Skip to content
Loading map…

Xu Hue Vietnamese Restaurant

10548 97 Street NW Edmonton AB T5H 2L2 · Food - General

Official record from Alberta →

Inspection summary

Xu Hue Vietnamese Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 1, 2024. The most recent inspection, on August 27, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 4 times across 3 separate inspections, most recently on August 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 21, 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?

  • 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 2 times across 2 separate inspections, most recently on November 8, 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 5 times across 4 separate inspections, most recently on August 21, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on August 27, 2026. For example: 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?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • August 27, 2026 - Violation was still outstanding. The posted food handling permit was expired. Please ensure a new valid food handling permit is printed and posted onsite.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was originally prepared or available onsite. Operator purchased a container of chlorine sanitizer and prepared a fresh sanitizer solution. Measured concentration was acceptable (100ppm). Please ensure a valid sanitizer solution is available at all times and prepared at the start of the operations.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food products in the walk in cooling unit were observed on the covered and several products were also uncovered. Please ensure all products are stored at least 15cm off the ground and properly covered to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The measured concentration of the low temperature chemical dishwasher measured at 0ppm. Measured sanitizer concentration that was directly dispensed measured 0ppm. Informed that sanitizer inside the container was water. Requested operator ensure a new valid sanitizer concentration is connected to the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A garbage container and several other food equipment were stored directly in front of the handwashing sink prevent access to allow for properly washing hands. Please ensure the handwashing station is accessible at all times.
    • 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?
      • **August 21, 2026 - Live adult and dead cockroaches were observed on the sticky trap at the front counter area. Previous treatment has been performed and is currently ongoing by pest control company. Dec 12, 2025 update;Less activity was noted from the previous visit. Mostly dead cockroaches were observed in the glue boards. Continue to work with a follow the direction of your pest control company.Nov 28, 2025 updateNew activity noted. Working with pest control company. Re-assessment on extent of issue will be done upon re-inspection.One live cockroach and multiple dead ones found on glue board.Had pest control company at restaurant recently but no report was left. Heard part of the conversation between operator and pest control company owner (Wow) confirming that they had been out.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The interior glass for the window at the end of the kitchen was broken with plywood used to cover and seal the frame. Please ensure corrective actions are taken and window is either properly replaced or removed entirely to prevent any potential glass fragments from contamination nearby food products.
    • 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 posted food handling permit was expired. Please ensure a new valid food handling permit is printed and posted onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas of the floor underneath and behind equipment had accumulated dirt, food debris, and grease. Please ensure a thorough cleaning is performed and completed in all of these areas.
  4. Risk Management 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?
      • Dec 12, 2025 update;Less activity was noted from the previous visit. Mostly dead cockroaches were observed in the glue boards. Continue to work with a follow the direction of your pest control company.Nov 28, 2025 updateNew activity noted. Working with pest control company. Re-assessment on extent of issue will be done upon re-inspection.One live cockroach and multiple dead ones found on glue board.Had pest control company at restaurant recently but no report was left. Heard part of the conversation between operator and pest control company owner (Wow) confirming that they had been out.Owner stated that they would like to try and do chemical treatment themselves. NO!! chemical pesticide applications within food facilities must be done only by licensed pest control operators. Due to the life cycle of cockroaches often treatments programs are not simply and may require spraying where the restaurant must be closed.By Nov 7, 2025 ensure a pest control operator is hired and overseeing the treatment and mitigation steps necessary to eliminate the issue.
  5. Risk Management 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?
