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Nhon Hoa Sandwich Bar

9718 106 Avenue NW Edmonton AB T5H 4M5 · Food - General

Official record from Alberta →

Inspection summary

Nhon Hoa Sandwich Bar has been inspected 11 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on May 15, 2026, recorded 4 infractions.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food source, labelling and allergens.

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 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 May 15, 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?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 25, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on March 25, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 25, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

11 inspections

  1. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No valid chlorine test strips were available 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?
      • No pest control reports were available onsite. Please ensure valid pest control reports are available onsite for review.
    • 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 not posted.Please ensure permit is posted in area which is visible to the customers.**March 24, 2026 - Violation was still outstanding. Please ensure a valid food handling permit is posted and visible to the public.**May 14, 2026 - Violation was still outstanding during routine inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust hood in the kitchen was overdue for the regular cleaning and maintenance. Please ensure corrective actions are taken and vents cleaned and serviced as per the regular service frequency.
  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food preparation and slicing cucumbers on a cutting board were observed to be occurring right next to the front counter hand sink. Please educate and provide documentation that all new staff are aware that food preparation is not to be conducted beside the handwashing sink. Violation is an ongoing concern that has previously been noted in previous inspections.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No valid chlorine test strips were available 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?
      • No pest control reports were available onsite. Please ensure valid pest control reports are available onsite for review.
    • 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 not posted.Please ensure permit is posted in area which is visible to the customers.**March 24, 2026 - Violation was still outstanding. Please ensure a valid food handling permit is posted and visible to the public.**May 14, 2026 - Violation was still outstanding during routine inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust hood in the kitchen was overdue for the regular cleaning and maintenance. Please ensure corrective actions are taken and vents cleaned and serviced as per the regular service frequency.
  3. 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?
      • Permit was not posted.Please ensure permit is posted in area which is visible to the customers.**March 24, 2026 - Violation was still outstanding. Please ensure a valid food handling permit is posted and visible to the public.
  4. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food handling is occurring right next to the hand sink. Either stop doing food handling adjacent to the hand sink or install a splash gaurd.**March 17, 2026 - Violation was still outstanding. Observed sliced cucumbers on a cutting board beside the front counter hand washing station.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Tongs are being used multiple times and not being stored in a sanitzing solution in between use.Ensure the tongs are single use or stored in a sanitizing solution.**March 17, 2026 - Violation was still outstanding. Tongs were stored in a liquid solution in the stainless steel container, but measured concentration of the sanitizer was 0ppm. Requested staff rewash tong and refill container with fresh sanitizer.
    • 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 not posted.Please ensure permit is posted in area which is visible to the customers.
  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food handling is occurring right next to the hand sink. Either stop doing food handling adjacent to the hand sink or install a splash gaurd.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Tongs are being used multiple times and not being stored in a sanitzing solution in between use.Ensure the tongs are single use or stored in a sanitizing solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were in the staff washroom.Ensure all hand sinks have proper supplies.
    • 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 not posted.Please ensure permit is posted in area which is visible to the customers.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Three flats of eggs appeared to be from an unapproved source (various colors/sizes and feathers observed on the eggs). Operator was unable to provide proof of purchase for the eggs. ACTION REQUIRED: Remove the eggs from the facility. All foods must come from approved sources. Keep proof of purchase available for all food products onsite. WARNING: In the future, if you are unable to provide proof of purchase for food products that onsite, the product will be discarded, and further enforcement may occur.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle was not labelled to indicate contents. ACTION REQUIRED: ensure all chemical spray bottles are labelled to indicate contents.
    • 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?
      • An expired food handling permit (October 1, 2023 - September 30, 2024) was posted on display.ACTION REQUIRED: post the current food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-04-081) CORRECTED: Light switch cover for the walk-in cooler had been replaced.2) OUTSTANDING: Wall between the dishwashing area & back storage was not yet repaired - operator stated they have hired a contractor and are waiting for repairs. Operator agreed to email a photo of the wall once the repairs have been completed. 3) CORRECTED: Deep fryer was stored under the ventilation canopy._____________________2024-03-251) Light switch cover for the walk-in cooler was in poor repair (cracked) and no longer cleanable.ACTION REQUIRED: replace light switch cover. 2) Wall between the dishwashing area & back storage was in poor repair (dented & chipped). ACTION REQUIRED: repair the indicated wall so it is smooth, washable, & impervious to moisture. 3) Facility is deep-frying in an area without ventilation. ACTION REQUIRED: deep-fry under the ventilation canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Small black mold-like specks observed on the grey plastic shelving in the walk-in cooler.ACTION REQUIRED: clean the indicated area.2. Moisture streaks observed on the south wall of the kitchen. Operator confirmed that deep frying occurs under the ventilation canopy and that the canopy is turned on during cooking. ACTION REQUIRED: please ensure your ventilation is working properly. Clean the indicated area.
