Nhon Hoa 2
10622 97 Street NW Edmonton AB T5H 2L6 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The prepared sanitizer solution in the pail was empty and no additional sanitizer had been made. Requested operator prepare a fresh container of sanitizer solution. Tested concentration was acceptable (100ppm). Please ensure a valid sanitizer solution is available at all times during operations.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A covered plastic tote with raw beef inside was observed to be on the floor of the kitchen as staff were preparing meat on the nearby countertop. Measured temperature was approximately 11C. Requested operator place meat back into the cooler until use and ensure food product containers are not placed directly on the floor.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The onsite chlorine test strips were expired. Please ensure new valid chlorine test strips are ordered and available onsite.
- 23. Is the facility maintained in a clean and sanitary condition?
- No paper towels were available in the staff washroom at the rear of the kitchen. Informed operator who refilled paper towels. Please ensure paper towels are available onsite to allow for proper handwashing and drying.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- Are hiring a pest control company to come in twice per year but are not keeping any other records for the other 10months.Either fill out a pest control checklist for the months that the pest control company does not come or hire that company to come on a monthly basis.**March 19, 2026 - Violation was still outstanding. Self monitoring pest control records were not available and not being completed for the months where the third party pest control company was not 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?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dec 8, 2025 update:Violation was not correctedSanitizing solution was at 1000ppm of chlorine. Lower to 100ppm which 2ml of bleach per litre of water.
- 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?
- Are hiring a pest control company to come in twice per year but are not keeping any other records for the other 10months.Either fill out a pest control checklist for the months that the pest control company does not come or hire that company to come on a monthly basis.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution was at 1000ppm of chlorine. Lower to 100ppm which 2ml of bleach per litre of water.
- 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?
- Are hiring a pest control company to come in twice per year but are not keeping any other records for the other 10months.Either fill out a pest control checklist for the months that the pest control company does not come or hire that company to come on a monthly basis.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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?
- 2024-10-23 Permit had not yet been posted. ____________________2024-10-16Permit was printed. ACTION REQUIRED: hang so it is easily visible to the public.
- 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?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Cilantro was soaking in a large bowl in the front hand wash sink at the time of inspection (reduced accessibility). Discussed at length with the operator at the time of inspection. ACTION REQUIRED: Do not store items in the handwash sink. Keep the hand wash station easily accessible at all times.
- 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?
- 2024-10-23 Permit had not yet been posted. ____________________2024-10-16Permit was printed. ACTION REQUIRED: hang so it is easily visible to the public.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-10-23Deep clean & re-organization not yet completed. ___________________2024-10-16Clutter was still present. Dust & grease observed on wiring shelving. ACTION REQUIRED: conduct a deep clean & organization of the facility. ________________________2024-03-15-There was clutter on the back shelves and counters. These areas must be organized and clutter reduced to prevent attracting pests and allow for easier cleaning. -Old and dirty cardboard was placed beside the garbage can in the kitchen. Cardboard was replaced with a plastic lid.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 2024-10-16Sanitizer bucket was not yet created at the time of inspection. ACTION REQUIRED: include this task in your opening duties. ___________________2024-03-15-There were some used towels placed on the counters in the kitchen. Keep towels in a bucket of chlorine sanitizer solution to keep them clean and free of germs.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Not all the refrigerators were equipped with thermometers. ACTION REQUIRED: ensure all refrigerators have thermometers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 2024-10-16Unable to locate the chlorine test strips. Facility does not have drain plugs to fill dishwashing basins. ACTION REQUIRED: obtain chlorine test strips & drain plugs.____________________2024-03-15-Chlorine test strips were expired. New chlorine test strips must be obtained and used to regularly measure sanitizer concentration.
- 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?
- 2024-10-16Mouse droppings observed under the dishwashing sinks. ACTION REQUIRED: clean up droppings. Monitor for new activity & entry/harborage sites.RESOURCE: https://www.albertahealthservices.ca/Advisories/ne-pha-hantavirus-protection.pdf_____________________2024-03-15-There were mouse droppings inside the cabinet at the front end of the store.Mouse droppings must be removed and the cabinet must be cleaned and sanitized. Use appropriate personal protective equipment while doing so.Pest control records available. A pest control company conducts visits once every 3 months.
- 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?
- Permit was printed. ACTION REQUIRED: hang so it is easily visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Staff bathroom that opens into the kitchen is not equipped with a self-closing mechanism. ACTION REQUIRED: install a self-closing mechanism on the staff washroom door.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -The tubs used to store the submarine bread had a build up of dirt and grease on the outside. These tubs must be scrubbed and cleaned to remove this build up to prevent contamination of food and attraction of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-10-16Clutter was still present. Dust & grease observed on wiring shelving. ACTION REQUIRED: conduct a deep clean & organization of the facility. ________________________2024-03-15-There was clutter on the back shelves and counters. These areas must be organized and clutter reduced to prevent attracting pests and allow for easier cleaning. -Old and dirty cardboard was placed beside the garbage can in the kitchen. Cardboard was replaced with a plastic lid.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- -There were some used towels placed on the counters in the kitchen. Keep towels in a bucket of chlorine sanitizer solution to keep them clean and free of germs.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -Chlorine test strips were expired. New chlorine test strips must be obtained and used to regularly measure sanitizer concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -The soap dispenser at the kitchen handwash sink was empty. Soap must be replaced to allow for proper handwashing.
- 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 mouse droppings inside the cabinet at the front end of the store.Mouse droppings must be removed and the cabinet must be cleaned and sanitized. Use appropriate personal protective equipment while doing so.Pest control records available. A pest control company conducts visits once every 3 months.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -The tubs used to store the submarine bread had a build up of dirt and grease on the outside. These tubs must be scrubbed and cleaned to remove this build up to prevent contamination of food and attraction of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- -There was clutter on the back shelves and counters. These areas must be organized and clutter reduced to prevent attracting pests and allow for easier cleaning. -Old and dirty cardboard was placed beside the garbage can in the kitchen. Cardboard was replaced with a plastic lid.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?