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New Asian Village South

9308 34 Avenue NW Edmonton AB T6E 5X8 · Food - General

Official record from Alberta →

Inspection summary

New Asian Village South has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on July 31, 2026, recorded 2 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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 3 times across 3 separate inspections, most recently on July 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11, 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 4 times across 4 separate inspections, most recently on July 31, 2026. For example: Have plans for construction or alteration of this facility been submitted for approval?

  • 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 3 times across 3 separate inspections, most recently on July 31, 2026. 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 March 15, 2024. 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.

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - sweets/snacks area was not located within 10 feet of a fully plumbed in handwashing sink with hot and cold water at the tap. Cooking burners, a wok, and cooking implements were observed in the customer area at a counter behind the till which was also not within 10 feet of a working fully plumbed in handwashing sink.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • ** - sweets/snacks area was removed from the approved area close to handwashing sinks and relocated without building plan approval to a new area of the facility that was not equipped with handwashing sinks. Burners with a wok on top filled with oil was observed behind the cashier station: no installed ventilation with canopy and fire suppression was installed. All changes to the facility operation that involve food handling must have plans approved from an Executive Officer and Public Health Inspector before changes occur.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 2 counter coolers at the back kitchen were no longer functioning: one was 15'C-17'C, the other was 16-18'C. All foods were removed from the coolers and placed in the working walk in cooler. Temperature for either cooler must maintain 4'C or less. ** - sweets and snacks cooler in the front customer area temperature was poor. 9-11'C. PHI checked, the unit was not defrosting. All high risk sweets were removed and stored in a functioning cooler
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - sweets/snacks area was not located within 10 feet of a fully plumbed in handwashing sink with hot and cold water at the tap. Cooking burners, a wok, and cooking implements were observed in the customer area at a counter behind the till which was also not within 10 feet of a working fully plumbed in handwashing sink.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • ** - sweets/snacks area was removed from the approved area close to handwashing sinks and relocated without building plan approval to a new area of the facility that was not equipped with handwashing sinks. Burners with a wok on top filled with oil was observed behind the cashier station: no installed ventilation with canopy and fire suppression was installed. All changes to the facility operation that involve food handling must have plans approved from an Executive Officer and Public Health Inspector before changes occur.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - staff member touching glasses, not handwashing with soap. Please retrain.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - seasonal cleaning of ceilings and higher walls, the walls/ceiling of the walk in freezer required due to grease build up. Containers and lids, high shelving require more thorough cleaning.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Sweet shop display cooler is >4C. Please ensure it is at or below 4C.
    • 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?
      • Back door missing screening. Please reinstall screen to prevent potential pest entry.
  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Sweet shop display cooler is >4C. Please ensure it is at or below 4C.
    • 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?
      • Back door missing screening. Please reinstall screen to prevent potential pest entry.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- The following require more thorough cleaning: -bottom shelving on metal tables in kitchens, ice machine inside and out, the dough roller, the top shelf bins in back kitchen, the fryer baskets, cooler fans and walk-in fans, the industrial mixer, the back door storage room all shelves and floor
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-The following areas require more thorough cleaning: the ceiling near Tandoori ovens require more thorough cleaning, the dishpit walls and area, the dishwasher interior, back staff washroom

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