A - 626 17 Avenue SW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
February 24, 2026
There was no food contact surface sanitizer prepared in the basement food preparation space., , Bleach water was prepared during inspection. The concentration measured 100 ppm. Ensure that food contact surface sanitizer is prepared and readily available for use in each food handling area at all times.
There were two electrical outlets located behind the two compartment sink in the basement kitchen. They were not equipped with ground fault circuit interrupters (GFCI)., , Electrical outlets located close to water sources must be equipped with GFCI.
Kim Anh Vietnamese Submarines is in the BELTLINE neighbourhood. BELTLINE, Calgary has 778 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 514 (66%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) 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.
UNA Takeaway / Frenchie Wine Bar
BELTLINE
This restaurant has been inspected 5 times since February 11, 2025, with 0 in compliance, 5 not in compliance, and 0 closures on record.
2 violations
There was no food contact surface sanitizer prepared in the basement food preparation space., , Bleach water was prepared during inspection. The concentration measured 100 ppm. Ensure that food contact surface sanitizer is prepared and readily available for use in each food handling area at all times.
There were two electrical outlets located behind the two compartment sink in the basement kitchen. They were not equipped with ground fault circuit interrupters (GFCI)., , Electrical outlets located close to water sources must be equipped with GFCI.
4 violations
Regular pearls for bubble tea were left out at room temperature. Pearls were measured at 22.0 degrees C. , , Discarded the pearls, Option 1:, Store perishable foods at 4 degrees C or below or at 60 degrees C or higher., Option 2:, Track the pearls for 2 hours and discard after 2 hours.
Staff was not sanitizing utensils before drying and there was inadequate chlorine sanitizer in the sink to completely submerged the food containers for 2 minutes. , , Ensure dishes and utensils are sanitized and all dishes and utensils are completely submerged in chlorine for 2 minutes before drying.
There were two electrical outlets located behind the two compartment sink in the basement kitchen. They were not equipped with ground fault circuit interrupters (GFCI)., , Electrical outlets located close to water sources must be equipped with GFCI.
No coolers and freezers temperatures and food surface sanitizer charts , available for review. , , Check and record coolers and freezers temperatures and food surface sanitizer daily.
8 violations
1) Containers of rice and rice noodles were left out at room temperature. Rice was measured at 17.2 degrees C. and rice noodles were measured 16.6 degrees C., , Discarded the rice and rice noodles. , , 2) Containers of chili chicken and chili beef were placed on the top of the hot holding unit insert. Chili chicken and beef were measured between 51 (top) and 58 (bottom) degrees C. No direct heat on the beef and chicken containers. , , Reheat to 74 degrees C or higher before serving. , , 3) Preparation Cooler:, Pork inside was at 7.7 degrees C. and chili sauce inside was measured at 8.0 degrees C. , , Fix the cooler , , 3) Regular pearls for bubble tea were left out at room temperature. Pearls were measured at 22.0 degrees C. , , Discarded the pearls, , 4) Small container of rice noodles above the preparation cooler at room temperature. Rice noodles were measured at 29.0 degrees C. , , Discarded the rice noodles. , , Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.
1) Tongs and frying baskets were placed on top of newspapers at the deep fryer. Newspaper was used to soak up the oil. , , Remove newspapers from the kitchen., , 2) Utensils were stored in stagnant water. , , Store utensils in ice water.
4 violations
There was no active pest monitoring plan for the facility., , Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
REPEAT VIOLATION, , Two managers have completed advanced food safety course. All other staff are required to complete the home study course. , , Staff lack basic food safety knowledge and do not have sufficient food safety training. , Action Required:, , - All Staff must complete the home study course available in Vietnamese: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-vietnamese.pdf
One deep fryer was being used outside of the ventilation canopy., , Deep fryers must be used within the ventilation canopy.
12 violations
There was no soap available at the basement kitchen hand wash sink. The soap in the dispenser had hardened. The paper towels were not threaded through the paper towel dispenser and therefore not available for use., , The paper towel was threaded through the paper towel dispenser during inspection. Clean the soap dispenser and clear out the hardened soap. Refill the soap dispenser.
