100 - 6915 Rundlehorn Drive NE · PINERIDGE
December 8, 2025
Not in ComplianceNo food contact surface sanitizer was prepared the time of inspection., * Bleach was prepared and was tested at 100 ppm., , -Ensure that the food contact sanitizer is prepared before any food preparation is performed and bleach is maintained at 100 ppm.
Chili oil paste container was stored uncovered inside the prep line cooler. , The container was covered., , -Ensure that the food/food container are covered to prevent contamination.
Bean sprouts were measured at 11.9 degrees C., * Bean sprouts were placed inside the cooler., , -Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees C or higher.
Manual dishwashing for big utensils was not being done correctly., The operator was explained the proper method for dishwashing. , , Manual dishwashing should be followed as:, Step 1 - Wash with detergent and water, Step 2 -Rise with water, Step 3: Completely submerge/apply in 100 ppm bleach sanitizer for at least 2 min.
There was no hand soap in the soap dispenser at the back hand washing sink., Soap was refilled., , -Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
The front 2 compartment sink was used for dishwashing., The operator was asked to designate one sink for hand washing., , -Ensure that the hand wash sink is designated and used for only hand washing.
Lubricant bottle, screws were stored with the juice boxes and food containers., The lubricant bottle and screws were removed from the shelves., -Ensure that the items are not related to food are stored separately from the food items.
1) Small plastic container was used as a scoop for the rice container., -Ensure that the scoops with handles are used for bulk container for hand protection., , 2) Food containers were observed to be stored on the floor., -Ensure that the food containers are stored at least 6 inches above the floor.
Viet Cuisine is in the PINERIDGE neighbourhood. PINERIDGE, Calgary has 74 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 48 (65%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since December 27, 2024, with 0 in compliance, 3 not in compliance, and 0 closures on record.
No food contact surface sanitizer was prepared the time of inspection., * Bleach was prepared and was tested at 100 ppm., , -Ensure that the food contact sanitizer is prepared before any food preparation is performed and bleach is maintained at 100 ppm.
Chili oil paste container was stored uncovered inside the prep line cooler. , The container was covered., , -Ensure that the food/food container are covered to prevent contamination.
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.
PINERIDGE
Bean sprouts were measured at 11.9 degrees C., * Bean sprouts were placed inside the cooler., , -Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees C or higher.
Manual dishwashing for big utensils was not being done correctly., The operator was explained the proper method for dishwashing. , , Manual dishwashing should be followed as:, Step 1 - Wash with detergent and water, Step 2 -Rise with water, Step 3: Completely submerge/apply in 100 ppm bleach sanitizer for at least 2 min.
There was no hand soap in the soap dispenser at the back hand washing sink., Soap was refilled., , -Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
The front 2 compartment sink was used for dishwashing., The operator was asked to designate one sink for hand washing., , -Ensure that the hand wash sink is designated and used for only hand washing.
Lubricant bottle, screws were stored with the juice boxes and food containers., The lubricant bottle and screws were removed from the shelves., -Ensure that the items are not related to food are stored separately from the food items.
1) Small plastic container was used as a scoop for the rice container., -Ensure that the scoops with handles are used for bulk container for hand protection., , 2) Food containers were observed to be stored on the floor., -Ensure that the food containers are stored at least 6 inches above the floor.
Food Handling Permit must be displayed on a conspicuous location
Do not store the scoop for rice on the top of the cooker. Use a readily cleanable container with ice/water mix
Mechanical dishwasher was initially not getting up to the correct temperature. After approximately 5 cycles it did finally reach 70 C at the dish level during the final rinse. , , Operator will check with the company that was there to service the machine to see about turning up the temperature of the booster so that it will reach the correct temp sooner.
Operator did not have a thermometer to test the dishwasher temperature. - They ordered one during the inspection, , Ensure you have a thermometer that is waterproof, and has a maximum temperature recording setting.