F001 - 6455 Macleod Trail SW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
December 30, 2025
Quat sanitizer dispenser is not dispensing quat product (noted during last inspection also)., The line from the container of quat to the dispenser was severed and taped together. , Replace line and have system serviced.
Internal temperature of drawer style coolers was 46F (7.7 degrees Celsius)., Adjust or service cooler to ensure food is maintained at 40F (4C) or less.
Nam Vietnamese Kitchen is in the MEADOWLARK PARK neighbourhood. MEADOWLARK PARK, Calgary has 77 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 24, 2026, there are 63 (82%) 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.
Famous Wok
MEADOWLARK PARK
This restaurant has been inspected 7 times since August 18, 2023, with 0 in compliance, 7 not in compliance, and 0 closures on record.
2 violations
Quat sanitizer dispenser is not dispensing quat product (noted during last inspection also)., The line from the container of quat to the dispenser was severed and taped together. , Replace line and have system serviced.
Internal temperature of drawer style coolers was 46F (7.7 degrees Celsius)., Adjust or service cooler to ensure food is maintained at 40F (4C) or less.
5 violations
Quat sanitizer dispenser is not dispensing quat product (noted during last inspection also)., The line from the container of quat to the dispenser was severed and taped together. , Replace line and have system serviced.
Quat sanitizer in two spray bottles was too strong., Solution turned orange test paper dark green., Follow manufacturer's instructions for preparing sanitizer.
Internal temperature of drawer style coolers was 46F (7.7 degrees Celsius)., Adjust or service cooler to ensure food is maintained at 40F (4C) or less.
No chlorine detected in dishwasher rinse water., Chlorine in container was clear and no longer yellow., Door of dishwasher is broken and won't stay closed., Replace chlorine and service dishwasher., , All dishes/containers/utensils must be manually sanitized in the two-compartment sink until the dishwasher is repaired., , Use either a 100ppm chlorine (bleach) sanitizer or a 200ppm quat sanitizing solution.
**Outstanding**, Hot water tap at kitchen handwashing sink is not operational. , This was first noted in January of 2024., Fix / replace the tap as necessary., Both hot and cold water are required for proper handwashing.
7 violations
1. QUATS sanitizer spray bottle measured 0ppm., , **Ensure QUATS sanitizer is maintained at 200ppm at all times., , 2. QUATS dispenser is not dispensing QUATS sanitizer solution. , , **Please repair.
1. Concentration of chlorine sanitizer bucket was significantly high as the test strips bleached out. , , **Please ensure chlorine sanitizer is maintained at 100ppm at all times (Note: mixing ratio is 1 tablespoon of bleach in 1 liter of water). , **Ensure sanitizer concentration is tested using chlorine test strips daily., , 2. Lemon scented bleach observed in the kitchen, which is not considered food safe., , **Please use regular household bleach.
Manual dishwashing procedures discussed during inspection. , - Staff said they were washing and rinsing the dishes but not sanitizing. , , **Please ensure dishes are washed, rinsed and sanitized. , Note: Dishwashing procedures sent to the facility by email.
3 violations
Large bucket of soup broth measured 21C. , , Requirement: keep soup broth in the cooler until ready to use.
Oil can, a bucket containing dry rice noodles and pops were stored directly on floor in the kitchen., , Requirement:, , Store food/drinks at least 15 cm off the floor.
Hot water tap at hand washing sink in the kitchen and tap at two comp sink were leaking., Ongoing violation, , Requirement:, , Repair/replace taps to stop leakage.
5 violations
Large bucket of soup broth measured 21C. , , Requirement: keep soup broth in the cooler until ready to use.
Concentration of chlorine during sanitizer cycle measured 0ppm., (This was repeat violation from previous inspection in August and on going previously)., , Requirement:, , -Repair the dishwasher and ensure it achieves 100ppm during sanitizing cycle (or 71Celsius). , , - After washing dishes in the dish washer, manually sanitize by soaking in sanitizer solution (bleach at 100 ppm or quat at 200 ppm) in the sink for two minutes until dish washer is repaired., -Repair dish washer asap. ,
Oil can, a bucket containing dry rice noodles and pops were stored directly on floor in the kitchen., , Requirement:, , Store food/drinks at least 15 cm off the floor.
