Nom Restaurant
646 - 3803 Calgary Trail NW Edmonton AB T6J 5M8 · Food - General
Inspection summary
Nom Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on September 15, 2026, found no infractions.
5 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.
The last 3 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 3 times across 3 separate inspections, most recently on October 23, 2025. 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 once on October 14, 2025. 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 October 14, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 7 times across 3 separate inspections, most recently on October 14, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
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 4 times across 4 separate inspections, most recently on October 23, 2025. 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.
10 inspections
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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?
- **-The weather stripping at the back door was in disrepair with a hole that would permit pest entry. Replace damaged weather stripping and seal all openings to prevent pests and vermin entry.Status: Outstanding.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **- The dough cutter still requires cleaning.Status: Outstanding.-The salamander broiler on cookline and rack was cleaned.Status: Corrected.
- 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?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **-Wet dirty cleaning cloths were left on counter. Soiled cleaning cloths must be stored in a sanitizing solution when not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- **-Bowl of raw meat was stacked directly on another bowl of raw meat without a protective barrier. Use lids or protective barriers to separate stacked food containers. **-Raw meat was stored in the cooler beside ready to eat lemon fruit. Store raw meat at the base (bottom shelf) on the cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **-Scoops with high touch surfaces(handle) were stored in contact with bulk food supply (flour, rice). Remove and store scoop outside food containers
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **-Staff personal item such as handbag was observed on food prep counter at the back kitchen. Please remove all personal items from food preparation and storage areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **-Cut vegetable was sitting on the counter in the back kitchen with temperature at 15 degrees Celsius. Chef mentioned he was preparing it before the lunch rush. Please ensure cut vegetables stays in cooler until ready for use.
- 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 washing sink in the back kitchen was inaccessible for handwashing as it was obstructed utensil stored on it and a white pail in front of it. Remove all obstruction and ensure handwashing sink is always accessible for hand washing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **-Handwashing sink at the back kitchen had no supply of soap. Please ensure there is adequate supply of soap at handwashing sink.
- 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?
- **-The weather stripping at the back door was in disrepair with a hole that would permit pest entry. Replace damaged weather stripping and seal all openings to prevent pests and vermin entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **-Manufacturers disposable plastic wrap remained on the food measuring scale. Please remove the plastic cover to allow for proper cleaning and sanitation of equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **-Grease, dust and dirt accumulation observed around the underside of the rack on the salamander broiler on cookline. The following equipment also had buildup of grease, dust and /or food debris:Exhaust canopy, utensils storage rack and tiles at the end of the cook line, cooler door handles, dough cutter and cutting board at the back kitchen and on top of mechanical dishwasher. Please clean and sanitize all food contact and non-food contact surfaces.**-Black moldlike substance observed around the dishwashing sink. Please ensure dishwashing sink is in clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring 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?
- Gap between floor and the door observed on both the back doors, potential for pest entry. Please ensure the screen is in good repair.
- 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
0 infractions
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 2024-01-26Below violation not yet corrected.______________2024-01-16The hand sink in the sushi area had a squeeze bottle with soap so staff much grip the entire bottle to dispense soap. ACTION: obtain pump style dispenser for the sushi area hand sink.The hand sink in the bar area was not equipped with paper towel. ACTION: ensure soap & paper towel are available at all times at all hand sinks. The hand sink by the noodle prep area did not have paper towel immediately nearby. ACTION: ensure soap & paper towel are available at the indicated hand sink at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2024-01-26Below violation not yet corrected.______________2024-01-16Utensils (including probe thermometer) & utensil holders next to the cookline (close to dishwashing area) were visibly dirty/greasy. ACTION: conduct deep clean of the equipment stored in the holders & this area.
- 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
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?
- The hand sink in the sushi area had a squeeze bottle with soap so staff much grip the entire bottle to dispense soap. ACTION: obtain pump style dispenser for the sushi area hand sink.The hand sink in the bar area was not equipped with paper towel. ACTION: ensure soap & paper towel are available at all times at all hand sinks. The hand sink by the noodle prep area did not have paper towel immediately nearby. ACTION: ensure soap & paper towel are available at the indicated hand sink 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?
- Expired food handling permit is on display. ACTION REQUIRED: post current food handling permit on public display.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils (including probe thermometer) & utensil holders next to the cookline (close to dishwashing area) were visibly dirty/greasy. ACTION: conduct deep clean of the equipment stored in the holders & this area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
Nearby inspected facilities
- Herc's Nutrition
172 - 3803 Calgary Trail NW Edmonton AB T6J 5M8
4 inspections
- H-Mart
3803 Calgary Trail NW Edmonton AB T6J 5M8
15 inspections
- Pho Hoan Pasteur
950 - 3803 Calgary Trail NW Edmonton AB T6J 5M8
1 inspection
- Dollar Tree 40082
820 - 3803 Calgary Trail NW Edmonton AB T6J 5M8
1 inspection
- Beijing Beijing Restaurant
700 - 3803 Calgary Trail NW Edmonton AB T6J 5M8
7 inspections
- D Spot Dessert Cafe
540 - 3803 Calgary Trail NW Edmonton AB T6J 5M8
5 inspections
- DanJi
570 - 3803 Calgary Trail NW Edmonton AB T6J 5M8
4 inspections
- Hancook
570 - 3803 Calgary Trail NW Edmonton AB T6J 5M8
1 inspection