8 - 2915 19 Street NE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 27, 2026
Edge of the wall beside the 2 compartment sink is damaged and covered in duct tape. Please repair the wall. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
Song Huong is in the SOUTH AIRWAYS neighbourhood. SOUTH AIRWAYS, Calgary has 141 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 97 (69%) 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.
Betel African Store
SOUTH AIRWAYS
This restaurant has been inspected 7 times since June 21, 2024, with 0 in compliance, 7 not in compliance, and 0 closures on record.
1 violation
Edge of the wall beside the 2 compartment sink is damaged and covered in duct tape. Please repair the wall. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
9 violations
0PPM sanitizer was measured in the cleaning cloth bucket at the far end of the cooking line. , , A used cleaning cloth was stored on the counter. Staff member placed the cleaning cloth in the cleaning cloth bucket. , , Ensure that cleaning cloths are stored in an approved sanitizing solution (i.e. 100PPM bleach or 200PPM quats).
**Outstanding**, There was no temperature log for recording the temperature of the refrigerators and freezers to ensure food safety., , -Ensure there is a temperature log for recording the monitored temperature of the refrigerators and freezers.
Several spray bottles in the kitchen and front serving area were unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
1. Cooked meat and spring rolls were stored above the fill line in the prep cooler (cross from the main cooking line). The external temperature was 10C to 11C. Do not over fill the inserts above the fill line. Ensure that all high risk foods are stored at 4C or below when cold holding. Foods were moved in the bottom of the cooler., , 2. Two door cooler in the front serving area was maintaining 8C to 13C. Cut vegetables and toppings were placed on ice. Please adjust the temperature of the cooler. If it does not decrease within 2 hours, contact a refrigeration company to repair the cooler.
There are no sink plugs for the 2 compartment sink. Please purchase sink plugs.
A cell phone was stored on a prep counter next to a cutting board. Ensure that all personal items are stored separate from food and food handling equipment.
Edge of the wall beside the 2 compartment sink is damaged and covered in duct tape. Please repair the wall. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
A metal water bottle, that was not in good repair (paint was scratched off in several places) was used to hold down noodles in a bucket of water. Stop using the water bottle. Only used equipment that is in good repair.
Detailed cleaning is needed throughout the kitchen as food debris was noted under and behind equipment, on shelves and floors. Please clean.
1 violation
**Outstanding**, There was no temperature log for recording the temperature of the refrigerators and freezers to ensure food safety., , -Ensure there is a temperature log for recording the monitored temperature of the refrigerators and freezers.
12 violations
1. Wet cleaning clothes were left on the counter when not in use., 2. The slicing machines and ice machine were not maintained in clean and sanitary condition; it had accumulated debris on it sides. , , -Ensure cleaning clothes are kept in sanitizing solution when not in use to prevent bacterial growth. , -Ensure clean in place equipment are maintained in clean, sanitary manner to prevent cross contamination.
Used gloves were kept on the counter in the second kitchen prep area., , - Do not reuse gloves., - Ensure gloves are properly disposed of, to prevent cross contamination.
There was no temperature log for recording the temperature of the refrigerators and freezers to ensure food safety., , -Ensure there is a temperature log for recording the monitored temperature of the refrigerators and freezers.
1 violation
Clean up and organize the kitchen. Do this at the end of each day. Kitchen should be left clean and sanitary at the end of the day. Leftover food residues will attract vermin.
1 violation
Clean up and organize the kitchen. Do this at the end of each day. Kitchen should be left clean and sanitary at the end of the day. Leftover food residues will attract vermin.
2 violations
Cell phone on the cutting board. All food contact surfaces must be kept clean and sanitary to avoid cross-contamination. No personal items are allowed in the kitchen.
Clean up and organize the kitchen. Do this at the end of each day. Kitchen should be left clean and sanitary at the end of the day. Leftover food residues will attract vermin.
The sanitizing bucket in the kitchen prep area was kept on the floor., , -Ensure the sanitizing bucket is kept off the floor to prevent cross contamination when using the bucket during preparation.
1. The front area prep cooler that contains vegetables measured 7.0 degrees Celsius., 2. Fried onions and cut green onions in oil were kept at room temperature for more than 4hours., They were discarded onsite., 3. Two large sizes of meat were being thawed in stagnant water in a large pot., , -Ensure the temperature of food kept in prep coolers are maintained below 4.0 degrees Celsius., -Ensure high risk food are kept either at/below 4.0 degrees Celsius or at/above 60 degrees Celsius., -Ensure frozen food are thawed under cold running water at/below 4 degrees Celsius, or in the fridge, or cooked frozen.
The rinse solution was not connected to the dishwasher., , -Ensure all chemical solution for cleaning, rinsing and sanitizing dishes are connected at all times.
The handwashing station in the kitchen prep area was blocked with bowls of noodles and other equipment., Operator removed all bowls away from the handwashing station., , -Ensure the handwashing station is accessible to staffs at all times for easy handwashing.
1. A can of coconut milk was found opened and covered with nylon in the walk-in cooler., 2. Some food items in buckets were placed on floor in the walk-in cooler., , -Ensure appropriate container with cover is use for storage of food items instead of tin or can., -Ensure all food items are at least 6inches off the ground in the establishment.
Some personal items were placed with cleaned and sanitized food serving equipment., , -Ensure all personal items are kept away from food equipment to prevent cross contamination.
1. The wall beside the two-compartment sink is in disrepair and cannot be easily cleanable., 2. The hot running water tap was in disrepair in the two-compartment sink. , , -Repair the side wall to be suitable for effective cleaning and sanitizing., -Ensure there is cold and hot running water is available in the two-compartment sink.
1. A ceramic bowl was found on sugar container in the dry storage area., 2. The walk-in cooler was not maintained in clean, sanitary manner., , -Ensure a container with handle is used for scooping dry bulk food and placed outside the container when not in use., -Ensure all refrigerators and freezers are kept in clean and sanitary manner.
The kitchen floors, corners, ceilings, vents, and pots and utensils need to be properly cleaned and sanitized. They were filled with accumulated debris, vents and ceilings looked very dusty. , , -Ensure all kitchen surfaces are clean and mantained in sanitary manner., Clean up and organize the kitchen. Do this at the end of each day. Kitchen should be left clean and sanitary at the end of the day. Leftover food residues will attract vermin.