9892 Jasper Avenue NW · DOWNTOWN
Hoang Long 888 is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 585 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 461 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 5 times since March 3, 2025, with 1 in compliance, 4 not in compliance, and 0 closures on record.
The was only one compartment sink in the dishwashing area. Ensure a 2- compartment sink is installed at a minimum.
The following equipment needs to be cleaned and maintained in a sanitary manner., - The top of the dishwasher.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
The was only one compartment sink in the dishwashing area. Ensure a 2- compartment sink is installed at a minimum.
Food in the walk-in cooler were not covered., , , Ensure food is only stored in food safe containers and cover all food in storage.
The following equipment needs to be cleaned and maintained in a sanitary manner., - The tray in the prep cooler by the cook area, - The bulk food storage bins, - The top of the dishwasher.
1. The walk-in freezer needs to be organized to facilitate proper cleaning.
March 4th,2025- A re-inspection was conducted and the dishwasher was still at 64C. Operator contacted a technician for repairs and promised to use single use utensils until dishwasher is serviced., , The dishwasher was measured at 64C at dish level after several cycles. Operator indicated that the dishwasher takes a while to heat up., , Ensure the dishwasher is maintained at a temperature of 71C at dish level. Sanitize washed dishes from the dishwasher in 100ppm of bleach solution using the 1-compartment sink until rinse temperatures can be maintained at 71C internally., A reinspection will be completed on the 4th of March, 2025.
1. Food was stored in a garbage bag in the walk-in freezer., 2. Food in the walk-in cooler were not covered., , , Ensure food is only stored in food safe containers and cover all food in storage.
The following equipment needs to be cleaned and maintained in a sanitary manner., - The tray in the prep cooler by the cook area, - The bulk food storage bins, - The top of the dishwasher.
1. The walk-in freezer needs to be organized to facilitate proper cleaning.
The sanitizer solution in the bucket was measured at 0ppm of chlorine. A fresh solution was prepared and measured at 100ppm of chlorine during inspection.
Water-soaked noodles were stored at room temperature, in an open bucket and next to the mop and mop bucket filled halfway with dirty water., Food was stored in the cooler during inspection., , Ensure high risk food is stored in the cooler, covered and away from contamination.
The dishwasher was measured at 64C at dish level after several cycles. Operator indicated that the dishwasher takes a while to heat up., , Ensure the dishwasher is maintained at a temperature of 71C at dish level. Sanitize washed dishes from the dishwasher in 100ppm of bleach solution using the 1-compartment sink until rinse temperatures can be maintained at 71C internally., A reinspection will be completed on the 4th of March, 2025.
1. Food was stored in a garbage bag in the walk-in freezer., 2. Food in the walk-in cooler were not covered., , , Ensure food is only stored in food safe containers and cover all food in storage.
Black items that looked like mice droppings were observed on the shelf where the measuring scale is stored. , Ensure the indicated area is cleaned and sanitized. Consult with your Certified Pest Operator on best management practices.
The following equipment needs to be cleaned and maintained in a sanitary manner., - The meat slicer, - The tray/shelf beneath the measuring scale., - The tray in the prep cooler by the cook area, - The bulk food storage bins, - The top of the dishwasher.
1. The walk-in freezer needs to be organized to facilitate proper cleaning., , 2. The indicated areas need to be cleaned and maintained in a sanitary manner., - The walls behind the dishwasher, - The walls and ceiling above the storage shelve opposite the dishwashing area.