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Hung Phat Vietnamese Noodle House

3849 99 Street NW Edmonton AB T6E 6H6 · Food - General

Official record from Alberta →

Inspection summary

Hung Phat Vietnamese Noodle House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 5, 2024. The most recent inspection, on October 17, 2025, found no infractions.

2 of 5 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 and Cleaning and sanitizing.

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.

  • 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 6 times across 3 separate inspections, most recently on October 10, 2025. 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 3 times across 2 separate inspections, most recently on October 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9 times across 2 separate inspections, most recently on October 8, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 6 times across 3 separate inspections, most recently on October 10, 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 4 times across 3 separate inspections, most recently on October 10, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cited Oct 10, 205** - 15 different containers of cut vegetables and bean sprouts were observed stored in stagnant water - no ice or ice packs - at room temperature. Cut vegetables must be stored at less than 4'C to prevent bacterial growth. _____Cited Oct 8, 2025** - multiple buckets and containers of cut vegetables were stored in stagnant water at room temperature throughout the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cited Oct 10, 2025_____Cited Oct 8, 2025**- broken lids and containers were observed throughout kitchen. All food equipment must be maintained in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - the following areas/items were observed with a buildup of grease, grime, food, and dirt and require more thorough and regular cleaning that includes but is not limited to: -fan above the walk in cooler - baby change table in customer washrooms
  3. Monitoring Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - no sanitizer solution ready-to use was located onsite. Bucket of liquid presented to PHI was measured and verified 0 ppm of chlorine (their sanitizer of choice). PHI had to request sanitizer solution multiple times during the inspection. Owner did make fresh sanitizer properly and tested it for the PHI to demonstrate that they do know how to make the sanitizer. Reminder: the sanitizer cloth solution must be changed as soon as dirty and often as the sanitizer is no longer effective over time (goes “dead”, active ingredient gets used up).
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **- improper glove use was observed – staff were not washing hands properly before donning gloves. Please retrain all staff and ownership: gloves are NOT a replacement for handwashing.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - PHI onsite repeatedly had to tell both owners when to wash their hands and also observed them rinsing their hands regularly without using soap. PHI onsite would then have to tell them to wash their hands again but with soap.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ** - PHI observed far too many high-risk foods stored at room temperature in mid-use for projects – as only one person was observed in the kitchen upon entry, later 2 people. The amount of food left out would give work to at least 5 people. High risk foods must be stored in the cooler, in the freezer or in active hot holding until such time the staff is ready to process it. Do not line up tasks involving high risk foods at room temperature in preparation for processing. Please retrain staff and ownership.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - tofu was thawing on the dirty floor under the hot water tank. All foods must be stored in a sanitary manner off of the dirty floor and never under plumbing or the hot water tank.** - Raw chicken and chicken blood contamination was observed during the inspection – under shelves, dishpit, multiple tables, counters, cutting boards, freezer/handles, sinks, cleaning cloths, etc.** - food and food equipment were stored on the dirty floor and not in a sanitary manner when not in use.** - Raw chicken and chicken blood contamination was observed during the inspection – under shelves, dishpit, multiple tables, counters, cutting boards, freezer/handles, sinks, cleaning cloths, etc. /or vegetables in the cold holding units.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** Scoops were stored with the dirty high-touch surface (handle) in contact with the food ingredient and in both ice makers/storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 2 pots of cooked high-risk broth were stored at room temperature on a cold stove.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - a shrimp baked item was cooling improperly at room temperature (one tray) and was left stored on the counter well past it cooling down to room temperature. Stored in the cooler upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - multiple buckets and containers of cut vegetables were stored in stagnant water at room temperature throughout the kitchen. ** - container of bean sprouts were stored in stagnant water at room temperature by the wait station, no means of temperature management were in use (ie. ice cubes). Ice was added upon request. ** - a bowl of eggs was stored at room temperature – recommended discarding** - plate of salad rolls were stored high up on a shelf at room temperature – 20’C internal and external - discarded** - high risk foods such as meat were stored above the fill line at room temperature on top of the counter cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - a bowl tofu was observed thawing at room temperature in the side storage room. Internal temperature was 2’C – was later stored in the cooler** - 2 containers of shrimp were improperly thawing at room temperature and on the dirty floor – one was located in the kitchen next to the raw chicken, the other bucket was in the dry storage room also on the floor. External temperatures were 2’C to -2’C. Placed in cooler. ** - 5 boxes of chicken was improperly thawing at room temperature: both sinks of a 2 compartment sink were full of raw chicken sitting in stagnant water (tap was not on), and 2 large pots of raw chicken and one bucket were stored on the dirty floor containing more of the raw chicken. The temperature was 4’C or less of the chicken but far too much was stored at room temperature for one person to process in a timely manner.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - PHI observed the staff wiping the dishes dry – please cease and desist and retrain staff. Dishes must air dry. Wiping dry with a cloth will re-contaminate the dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **- The designated handwashing sink was blocked and inaccessible with a pile of trays and personal items, using the sink like a shelf. The compartment sinks and pot sinks were not properly supplied with soap and/or paper towel to conduct handwashing elsewhere. BE ADVISED: the designated handwashing sink is for dirty handwashing as the other sinks are designated for food processing and dishwashing – NOT for dirty handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** Previously utilized dirty single-use disposable cardboard was observed used as: a homemade lid, shelf liners, and carboard barriers were observed. All surfaces in a kitchen and for food storage must be smooth, cleanable, non-absorbent and durable.** - containers throughout the kitchen still contained paper labels that may contaminate food and prevent proper cleaning practices
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - the following areas/items were observed with a buildup of grease, grime, food, and dirt and require more thorough and regular cleaning that includes but is not limited to: - underside of metal shelf cook station - all tables, all shelves, and all areas that may have been exposed to raw meat contamination. - all rice cookers - all containers and lids - all handles and doors to all cold holding units
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- broken lids and containers were observed throughout kitchen. All food equipment must be maintained in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - the following areas/items were observed with a buildup of grease, grime, food, and dirt and require more thorough and regular cleaning that includes but is not limited to: -fan above the walk in cooler - baby change table in customer washrooms
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-ensure all used, dirty, wet cleaning cloths are stored in sanitizer when not in use – do not store on food preparation surfaces
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **-staff should be wearing aprons or clean uniforms for cooking/food preparation
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-do not store food on the floor at any time.**-do not use the garbage can for a food counter top at any time.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-do not store knives between cabinets/between cutting board and the cooler, ensure that all customer cutlery is stored with the handles “up”/exposed (don’t grab by the business end)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-do not thaw high risk potentially hazardous foods at room temperature. Thaw only by choosing one of four methods: 1. In the cooler overnight, 2. Microwave, 3. Ice bath, 4. Under COLD RUNNING water (do not shut water off).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **-do not block any of the handsinks. Must be accessible for proper handwashing at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-do not reuse the following SINGLE USE DISPOSABLE items: used plastic bags, used metal food cans (plastic bins are okay, not the metal ones), dirty or used cardboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-more thorough cleaning required: all shelving, all rice cookers, the walk in cooler and freezer, all cooking equipment, counter cooler doors and the handles. Remove all aluminum foil and clean properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-do not use broken equipment, never repair food equipment with duct tape. Sieves, bamboo whisk, containers, lids, storage bins, etc. **-the cutting boards are pitted, overworn, overused.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-more thorough cleaning required: all floors in hard to reach places under equipment, ALL doors, child high chairs, child booster seats.

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