11225 30 Street SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Ha Tien Vietnamese Restaurant se trouve dans le quartier CEDARBRAE. CEDARBRAE, Calgary compte 64 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 16 juillet 2026, 49 (77%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Black Dog Bakery - CGY-1093
CEDARBRAE
Ce restaurant a été inspecté 8 fois depuis le 15 juin 2023, avec 1 conforme, 7 non conformes et 1 fermeture au dossier.
Aucune infraction
2 infractions
One of the preparation cooler in the cook line was measured at 10C, internal temperature of the food stored was measured at 8.4C. Operator was instructed not to use the cooler until repair work is done. Ensure cooler must be maintained at 4C or below. , , Use alternate coolers meanwhile.
Leakage observed at the back preparation sink. , Please fix/repair
3 infractions
No label was provided on sanitizer spray bottle located in front beverage prep area., , Requirement:, Provide label on spray bottle to identify its contents.
Internal temperature of rice noodles stored in the warmer was 53.4C, , Requirement:, Ensure that rice noodles are stored at 60 C and higher during hot holding.
Veggie bag and noodles were stored along with raw meat in one chest freezer., , , Requirement:, Store raw meat apart from any other food.
3 infractions
Cleaning clothes were kept on prep counters after use in the kitchen., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
a) Noodles were stored in direct contact with raw meat in one of the chest freezers., , b) Raw meat was stored along with other foods like a bag of peas etc. in the chest freezer., , Requirement:, a) Ensure that raw meat is stored apart from any other food to prevent cross contamination., b) Noodles in direct contact with raw meat were discarded. Other non- meat foods were moved to other freezer during inspection.
Hoisin sauce was left in the can after opening located in walk-in cooler., , (Repeat violation from previous inspection), , Requirement:, , Transfer food to plastic/glass/stainless steel container after opeing the can.
5 infractions
Raw meat bags were stored along with other foods in two chest freezers., , Requirement:, , Store raw meat apart from any other food to prevent cross contamination.
Internal temperature of cooked chicken stored in insert of prep cooler was 12 C., , Requirement: , , Ensure that perishable foods under refrigeration are stored at 4C or less.
Hoisin sauce was left in the can after opening located in walk-in cooler., , Requirement:, , Transfer food to plastic/glass/stainless steel container after opeing the can.
5 infractions
Lemon scented bleach was provided to prepare sanitizer solution., , Requirement:, , Use plain bleach free from added chemicals to prepare sanitizer solution.
Partially frozen meat was kept for thawing in a bin on the floor in the kitchen at room temperature., , Requirement:, , Ensure that frozen meat is thawed by any of the following approved methods:, a) under running cold water, b) in the cooler, c) by heating in the microwave, , Meat was partially frozen, so moved to walk in cooler during inspection.
Bins containing meat were stored directly on floor in the kitchen during cooling and thawing., , Requirement:, Keep food at least 15 cm off the floor during storage and handling.
3 infractions
No thermometer was provided in small cooler located in front prep area., (This is repeat violation from previous inspection), Requirement: , Provide thermometer in the cooler.
a) Pails and bins containing food were stored directly on floor in walk in cooler., b) Oil cans and pails were stored directly on floor in the kitchen., , Requirement: , Store food at least 15 cm off the floor.
1) Temperature of dish washer at dish level during sanitizer cycle was not verified as required., 2) No written records of temperature verification were maintained., (this is repeat violation from previous inspection), Requirement:, 1) Verify temperature of dish washer at dish level during sanitize cycle on daily basis. Required temperature at dish level is 71C, 2) Maintain written records of temperature verification.,
9 infractions
Cleaning clothes were kept on prep counters after use., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
No thermometer was provided in small cooler located in front prep area., , Requirement: , Provide thermometer in the cooler.
Internal temperature of rice noodles stored in the warmer was 52C., Requirement:, - Ensure that rice noodles are stored at 60C or higher during hot holding., -Temperature of the hot holding unit was raised during inspection.
Scoop handle was stored on ice in ice machine., , , Requirement:, , Store scoop vertically with handle up to prevent contamination of ice.
Wontons were being prepared by placing directly on chest freezer lid., , Requirement: , Line the chest freezer lid with a food grade liner or place a cutting board on the chest freezer before preparing wontons.
1) Temperature of dish washer at dish level during sanitizer cycle was not verified as required., 2) No written records of temperature verification were maintained., (this is repeat violation from previous inspection), Requirement:, 1) Verify temperature of dish washer at dish level during sanitize cycle on daily basis. Required temperature at dish level is 71C, 2) Maintain written records of temperature verification.,
Grease and grime buildup on the grill wall., , Requirement:, , Clean the grill wall.
Internal temperature of sausages bag stacked in scallions (chopped green onions) in insert of prep cooler was 12.7C., , Requirement:, -Ensure that perishable foods under refrigeration are stored at or less than 4C., -Sausages at 12.7C were discarded., -Do not stack food on inserts in prep cooler to prevent temperature abuse., ,
Hand washing sink in the kitchen was blocked with a bin containing glasses kept on sink basin., , Requirement: , Ensure that hand washing sink is available for use all the time and it must not be blocked.
Coriander leaves were stored on old newspaper in back storage area., , Requirement:, Use food grade material to store food. Do not use newspapers to store any food.
a) Pails and bins containing food were stored directly on floor in walk in cooler., b) Oil cans and pails were stored directly on floor in the kitchen., , Requirement: , Store food at least 15 cm off the floor.
1) Temperature of dish washer at dish level during sanitizer cycle was not verified as required., 2) No written records of temperature verification were maintained., (this is repeat violation from previous inspection), Requirement:, 1) Verify temperature of dish washer at dish level during sanitize cycle on daily basis. Required temperature at dish level is 71C, 2) Maintain written records of temperature verification.,
This violation was not assessed this time., Interior of one chest freezer lid located in the prep area was damaged exposing insulation., (This is repeat violation from previous inspection), Requirement:, Repair/replace chest freezer lid