THE NGUYENS VIET EXPRESS

Inspection summary

THE NGUYENS VIET EXPRESS has been inspected 4 times by Region of Waterloo Public Health since May 27, 2025. The most recent inspection, on September 9, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• Food temperature controlHigher risk

  Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

  Recorded 2 times on May 27, 2025. For example: Food is held at 4°C (40°F) or less

• Cleaning and sanitizingHigher risk

  Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

  Recorded once on September 9, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

• Protecting food from contaminationHigher risk

  This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

  Recorded once on January 26, 2026. For example: Food protected from contamination or adulteration

• Food safety training and certificationLower risk

  Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

  Recorded 2 times across 2 separate inspections, most recently on September 9, 2026. For example: Certified food handler present in the food service premise

About this data

These results come from Region of Waterloo 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.

• View the official Region of Waterloo Public Health disclosure site
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• How to read an inspection report