144 - 30 Springborough Boulevard SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Viet Hai Restaurant se trouve dans le quartier SPRINGBANK HILL. SPRINGBANK HILL, Calgary compte 41 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 26 mai 2026, 29 (71%) 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.
Montessori by BrightPath - Both Floors- Food
SPRINGBANK HILL
Ce restaurant a été inspecté 9 fois depuis le 4 juillet 2023, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
Aucune infraction
2 infractions
A couple of light covers were cracked, , Replace damaged light covers
Dust and grease accumulation on ventilation canopy
7 infractions
Container of sanitizer solution had a concentration of 0 ppm. , , Ensure bleach sanitizer solution has a concentration of 100 ppm
Cleaning cloths were left on the counter, , Store cleaning cloths in sanitizer solution if cloths are to be reused.
Container of bean sprouts left out at room temperature. Internal temperature measured at 8C, , Ensure cold foods maintain a temperature of 4C or below
2 infractions
Update March 27, 2025:, - Bar glass dispenser was dispensing 50 ppm chlorine after multiple cycles. , , Update March 21, 2025:, - Kitchen Mechanical dishwasher is repaired and dispensing chlorine sanitizer solution at correct levels., - Bar glass washer still needs repairs., , Mechanical dishwasher in kitchen and bar glass cleaner both tested at 0ppm., - Contact a technician and get both dishwashers repaired., - Staff was instructed to prepare a sanitizing solution basin in the 2-compartment sink. Solution was tested at 100ppm. Run dishes in mechanical dishwasher, as soap is present, then soak in sanitizer solution for at least 2 minutes before air drying.
Update March 27, 2025: , This violation is still outstanding., , Update March 21, 2025: **Outstanding Violation**, - Light is work in progress and requires more work than just replacing the lightbulb., , A light bulb at the ventilation canopy was not operational., , Replace the light bulb.
2 infractions
Update March 21, 2025:, - Kitchen Mechanical dishwasher is repaired and dispensing chlorine sanitizer solution at correct levels., - Bar glass washer still needs repairs., , Mechanical dishwasher in kitchen and bar glass cleaner both tested at 0ppm., - Contact a technician and get both dishwashers repaired., - Staff was instructed to prepare a sanitizing solution basin in the 2-compartment sink. Solution was tested at 100ppm. Run dishes in mechanical dishwasher, as soap is present, then soak in sanitizer solution for at least 2 minutes before air drying.
**Outstanding Violation**, Updated March 21, 2025:, - Light is work in progress and requires more work than just replacing the lightbulb., , A light bulb at the ventilation canopy was not operational., , Replace the light bulb.
7 infractions
Mechanical dishwasher in kitchen and bar glass cleaner both tested at 0ppm., - Contact a technician and get both dishwashers repaired., - Staff was instructed to prepare a sanitizing solution basin in the 2-compartment sink. Solution was tested at 100ppm. Run dishes in mechanical dishwasher, as soap is present, then soak in sanitizer solution for at least 2 minutes before air drying.
Recurring violation:, Food containers and boxes of food products were stored on 1.5 inches platforms., , All food and food items must be maintained at a minimum of 15 cm (6 inches) off the floor on racks, shelves or pallets., , **Repeat Violation**, Food containers were stored on the floor of the dry storage room., - Store foods at least 6 inches off the floor., ,
Personal items stored on prep table in middle of kitchen next to clean dishes and prepared single use customer utensils., - Allocate a designated space for staff personal items.
16 infractions
The sanitizer bucket at the food prep counter measure 0 ppm., Fresh sanitizer bucket was promptly prepared at 100 ppm.
There were wet/used cleaning cloths were kept on the counter. , The cleaning cloths were kept in the sanitizer bucket at 100ppm.
The 3-pot hot holding unit measured 50°C., Foods were being reheated in the microwave., , Ensure the hot holding unit is maintained at 60°C or above at all times.
