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HH&C Trading Nan Phung Supermarket - Butcher 2

10241 95 Street NW Edmonton AB T5H 2B3 · Food - General

Official record from Alberta →

Inspection summary

HH&C Trading Nan Phung Supermarket - Butcher 2 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 26, 2024. The most recent inspection, on April 2, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections 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 2 separate inspections, most recently on November 3, 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 2 times across 2 separate inspections, most recently on March 19, 2026. 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 3 times across 2 separate inspections, most recently on October 15, 2024. 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 once on November 3, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on November 3, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • There dropping found on the floor of the meat cutting area.Clean up all of the dropping and monitor for anymore signs of activity.**March 19, 2025 - No droppings observed, but newest pest control report dated for Jan 26, 2026 noted high activity of mice caught. Exterior stations could not be checked due to excess snow. Requested operator contact pest control company to reassess.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution was at 50ppm.Ensure that the chlorine sanitizing solution maintained at 100ppm with verification from test strips.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual washing in 3 comp sink. Not following the steps of 1)Washing with detergent 2) Rinse 3) Sanitize with 100ppm of chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was completely blocked during production.Ensure the hand sink is always available during processing.
    • 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?
      • There dropping found on the floor of the meat cutting area.Clean up all of the dropping and monitor for anymore signs of activity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knives and the magnetic holder were unsanitary.Ensure the holder and the knives held are kept in a sanitary condition.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-10-15Some cleaning had been completed. An unpleasant odour was still present in the meat cutting area. Please continue to conduct deep clean with focus on crevices & hard-to-reach areas. Highly recommended to complete structural upgrades to this area. If completing renovations, the meat cutting area should be a temperature-controlled room. ___________________2024-09-26The butchering area had an unpleasant odor. ACTION REQUIRED: deep clean, thorough clean required throughout the facility.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -There were rags in the butcher rooms that were sitting on the counters. Rags must be immersed in sanitizer solution to prevent growth of germs.-Dirty knives were placed with clean knives on the knife rack. Dirty knives to be washed and sanitized immediately. Knives must be washed and sanitized after each use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility did not have test strips to measure sanitizer levels. ACTION REQUIRED: Obtain chlorine test strips. Dishwashing was not observed at the time of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The faucet handle on the two-compartment sink was broken. A wrench was clamped on in its place. ACTION REQUIRED: repair the indicated faucet. 2. The water at the hand sinks was warm, but not hot. Hot water was available in the other butchering area. ACTION REQUIRED: ensure there is hot water available throughout the building.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The butchering area had an unpleasant odor. ACTION REQUIRED: deep clean, thorough clean required throughout the facility.

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