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Halong Bay Noodle House

16971 127 Street NW Edmonton AB T5A 0A3 · Food - General

Official record from Alberta →

Inspection summary

Halong Bay Noodle House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 22, 2024. The most recent inspection, on December 18, 2025, recorded 6 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 3 separate inspections, most recently on December 18, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 18, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 6 times across 4 separate inspections, most recently on December 18, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 2 separate inspections, most recently on December 18, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

5 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach sanitizer solution was mixed with soap. Please do not mix soap with bleach. Corrected onsite. New chlorine sanitizer solutions were prepared. Chlorine was measured at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A soiled/stained cloth was being used to cover parsley in the walk-in cooler. Please use proper food covers that can be easily cleaned and sanitized. Corrected during the inspection. The cloth was removed.2. Numerous small, black, rice-shaped material consistent with mouse droppings were observed on a large bag of maize starch in the dry storage room.Ensure all food is protected from contamination at all times. The operator was instructed to immediately discard the bag on site into the outside waste bin. The bag was discarded on site.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Shoes were observed stored above beverage bottles near the back door. Bottles were protected by packaging. Please remove shoes from this area and ensure all personal items are kept separate from food and food-related storage areas. Corrected onsite. The shoes were removed from the area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was available in the dispenser at the hand sink by the cooking area. Ensure soap is always stocked and available for handwashing. Corrected during the inspection. The soap dispenser was refilled on site.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Small, black, rice-shaped material consistent with mouse droppings was observed in the following areas:- A closed bag of maize starch in the dry storage room - was immediately discarded onsite.- Dry storage room floor - photos were later provided by operator showing a deep cleaning of the dry storage room.- Back door area floor - photos were provided showing the area cleaned.Pest control measures, cleaning and sanitation, and mice droppings clean-up steps were discussed with the operator. Continue to monitor, clean, and sanitize regularly. Follow proper pest control measures.2. No pest control records were available for review. Please maintain written pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Light switch in the dry storage room- Dry storage room- Floors in cook line area under large cooking equipment- Back door areaPlease conduct a deep cleaning and ensure all areas are maintained in a sanitary condition.Photos were later received showing the cleaned areas.
  2. Risk Management Inspection

    0 infractions

  3. 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?
      • September 6, 2024: OutstandingVentilation outlet was not properly secured on ceiling. ** Repair area above.
  4. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility was not equipped with chlorine test strips. ** Provide suitable test strips, chlorine test strips with the ability to measure up to 200ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation outlet was not properly secured on ceiling. ** Repair area above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of grease and debris observed on the ventilation hood and ceiling above food preparation areas. ** Conduct deep cleaning and sanitation, and have a schedule in place to facilitate regular maintenance.2. The door handle of the coolers observed with accumulation of debris, and the walk-in cooler ventilation had accumulation of debris. ** Conduct deep cleaning of the areas listed above.3. Multiple boxes observed in the staff washroom, and were stored directly on the floor. The organization does not permit routine cleaning and proper pest inspections. ** Re-organize area above, and all items should be stored at least 5 inches above the floor.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was mixed with soap. Once notified, staff onsite prepared the proper mixture. ** Please note that the chlorine solution should be prepared by mixing bleach and water only to meet the AHS requirements.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food products in cooler and dry storage area were observed uncovered while in storage. Once notified, proper storage was provided (sealable containers).2. Cooking condiments were observed stored underneath contaminated surfaces (ceiling), uncovered. While onsite the food products were moved to a suitable location pending maintenance of the contaminated surfaces (ceiling).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility was not equipped with chlorine test strips. ** Provide suitable test strips, chlorine test strips with the ability to measure up to 200ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff and men washroom were not equipped with paper towel in a suitable dispenser. Once notified, paper towel was placed within the dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation outlet was not properly secured on ceiling. ** Repair area above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of grease and debris observed on the ventilation hood and ceiling above food preparation areas. ** Conduct deep cleaning and sanitation, and have a schedule in place to facilitate regular maintenance.2. The door handle of the coolers observed with accumulation of debris, and the walk-in cooler ventilation had accumulation of debris. ** Conduct deep cleaning of the areas listed above.3. Multiple boxes observed in the staff washroom, and were stored directly on the floor. The organization does not permit routine cleaning and proper pest inspections. ** Re-organize area above, and all items should be stored at least 5 inches above the floor.

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