130 - 30 Brentwood Common NW
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
February 20, 2026
1) A big pot of chicken stock which was left out overnight on low heat was measured below 60 degrees Celsius., , - Discarded. , - Do not leave food out when there are no food handlers on-site. Make smaller batches for 1 day, or cool rapidly at the end of day and reheat the next day., - All perishable foods must be stored below 4C or greater than 60 C at all times., , 2) Raw meats left out in room temperature for thawing. , - Do not leave raw meats out in room temperature for extended periods of time. If the meat is to be sliced, slice and place in the freezer.
Calgary Golden Dragon Hot Pot is in the BRENTWOOD neighbourhood. BRENTWOOD, Calgary has 109 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 18, 2026, there are 86 (79%) 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.
Phi Nhung Vietnamese Restaurant
BRENTWOOD
This restaurant has been inspected 5 times since March 8, 2024, with 1 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
1) A big pot of chicken stock which was left out overnight on low heat was measured below 60 degrees Celsius., , - Discarded. , - Do not leave food out when there are no food handlers on-site. Make smaller batches for 1 day, or cool rapidly at the end of day and reheat the next day., - All perishable foods must be stored below 4C or greater than 60 C at all times., , 2) Raw meats left out in room temperature for thawing. , - Do not leave raw meats out in room temperature for extended periods of time. If the meat is to be sliced, slice and place in the freezer.
2 violations
The hot water tap at the handwashing sink was in disrepair. , - All handwashing sinks must always be supplied with hot and cold water.
***recurrent Violation***, March 28, 2025: April 2024: A sneeze guard has been provided but does not have an adequate front portion to protect the foods beneath., , Please have this design altered to provide an additional sloped front cover., , March 21, 2025: There was no sneeze guard provided at the self-serve food station. , - All foods must be adequately protected from customer contamination. , - Must put a lid on all containers in the meantime. , , April 2024: A sneeze guard has been provided but does not have an adequate front portion to protect the foods beneath., , Please have this design altered to provide an additional sloped front cover., , March 2024: No sneeze guard over self-serve condiments., , Please place under a sneeze guard or place condiments in dispensers., , December 1, 2022: A sneeze guard has been provided but does not have an adequate front portion to protect the foods beneath., , Please have this design altered to provide an additional sloped front cover.
10 violations
No sanitizer solution was prepared at the time of inspection. , - A sanitizer solution such as chlorine at 100 ppm or Quats at 200 ppm must be available for frequent sanitation of food contact surfaces.
There was a vaping device left out on the counter in the kitchen. , - Do not store or use vaping device in the kitchen.
No chlorine detected in the mechanical dishwasher. , - Service the dishwasher and ensure the concentration of chlorine is measured at 100 ppm during the sanitation cycle. , - Manually wash, rinse and sanitize all equipment, utensils in the 2-compartment sink. , - Instructions were provided to staff during the inspection. A service call was placed at the time of inspection.
7 violations
***Recurrent Violation***, , 1) Chlorine sanitizer available a the time of inspection but food handler did not know how to prepare a food safe sanitizer and advised that the solution was prepared by the operator earlier in the day. , The Sanitizer dispenser tagged with a Smarrpower label was connected to Quat sanitizer. Tested the solution with both Smartpower and Quat test strips. No sanitizer detected. , , - Train staff on how to prepare a chlorine sanitizer solution., - Directed staff not to use the sanitizer solution until serviced. Instructed them on how to make a chlorine sanitizer solution.,
Sliced raw beef in water was thawing in room temperature. Temperature of water measured at 9C. , , - Do not thaw foods in room temperature. Use one of the following approved methods:, - Thaw in the cooler ahead of time., - Under running cold water., - During the cooking process, - in the microwave if they're being cooked/consumed immediately after.
5 violations
1) The Sanitizer dispenser tagged with a Smarrpower label was connected to Quat sanitizer. Tested the solution with both Smartpower and Quat test strips. No sanitizer detected. , , - Directed staff not to use the sanitizer solution until serviced. Instructed them on how to make a chlorine sanitizer solution., , 2) Wet and dirty cleaning cloths were stored on food contact surface without any sanitizer detected in them. , - Ensure to store cleaning cloth in a sanitizer solution in between use. ,
A staff member was observed to use the same re-usable glove for cleaning and food handling., - Ensure staff are practicing good hygiene at all times and that food is handled in a manner which prevents contamination. Do not use the same re-usable glove for food handling, instead wash hands and don single- use gloves if required.
