18 - 12030 Symons Valley Road NW · EVANSTON
December 18, 2025
Not in ComplianceThe prep cooler measured between 8.1°C to 10.1°C. The thermometer stored inside measured 8°C., , Fix the prep cooler.
1. Plastic food containers were stored on the floor in the walk-in cooler., , Store food items 6 inches off the floor., , 2. Plastic food containers were stored on the floor in the walk-in freezer., , Store food items 6 inches off the floor.
Vietnam Palace Grill & Noodle House is in the EVANSTON neighbourhood. EVANSTON, Calgary has 89 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 5, 2026, there are 68 (76%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) Closed.
This restaurant has been inspected 14 times since August 27, 2024, with 0 in compliance, 13 not in compliance, and 1 closure on record.
The prep cooler measured between 8.1°C to 10.1°C. The thermometer stored inside measured 8°C., , Fix the prep cooler.
1. Plastic food containers were stored on the floor in the walk-in cooler., , Store food items 6 inches off the floor., , 2. Plastic food containers were stored on the floor in the walk-in freezer., , Store food items 6 inches off the floor.
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.
Repeat violation cited on December 9, 2025:, Food handler was wearing the same gloves to handle raw meat and returned to the cook line to cook food., , Food handler was instructed to remove the gloves and wash their hands before wearing new pair of gloves., , A new pair of gloves must be worn when changing tasks (e.g. when moving to a new workstation, after handling raw meats, before handling ready-to-eat foods such as sandwiches, after cleaning duties, etc.), , Previous violation:, A food handler was using paper towel to clean their hands while wearing a pair of gloves., , The food handler was instructed to remove the gloves and wash their hands., , Hands must be washed and dried thoroughly:, i. Before wearing gloves, ii. When changing to a new pair of gloves, iii. After removing the gloves
1. Plastic food containers were stored on the floor in the walk-in cooler., , Store food items 6 inches off the floor., , 2. Plastic food containers were stored on the floor in the walk-in freezer., , Store food items 6 inches off the floor., , 3. Plastic food containers were stored on the floor in the kitchen area., , 4. Scoops were stored inside the bulk food bins, and the handles were in contact with the food, , 5. Bowls were used as scoops and stored inside the bulk food bins., , Obtain scoops with handles and ensure the handles are not in direct contact with the food.
No pest control record available., , Maintain monthly pest control records.
Recurring violations cited on December 9, 2025, as below:, , Previous violations:, 1. Food debris was noted in the dry storage room., 2. Black mold was noted along the caulking of the handwashing sink at the front service area., 3. Dust buildup was accumulated on the kitchen ceiling., 4. Debris was noted in the kitchen and hard to reach areas., 5. Debris was noted underneath the equipment., , Clean the indicated areas.
Chlorine sanitizer bucket was bleaching off the chlorine test strip. The chlorine sanitizer was too strong., , Fresh sanitizer bucket was prepared at 100 ppm.
A food handler was using paper towel to clean their hands while wearing a pair of gloves., , The food handler was instructed to remove the gloves and wash their hands., , Hands must be washed and dried thoroughly:, i. Before wearing gloves, ii. When changing to a new pair of gloves, iii. After removing the gloves
1. Spring rolls were left on the counter with a temperature of 26°C., , 2. Cooked noodles were left out in a container with a temperature of 16°C., , 3. Peanut butter sautee were stored by the grill with a temperature of 32.7°C and 35.3°C., , Food items discarded.
1. Plastic food containers were stored on the floor in the walk-in cooler., , Store food items 6 inches off the floor., , 2. Plastic food containers were stored on the floor in the walk-in freezer., , Store food items 6 inches off the floor., , 3. Plastic food containers were stored on the floor in the kitchen area., , 4. Bag of onions was stored on the floor. (Corrected During Inspection)., , The bag of onions was stored on a container.
There was no chlorine test strip to measure the dishwasher and sanitizer concentration.
No pest control record available., , Maintain monthly pest control records.
Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Foil was used to cover the walk-in cooler door frame., , Fix the walk-in freezer
1. The interior lid of the rice cooker was dirty.
1. Food debris was noted in the dry storage room., 2. Black mold was noted along the caulking of the handwashing sink at the front service area., 3. Dust buildup was accumulated on the kitchen ceiling., 4. Debris was noted in the kitchen and hard to reach areas., 5. Debris was noted underneath the equipment., 6. No cleaning schedule available., , Clean the indicated areas., , Develop a cleaning schedule checklist for the restaurant.
Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Foil was used to cover the walk-in cooler door frame., , Fix the walk-in freezer
Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms., , Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200ppm (quat), along with submerged cleaning cloths, are available at all times during food processing.
Handwashing was not observed to be practiced among the staff., , Please practice proper hand hygiene at the beginning of the shift, before and after food handling, in between tasks, and after using the washroom.
1) A probe thermometer was unavailable when requested., , Please obtain a working probe thermometer to ensure food items are cooked to the appropriate temperatures before serving the customers., , 2) Cooked dumplings were observed to be reheated to 54C, , The operator was asked to reheat the dumplings to 74C before serving them to the customer., , 3) Tubes of ground pork were observed thawing in buckets at room temperature. When asked about thawing techniques used in the facility, the inspector was informed that warm water was used to thaw food items., , Please thaw food by leaving them in the cooler overnight, under running cold water, in the microwave if the item is being processed right away, or during the cooking process. The operator was instructed to transfer the tubes of ground pork into the walk-in cooler., , 4) A large basket of spring rolls were flash fried to 43C and left out at room temperature during slow hours. Perishable foods, such spring rolls, must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment., , The operator was instructed to fully cook the basket of spring rolls to 74C. The inspector also advised cooking spring rolls per order during slow business hours.
Small buckets of food were stored on the walk-in freezer floor. , , Store all food at least 6 inches off the floor.
Raw marinated meat was stored above raw vegetables located in the refrigerated drawers under the flat top., , Please store vegetables above raw meat to minimize cross-contamination risks.
Grease and food debris build-up underneath cooking equipment. , , Clean the entire kitchen., , No pest activity was observed during inspection.
Staff members did not demonstrate food handling knowledge regarding critical cooking temperatures and thawing procedures., , Please provide additional food safety training for all food handlers. Attached is a link for your reference: https://www.albertahealthservices.ca/eph/page3151.aspx
The handwash sink located beside the wok burner was observed to be slowly draining., , Please repair the handwash sink so it is unclogged and draining properly.
Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Foil was used to cover the walk-in cooler door frame., , Fix the walk-in freezer
1) Food debris and grease build-up underneath cooking equipment. , , 2) Debris build-up underneath the dishwasher and sinks. , , 3) Debris build-up by the meat slicer. , , , 1 to 3) Clean these areas.
Small buckets of food were stored on the walk-in freezer floor. , , Store all food at least 6 inches off the floor.
Grease and food debris build-up underneath cooking equipment. , , Clean the entire kitchen., , No pest activity was observed during inspection.
Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Foil was used to cover the walk-in cooler door frame., , Fix the walk-in freezer
1) Food debris and grease build-up underneath cooking equipment. , , 2) Debris build-up underneath the dishwasher and sinks. , , 3) Debris build-up by the meat slicer. , , , 1 to 3) Clean these areas.
Grease and food debris build-up underneath cooking equipment. , , Clean the entire kitchen.
Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Foil was used to cover the walk-in cooler door frame., , Fix the walk-in freezer
1) Food debris and grease build-up underneath cooking equipment. , , 2) Debris build-up underneath the dishwasher and sinks. , , 3) Debris build-up by the meat slicer. , , , 1 to 3) Clean these areas.
October 15, 2024, inspection:, A dead baby mouse was found underneath the meat slicer area and few mouse droppings were found on the dry storage shelves., , Big improvement on sanitation., , Increase pest control until the mouse problem is resolved. , More detail cleaning required on the floor and baseboards. , , Previous Inspection, 1) Live mouse was found in one of the mechanical traps and mouse droppings were found underneath prep cooler, on food and shelves in the dry storage area. , , Increase pest control. Remove mouse and mouse droppings. , , 2) Grease and food debris build-up underneath cooking equipment. Water build-up underneath the front service handwash sink. These provide water and food for the mice. , , Clean the entire kitchen and repair the sink.
Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Foil was used to cover the walk-in cooler door frame., , Fix the walk-in freezer
1) Slight food debris and grease build-up underneath cooking equipment. , , 2) Slight debris build-up underneath the dishwasher and sinks. , , 3) Slight debris build-up by the meat slicer. , , 4) Few mouse droppings were found on dry storage shelves., , 1 to 4) Clean these areas.
1) Live mouse was found in one of the mechanical traps and mouse droppings were found underneath prep cooler, on food and shelves in the dry storage area. , , Increase pest control. Remove mouse and mouse droppings. , , 2) Grease and food debris build-up underneath cooking equipment. Water build-up underneath the front service handwash sink. These provide water and food for the mice. , , Clean the entire kitchen and repair the sink.
Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Foil was used to cover the walk-in cooler door frame., , Fix the walk-in freezer
1) Food debris and grease build-up underneath cooking equipment. , , 2) Debris build-up underneath the dishwasher and sinks. , , 3) Debris build-up by the meat slicer. , , 4) Mouse droppings were found underneath the cooler and dry storage areas. , , 1 to 4) Clean these areas.
Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Foil was used to cover the walk-in cooler door frame., , Fix the walk-in freezer
Dried lettuce was found on the meat slicer blade. , , Clean and sanitize equipment after use.
Small Prep Cooler: Sliced pork in the prep cooler insert was measured at 12.9 degrees C and noodles inside the cooler was measured at 9.6 degrees C. , , Fix the cooler and store all perishable food at 4 degrees C or below.
Few mouse droppings were found by the front cupboards and meat slicer area. Four dead mice found during re-inspection., , Previous Inspection:, Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench. , , Remove mouse droppings and mouse bait from the kitchen. , Thoroughly clean and sanitize the entire kitchen, front service bar and dining room., Discard the takeout chopsticks and clean and sanitize the ketchup cans, Obtain the pest control company to address the mouse infestation.
Few mouse droppings were found by the front cupboards and meat slicer area. Four dead mice found during re-inspection., , More cleaning needed., , Previous Report:, 1) Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench. , , 2) Gaps along the side of the back door. , , 3) Food debris and grease build-up throughout the kitchen.
Front service area bar handwash sink tap was leaking. , , Repair the tap
1) Grease and food debris build-up on the stoves., , 2) Walk-in cooler racks were rusted. , , 1 to 2) Clean these areas., , 3) Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. , , Fix the walk-in freezer
Food debris and grime build-up underneath kitchen equipment especially the dishwashing area. , , Clean these areas. ,
1) Dust build-up on wall., , 2) Grease and food debris build-up on the kitchen floor's hard to reach areas and baseboards., , Clean the kitchen.
Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench., , Remove all mouse droppings and clean and sanitize the entire kitchen, dry storage room, mop sink room and dining room.
Dried lettuce was found on the meat slicer blade. , , Clean and sanitize equipment after use.
Small Prep Cooler: Sliced pork in the prep cooler insert was measured at 12.9 degrees C and noodles inside the cooler was measured at 9.6 degrees C. , , Fix the cooler and store all perishable food at 4 degrees C or below.
Few mouse droppings were found by the front cupboards and meat slicer area. Four dead mice found during re-inspection., , Previous Inspection:, Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench. , , Remove mouse droppings and mouse bait from the kitchen. , Thoroughly clean and sanitize the entire kitchen, front service bar and dining room., Discard the takeout chopsticks and clean and sanitize the ketchup cans, Obtain the pest control company to address the mouse infestation.
Few mouse droppings were found by the front cupboards and meat slicer area. Four dead mice found during re-inspection., , More cleaning needed., , Previous Report:, 1) Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench. , , 2) Gaps along the side of the back door. , , 3) Food debris and grease build-up throughout the kitchen.
