1 - 1023 8 Street SW
Non conforme
9 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
19 janvier 2026
Non conformeA used cleaning cloth was stored on top of the prep cooler. Ensure that all used cleaning cloths are stored in an approved sanitizing solution after use.
1. There is no splash guard between the hand wash sink and the prep counter. Food was stored on the counter directly beside the hand sink. Install a splash guard between the hand wash sink and the prep counter. Ensure that all food is protected from contamination., , 2. Raw meat was stored above ready to eat foods and vegetables in the walk-in cooler. Corrected during inspection. Ensure that raw meat is stored below, not beside or above ready to eat foods and vegetables., , 3. Used cooking utensils were stored in stagnant water on the cooking line. Store serving utensils in a 200PPM quat sanitizing solution.
A spray bottle of chemical in the front area was improperly labelled. It was orange, labelled quat sanitizer and measured 0ppm quats. Ensure that all containers of chemicals are clearly labeled to identify contents.
Rice in the hot holding unit measured 44C. The hot holding unit was turned off. Ensure that food is hot held at 60C or above when hot holding.
1. A mandolin was stored in the basin of the hand wash sink in the kitchen. Do not store equipment in the hand wash sink. Ensure that all hand wash stations are accessible at all times. Store removed the mandolin from the sink before the end of the inspection., , 2. The water pressure at the hand wash sink was low. Ensure that there is sufficient water pressure at the hand wash sink for hand washing.
Quat test strips were expired. Purchase new test strips. Ensure that test strips are available for each type of sanitizing solution used onsite.
A deep fryer was noted on the counter and not under the ventilation canopy. Ensure that all deep frying is done under the ventilation canopy.
1. Plastic containers, without handles, were used as food scoops. Use scoops with handles or clean and sanitize handleless scoops after each use. Ensure that all food is protected from contamination., , 2. A pair of tongs were stored under noodles in one of the food storage buckets. Ensure that the serving utensils are stored in such a way to prevent contamination of food.
An accumulation of grease and or food debris was noted in the following areas, floors below counters and equipment, equipment on the cooking line (dust build-up), walls, ice machine and outside of food containers.
NAM Vietnamese Kitchen se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 778 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 514 (66%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 4 fois depuis le 30 décembre 2024, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
9 infractions
A used cleaning cloth was stored on top of the prep cooler. Ensure that all used cleaning cloths are stored in an approved sanitizing solution after use.
1. There is no splash guard between the hand wash sink and the prep counter. Food was stored on the counter directly beside the hand sink. Install a splash guard between the hand wash sink and the prep counter. Ensure that all food is protected from contamination., , 2. Raw meat was stored above ready to eat foods and vegetables in the walk-in cooler. Corrected during inspection. Ensure that raw meat is stored below, not beside or above ready to eat foods and vegetables., , 3. Used cooking utensils were stored in stagnant water on the cooking line. Store serving utensils in a 200PPM quat sanitizing solution.
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.
Posto Pizzeria
BELTLINE
A spray bottle of chemical in the front area was improperly labelled. It was orange, labelled quat sanitizer and measured 0ppm quats. Ensure that all containers of chemicals are clearly labeled to identify contents.
Rice in the hot holding unit measured 44C. The hot holding unit was turned off. Ensure that food is hot held at 60C or above when hot holding.
1. A mandolin was stored in the basin of the hand wash sink in the kitchen. Do not store equipment in the hand wash sink. Ensure that all hand wash stations are accessible at all times. Store removed the mandolin from the sink before the end of the inspection., , 2. The water pressure at the hand wash sink was low. Ensure that there is sufficient water pressure at the hand wash sink for hand washing.
Quat test strips were expired. Purchase new test strips. Ensure that test strips are available for each type of sanitizing solution used onsite.
A deep fryer was noted on the counter and not under the ventilation canopy. Ensure that all deep frying is done under the ventilation canopy.
1. Plastic containers, without handles, were used as food scoops. Use scoops with handles or clean and sanitize handleless scoops after each use. Ensure that all food is protected from contamination., , 2. A pair of tongs were stored under noodles in one of the food storage buckets. Ensure that the serving utensils are stored in such a way to prevent contamination of food.
An accumulation of grease and or food debris was noted in the following areas, floors below counters and equipment, equipment on the cooking line (dust build-up), walls, ice machine and outside of food containers.