The hot water tap at the handwashing sink was in disrepair. , - All handwashing sinks must always be supplied with hot and cold water.
***recurrent Violation***, , March 21, 2025: There was no sneeze guard provided at the self-serve food station. , - All foods must be adequately protected from customer contamination. , - Must put a lid on all containers in the meantime. , , , , April 2024: A sneeze guard has been provided but does not have an adequate front portion to protect the foods beneath., , Please have this design altered to provide an additional sloped front cover., , March 2024: No sneeze guard over self-serve condiments., , Please place under a sneeze guard or place condiments in dispensers., , December 1, 2022: A sneeze guard has been provided but does not have an adequate front portion to protect the foods beneath., , Please have this design altered to provide an additional sloped front cover.
***Recurrent Violation***, , 1) Several open tin cans were observed in the preparation cooler on the main line., - Transfer foods to a food grade container after opening the cans., , 2) Several pieces of raw meats were stored uncovered in the upright freezer. , , - Cover foods and store in clean containers or wrap with sarran wrap to protect from contamination.
Several open cans of food observed in the kitchen. , - Transfer the foods after opening the cans into a food safe container.
1) The concentration of sanitizer solutions is not being verified. , - Ensure the chlorine concentration at the dishwasher and Quat sanitizer solutions are verified using the appropriate test strips. , , 2) The Quat test strips were water damaged. , - Purchase Quat test strips and ensure the sanitizer solution concentrations are verified daily.
The meat slicer is not being cleaned and sanitized at adequate intervals. , - The slicer must be disassembled at least every 2 hours and be fully washed, rinsed and sanitized.
Ingredients in the kitchen are in various containers with several different shapes and sizes and this makes cleaning and sanitation and organization in this area difficult., , - Purchase re-usable containers. Transfer foods into these containers and organize the area.
***recurrent Violation***, , April 2024: A sneeze guard has been provided but does not have an adequate front portion to protect the foods beneath., , Please have this design altered to provide an additional sloped front cover., , March 2024: No sneeze guard over self-serve condiments., , Please place under a sneeze guard or place condiments in dispensers., , December 1, 2022: A sneeze guard has been provided but does not have an adequate front portion to protect the foods beneath., , Please have this design altered to provide an additional sloped front cover.
***Recurrent Violation***, , 1) Several open tin cans were observed in the preparation cooler on the main line., - Transfer foods to a food grade container after opening the cans., , 2) Several pieces of raw meats were stored uncovered in the upright freezer. , , - Cover foods and store in clean containers or wrap with sarran wrap to protect from contamination.
Food handler on-site exhibited a lack of basic food safety knowledge. , , - All staff members are required to take the Alberta Food Safety Basics course: https://ahs.myabsorb.ca/#/public-dashboard. Provide completion certificates to an Alberta Heath Services, Executive Officer.,
Bus pan in use was broken and no longer easy to clean and sanitize. , , - Discard. All food containers must be in a good state of repair.
Ingredients in the kitchen are in various containers with several different shapes and sizes and this makes cleaning and sanitation and organization in this area difficult., , - Purchase re-usable containers. Transfer foods into these containers and organize the area.
1) Raw shrimp was thawing in room temperature. , - Thaw high risk foods using one of the following methods: , - under running cold water, , - in the cooler ahead of time, - during the cooking process., - In the microwave if being cooked or consumed immediately. , , 2) Chicken stock in large pot was turned off at the time of inspection. Staff planned to turn it back on when the restaurant re-opened couple of hours later. , - All perishable foods must be stored at 4C or less or held at 60C or higher. Do not store foods within the danger zone (4-60C) for long periods. , - If stock is supposed to be served hot, keep above 60C at all times.
March 2024: No sneeze guard over self-serve condiments., , Please place under a sneeze guard or place condiments in dispensers., , December 1, 2022: A sneeze guard has been provided but does not have an adequate front portion to protect the foods beneath., , Please have this design altered to provide an additional sloped front cover.
1) Several open tin cans were observed in the preparation cooler on the main line., - Transfer foods to a food grade container after opening the cans., , 2) Several pieces of raw meats were stored on directly on shelves and uncovered in the upright freezer. , , - Cover foods and store in clean containers or wrap with sarran wrap to protect from contamination.