8 violations
Cleaning clothes were kept on prep counters after use., , Requirement:, Store cleaning clothes in sanitizer solution in between use.
a) One bucket of hydrated rice noodles was stored at room temperature in the dishwashing sink and temperature measured 27C., , (This was repeat violation from previous inspection), , b) Internal temperature of bean sprouts stored on the counter without temperature control was 7.2C., , Requirement:, , a) Store hydrating rice noodles in the cooler at 4 Celsius or less. Do not store the bucket in the dishwashing sink as it is blocking the sink., -Hydrated noodles were moved to the cooler during inspection., , b) Store bean sprouts at 4C or less., - Bean sprouts were moved to the cooler during inspection.,
Concentration of chlorine during sanitizer cycle measured 0ppm., (This was repeat violation from previous inspection)., , Requirement:, , -Repair the dishwasher and ensure it achieves 100ppm during sanitizing cycle (or 71Celsius). , , - After washing dishes in the dish washer, manually sanitize by soaking in sanitizer solution (bleach at 100 ppm or quat at 200 ppm) in the sink for two minutes until dish washer is repaired., -Repair dish washer asap. ,
3 violations
1) Cooked chicken was stored in a bag above the dishwashing sinks. The chicken measured 18Celsius. , -all perishable foods must be stored at 4Celsius or less. They must be stored in a clean and sanitary manner and not above dishwashing sinks. , , 2) Three buckets of hydrating rice noodles were stored at room temperature and measured 24Celsius. One bucket was stored in the dishwashing sink., -store hydrating rice noodles in the cooler at 4Celsius or less. Do not store the bucket in the dishwashing sink as it is blocking the sink.,
1) Dishwasher measured 0ppm of chlorine., -repair the dishwasher and ensure it achieves 100ppm during sanitizing cycle (or 71Celsius). , , 2) Staff were not washing, rinsing and sanitizing dishes using manual dishwashing procedures. Staff were washing dishes/utensils and rinsing under water but not sanitizing. , -manual dishwashing procedures include: fill 1 sink with hot water and detergent; fill second sink with sanitizer and hot water.
**Corrected**, 1. Bowl of cucumbers were stored on other cut cucumber in the prep cooler. , - Operator removed the bowl to prevent cross-contamination., , 2. Single use container without handle observed inside bulk rice container. , - Operator removed the container to prevent contamination. , , **Please use the scoops with handles if storing inside the container and/or store in a clean food grade container., **Do not reuse single use items
**Outstanding**, Bucket containing dry rice noodles were stored directly on floor in the kitchen., , Requirement:, , Store food/drinks at least 15 cm off the floor.
**Outstanding**, Hot water tap at hand washing sink in the kitchen is not operational. , - Ongoing violation, , Requirement:, , Repair/replace tap.
Walk-in-cooler floor in the basement was visibly dirty. , , **Please clean.
Concentration of chlorine during sanitizer cycle was not verified as required and no written records of sanitizer verification were maintained., , (This was repeat violation from previous inspection)., , Requirement:, Ensure that concentration of chlorine during sanitizer cycle is verified on daily basis and written records are maintained.
Hot water tap at hand washing sink in the kitchen and tap at two comp sink were leaking., Ongoing violation, , Requirement:, , Repair/replace taps to stop leakage.
-Hand washing sink located in the kitchen was blocked with a container kept in sink basin., , - Hand washing sink was blocked as staff was filling a pot with water from hand washing sink located in the kitchen., , Requirement:, , - Ensure that hand washing sink is available for use all the time and it must not be blocked., - Use hand washing sink only for washing hands. -Fill pots with water from two comp sink.
Oil can, a bucket containing dry rice noodles and pops were stored directly on floor in the kitchen., , Requirement:, , Store food/drinks at least 15 cm off the floor.
Scoop handle was kept in cooked beef stored in prep cooler drawer located under the grill., , Requirement: , Store scoop vertically with handle up to prevent contamination of food.
Concentration of chlorine during sanitizer cycle was not verified as required and no written records of sanitizer verification were maintained., , (This was repeat violation from previous inspection)., , Requirement:, Ensure that concentration of chlorine during sanitizer cycle is verified on daily basis and written records are maintained.
Hot water tap at hand washing sink in the kitchen and tap at two comp sink were leaking., , Requirement:, , Repair/replace taps to stop leakage.
Staff were not testing the dishwasher sanitizer concentration., -staff must test the dishwasher daily.,