1 infraction
A pot of beef bone soup was left at room temperature over night for more than 12 hours, internal temperature measured at 37C., - Discarded the soup. , Reviewed cooling procedures.
11 infractions
"Reoccurring violation Jan 21, 2025", No probe thermometer was found during the inspection., - Obtain a functional probe thermometer.
Temperature abuse actions were noted. Incorrect thawing skill was practiced, frozen bag of beef was thawing at room temperature (internal -1C). A tray of cooked beef was measured at 18C., - all high risk foods must be kept below 4C., - Practice correct thawing methods: thaw in refrigeration, thaw under cold running water, microwave and cook the foods immediately.
"Reoccurring violation Jan 21, 2025", The dishwasher was not repair, and observed that facility has resumed using reusable utensils, and utensils were being washed at the single prep sink. , , , The low temperature dishwasher was not able to dispense 100ppm of chlorine at the final cycle. , - Repair the dishwasher. In the meantime, switch to single use utensil, and manual dishwashing (method discussed).
"Reoccurring violation Jan 21, 2025", Soap dispenser was broken, and paper towel dispenser was empty at the kitchen handwashing sink. , - Repair the dispenser and restock the paper towel , , , soap dispenser was broken at the kitchen handwashing sink., - Repair.
There was an insufficient quantity of hot water available in the facility. The hot water temperature coming out of the tap for the two-compartment sink ranged from 19-27 degrees Celsius. , , - Ensure that all sinks in the facility have hot and cold running water available in quantities sufficient to meet the needs of the commercial food establishment. This includes sufficient hot water for dishwashing, handwashing, cleaning and sanitizing. , - Provide the plumbing report/invoice for the assessment of the hot water to an Alberta Health Services, Public Health Inspector for review.
"Reoccurring violation Jan 21, 2025", Mutiple soup containers were stored directly on the floor in the walk-in cooler., - Store all food containers minimum 6 inches off the floor.
"Reoccurring violation Jan 21, 2025", The ventilation hood service was overdue., - Ensure the service is up to date.
Staff demonstrated a lack of basic food safety knowledge, improper thawing practice, temperature abuse, incorrect dish washing methods., - Ensure all kitchen staff complete the Alberta Food Safety Basics Interactive Course: https://ahs.myabsorb.ca/#/public-dashboard., , The person in care and control of the food establishment did not have a food safety training certificate issued by the Minister confirming that individual’s successful completion of a food sanitation and hygiene training program or a document that the Minister considers equivalent to such a certificate., - The person in care and control must complete and successfully obtain a food safety training certificate approved by the Minister of Health: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=approved%20food%20safety. , Owners of more than one site must have a different trained manager for each site.
"Reoccurring violation Jan 21, 2025", Both faucets from the prep and dish washing sinks were leaking., - Repair.
"Reoccurring violations", Dec 30, 2024, The outside of bulk food storage containers had food debris and grease accumulation., , Clean the outside of the bulk food storage containers.
"Reoccurring violation Jan 21, 2025", , Food debris and grease were accumulated behind the cookline and behind the dishwashing sinks., - Implement a routine cleaning schedule, and clean the kitchen thoroughly.
9 infractions
Beef and pork spring rolls were half fried and cool down (internal temperature measured around 65.0C). , - Ensure beef and pork spring rolls are fully cooked to 72C and 74C respectively, cool down, reheated to 72C and 74C. , , No probe thermometer was found during the inspection., - Obtain a functional probe thermometer.
The low temperature dishwasher was not able to dispense 100ppm of chlorine at the final cycle. , - Repair the dishwasher. In the meantime, switch to single use utensil, and manual dishwashing (method discussed).
Hot water faucet was too tight, and soap dispenser was broken at the kitchen handwashing sink., - Repair.
Mutiple soup containers were stored directly on the floor in the walk-in cooler., - Store all food containers minimum 6 inches off the floor.
The ventilation hood service was overdue., - Ensure the service is up to date.
20. Do food handlers at the facility have adequate food safety training?
Both faucets from the prep and dish washing sinks were leaking., - Repair.
"Reoccurring violations", Dec 30, 2024, The outside of bulk food storage containers had food debris and grease accumulation., , Clean the outside of the bulk food storage containers.
Food debris and grease were accumulated behind the cookline and behind the dishwashing sinks., - Implement a routine cleaning schedule, and clean the kitchen thoroughly.