18 infractions
A food handler did not change their gloves after washing the utensils prior to handling food., , The food handler removed their gloves and washed their hands., , Disposable gloves should only be used once
Tapioca pearls were kept in the cooler at the mechanical room at 6.5°C., , Adjust or service the cooler to maintain 4°C or less., , , , **Repeat violation**, Tapioca pearls were measured at 56.5C and left at room temperature again. , - Discussed with operator to either keep in cooler <4C or in a hot holding unit >60C. Could not find any information on the product packaging directly for storage instructions after cooking. , - Operator moved tapioca into the cooler immediately., , Tapioca pearls at room temperature measured 52.7C. , - Provide and follow manufacturer's storage instructions after cooking. Alternatively, store tapioca pearls at a temperature less than 4C or above 60C., ,
7 infractions
, Spray bottles containing sanitizer were not labeled to indicate their contents., -Label all chemicals.,
, **Repeat violation**, Tapioca pearls were measured at 56.5C and left at room temperature again. , - Discussed with operator to either keep in cooler <4C or in a hot holding unit >60C. Could not find any information on the product packaging directly for storage instructions after cooking. , - Operator moved tapioca into the cooler immediately., , Tapioca pearls at room temperature measured 52.7C. , - Provide and follow manufacturer's storage instructions after cooking. Alternatively, store tapioca pearls at a temperature less than 4C or above 60C., ,
, **Repeat Violation**, Food containers were stored on the floor of the dry storage room., - Store foods at least 6 inches off the floor., ,
1. Large pail of beef bone left uncovered in the walk-in freezer, Ensure all foods are properly covered, , 2. Pens placed with wooden sticks (sticks used for various food prep), Store pens in separate container to prevent contamination
Expired food handling permit posted
A couple of light covers were cracked, , Replace damaged light covers
Dust and grease accumulation on ventilation canopy
, Recurring violation:, No pest control record was maintained., , AHS pest control checklist was sent to the operator., , Pest control is monitored by facility operators, but no recordkeeping is performed., - Operator will be sent a pest control checklist which is to be done at least once a month and kept onsite for recordkeeping.
**Reoccurring Violation**, There was a gap at the bottom of the back exit door., , Replace the weatherstripping to cover the gap and prevent pest entry.
**Outstanding Violation**, A light bulb at the ventilation canopy was not operational., , Replace the light bulb.
1) Accumulation of food debris and dirt under all stainless-steel tables in the kitchen., - Clean these areas and ensure regular cleaning is done., , 2) Written sanitation schedule is present but not utilized and lack focus on hard-to-reach areas in kitchen., - Begin using the cleaning schedule and ensure staff are cleaning hard-to-reach areas.
Spring rolls were kept in the deep fryer basket at 40°C., Ensure the spring rolls are kept hot at 60°C or above at all times., Re-heat the spring rolls in the deep fryer., , Do not deep fry spring rolls in bulk if it cannot be under temperature control.
1) Shrimps were kept under cold running water to thaw at 9°C., The shrimps were kept in the walk-in cooler to continue thawing., 2) Frozen foods such as pork and meats were kept in a bucket on the floor to thaw at -2°C., The frozen meats and pork were kept in the walk-in cooler.
The bean sprout was kept in water at 10°C., The bean sprout was immediately kept in an ice bath., , Ensure bean sprout when kept on the counter is measured at 4°C or less at all times.
Recurring violation:, Food containers and boxes of food products were stored on 1.5 inches platforms., , All food and food items must be maintained at a minimum of 15 cm (6 inches) off the floor on racks, shelves or pallets., , **Repeat Violation**, Food containers were stored on the floor of the dry storage room., - Store foods at least 6 inches off the floor., ,
No quat test strip available., , Obtain quat test strip to measure the sanitizer solution concentration.
, Recurring violation:, No pest control record was maintained., , AHS pest control checklist was sent to the operator., , Pest control is monitored by facility operators, but no recordkeeping is performed., - Operator will be sent a pest control checklist which is to be done at least once a month and kept onsite for recordkeeping.
There was a gap at the bottom of the back exit door., , Replace the weatherstripping to cover the gap and prevent pest entry.
There were eight food handlers on site and no one had a food safety certificate., , The food safety certificate that was available was for a food handler that was not on duty.
A light bulb at the ventilation canopy was not operational., , Replace the light bulb.
, Equipment and utensils were stored in an insanitary manner:, 1) Strainers along piping against wall of cook line., 2) Tongs hung off the fire suppression piping., 3) Pots and pans on the floor below cook line., , Please store all equipment and utensils in a clean and sanitary manner. If anything is no longer used, remove from facility to clear space to facilitate better sanitation procedures and pest monitoring.
Recurring violation:, The inner part of the dry storage room was cluttered., , Organize the dry storage room to facilitate cleaning., , **Repeat violation**, Inner part of dry storage still needs to be reorganized and ensure all containers are also off the ground at least 6 inches., , The inner part of the dry storage room was not accessible., - Remove items that are not required to operate a food establishment. Organize the dry storage room.,
1) The ventilation canopy filters were accumulated with grease deposits and other residues., 2) Beneath the ventilation canopy was accumulated with grease deposits and food debris., 3) Underneath the dishwasher area, walls and hard to reach areas were dirty., 4) The cotton demarcating the front service area and back kitchen was dirty., , Deep clean the kitchen and hard to reach areas of the kitchen., , Include the indicated areas on the cleaning schedule checklist., , Cleaning needed in noted areas:, 1) Floors in walk-in coolers, 2) Below and behind cookline - grease and debris accumulation., , Please clean these areas and ensure regular cleaning is done
No cleaning schedule checklist available.,
Three containers of frozen meat chickens measured at -4°C, -3°C and 1°C respectively, were stored on the floor adjacent the walk-in freezer thawing., , Thawing of foods must be done under refrigeration at 4°C, completely submerged in cold running water or by microwaving.
