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Nhon Ha Sandwich Bar

10154 82 Avenue NW Edmonton AB T6E 1Z4 · Food - General

Official record from Alberta →

Inspection summary

Nhon Ha Sandwich Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 22, 2024. The most recent inspection, on September 11, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 14 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 5 times across 3 separate inspections, most recently on March 12, 2026. 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?

  • 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 4 times across 3 separate inspections, most recently on March 12, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on March 20, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 2 separate inspections, most recently on March 12, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 August 22, 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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required. Refresher course link sent with this report.
  4. Monitoring Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 3 compartment sinks noted onsite. Plugs for the sinks were not available onsite. Ensure manual dishwashing is completed as per the education provided onsite. Copy of the manual dishwashing set up will be sent with this report.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for QUAT solution present onsite, not available. Please ensure testing equipment is available for the sanitizer solutions.
    • 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?
      • Pest droppings noted around the walls/ under the equipment. Ensure areas are cleaned and pest control is in place.
    • 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?
      • Outstanding violation: Pest control records for monitoring were noted for the month of December, nothing for the months of January, February. Ensure monitoring is done on a monthly basis and records are kept onsite.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Moldy caulking noted around the dishwashing area. Please ensure all areas are in good repair and easily cleanable and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease producing activities noted. No commercial ventilation noted on the premise. What appears to be residential ventilation noted. The facility does not appear to be in equipped for deep frying/ grease producing activities.
  5. Risk Management Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for QUAT solution present onsite, not available. Please ensure testing equipment is available for the sanitizer solutions.
    • 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?
      • Outstanding violation: Pest control records for monitoring were noted for the month of December, nothing for the months of January, February. Ensure monitoring is done on a monthly basis and records are kept onsite.
    • 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?
      • Pest droppings noted around the walls/ under the equipment. Ensure areas are cleaned and pest control is in place.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease producing activities noted. No commercial ventilation noted on the premise. What appears to be residential ventilation noted. The facility does not appear to be in equipped for deep frying/ grease producing activities.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Moldy caulking noted around the dishwashing area. Please ensure all areas are in good repair and easily cleanable and impervious to moisture.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Soiled cleaning clothes observed sitting on the preparation counters.Action taken:-Staff was instructed to prepare a sanitizer solution (chlorine) and always store the cleaning clothes in the sanitizer buckets.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -The scoop's handle was touching the ice inside the ice cooler.Action taken:-Staff was instructed to store the scoop separately inside the cleaned container or store inside the ice but ensure that the scoop handle should not touch the ice (facing upwards).
    • 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?
      • -There were no pest control records available on site.Action required:- Please ensure pest monitoring activities area carried out at least once a month and adequate records maintained on file at the facility.-AHS Pest control checklist will be provided via email.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -One damaged steel strainer was observed which was damage and steel pieces were coming out. Action taken:-Staff was instructed to discard that strainer since it is damaged and broken steel pieces can physically contaminate the food. Also, it is not easily cleanable.

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