool of water.