There was no food contact surface sanitizer prepared in the basement kitchen., , Ensure that food contact surface sanitizer is prepared and readily available in each food handling area at all times.
Numerous perishable food items were being stored at room temperature:, , - Rice noodles being stored at room temperature had an internal temperature of 25 degrees Celsius., - Chopped lettuce stored at room temperature had an internal temperature of 9.5 degrees Celsius., - Rice noodles were soaking at room temperature and had been soaking at room temperature for around 3 hours., , Perishable food must either be stored hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
There was no active pest monitoring plan for the facility., , Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
Cilantros were placed on top of clean dishes to dry. , , Provide a separate area to dry.
REPEAT VIOLATION, , Two managers have completed advanced food safety course. All other staff are required to complete the home study course. , , Staff lack basic food safety knowledge and do not have sufficient food safety training. , Action Required:, , - All Staff must complete the home study course available in Vietnamese: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-vietnamese.pdf
There were two electrical outlets located behind the two compartment sink in the basement kitchen. They were not equipped with ground fault circuit interrupters (GFCI)., , Electrical outlets located close to water sources must be equipped with GFCI.
1) Aluminum foil plate with cracked edges was used to cover the pickle carrots., , Provide a new cover. , , 2) Cardboard was placed next to the toaster to prevent sauce from splashing onto the wall., , Remove cardboard and clean wall when it gets dirty., , 3) Grey stains build-up on the white order printers. , , Clean printers. , , 4) Grey stains on the ice chest lid., , Clean lid. , , 5) Black stains on the ice chest used to store staff items. , , Clean the ice chest. , , 6) Bubble tea machine was still wrapped with shipping tape. , , Remove the tape., , 7) Deep freezer insulation was exposed to food and tuck tape was used to hold the lid together. , , Fix the deep freezer lid., , 8) Tuck tape was used to hold the preparation cooler sealant in place. , , Fix the preparation cooler sealant.
1) Grease and debris build-up on the kitchen shelves. , , 2) Grease build-up on the cupboard doors. , , 3) Grime build-u on the wooden board the bread container sits on. , , 4) Cables, plugs and wires were covered in dust., , 1 to4) Clean these areas. , , 5) No coolers and freezers temperatures and food surface sanitizer charts , available for review. , , Check and record coolers and freezers temperatures and food surface sanitizer daily.
There were two electrical outlets located behind the two compartment sink in the basement kitchen. They were not equipped with ground fault circuit interrupters (GFCI)., , Electrical outlets located close to water sources must be equipped with GFCI.
There was no active pest monitoring plan for the facility., , Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
A butane fueled cooking stove was being used in the facility., , This stove must not be used inside. Replace this stove with a safe cooking method.
REPEAT VIOLATION, , Two managers have completed advanced food safety course. All other staff are required to complete the home study course. , , Staff lack basic food safety knowledge and do not have sufficient food safety training. , Action Required:, , - All Staff must complete the home study course available in Vietnamese: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-vietnamese.pdf
Chlorine test strips could not be located., , Locate or obtain more chlorine test strips.
One deep fryer was being used outside of the ventilation canopy., , Deep fryers must be used within the ventilation canopy.
There were two electrical outlets located behind the two compartment sink in the basement kitchen. They were not equipped with ground fault circuit interrupters (GFCI)., , Electrical outlets located close to water sources must be equipped with GFCI.
Damaged food storage containers were in use in the facility., , Discard damaged food storage containers.
A piece of cardboard wrapped in plastic was placed at the end of the bread toaster to prevent the toasted bread from falling into the gap at the end of the toaster. , , Plastic wrapped cardboard is not a cleanable surface. Replace this with something that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
Floors in hard to reach areas (floor under the south food preparation cooler, floors under the two compartment sink, floor beside and behind the chest style deep freezer in the east side of the upper kitchen, corners and edges of the floors) had grease, soil, and food debris accumulation., , Clean hard to reach areas of floors. Ensure these areas are cleaned on a regular basis.