Skip to content
Loading map…

Nom Nom Taiwan - CGY-2263

213 - 264 19 Avenue NE Calgary AB T2E 8R2 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Nom Nom Taiwan - CGY-2263 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 1, 2025. The most recent inspection, on September 12, 2026, recorded 1 infraction.

3 of 6 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: Cleaning and sanitizing.

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.

  • 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 5 times across 3 separate inspections, most recently on September 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on December 16, 2025. For example: Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 1, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water sanitizer was less than 100 ppm. **Ensure bleach water sanitizer is at a concentration of 100 ppm. ***CORRECTED DURING THE INSPECTION.
  2. Demand Inspection

    0 infractions

  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Insufficient space for drying dishes. The operator stated they are drying the dishes on the prep table. Install a drying rack above the two-compartment sink to mitigate contamination of the food prep surface.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The 10L hot water tank (in demand system) could not fill both sink compartments with hot water. The water filled in the first compartment measured 45C however, the second compartment measured approximately 30C. Measurements were conducted onsite and the volume of both compartments measured approximately 43.36L combined. The hot water tank must be able to fill both compartments at least halfway with hot water (at least 45C). Obtain a hot water tank with a larger capacity.
  5. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No traces of chlorine in the sanitizer solution. The sanitizer solution must measure at least 100ppm to ensure food contact surfaces are adequately sanitized to remove contamination. To mix a chlorine sanitizer solution combine half a teaspoon to a liter of water.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. There is no splash guard between the two-compartment sink and the food preparation counter. Install a splash guard to protect food from contamination.2. The material for the hose used for refilling the freshwater tank cannot be confirmed. The material of the hose used to fill the freshwater tank must be considered food safe. Confirm the material from the manufacturer and provide proof stating the material is food safe.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. No drain plugs to conduct manual dishwashing. Drain plugs are required to ensure food equipment is sanitized by fully immersing the equipment in 100ppm of chlorine. Please obtain.2. Insufficient space for drying dishes. The operator stated they are drying the dishes on the prep table. Install a drying rack above the two-compartment sink to mitigate contamination of the food prep surface.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available. The operator is using a chlorine solution for sanitizing food contact surfaces and for manual dishwashing. Obtain chlorine test strips.
  6. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website