Front service area bar handwash sink tap was leaking. , , Repair the tap
1) Grease and food debris build-up on the stoves., , 2) Walk-in cooler racks were rusted. , , 1 to 2) Clean these areas., , 3) Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. , , Fix the walk-in freezer
Food debris and grime build-up underneath kitchen equipment especially the dishwashing area. , , Clean these areas. ,
1) Dust build-up on wall., , 2) Grease and food debris build-up on the kitchen floor's hard to reach areas and baseboards., , Clean the kitchen.
Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench., , Remove all mouse droppings and clean and sanitize the entire kitchen, dry storage room, mop sink room and dining room.
Dried lettuce was found on the meat slicer blade. , , Clean and sanitize equipment after use.
Small Prep Cooler: Sliced pork in the prep cooler insert was measured at 12.9 degrees C and noodles inside the cooler was measured at 9.6 degrees C. , , Fix the cooler and store all perishable food at 4 degrees C or below.
Few mouse droppings were found by the front cupboards and meat slicer area. Four dead mice found during re-inspection., , Previous Inspection:, Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench. , , Remove mouse droppings and mouse bait from the kitchen. , Thoroughly clean and sanitize the entire kitchen, front service bar and dining room., Discard the takeout chopsticks and clean and sanitize the ketchup cans, Obtain the pest control company to address the mouse infestation.
Few mouse droppings were found by the front cupboards and meat slicer area. Four dead mice found during re-inspection., , More cleaning needed., , Previous Report:, 1) Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench. , , 2) Gaps along the side of the back door. , , 3) Food debris and grease build-up throughout the kitchen.
Front service area bar handwash sink tap was leaking. , , Repair the tap
1) Grease and food debris build-up on the stoves., , 2) Walk-in cooler racks were rusted. , , 1 to 2) Clean these areas., , 3) Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. , , Fix the walk-in freezer
Food debris and grime build-up underneath kitchen equipment especially the dishwashing area. , , Clean these areas. ,
1) Dust build-up on wall., , 2) Grease and food debris build-up on the kitchen floor's hard to reach areas and baseboards., , Clean the kitchen.
Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench., , Remove all mouse droppings and clean and sanitize the entire kitchen, dry storage room, mop sink room and dining room.
Dried lettuce was found on the meat slicer blade. , , Clean and sanitize equipment after use.
1) Small Prep Cooler: Sliced pork in the prep cooler insert was measured at 12.9 degrees C and noodles inside the cooler was measured at 9.6 degrees C. , , Fix the cooler and store all perishable food at 4 degrees C or below., , 2) A container of deep-fried spring rolls was stored on top of the hot holding unit at room temperature without temperature control., , Store high-risk foods at 4 degrees Celsius or below or at 60 degrees Celsius or higher.
Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench. , , Owner placed mouse bait on Chinet paper plates throughout the kitchen., , Remove mouse droppings and mouse bait from the kitchen. , Thoroughly clean and sanitize the entire kitchen, front service bar and dining room., Discard the takeout chopsticks and clean and sanitize the ketchup cans, Obtain the pest control company to address the mouse infestation.
1) Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench. , , 2) Gaps along the side of the back door. , , 3) Food debris and grease build-up throughout the kitchen and food debris build-up in the dry storage room., , 4) Owner cancelled the pest control contract with pest control company this year. No pest records were available.
Front service area bar handwash sink tap was leaking. , , Repair the tap
1) Grease and food debris build-up on the stoves., , 2) Instruction signs were covered in grease and food stains. , , 3) Walk-in cooler racks were rusted. , , 1 to 3) Clean these areas., , 4) Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. , , Fix the walk-in freezer
Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench., , Remove all mouse droppings and clean and sanitize the entire kitchen, dry storage room, mop sink room and dining room.
Food debris and grime build-up underneath kitchen equipment especially the dishwashing area. , , Clean these areas. ,
1) Dust build-up on the air vents and ceiling tiles. , , 2) Dust and grease build-up on the kitchen shelves. , , 3) Grease and food debris build-up on the kitchen floor's hard to reach areas and baseboards., , Clean the kitchen.