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Vien Dong Market - Butcher

10722 97 Street NW Edmonton AB T5H 2L8 · Food - General

Official record from Alberta →

Inspection summary

Vien Dong Market - Butcher has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 15, 2024. The most recent inspection, on July 23, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on July 14, 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?

  • 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 3 times across 2 separate inspections, most recently on September 5, 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 July 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 15, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 4 separate inspections, most recently on July 23, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

7 inspections

  1. 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?
      • The exhaust hood cleaning was overdue. Please ensure the exhaust hood is cleaned and serviced as per the required frequency.
  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was found stored in the walk in cooler that was stacked on the top rack with several products touching the top portion of the cooler ceiling. Requested operator refrain from stacking meat to the top to prevent potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were missing in several of the up front cooling units. Please ensure thermometers are available in all cooling units to monitor the temperature of food products.
    • 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?
      • Pest control self monitoring reports were not to up to date and maintained. Please ensure self monitoring reports are completed.
    • 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 cleaning was overdue. Please ensure the exhaust hood is cleaned and serviced as per the required frequency.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used cutting knives were observed to be sitting on the front countertop area. Requested all used dirty knives to stored in a sanitizer solution to prevent pathogen growth.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution was at concentration of at least 1000ppm. The chlorine solution needs to be at 100ppm to be safe for food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitize compartment of the 3 compartment sink had meat residual juices in it. The sanitize or the 3 compartment is a "clean" sink where no food preparation, ware washing or hand washing should be conducted in.
    • 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?
      • Mouse dropping were observed in the in the dry storage area.Clean up the dropping and monitor to see if there is a current pest control concern.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 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?
      • 2024-05-23Given the observed mouse activity, open pesticide, and lack of pest control records, the facility is required to hire a licensed pest control company to provide monthly services. ACTION REQUIRED: acquire regular services from a licensed pest control provider to monitor for and control mouse activity. Remove all open pesticide from the facility. ____________________2024-05-15Facility did not have an integrated pest control management program in place. Management reported using audible mouse deterrent device but did not report actively monitoring traps. No pest control records were being maintained. ACTION REQUIRED: implement a pest control program that includes setting traps and keeping monthly pest control records. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-05-23Below violation not yet corrected. ____________________2024-05-15Washroom that opens into a food processing area is not equipped with a self-closing mechanism.ACTION REQUIRED: install a self-closing mechanism.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-05-23The following remains outstanding:-General filth build-up on the step stool in the meat cutting area-Food debris build-up in the track of the sliding door cooler-General filth build-up on the back exterior screen door-Doors and handles of the reach-in freezer were clouded and appeared unclean-Rust and/or debris on the base of the reach-in freezer**Furthermore, discussed creating clearer separation between personal items and equipment/food for the business. Recommended using the back storage area for personal, chemical, & tool storage only. The following was corrected: -No visibly dirty boxes stored on the meat cutting board -Chemical storage cabinet has been cleaned-Walls leading down to the basement area had been cleaned____________________2024-05-15Poor sanitation in several areas of the facility including:-Exterior of boxes stored on the meat cutting board were visibly dirty -General filth build-up on the base of the cupboard and surrounding area of the chemical storage (below a meat cutting counter)-General filth build-up on the step stool in the meat cutting area-Food debris build-up in the track of the sliding door cooler-General filth build-up on the back exterior screen door-Doors and handles of the reach-in freezer were clouded and appeared unclean-Rust and/or debris on the base of the reach-in freezer-General filth on walls leading down to basement processing kitchenACTION REQUIRED: conduct a deep, thorough clean throughout the facility.
  7. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were left on the counter when not in use.2. Equipment used to slice & grind meat is only cleaned and sanitized once per day (end of day). The facility is open 10 hrs/day.ACTION REQUIRED: 1. Store cleaning cloths in a sanitizer solution when not in use. Review the below resource.2. Wash and sanitize meat cutting & grinding equipment a minimum of every 4 hours. Process meat in batches rather than using equipment continuously throughout the day. RESOURCES:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fish stored in the reach-in freezer was left uncovered during storage.ACTION REQUIRED: cover all foods with food-grade materials during storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle was not labelled to indicate contents. ACTION REQUIRED: ensure all chemical bottles are labeled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated hand sink was blocked/inaccessible. It was being used to store paperwork & administrative supplies. A desk and chair blocked it's accessiblity.ACTION REQUIRED: The handwash sink must always be accessible for handwashing as well as stocked with soap, paper towel, & hot/cold running 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?
      • Facility did not have an integrated pest control management program in place. Management reported using audible mouse deterrent device but did not report actively monitoring traps. No pest control records were being maintained. ACTION REQUIRED: implement a pest control program that includes setting traps and keeping monthly pest control records. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 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?
      • The food handling permit posted was out-of-date (expired Sept 2022). 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?
      • Washroom that opens into a food processing area is not equipped with a self-closing mechanism.ACTION REQUIRED: install a self-closing mechanism.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-05-15Violation outstanding. Cleaning schedule is ineffective. Written cleaning schedule was not observed. ____________________2023-01-31No written cleaning/sanitation program onsite. Develop a written cleaning program for the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Poor sanitation in several areas of the facility including:-Exterior of boxes stored on the meat cutting board were visibly dirty -General filth build-up on the base of the cupboard and surrounding area of the chemical storage (below a meat cutting counter)-General filth build-up on the step stool in the meat cutting area-Food debris build-up in the track of the sliding door cooler-General filth build-up on the back exterior screen door-Doors and handles of the reach-in freezer were clouded and appeared unclean-Rust and/or debris on the base of the reach-in freezer-General filth on walls leading down to basement processing kitchenACTION REQUIRED: conduct a deep, thorough clean throughout the facility.

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