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Vien Dong Market - Food Processing

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

Official record from Alberta →

Inspection summary

Vien Dong Market - Food Processing has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 15, 2024. The most recent inspection, on July 14, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests and 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.

  • 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 23, 2024. 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 May 15, 2024. 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 4 times across 2 separate inspections, most recently on May 23, 2024. 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?

  • 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 3 times across 2 separate inspections, most recently on July 14, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on May 23, 2024. 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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap bottle for the handwashing station was empty. Please ensure soap is refilled and available for handwashing purposes.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    4 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?
      • 2024-05-23Mouse droppings were still present. Utility area had not been cleaned. ___________________2024-05-15Mouse droppings observed in the utility area. ACTION REQUIRED: clean up all mouse droppings.RESOURCE: https://www.albertahealthservices.ca/Advisories/ne-pha-hantavirus-protection.pdf________________2023-01-31No pest records available onsite. Conduct monthly pest checks and have pest records maintain and made available during health inspections.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-05-23Items #1, 3, & 4 remain outstanding. Item #2 has been corrected - new shelving has been purchased & installed. Item #5 is being addressed. The gausket has been glued/partly repaired. Duct tape was holding it in place - operator noted this was temporary while the glue sets. To be monitored at the next inspection.___________________2024-05-151. Washroom that opens into a food processing area is not equipped with a self-closing mechanism.ACTION REQUIRED: install a self-closing mechanism.2. Shelving & shelving liners in the walk-in cooler were rusted, discolored, &/or insanitary. ACTION REQUIRED: Shelving must be smooth, washable, & sanitary.3. Island countertop was cracked, and grout was visibly dirty. ACTION REQUIRED: Ensure all surfaces in the food processing area are smooth, washable, & impervious to moisture.4. Ventilation canopy was overdue for professional cleaning. Last serviced Nov 2019.ACTION REQUIRED: Schedule a professional cleaning for the ventilation exhaust canopy.5. Gasket on the meat walk-in cooler door was separating from the door (poor repair).ACTION REQUIRED: Repair the walk-in cooler door gasket.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2024-05-23Broken white plastic bins & heavily soiled syrofoam bin were still present. Some cleaning had been completed in the equipment storage area but further cleaning still required. ACTION REQUIRED: discard broken or no longer cleanable equipment. Go through equipment and remove any items that are no longer used for the operations of the facility. Conduct deep clean of the equipment storage area - move shelving to clean under and around.___________________2024-05-151. White plastic bins were broken & stored directly on the floor.ACTION REQUIRED: discard broken equipment. Store equipment off the floor.2. Styrofoam coolers were heavily soiled.ACTION REQUIRED: discard soiled Styrofoam coolers.3. Storage compartment for utensils was visibly dirty. Not all equipment in the "clean" storage area was clean.ACTION REQUIRED: clean & organize all equipment in the clean storage area. Remove any equipment that is not needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-05-23Some cleaning had been completed (initial wipe down of immediate surfaces was observed) but sanitation still required improvement. ACTION REQUIRED: Further cleaning required. Move all equipment to clean under and around it. Scrub corners and crevices.____________________2024-05-17General sanitation of the facility was poor. Areas of concern include but are not limited to:-Grease and general filth build-up around the cooking area-Clutter and disorganized equipment in the dishwashing/storage area-General filth build-up on the walls throughout the facility-General filth build-up on the employee washroom door-General filth build-up on the cabinetry in the food preparation area-General filth build-up on the walk-in cooler & freezer doors-General filth build-up on the interior & exterior of the ice machine lidACTION REQUIRED: conduct a deep and thorough clean of the facility. Remove all equipment that is broken or no longer in use. Develop a cleaning schedule to ensure improved cleanliness moving forward. _________________2023-01-31No written cleaning program present onsite. Develop a written cleaning and sanitation program for the facility.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were left on the counter when not in use. ACTION REQUIRED: ensure all cleaning cloths are stored in a sanitizer solution when not in use. Review cleaning cloth guidelines.RESOURCE: 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)?
      • Garbage bags were used to cover foods intended for consumption. ACTION REQUIRED: discontinue using garbage bags to cover food - only use food-grade materials.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was blocked with equipment. No paper towel available at the handwash sink.ACTION REQUIRED: Ensure the hand wash sink is accessible at all times and 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?
      • 2024-05-15Mouse droppings observed in the utility area. ACTION REQUIRED: clean up all mouse droppings.RESOURCE: https://www.albertahealthservices.ca/Advisories/ne-pha-hantavirus-protection.pdf________________2023-01-31No pest records available onsite. Conduct monthly pest checks and have pest records maintain and made available during health inspections.
    • 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. Washroom that opens into a food processing area is not equipped with a self-closing mechanism.ACTION REQUIRED: install a self-closing mechanism.2. Shelving & shelving liners in the walk-in cooler were rusted, discolored, &/or insanitary. ACTION REQUIRED: Shelving must be smooth, washable, & sanitary.3. Island countertop was cracked, and grout was visibly dirty. ACTION REQUIRED: Ensure all surfaces in the food processing area are smooth, washable, & impervious to moisture.4. Ventilation canopy was overdue for professional cleaning. Last serviced Nov 2019.ACTION REQUIRED: Schedule a professional cleaning for the ventilation exhaust canopy.5. Gasket on the meat walk-in cooler door was separating from the door (poor repair).ACTION REQUIRED: Repair the walk-in cooler door gasket.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. White plastic bins were broken & stored directly on the floor.ACTION REQUIRED: discard broken equipment. Store equipment off the floor.2. Styrofoam coolers were heavily soiled.ACTION REQUIRED: discard soiled Styrofoam coolers.3. Storage compartment for utensils was visibly dirty. Not all equipment in the "clean" storage area was clean.ACTION REQUIRED: clean & organize all equipment in the clean storage area. Remove any equipment that is not needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-05-17General sanitation of the facility was poor. Areas of concern include but are not limited to:-Grease and general filth build-up around the cooking area-Clutter and disorganized equipment in the dishwashing/storage area-General filth build-up on the walls throughout the facility-General filth build-up on the employee washroom door-General filth build-up on the cabinetry in the food preparation area-General filth build-up on the walk-in cooler & freezer doors-General filth build-up on the interior & exterior of the ice machine lidACTION REQUIRED: conduct a deep and thorough clean of the facility. Remove all equipment that is broken or no longer in use. Develop a cleaning schedule to ensure improved cleanliness moving forward. _________________2023-01-31No written cleaning program present onsite. Develop a written cleaning and sanitation program for the facility.

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