13JA - 3625 Shaganappi Trail NW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 21, 2026
1) Wire rack across the dishwashing sinks, bottom rack had an accumulation of grime., 2) Floor between the cooking area upright fridge and wall had an accumulation of debris., -Clean
NAM Vietnamese Kitchen is in the VARSITY neighbourhood. VARSITY, Calgary has 136 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 25, 2026, there are 109 (80%) 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.
Milestones Grill & Bar 5238
VARSITY
This restaurant has been inspected 7 times since April 10, 2024, with 2 in compliance, 5 not in compliance, and 0 closures on record.
1 violation
1) Wire rack across the dishwashing sinks, bottom rack had an accumulation of grime., 2) Floor between the cooking area upright fridge and wall had an accumulation of debris., -Clean
No violations
1 violation
Mice droppings and debris were observed under shelves and along the walls in the storage room., , Clean up the debris and the droppings. Monitor the premise for new droppings. If new droppings are observed, pest control measure must be increased in frequency. Email the latest two pest control reports to the inspector., , March 27, 2025, Some cleaning was done. However, there are a lot of areas under shelves not cleaned yet., , March 12, 2026, Mice droppings were again observed in the storage room., , March 23, 2026, No change as the staff did not clean the room.
3 violations
Wiping clothes were stored on the countertops., , Ensure the wiping clothes are stored in sanitizer solution between uses.
The kitchen hand sink was obstructed with items in the sink., , Ensure the hand sink is for handwashing only.
Mice droppings and debris were observed under shelves and along the walls in the storage room., , Clean up the debris and the droppings. Monitor the premise for new droppings. If new droppings are observed, pest control measure must be increased in frequency. Email the latest two pest control reports to the inspector., , March 27, 2025, Some cleaning was done. However, there are a lot of areas under shelves not cleaned yet., , March 12, 2026, Mice droppings were again observed in the storage room.
1 violation
Mice droppings and debris were observed under shelves and along the walls in the storage room., , Clean up the debris and the droppings. Monitor the premise for new droppings. If new droppings are observed, pest control measure must be increased in frequency. Email the latest two pest control reports to the inspector., , March 27, 2025, Some cleaning was done. However, there are a lot of areas under shelves not cleaned yet.
5 violations
Sanitizer bucket for the wiping clothes was not prepared at the time of the inspection., , Ensure the sanitizer solution is prepared prior to food handling.
The sanitizer premix is using chlorine solution despite the label indicates quat sanitizer., , All chemical bottles or premix stations must be correctly labeled.
Both the kitchen and the front counter hand sinks were obstructed with items inside the sink. , , Ensure the hand sinks are for hand washing only and are accessible at all time.
2 violations
No sanitizer solution prepared at the time of inspection. , , - Ensure a sanitizer solution is available for frequent sanitation of food contact surfaces at all times. Store cleaning cloths in sanitizer solution in between use.
Food handler was not aware of the required steps to appropriately perform manual dishwashing. , - All cooking utensils, pots and pans etc. must be:, 1) scraped to remove excess food prior to immersion;, 2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C;, and, 3) rinsed in the second sink using clean water maintained at not less than 45°C; and, 4) sanitized in the third sink by immersion in an approved sanitizer such as Quat at 200 ppm for at least two minutes, 4) Air dried in a clean area
Chlorine sanitizer is used but the sanitizer test strips are for testing quat sanitizer., , Obtain chlorine sanitizer test strips.
Mice droppings and debris were observed under shelves and along the walls in the storage room., , Clean up the debris and the droppings. Monitor the premise for new droppings. If new droppings are observed, pest control measure must be increased in frequency. Email the latest two pest control reports to the inspector.