  8. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Three flats of eggs appeared to be from an unapproved source (various colors/sizes and feathers observed on the eggs). Operator was unable to provide proof of purchase for the eggs. ACTION REQUIRED: Remove the eggs from the facility. All foods must come from approved sources. Keep proof of purchase available for all food products onsite. WARNING: In the future, if you are unable to provide proof of purchase for food products that onsite, the product will be discarded, and further enforcement may occur.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle was not labelled to indicate contents. ACTION REQUIRED: ensure all chemical spray bottles are labelled to indicate contents.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-04-081) CORRECTED: Light switch cover for the walk-in cooler had been replaced.2) OUTSTANDING: Wall between the dishwashing area & back storage was not yet repaired - operator stated they have hired a contractor and are waiting for repairs. Operator agreed to email a photo of the wall once the repairs have been completed. 3) CORRECTED: Deep fryer was stored under the ventilation canopy._____________________2024-03-251) Light switch cover for the walk-in cooler was in poor repair (cracked) and no longer cleanable.ACTION REQUIRED: replace light switch cover. 2) Wall between the dishwashing area & back storage was in poor repair (dented & chipped). ACTION REQUIRED: repair the indicated wall so it is smooth, washable, & impervious to moisture. 3) Facility is deep-frying in an area without ventilation. ACTION REQUIRED: deep-fry under the ventilation canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Small black mold-like specks observed on the grey plastic shelving in the walk-in cooler.ACTION REQUIRED: clean the indicated area.2. Moisture streaks observed on the south wall of the kitchen. Operator confirmed that deep frying occurs under the ventilation canopy and that the canopy is turned on during cooking. ACTION REQUIRED: please ensure your ventilation is working properly. Clean the indicated area.
  9. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-04-081) CORRECTED: Light switch cover for the walk-in cooler had been replaced.2) OUTSTANDING: Wall between the dishwashing area & back storage was not yet repaired - operator stated they have hired a contractor and are waiting for repairs. Operator agreed to email a photo of the wall once the repairs have been completed. 3) CORRECTED: Deep fryer was stored under the ventilation canopy._____________________2024-03-251) Light switch cover for the walk-in cooler was in poor repair (cracked) and no longer cleanable.ACTION REQUIRED: replace light switch cover. 2) Wall between the dishwashing area & back storage was in poor repair (dented & chipped). ACTION REQUIRED: repair the indicated wall so it is smooth, washable, & impervious to moisture. 3) Facility is deep-frying in an area without ventilation. ACTION REQUIRED: deep-fry under the ventilation canopy.
  10. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-04-081) CORRECTED: Light switch cover for the walk-in cooler had been replaced.2) OUTSTANDING: Wall between the dishwashing area & back storage was not yet repaired - operator stated they have hired a contractor and are waiting for repairs. Operator agreed to email a photo of the wall once the repairs have been completed. 3) CORRECTED: Deep fryer was stored under the ventilation canopy._____________________2024-03-251) Light switch cover for the walk-in cooler was in poor repair (cracked) and no longer cleanable.ACTION REQUIRED: replace light switch cover. 2) Wall between the dishwashing area & back storage was in poor repair (dented & chipped). ACTION REQUIRED: repair the indicated wall so it is smooth, washable, & impervious to moisture. 3) Facility is deep-frying in an area without ventilation. ACTION REQUIRED: deep-fry under the ventilation canopy.
  11. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used gloves were left on the counter after use. No handwashing observed throughout the duration of the inspection.ACTION REQUIRED: retrain staff on proper glove use.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Several foods (7 buckets of carrots, 4 containers of cooked protein) were left uncovered in the walk-in cooler.ACTION REQUIRED: Cover all foods when in storage.2) Container used as a scoop was left in dry goods bin when not in use. ACTION REQUIRED: obtain a scoop with a handle. Store the scoop in such a way that the handle is not in contact with the bulk food product. 3) Staff cell phone was left on food processing surface where cucumbers were being prepared.ACTION REQUIRED: keep personal items away from food processing areas. Ensure hands are washed after using personal items.4) Wooden slabs used to cover rice were greasy & dirty. ACTION REQUIRED: discontinue using dirty equipment/materials to cover/store food products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salad rolls were held at room temperature - external temperature was 23C (IR thermometer). ACTION REQUIRED: do not hold salad rolls at room temperature. Ensure high-risk foods are held at or below 4C or at or above 60C. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdfNote: thermometers were not observed during the inspection - to be monitored at the re-inspection. Please ensure your facility has a probe thermometer and that all refrigerators are equipped with refrigeration thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Staff washroom was not equipped with soap.ACTION REQURED: restock staff washroom handwashing supplies.2) Front hand sink was blocked (being used to wash fresh produce/herbs). ACTION REQUIRED: Review handwashing requirements with staff. Ensure the front hand washing sink is accessible at all times. Discontinue using it for alternative purposes.
    • 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?
      • Current food handling permit was not posted on public display.ACTION REQUIRED: Post the current food handling permit on public display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Light switch cover for the walk-in cooler was in poor repair (cracked) and no longer cleanable.ACTION REQUIRED: replace light switch cover. 2) Wall between the dishwashing area & back storage was in poor repair (dented & chipped). ACTION REQUIRED: repair the indicated wall so it is smooth, washable, & impervious to moisture. 3) Facility is deep-frying in an area without ventilation. ACTION REQUIRED: deep-fry under the ventilation canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unsatisfactory sanitation in the following areas:-Dirt build-up on and around light switches-General filth build-up on wire shelving in the walk-in cooler-Mop filth build-up along the walls and base of equipment-Food debris build-up around the base of the grease bin-Rust build-up on wire shelving above the dishwashing sink-General filth build-up on the shelving in the food processing area-General filth build-up on the water spray bottle-Greasy film on the exterior of the metal storage shelves in the front food preparation/cashier areaACTION REQUIRED: conduct a deep and thorough clean of the facility. Revise cleaning schedule to include these areas in the future.

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