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Banh Mi Zon

4 - 140 Athabascan Avenue Sherwood Park AB T8A 4E3 · Food - General

Official record from Alberta →

Inspection summary

Banh Mi Zon has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on March 24, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on February 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 5 separate inspections, most recently on March 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on October 4, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 21, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on December 21, 2023. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in cooler floors has buildup of debris. Hard to reach areas in the back kitchen had buildup of debris. Cutting board has staining and requires to be thoroughly cleaned. Ensure facility is maintained in clean and sanitary condition.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chili in garlic oil was being stored near the wok which kept it warm but not hot. Garlic in any medium, need to be stored in refrigeration, or at temperatures greater than 60 degrees Celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Common area and high touch surfaces are well maintained and in a clean and sanitary manner. Hard to reach areas such as floors and wall behind and under equipment have a visible accumulation of food debris and require additional cleaning and sanitizing.
  3. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - operator is to ensure a more suitable and robust material is used/installed as a 'back-splash' above and to the side of the 3-compartment sinks (as the particular plastic material currently in place with duct tape is brittle and a temporary set-up). A stainless steel or other similar material as a 'back-splash' is necessary to ensure adequate installation and ease of washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - staff are to ensure more regular and thorough cleaning of the dry food storage containers and lids, as there was accumulation of food spillage on this food equipment (stored under hand-wash sink in main kitchen).
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - sections of ceiling disrepair in the front food prep area repaired. Also, there was plastic wrapping material unevenly affixed to the wall surface at the 3-compartment sinks in the rear food prep area. Operator must ensure walls, floors, and ceilings are maintained to be smooth, washable, non-absorbent and in good repair (i.e. such as stainless steel back-splash structure).Also, there were missing fluorescent light tubes in the rear food prep area, with insufficient lighting - as adequate lighting levels are necessary, especially during cleaning and sanitation of food prep areas. Operator is to ensure full lighting levels are available at all food prep and food storage areas (though dimmers can be installed, full lighting capacity must be available).
  6. Monitoring Inspection

    3 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Yes (corrected during inspection) - the Food Handling Permit (FHP) was not posted in a conspicuous location at the front sales counter area, and the operator was advised to post the FHP in a more visible location, available for public view.The FHP posting was adjusted at time of inspection to be clearly visible to public view. Also, the FHP is current, with expiry date of April 30, 2025.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were sections of ceiling disrepair in the front food prep area (i.e. missing ceiling tile sections due to removal of vent/fan, etc.). Also, there was plastic wrapping material unevenly affixed to the wall surface at the 3-compartment sinks in the rear food prep area. Operator must ensure walls, floors, and ceilings are maintained to be smooth, washable, non-absorbent and in good repair.Also, there were missing fluorescent light tubes in the rear food prep area, with insufficient lighting - as adequate lighting levels are necessary, especially during cleaning and sanitation of food prep areas. Operator is to ensure full lighting levels are available at all food prep and food storage areas (though dimmers can be installed, full lighting capacity must be available).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - the circular bowls used for dry food storage were not designed to be used as utensils/scoops for dry food products (as these bowls become immersed in the dry food ingredient). The operator is to remove these types of bowls and use only those utensils/scoops with 'handles' that allow for proper handle-use by staff for all dry food products in dry food storage containers.
  7. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The following were noted:1. A tray was observed to be stored in the handwashing sink. Operator removed the tray and stored it in a separate area. Ensure to dedicate the sink for handwashing purpose only and keep the handwashing sink accessible to food handlers at all times.2. The handwashing sink was not equipped with paper towel.Operator provided paper towel at the handwashing station. Ensure to stock the handwashing supplies adequately. Paper towel should be stored either in a dispenser or on a holder.

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