209 1 Street SE · CHINATOWN
October 1, 2025
Not in ComplianceThe two-stage cooling method was not being utilized when cooling down a large pot of satay sauce used to marinate meat products., , Please use the two-stage cooling method when cooling perishable items like satay sauce. First, cool from 60C to 20C in under two hours, then from 20C to 4C in under four hours. To cool the sauce quickly to 20C before storing it in the cooler, use an ice wand, an ice water bath, or divide the sauce into smaller portions.
The surface of the chest freezer located at the back was observed to be rusting. Rusty surfaces are not a smooth, cleanable, impervious surface and can trap harmful contaminants., , Please repair the indicated areas so the surface is smooth, cleanable, and impervious to contaminants.
Thi Thi Vietnamese Submarine is in the CHINATOWN neighbourhood. CHINATOWN, Calgary has 147 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 88 (60%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 2 times since February 21, 2025, with 0 in compliance, 2 not in compliance, and 0 closures on record.
The two-stage cooling method was not being utilized when cooling down a large pot of satay sauce used to marinate meat products., , Please use the two-stage cooling method when cooling perishable items like satay sauce. First, cool from 60C to 20C in under two hours, then from 20C to 4C in under four hours. To cool the sauce quickly to 20C before storing it in the cooler, use an ice wand, an ice water bath, or divide the sauce into smaller portions.
The surface of the chest freezer located at the back was observed to be rusting. Rusty surfaces are not a smooth, cleanable, impervious surface and can trap harmful contaminants., , Please repair the indicated areas so the surface is smooth, cleanable, and impervious to contaminants.
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.
CHINATOWN
Three cans of Raid pesticide spray were observed onsite., , Pesticides are only to be applied by a professional pest control operator in a food facility. Food facility operator and staff are not to store or use pesticides/insecticides in the food facility. The operator promptly discarded the raid pesticide spray cans.
The temperature of the satay beef in the hot holding unit was measured using a probe thermometer and read 49C. Hot food items must be held at temperatures above 60C to inhibit the growth of harmful bacteria., , The temperature of the hot holding unit was raised, and the satay beef was remeasured, registering above 60C. Please monitor the hot holding unit and ensure that food products are being held above at 60C or above at all times.
The two-stage cooling method was not being utilized when cooling down a large pot of satay sauce used to marinate meat products., , Please use the two-stage cooling method when cooling perishable items like satay sauce. First, cool from 60C to 20C in under two hours, then from 20C to 4C in under four hours. To cool the sauce quickly to 20C before storing it in the cooler, use an ice wand, an ice water bath, or divide the sauce into smaller portions.
The surface of the chest freezer located at the back was observed to be rusting. Rusty surfaces are not a smooth, cleanable, impervious surface and can trap harmful contaminants., , Please repair the indicated areas so the surface is smooth, cleanable, and impervious to contaminants.