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House of Hong - Restaurant

10207 100 Avenue Fort Saskatchewan AB T8L 1Y7 · Food - General

Official record from Alberta →

Inspection summary

House of Hong - Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 29, 2024. The most recent inspection, on April 17, 2025, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 April 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on April 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 April 17, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on April 17, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 February 29, 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?

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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly in bulk food items. Use scoops with a handle and store in a way that protect bulk foods from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Frozen chicken was being thawed at room temperature. The chicken was still frozen and moved to the walk-in cooler.2. Crushed garlic and eggs were being stored at room temperature. Both items had just been taken out of the cooler and under 10 degrees Celsius. Both items were returned to the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The butcher block and wood counter top are no longer smooth, non-porous and easy to clean. Repair-refinish surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris on many surfaces, including and not limited to:- Walls, Floors, shelving, microwaves, sides of cooking surfaces. Increased cleaning and sanitation required.
  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease and old food debris were observed on the cooking equipment and rack at the kitchen.Clean the equipment's and ensure all equipment in the facility are maintained in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach corners at the facility requires some cleaning. Dirt and debris were observed underneath the counters, dishwashing sink and dishwasher at the back area. Please clean these areas and all hard to reach corners in the facility.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bowl without handles was found in the bulk food storage.Ensure scoops with handles are used and store handles out of the food.
    • 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?
      • Food handling permit was not posted at the facility.Ensure a valid food handling permit is posted at a visible location in the facility.

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