304 - 2066 18 Avenue NE
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
15 juin 2026
Several ceiling tiles in the kitchen were not smooth and cleanable. , , Action required:, Ensure that all ceiling tiles are smooth and cleanable., , *Follow-up on the ceiling tiles will be done during the next routine inspection.
Minor cleaning is still needed between the deep fryer and the stove. Please clean as discussed. Follow-up on the cleaning will be done next week., .
Dong Khanh Vietnamese Restaurant se trouve dans le quartier VISTA HEIGHTS. VISTA HEIGHTS, Calgary compte 26 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juillet 2026, 20 (77%) 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.
Bhaabi Da Dhaabba
VISTA HEIGHTS
Ce restaurant a été inspecté 14 fois depuis le 26 juillet 2023, avec 5 conformes, 8 non conformes et 1 fermeture au dossier.
2 infractions
Several ceiling tiles in the kitchen were not smooth and cleanable. , , Action required:, Ensure that all ceiling tiles are smooth and cleanable., , *Follow-up on the ceiling tiles will be done during the next routine inspection.
Minor cleaning is still needed between the deep fryer and the stove. Please clean as discussed. Follow-up on the cleaning will be done next week., .
6 infractions
No sanitizer solution was prepared or available for use in the kitchen., , Action required:, Ensure that an approved sanitizing solution (i.e. 100 part per million bleach or 200 part per million Quaternary Ammonium Compounds) is prepared whenever food handling is occurring., , **June 12, 2026: Operator prepared chlorine sanitizer solution during inspection. Concentration tested at 100 ppm.
1. Evidence of a mouse infestation was observed in the facility. A dead mouse was noted below the cooking line and a live mouse in a catch box. Mouse droppings were seen in various areas including, but not limited to: in the kitchen area, on counters and shelves, on and below equipment, in the storage area, floor in the customer area, in the serving and bar areas. , , 2. An effective pest control program was not in place. , , 3. Some holes, gaps and other areas of pest harborage were identified., , Action required:, 1. Work with a professional pest control company to abate the mouse infestation and implement an ongoing integrated pest management program for the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice. , 2. Remove and safely dispose of all mouse droppings and harborage materials., 3. Clean and disinfect all surfaces contaminated by mouse activity and excrement., 4. Follow the instructions of your pest control operator regarding the repair of holes, gaps, and other areas of pest harbourage., , **June 12, 2026: Mouse droppings observed in the serving and bar areas. Holes and gaps were still noted areas including but not limited to storage room, behind the baseboard in dishwashing area, storage room door frame.
Floor tiles underneath the deep fryer were damaged and dirty., - Repair or replace floor tiles to ensure floor surface is smooth and easy to clean.
10 infractions
No sanitizer solution was prepared or available for use in the kitchen., , Action required:, Ensure that an approved sanitizing solution (i.e. 100 part per million bleach or 200 part per million Quaternary Ammonium Compounds) is prepared whenever food handling is occurring.
The prep cooler was not operating properly; the ambient temperature was between 7° degrees Celsius and 9°degrees Celsius., , Action required:, Repair the prep cooler. Ensure that it is maintaining 4°degrees Celsius or less.
1. Evidence of a mouse infestation was observed in the facility. A dead mouse was noted below the cooking line and a live mouse in a catch box. Mouse droppings were seen in various areas including, but not limited to: in the kitchen area, on counters and shelves, on and below equipment, in the storage area, floor in the customer area, in the serving and bar areas. , , 2. An effective pest control program was not in place. , , 3. Some holes, gaps and other areas of pest harborage were identified., , Action required:, 1. Work with a professional pest control company to abate the mouse infestation and implement an ongoing integrated pest management program for the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice. , 2. Remove and safely dispose of all mouse droppings and harborage materials., 3. Clean and disinfect all surfaces contaminated by mouse activity and excrement., 4. Follow the instructions of your pest control operator regarding the repair of holes, gaps, and other areas of pest harbourage.
2 infractions
**Outstanding**, Mouse droppings observe underneath the prep table in the hand washing area. , , **Remove all mice droppings immediately. , **Begin cleaning and disinfecting all affected areas.
Cleaning required in between the cooking equipment, especially deep fryer and stove.
2 infractions
Mouse droppings observe underneath the prep table in the hand washing area. , , **Remove all mice droppings immediately. , **Begin cleaning and disinfecting all affected areas.
Cleaning required in hard-to-reach areas, especially underneath cooking equipment.
6 infractions
**Corrected**, Chlorine sanitizer solution measured 1000ppm., - Operator remade the chlorine sanitizer and tested 100 ppm. , , **Ensure chlorine sanitizer solution is maintained at 100 ppm at all times.
**Outstanding**, Facility was re-using cans to store food after opening. , , **Do not reuse cans to store food items as it can leach out harmful chemicals over time.
Mouse droppings observed in the following areas:, - Underneath the cooking equipment and prep tables., - In the area near the washrooms where miscellaneous items were stored, , **Remove all mice droppings immediately. , **Begin cleaning and disinfecting all affected areas., **Seal all holes, especially one located in the corner beneath the prep table in the dishwashing area.
8 infractions
**Corrected**, Food grade sanitizer was not available at the time of the inspection. , - Operator made the chlorine sanitizer solution and tested 100 ppm. , , **Ensure chlorine sanitizer solution is present at all times.
