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Nhan Nghia Market

541 13 Street N Lethbridge AB T1H 2S6 · Food - General

Official record from Alberta →

Inspection summary

Nhan Nghia Market has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 26, 2025. The most recent inspection, on May 6, 2026, found no infractions.

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

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.

  • 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 May 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 5, 2026. 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?

  • 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 December 8, 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?

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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple damp cloths were left on prep tables in the meat cutting area. Cloths must be stored in sanitizer when not in use. A chlorine bucket was mixed and measured 200 ppm for the cloths at the time of inspection.
    • 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 permit was not posted.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 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 in the meat cutting area had utensils in the basin. The hand sink must always be available for hand washing. Items were moved during the inspection.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was >200 ppm and was diluted during the inspection. Operator ordered chlorine test strips and obtained plain unscented bleach during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display thermometers needed in front display coolers as digital displays are blocked.

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