110 - 3830 Brentwood Road NW
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 13, 2026
Not in ComplianceObserved a staff member using the same gloves for vegetables after handling raw meats., , Ensure to use dedicated utensils or change gloves or wash hands after handling raw meats.
1) The high-risk foods such as raw beef, cooked chicken and chopped vegetables stored in the preparation cooler on the main line were measured between 5-8.7 Degrees Celsius. , , - All high-risk foods under refrigeration must be maintained at a temperature of 4C or less. , - Service and do not use the cooler if it cannot consistently maintain a temperature of 4C or less., , 2) The probe thermometer on-site is not being used regularly as evident by the accumulated hardened grease on it., , - Clean, sanitize and use regularly during cooking, cooling, hot holding, cold storage and reheating.
The handwashing sink located in the corner of the main cooking area is not easily accessible due to its location and surrounding items. There was no evidence that the sink had been used that day or for an extended period of time, as observed at approximately 3:00 PM., , , Ensure the handwashing sink is easily accessible by removing the surrounding tables or relocating the sink to an area closer to the main line and away from the corner to facilitate proper handwashing.
Chlorine test strips available but not being used regularly, as indicated by the high concentration of the sanitizer solution., , Use chlorine test strips to verify the concentration of sanitizer solutions and the concentration of chlorine in the dishwasher daily.
Cleaning required in the following areas: , , - under cooking equipment, - dust accumulation on walls and ceiling, - interior of the dishwasher , , , - Clean and always maintain in a clean and sanitary manner.
Phi Nhung Vietnamese Restaurant 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 restaurant has been inspected 4 times since February 8, 2024, with 0 in compliance, 4 not in compliance, and 0 closures on record.
5 violations
Observed a staff member using the same gloves for vegetables after handling raw meats., , Ensure to use dedicated utensils or change gloves or wash hands after handling raw meats.
1) The high-risk foods such as raw beef, cooked chicken and chopped vegetables stored in the preparation cooler on the main line were measured between 5-8.7 Degrees Celsius. , , - All high-risk foods under refrigeration must be maintained at a temperature of 4C or less. , - Service and do not use the cooler if it cannot consistently maintain a temperature of 4C or less., , 2) The probe thermometer on-site is not being used regularly as evident by the accumulated hardened grease on it., , - Clean, sanitize and use regularly during cooking, cooling, hot holding, cold storage and reheating.
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.
Bliss and Co Cupcakes and Desserts
BRENTWOOD
The handwashing sink located in the corner of the main cooking area is not easily accessible due to its location and surrounding items. There was no evidence that the sink had been used that day or for an extended period of time, as observed at approximately 3:00 PM., , , Ensure the handwashing sink is easily accessible by removing the surrounding tables or relocating the sink to an area closer to the main line and away from the corner to facilitate proper handwashing.
Chlorine test strips available but not being used regularly, as indicated by the high concentration of the sanitizer solution., , Use chlorine test strips to verify the concentration of sanitizer solutions and the concentration of chlorine in the dishwasher daily.
Cleaning required in the following areas: , , - under cooking equipment, - dust accumulation on walls and ceiling, - interior of the dishwasher , , , - Clean and always maintain in a clean and sanitary manner.
5 violations
The chlorine sanitizer was way too strong. , , - Chlorine sanitizers must be used at 100 ppm. Ensure to mix 1/2 teaspoon of regular unscented bleach per liter of water. Verify the concentration using chlorine test strips.
Hot water was turned off at the handwashing sink on the main line due to a leak from the faucet., , - Fix the leak and ensure handwashing sink are always supplied with soap, paper towels, and hot and cold running water.
No chlorine test strips available. , , Purchase and verify the concentration of sanitizer solutions using chlorine test strips.
Observed cardboard being used on shelves in the main cooking area and in the walk-in cooler. , , - Do not use cardboard. All surfaces must be smooth, easy to clean, impervious to moisture.
Cleaning required in the following areas: , , - under cooking equipment, - wall across from the main cooking line, , - Clean and always maintain in a clean and sanitary manner.
1 violation
No hand soap provided at the handwashing sink in the main cooking area. , - Handwashing sink must be supplied with liquid soap and paper towels in dispensers at all times.
6 violations
No surface sanitizer prepared and available at the time of inspection. , , - A sanitizer solution such as chlorine at 100 ppm for frequent sanitation of food contact surfaces is required at all times. Mix 1/2 teaspoon of chlorine with 1 liter of water. Use chlorine test strips to verify the concentration.
Several unlabeled spray bottles were observed. Staff did not know what they contained. , , - All chemicals must labelled to prevent misuse. , ,
1) Deep fired spring rolls left out in room temperature. Internal temperature measured at 26-27 degrees Celsius. , - All perishable foods must be stored at a temperature 4C or less or greater than 60 C at all times. , - Discarded., , 2) No probe thermometer available. , - A probe thermometer is required to measure the internal temperature of foods while cooking, cooling, hot holding, cold storage and reheating., , 3) Tapioca pearls left out in room temperature. , - All perishable foods must be stored at a temperature 4C or less or greater than 60 C at all times.
Stainless steel table totally blocking access to the hand washing station in the main kitchen area., , To be removed immediately.
No Chlorine test strips available. , - Purchase chlorine test strips and use to verify chlorine sanitizer solutions. Chlorine sanitizers must be used at 100 ppm.
Heavy accumulation of dust on ceiling panels in the main kitchen area. , , Clean the ceiling panels and place a filter on the vent to prevent accumulation of dust. If you are unable to clean the panel, please replace.