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Hiep Hoa Asian Food Market

E - 4710 17 Avenue SE Calgary AB T2A 0V1 · Food - General

Official record from Alberta →

Inspection summary

Hiep Hoa Asian Food Market has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on July 3, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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 2 times across 2 separate inspections, most recently on June 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on July 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 8, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 8, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 15, 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?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Retail Dept:Bean sprouts and prepackaged tofu were not labelled. Label all re-packaged foods.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine in the sanitizer bucket was measured at 800ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat Dept:Frozen pork and intestines were being thawed at room temperature. Thaw under cold running water or in cooler overnight.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Produce Dept:There is a hole by the handwash sink.Fix the hole.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat and Product Depts:Deep grooves and stains on the cutting boards.Resurface or replace the cutting boards.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Violation still exists**Bean sprouts were stored in carboard boxes without a food grade liner.- Ensure to store beans sprouts in a food grade container or use a food grade liner in cardboard boxes for storing sprouts.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **The violation still exists**Hand washing sink was blocked with garbage bin and meat cutting saw.- Hand washing sink must accessible all times for washing hands.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wet cleaning cloth was observed on the counter in meat cutting area.- Ensure to store the used cloth in sanitizing solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Violation still exists**Bean sprouts were stored in carboard boxes without a food grade liner.- Ensure to store beans sprouts in a food grade container or use a food grade liner in cardboard boxes for storing sprouts.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked with garbage bin and meat cutting saw.- Hand washing sink must accessible all times for washing hands.
    • 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. Back door has visible gap underneath.- Install a proper door sweep to prevent entry of pests.2. A dead mouse was observed on glue board.- Contact a certified pest control company to treat the facility and send the report to your local PHI.
  5. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bean sprouts were stored in carboard boxes without a food grade liner.- Ensure to store beans sprouts in a food grade container or use a food grade liner in cardboard boxes for storing sprouts.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wet cleaning cloth was observed on the counter in meat and produce cutting area.Ensure to store the used cloth in sanitizing solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was observed in a sink with no running water.Operator stated that they were out of thawed meat, so they are thawing the meat in rush.The temperature measured to be 4c.Ensure to use appropriate method for thawing such as keeping in cooler at 4C or under cold running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule for meat cutting area was not available.Ensure to develop the cleaning schedule for the meat cutting area. It will include counter tops, floors, equipment and sinks.A cleaning schedule template was sent via email.

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