      • Nov 28, 2025 updateNew activity noted. Working with pest control company. Re-assessment on extent of issue will be done upon re-inspection.One live cockroach and multiple dead ones found on glue board.Had pest control company at restaurant recently but no report was left. Heard part of the conversation between operator and pest control company owner (Wow) confirming that they had been out.Owner stated that they would like to try and do chemical treatment themselves. NO!! chemical pesticide applications within food facilities must be done only by licensed pest control operators. Due to the life cycle of cockroaches often treatments programs are not simply and may require spraying where the restaurant must be closed.By Nov 7, 2025 ensure a pest control operator is hired and overseeing the treatment and mitigation steps necessary to eliminate the issue.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution was greater than 200ppm.Ensure chlorine solution is at 100ppm to ensure it is a non-rinse. Verify with test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap or paper towels at the hand sink.Access to the hand sink was blocked.Ensure hand sink is properly supplied and accessible.
    • 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?
      • One live cockroach and multiple dead ones found on glue board.Had pest control company at restaurant recently but no report was left. Heard part of the conversation between operator and pest control company owner (Wow) confirming that they had been out.Owner stated that they would like to try and do chemical treatment themselves. NO!! chemical pesticide applications within food facilities must be done only by licensed pest control operators. Due to the life cycle of cockroaches often treatments programs are not simply and may require spraying where the restaurant must be closed.By Nov 7, 2025 ensure a pest control operator is hired and overseeing the treatment and mitigation steps necessary to eliminate the issue.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2024-11-08Probe thermometer not yet obtained. The prep table cooler was equipped with a thermometer & was satisfactory temperature. _________________2024-11-01Facility did not have a probe thermometer. The prep table cooler was not equipped with a thermometer. Ambient temperature (using IR gun) and internal temperature of water/noodle container (using probe thermometer) was 6C. ACTION REQUIRED: obtain a probe thermometer & a refrigerator thermometer for the prep table cooler. Ensure the prep table cooler is maintaining temperature at or below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink access was restricted by a large garbage can and supplies in front of it. CDI: staff moved equipment without instruction. ACTION REQUIRED: revise storage practices for garbage/equipment. Ensure the hand wash station is easily accessible & used frequently.
    • 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?
      • 2024-11-08Not yet printed/posted. ________________2024-11-01Food handling permit posted was not current (expired). ACTION REQUIRED: post current food handling permit. To be emailed with the inspection report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2024-11-08The sanitizer had been moved to the rinse agent line. The chemical was dispensing but was in insufficient concentration - test paper did not change color when rinse water was tested. Further servicing or new chemical required. ________________2024-11-01Mechanical dishwasher was not automatically dispensing sanitizer. Operator reported that he is manually adding bleach to the rinse cycle while waiting for the service technician to arrive.ACTION REQUIRED: service the mechanical dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-11-08Dust on the vent above the cookline & the handles of the prep table cooler had been cleaned. Cleaning behind the chest freezer not yet completed. __________________2024-11-01Some dust build-up on the vent above the cookline/food prep area. Some debris/garbage behind the chest freezer in the hallway between the washrooms & server areas. Some filth build-up on handles of the prep cooler & hand sink. ACTION REQUIRED: clean the noted areas.
  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths observed on the counter at the time of inspection. CDI: sanitizer bucket created. Discussed cleaning cloth requirements. Please review the below resource.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility did not have a probe thermometer. The prep table cooler was not equipped with a thermometer. Ambient temperature (using IR gun) and internal temperature of water/noodle container (using probe thermometer) was 6C. ACTION REQUIRED: obtain a probe thermometer & a refrigerator thermometer for the prep table cooler. Ensure the prep table cooler is maintaining temperature at or below 4C.
    • 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 was not accessible at the time of inspection. Several large storage containers were placed directly in front of the sink making it difficult to access. The hot water valve had been turned off from below the sink. It was not equipped with soap or paper towel. CDI: bins were moved, hot water turned on, & hand soap added. ACTION REQUIRED: ensure the hand sink is always accessible and stocked with hot/cold running water, hand soap, & paper towel. Review hand washing requirements with all staff.
    • 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?
      • Food handling permit posted was not current (expired). ACTION REQUIRED: post current food handling permit. To be emailed with the inspection report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dishwasher was not automatically dispensing sanitizer. Operator reported that he is manually adding bleach to the rinse cycle while waiting for the service technician to arrive.ACTION REQUIRED: service the mechanical dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some dust build-up on the vent above the cookline/food prep area. Some debris/garbage behind the chest freezer in the hallway between the washrooms & server areas. Some filth build-up on handles of the prep cooler & hand sink. ACTION REQUIRED: clean the noted areas.

Nearby inspected facilities

Own this business? Add a badge to your website