Different portions of food were kept on the counter without no temperature control; bean sprout 8.7°C, shrimps 13.3°C, marinated beef 3.5, raw beef - 0.7°C, egg mixed with mayonnaise 21.1°C., , Bean sprout was kept in the cooler., Shrimps was discarded., Marinated beef was kept in the cooler., Egg mixed with mayonnaise was discarded., , Ensure cold foods are kept at 4°C or less and hot food are maintained at 60°C or above at all times.
The cooler at the mechanical room measured 6.5°C., , Ensure the cooler is measured at 4°C or less at all times.
Recurring violation:, Food containers and boxes of food products were stored on 1.5 inches platforms., , All food and food items must be maintained at a minimum of 15 cm (6 inches) off the floor on racks, shelves or pallets., , **Repeat Violation**, Food containers were stored on the floor of the dry storage room., - Store foods at least 6 inches off the floor., ,
1) Rice scoops were kept in water at 22.9°C., , The rice scoops were washed in the dishwasher and kept in an ice bath., , 2) Utensils and tongs were kept in water at 35°C., , Utensils and tongs were washed in the dishawsher and kep in an ice bath at - 0.1°C.
Food in the inserts were filled above the fill line., , Foods were portioned and filled below the fill line., , Ensure foods portioned in the inserts do not exceed the fill line.
Opened leftover hoisin sauce was kept underneath the counter and covered with saran wrap., , The opened leftover sauce was discarded., , Once a can is opened remove food from the can and store leftover in a food grade container.,
No quat test strip available., , Obtain quat test strip to measure the sanitizer solution concentration.
, Recurring violation:, No pest control record was maintained., , AHS pest control checklist was sent to the operator., , Pest control is monitored by facility operators, but no recordkeeping is performed., - Operator will be sent a pest control checklist which is to be done at least once a month and kept onsite for recordkeeping.
There was a gap at the bottom of the back exit door., , Replace the weatherstripping to cover the gap and prevent pest entry.
There were eight food handlers on site and no one had a food safety certificate., , The food safety certificate that was available was for a food handler that was not on duty.
A light bulb at the ventilation canopy was not operational., , Replace the light bulb.
, Equipment and utensils were stored in an insanitary manner:, 1) Strainers along piping against wall of cook line., 2) Tongs hung off the fire suppression piping., 3) Pots and pans on the floor below cook line., , Please store all equipment and utensils in a clean and sanitary manner. If anything is no longer used, remove from facility to clear space to facilitate better sanitation procedures and pest monitoring.
Recurring violation:, The inner part of the dry storage room was cluttered., , Organize the dry storage room to facilitate cleaning., , **Repeat violation**, Inner part of dry storage still needs to be reorganized and ensure all containers are also off the ground at least 6 inches., , The inner part of the dry storage room was not accessible., - Remove items that are not required to operate a food establishment. Organize the dry storage room.,
1) The ventilation canopy filters were accumulated with grease deposits and other residues., 2) Beneath the ventilation canopy was accumulated with grease deposits and food debris., 3) Underneath the dishwasher area, walls and hard to reach areas were dirty., 4) The cotton demarcating the front service area and back kitchen was dirty., , Deep clean the kitchen and hard to reach areas of the kitchen., , Include the indicated areas on the cleaning schedule checklist., , Cleaning needed in noted areas:, 1) Floors in walk-in coolers, 2) Below and behind cookline - grease and debris accumulation., , Please clean these areas and ensure regular cleaning is done
No cleaning schedule checklist available.,
, Pest control is monitored by facility operators but no recordkeeping is performed., - Operator will be sent a pest control checklist which is to be done at least once a month and kept onsite for recordkeeping.
, Equipment and utensils were stored in an insanitary manner:, 1) Strainers along piping against wall of cook line., 2) Tongs hung off the fire suppression piping., 3) Pots and pans on the floor below cook line., , Please store all equipment and utensils in a clean and sanitary manner. If anything is no longer used, remove from facility to clear space to facilitate better sanitation procedures and pest monitoring.
, **Repeat violation**, Inner part of dry storage still needs to be reorganized and ensure all containers are also off the ground at least 6 inches., , The inner part of the dry storage room was not accessible., - Remove items that are not required to operate a food establishment. Organize the dry storage room.,
, Cleaning needed in noted areas:, 1) Floors in walk-in coolers, 2) Below and behind cookline - grease and debris accumulation, , Please clean these areas and ensure regular cleaning is done