Multiple food containers in walk in cooler were not covered. , , **Ensure food items are covered at all times to prevent from cross contamination.
Mouse droppings observed in the following areas:, - Underneath the cooking equipment, prep tables and hand sink in the kitchen., - In the area near the washrooms where miscellaneous items were stored, - Underneath the counter in the bar., - In the mop sink area. , , **Remove all mice droppings immediately. , **Begin cleaning and disinfecting all affected areas., **Seal all holes, especially one located in the corner beneath the prep table in the dishwashing area.
Aucune infraction
Aucune infraction
Aucune infraction
Aucune infraction
2 infractions
The mechanical washer not providing any sanitation. Service the dishwasher ASAP. Use single service articles to serve food, until the washer is properly operating
Provide test strips for Chlorine
Aucune infraction
2 infractions
Clean the top of the dishwasher
Clean and organize under the sink/dishwasher and the back storage room
1. Baseboards near the back storage room were not attached to the wall., , 2. Ceiling tiles were separating from the ceiling and were hanging above the ventilation canopy., , 3. Several ceiling tiles in the kitchen were not smooth and cleanable. , , Action required:, 1. Properly install the baseboards by the back storage area., 2. Ensure that all ceiling tiles are in good repair and are properly installed., 3. Ensure that all ceiling tiles are smooth and cleanable., , **June 12, 2026: Baseboards underneath the cookline, in the dishwashing area and storage room were not secured to the wall, with sections loose and not effectively attached. Ceiling tiles were separated above the ventilation canopy, exposing underlying foam. Acoustical ceiling tiles were still in use in the back kitchen.
Cleaning required in between the cooking equipment, especially deep fryer and stove., , **June 12, 2026 - Heavy grease buildup noted on the sides of deep fryer.
Equipment and surfaces in the food establishment had an accumulation of grease, dust and/or food debris; this included but was not limited to floors below equipment throughout the facility, ceiling, ventilation canopy, storage areas, shelving, cooking equipment, and electrical outlets., , Action required:, Ensure that all equipment and areas in the kitchen are clean, sanitized and free from defects and/or grease, dirt and grime., , **June 12, 2026: Residual grease and debris were still observed on the ceiling tiles, air vents, ventilation canopy, cooking equipment (fryer), and on floor below the cooking line, indicating inadequate cleaning.
Cooking oil was stored in plastic, nonfood grade containers, that were originally used for detergent., , Action required:, Do not store food in reused chemical pails. Ensure that all food is stored in food grade containers.
Pest control records were unavailable upon request., , Action required:, Ensure pest control records are available during health inspections.
**Outstanding**, Mouse droppings observe underneath the prep table in the hand washing area. , , **Remove all mice droppings immediately. , **Begin cleaning and disinfecting all affected areas.
1. Baseboards near the back storage room were not attached to the wall., , 2. Ceiling tiles were separating from the ceiling and were hanging above the ventilation canopy., , 3. Several ceiling tiles in the kitchen were not smooth and cleanable. , , Action required:, 1. Properly install the baseboards by the back storage area., 2. Ensure that all ceiling tiles are in good repair and are properly installed., 3. Ensure that all ceiling tiles are smooth and cleanable.
Broken plastic lids were used to cover containers of food in the walk-in cooler., , Action required:, Discard any broken or damaged equipment. Ensure that all equipment is maintained in good repair.
Equipment and surfaces in the food establishment had an accumulation of grease, dust and/or food debris; this included but was not limited to floors below equipment throughout the facility, ceiling, ventilation canopy, storage areas, shelving, cooking equipment, and electrical outlets., , Action required:, Ensure that all equipment and areas in the kitchen are clean, sanitized and free from defects and/or grease, dirt and grime.
Cleaning required in between the cooking equipment, especially deep fryer and stove.
Dirty dishes were stored on the floor in the dinning area. , , **Ensure dirty dishes are placed in the dishwashing area at all times.
Holes were observed in the following areas:, - Underneath cooking equipment next to the deep fryer. , - In the corner beneath the prep table in the dishwashing area, - Underneath the 2-compartment sink on the right-hand side of the wall., **Seal all holes to prevent any potential mice entry.
Cleaning required in the following areas: , - hand sink faucet in kitchen was dirty. , - Ceiling vents had a significant dust accumulation., - Hard-to-reach areas, especially underneath and behind the cooking equipment as they had a significant food debris and grease build up.
1. Food container was stored on floor in walk in cooler. , , **Ensure food is stored a minimum of 6 inches above the floor. , , 2. Facility was re-using cans to store food after opening. , , **Do not reuse cans to store food items as it can leach out harmful chemicals over time.
Container without handle was observed in the bulk rice container. , - Operator removed the container during inspection to prevent cross contamination. , , **Use containers with handles and store in a clean food grade container.
A large hole is present at the base of a wall in the mop sink area. In addition, exposed area appears water-damaged and moldy. , , **Please repair and ensure area is free of any moisture to prevent mold growth.
Water was seeping from the base of the wall on the left side of the dishwasher when dishwasher was in use., , **Please repair.
Cleaning required in the following areas: , - hand sink faucet in kitchen was dirty. , - Ceiling, vents and wall above the hand sink had a significant dust accumulation., - Hard-to-reach areas, especially underneath and behind the cooking equipment as they had a significant food debris and grease build up.