104 - 472 36 Street NE · MARLBOROUGH
8 juin 2026
Non conforme**CORRECTED**, 1. The bleach sanitizer spray bottle was not labeled. Label replaced during the inspection.
**CORRECTED**, 1. Soaked rice noodles measured 15*C. Ice added to the bucket during the inspection., , 2. A container of bean sprouts was stored on top of ice. More ice was added to the cooler, so the sides of the container were covered in ice for better temperature control.
**CORRECTED**, 1. A bowl of cut peppers was stored directly on top of peppers in the sandwich prep cooler. A lid was placed on the container and bowl stored on top of lid., , 2. A rice bowl was stored in the sugar bin in the dry storage room. Bowl removed. Discussed using utensils with handles to protect food from contamination.
1. The facility was re-using styrofoam boxes for storing basil. , , COMPLETE THE FOLLOWING:, 1. Do not re-use the styrofoam boxes, because they are not smooth and not easy to clean. Please use containers that are smooth, non-absorbent and easy to clean and sanitize.
1. The kitchen washroom door did not have a self-closing door hinge. , , COMPLETE THE FOLLOWING:, 1. Please install a self-closing door hinge, so the washroom door is always kept closed.
1. The hood vent filters above the flattop grill in the front cooking area had a buildup of grease. The Operator stated they are cleaned once a month. Discussed that more frequent cleaning such as every 2 weeks may be necessary. , , 2. Food and grease observed in the hard-to-reach areas underneath the cooking equipment in the front cooking area., , 3. Debris noted on floor under the sandwich prep cooler., , 4. Debris observed on the walk-in cooler door., , 5. The floor in the walk-in cooler was dirtied. , , 6. Dust and debris noted on the wall and ceiling in the walk-in cooler. , , COMPLETE THE FOLLOWING:, 1. Clean the areas noted above thoroughly and more often.
Vietnam Palace Grill & Noodle House se trouve dans le quartier MARLBOROUGH. MARLBOROUGH, Calgary compte 85 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 67 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 6 fois depuis le 25 avril 2025, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
**CORRECTED**, 1. The bleach sanitizer spray bottle was not labeled. Label replaced during the inspection.
**CORRECTED**, 1. Soaked rice noodles measured 15*C. Ice added to the bucket during the inspection., , 2. A container of bean sprouts was stored on top of ice. More ice was added to the cooler, so the sides of the container were covered in ice for better temperature control.
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.
MARLBOROUGH
**CORRECTED**, 1. A bowl of cut peppers was stored directly on top of peppers in the sandwich prep cooler. A lid was placed on the container and bowl stored on top of lid., , 2. A rice bowl was stored in the sugar bin in the dry storage room. Bowl removed. Discussed using utensils with handles to protect food from contamination.
1. The facility was re-using styrofoam boxes for storing basil. , , COMPLETE THE FOLLOWING:, 1. Do not re-use the styrofoam boxes, because they are not smooth and not easy to clean. Please use containers that are smooth, non-absorbent and easy to clean and sanitize.
1. The kitchen washroom door did not have a self-closing door hinge. , , COMPLETE THE FOLLOWING:, 1. Please install a self-closing door hinge, so the washroom door is always kept closed.
1. The hood vent filters above the flattop grill in the front cooking area had a buildup of grease. The Operator stated they are cleaned once a month. Discussed that more frequent cleaning such as every 2 weeks may be necessary. , , 2. Food and grease observed in the hard-to-reach areas underneath the cooking equipment in the front cooking area., , 3. Debris noted on floor under the sandwich prep cooler., , 4. Debris observed on the walk-in cooler door., , 5. The floor in the walk-in cooler was dirtied. , , 6. Dust and debris noted on the wall and ceiling in the walk-in cooler. , , COMPLETE THE FOLLOWING:, 1. Clean the areas noted above thoroughly and more often.
No sanitizer solution was available. Must ensure that the sanitizer solution is prepared before the start of the shift
Do not use the white barrel to collect liquid waste. Store in pails and take it to the outdoor collecting container.
The chlorine sanitizer solution was measured above 1000-ppm (darker than the maximum color in the 1000-ppm test strip). The operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff and the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
Improper stacking of food containers was observed, where two open containers were stacked on top of each other in the food prep table and the bottom surface of the top container were touching the food items in the bottom container. The inspector informed the operator that food must be protected from contamination during storage. Please do not stack open containers, as described.
Some of the food items, such as spring rolls, in the walk-in freezer were not covered. The inspector informed the operator that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items. The walk-in freezer was also overcrowded and needs reorganization.
A container of bean sprouts was soaked in water in the portable cooler with ice cubes surrounding the container. The water temperature was measured at 10°C and there was almost no more ice remaining. The cooler was refilled with ice cubes, and it was discussed with the operator the need to maintain the water temperature at 4°C or below in the cooler by maintaining the appropriate level of ice cubes.
An improper temperature control of food was noted during the inspection where high-risk food items, being cut onions, were left in room temperature. The inspector informed the operator that all high-risk food items, including cut vegetables, must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C.
The two handwashing stations in the kitchen were blocked with utensils. The other handwashing station was also being used to wash sauce bottles. The inspector informed the staff and the operator that the handwashing stations must be readily available at all times and free of any utensils or equipment.
One of the soap dispensers in one of the handwashing stations in the kitchen was empty. The operator put soap in the handwashing station during the inspection. The inspector informed the operator to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
There were test strips available for chlorine. However, the test strips were expired on October 1, 2019. The inspector informed the operator to obtain valid test strips. Please ensure to monitor all your testing equipment and obtain valid ones when expired., **OBTAIN VALID TEST STRIPS.
The chemical dishwasher had a chlorine concentration of 0ppm., , Repair the dishwasher. Ensure that the chlorine sanitizer is maintained at 100ppm at all times. Routinely check the concentration using chlorine testing paper.
A strainer and cooking utensils were stored in the hand sink basin adjacent to the grill., , Do not store items in the hand sink. Ensure that the hand sink is easily accessible for hand washing.
1. The interior of cooler drawers beneath the grill had food debris and spillage., , 2. Cooking utensils were stored in unclean storage bins., , Thoroughly clean and sanitize the indicated equipment.
A thorough cleaning is required underneath the stoves and fryer area.