Skip to content
Loading map…

Viet Huong Noodle House

10715 98 Street NW Edmonton AB T5H 2N8 · Food - General

Official record from Alberta →

Inspection summary

Viet Huong Noodle House has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 15, 2024. The most recent inspection, on June 24, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 4 separate inspections, most recently on June 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 June 24, 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?

  • 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?

  • 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 May 15, 2024. 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 6 separate inspections, most recently on June 23, 2026. For example: Do food handlers at the facility have adequate food safety training?

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

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The onsite chlorine sanitizer test strips were expired. Please ensure new valid chlorine test strips are ordered and available onsite.
    • 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?
      • No recent pest control records were available onsite for review. Please ensure pest control records and documentation are available onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk in freezer was inaccessible and extremely cluttered with frozen food products. Requested operator to properly organize products in the freezer and products are accessible.
  2. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The onsite chlorine sanitizer test strips were expired. Please ensure new valid chlorine test strips are ordered and available onsite.
    • 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?
      • No recent pest control records were available onsite for review. Please ensure pest control records and documentation are available onsite.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 2024-05-15Violation not corrected. 2024-05-30Violation still outstanding.Note: Operator informed PHI that his son would enroll him in the food safety course on priority basis.ACTION REQUIRED: someone in care and control of the kitchen must take recognized food safety training (see resource below).RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk in freezer was inaccessible and extremely cluttered with frozen food products. Requested operator to properly organize products in the freezer and products are accessible.
  3. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • 2024-05-15Violation not corrected. 2024-05-30Violation still outstanding.Note: Operator informed PHI that his son would enroll him in the food safety course on priority basis.ACTION REQUIRED: someone in care and control of the kitchen must take recognized food safety training (see resource below).RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
  4. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • 2024-05-15Violation not corrected. 2024-05-30Violation still outstanding.Note: Operator informed PHI that his son would enroll him in the food safety course on priority basis.ACTION REQUIRED: someone in care and control of the kitchen must take recognized food safety training (see resource below).RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.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?
      • Ventilation hood was last professionally cleaned in 2023.Ensure that hood is professionally cleaned by Sept 22, 2025
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution was >1000ppm. A new solution was made at 100ppm. Violation 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?
      • Up to date pest control records are not being maintained. Either maintain monthly records yourself or hired a pest control company to come in monthy.
    • 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?
      • 2025-09-12 Permit not posted.2024-05-19Permit posted on public display was outdated. 2024-05-30Permit posted on public display was outdated.ACTION REQUIRED: Post the current food handling permit on public display.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 2024-05-15Violation not corrected. 2024-05-30Violation still outstanding.Note: Operator informed PHI that his son would enroll him in the food safety course on priority basis.ACTION REQUIRED: someone in care and control of the kitchen must take recognized food safety training (see resource below).RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.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?
      • Ventilation hood was last professionally cleaned in 2023.Ensure that hood is professionally cleaned by Sept 22, 2025
  6. Risk Management Inspection

    2 infractions

    • 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?
      • 2024-05-19Permit posted on public display was outdated. 2024-05-30Permit posted on public display was outdated.ACTION REQUIRED: Post the current food handling permit on public display.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 2024-05-15Violation not corrected. 2024-05-30Violation still outstanding.Note: Operator informed PHI that his son would enroll him in the food safety course on priority basis.ACTION REQUIRED: someone in care and control of the kitchen must take recognized food safety training (see resource below).RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
  7. Monitoring Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were used as scoops and stored in the food when not in use.2. Scoops were stored in the dry goods bulk bin when not in use; the handle was in direct contact with the food product. 3. Food was stored in an open aluminum can. CDI: moved to a container.ACTION REQUIRED: discontinue using bowls as scoops. Store scoops in such a way that the handle is not in direct contact with the food product. Discontinue using open aluminum cans for food storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • Four cans of household pesticide (RAID) observed in the facility.ACTION REQUIRED: discontinue self-applying pesticide in a commercial food facility; only licensed pest control technicians are permitted to apply pesticides in a commercial food facility. Remove all household pesticides from the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Not all coolers were equipped with thermometers.ACTION REQUIRED: install a fridge thermometer in all coolers. Monitor temperature at least daily.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher did not have any detectable levels of sanitizer (0ppm chlorine) during the rinse cycle. Maximum temperature reached was 43C. CDI: sanitizer pail was replaced; machine tested at 100ppm chlorine.ACTION REQUIRED: monitor the mechanical dishwasher daily using chlorine test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Mechanical dishwasher is not being tested daily. Chlorine test strips were discolored/old. ACTION REQUIRED: increase testing frequency of the mechanical dishwasher (daily). Obtain new chlorine test strips.
    • 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 at the base of the screen door as well as the front exterior door. ACTION REQUIRED: ensure all doorways are tightly sealed.
    • 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?
      • Permit posted on public display was outdated. ACTION REQUIRED: post the current food handling permit on public display.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 2024-05-15Violation not corrected. ACTION REQUIRED: someone in care and control of the kitchen must take recognized food safety training (see resource below).RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf_________________________________2019-12-19There are no food handlers in this facility that have completed an AHS approved food safety training course. Please ensure that a food handler that is in care & control of this facility completes a food safety training course. Please forward the certificate to me when 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?
      • 1. Minor plumbing leak from the p-trap next to the grease trap. A bus pan had been placed beneath to catch water.2. The ventilation/exhaust canopy was far past its recommended professional cleaning date. 3. The light in the walk-in freezer was not equipped with a protective cover.ACTION REQUIRED: repair above noted plumbing leak. Schedule a professional cleaning of the exhaust canopy. Install a protective cover on the above indicated light.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food spillage observed in the domestic white fridge in the cookline.2. Exterior of the bulk food bins were visibly dirty.3. Grease residue on flat surfaces in the cookline.ACTION REQUIRED: conduct a deep clean of the above noted areas. Note, written cleaning schedule was not observed at the time of inspection.

Nearby inspected facilities

Own this business? Add a badge to your website