2 - 200 52 Street NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Nhan Nghia Market - Grocery se trouve dans le quartier MARLBOROUGH PARK. MARLBOROUGH PARK, Calgary compte 58 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 4 juin 2026, 41 (71%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Ce restaurant a été inspecté 6 fois depuis le 17 décembre 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
Aucune infraction
7 infractions
**OUTSTANDING**, 1. Different meat packages and other food products were observed in display coolers and freezers without labels., , COMPLETE THE FOLLOWING:, 1. Label all the meat packages and food items with:, - Product name, - Store name/contact information, - Date packaged and best before date
**OUTSTANDING**, 1. Butcher: , Meat products stored directly on top of cardboard liners on the shelves in the walk-in cooler. , , COMPLETE THE FOLLOWING:, 1. Do not use cardboard as a storage surface, as it is absorbent and not easy to clean. Surfaces must be smooth, non-absorbent and easy to clean.
1. Observed tofu being over stacked and stored right against the back of the open cooler, which was restricting cold air flow. The temperature of the cooler was 9*C., , COMPLETE THE FOLLOWING:, 1. Do not store food products right against the back of the cooler, and do not stack products to the top as both reduce air flow making it more difficult to maintain temperatures. The cooler must be maintained at 4*C or less., 2. Check and record cooler and freezer temperatures in a log sheet.
**OUTSTANDING**, 1. Staff personal items (Vaseline, coffee cups, water bottles, cigarettes) were stored on top of display cooler and prep tables. , , COMPLETE THE FOLLOWING:, 1. Do not store personal items on food preparation surfaces. They must be stored separately from food areas. Designate an area for the storage of staff personal items.
**OUTSTANDING**, 1. Back door had visible light along bottom of door. , , COMPLETE THE FOLLOWING:, 1. Install a weather strip on the inside of the door to prevent the entry of pests into the facility.
**OUTSTANDING**, 1. Butcher: , The fan covers and walls in the walk-in cooler were visibly dirty. , , 2. Butcher: , Wire shelving racks in the walk-in cooler were unclean and had visible buildup of food residue. , , COMPLETE THE FOLLOWING:, 1. Clean the areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean condition., 2. Set up a daily/weekly/monthly cleaning schedule.
1. Observed dust on ceiling and walls in the produce walk-in cooler., , COMPLETE THE FOLLOWING:, 1. Clean areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.
11 infractions
**OUTSTANDING**, 1. Different meat packages and other food products were observed in display coolers and freezers without labels., , COMPLETE THE FOLLOWING:, 1. Label all the meat packages and food items with:, - Product name, - Store name/contact information, - Date packaged and best before date
1. Butcher: , Open bus bins of pork blood stored on the floor under the prep tables. Bins moved onto prep table shelf during the inspection.
**OUTSTANDING**, 1. Butcher: , Observed in the walk-in cooler containers of raw meat and pork stored directly on top of open containers of meats and pork., , 2. Butcher: , Meat products stored directly on top of cardboard liners on the shelves in the walk-in cooler. , , COMPLETE THE FOLLOWING:, 1. Do not stack containers directly on top of open containers of food. Lids must be used if wanting to stack containers to protect food from contamination., 2. Do not use cardboard as a storage surface, as it is absorbent and not easy to clean. Surfaces must be smooth, non-absorbent and easy to clean.
12 infractions
***Ongoing Violation***, , Different meat packages and other food products were observed in display coolers and freezers without labels., - As discussed, label all the meat packages and food items with date, store name/contact information and product name. Develop a method (for example lot number) to track the small meat packages with their source.
1. Bleach (chlorine) sanitizer solution in a spray bottle, initially prepared for use in the kitchen was tested at 50 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm., - As discussed, ensure that sanitizer concentration is regularly checked using the available test strips., , 2. Wet and dirty washcloths with blood marks were stored on meat cutting tables and food contact surfaces., - Operator was instructed to store washcloths in sanitizer solution at all times.
5 infractions
Different meat packages were observed in display coolers and freezers without labels., - As discussed, label all the meat packages with date, store name/contact information and product name. Develop a method (for example lot number) to track the small meat packages with their source.
810 brown and 15 white chicken eggs, and 336 quail eggs from the unapproved source were discarded at the time of inspection. , - Operator was not able to produce receipts/records for the eggs that were put on hold. Operator confirms that eggs were being sourced from a farm. A call to farm further confirmed that eggs were neither graded nor inspected. , - All foods sold in a permitted food facility must be from an approved source.
Meat containers were stored on top of another meat container without any barrier or lid and , the top container's bottom was in contact with meat stored in bottom container. , - Cover all the meat products and store meat in sanitary manner to prevent any contamination.
5 infractions
Different meat packages were observed in display coolers and freezers without labels., - As discussed, label all the meat packages with date, store name/contact information and product name. Develop a method (for example lot number) to track the small meat packages with their source.
Brown eggs observed in the display cooler advertised for sale were not graded and suspected of being from an unapproved source. Packaging lacked labelling and grading confirmation, and eggs had irregular shapes and fecal matter present on them. Operator was unable to provide receipts to verify their source., - Operator discarded four trays (100 eggs) that were on display., - All the bulk boxes and trays of brown eggs were identified in the walk-in cooler and put on hold for further investigation.
Meat containers were stored on top of another meat container without any barrier or lid and , the top container's bottom was in contact with meat stored in bottom container. , - Cover all the meat products and store meat in sanitary manner to prevent any contamination.
1. Observed tofu being over stacked and stored right against the back of the open cooler, which was restricting cold air flow. The temperature of the cooler was 9*C., , COMPLETE THE FOLLOWING:, 1. Do not store food products right against the back of the cooler, and do not stack products to the top as both reduce air flow making it more difficult to maintain temperatures. The cooler must be maintained at 4*C or less., 2. Check and record cooler and freezer temperatures in a log sheet.
**CORRECTED**, 1. Butcher:, No hand soap in the dispenser at the handwash station. Soap replaced during the inspection.
1. Observed newspaper being used to stored produce in the cooler. , , COMPLETE THE FOLLOWING:, 1. Please use paper towel instead of newspaper, as newspaper may contain chemicals that are not food safe.
**OUTSTANDING**, 1. Staff personal items (Vaseline, coffee cups, water bottles, cigarettes) were stored on top of display cooler and prep tables. , , , COMPLETE THE FOLLOWING:, 1. Do not store personal items on food preparation surfaces. They must be stored separately from food areas. Designate an area for the storage of staff personal items.
**OUTSTANDING**, 1. Back door had visible light along bottom of door. , , COMPLETE THE FOLLOWING:, 1. Install a weather strip on the inside of the door to prevent the entry of pests into the facility.
1. Some spilled pork blood observed on snow at the back of the building. The Operator stated they tried to remove the blood, but it was frozen. , , COMPLETE THE FOLLOWING:, 1. Remove and discard as much contaminated snow as possible., 2. Flood the area with a 100ppm bleach sanitizer and allow to sit for 10 minutes., 3. Dispose of any personal protective equipment used during cleanup in the garbage.
1. Observed dust on ceiling and walls in the produce walk-in cooler., , COMPLETE THE FOLLOWING:, 1. Clean areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.
**OUTSTANDING**, 1. Butcher: , The fan covers, walls, and floors in the walk-in cooler were visibly dirty. , , 2. Butcher: , Wire shelving racks in the walk-in cooler were unclean and had visible buildup of food residue. , , COMPLETE THE FOLLOWING:, 1. Clean the areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean condition., 2. Set up a daily/weekly/monthly cleaning schedule.
In the walk-in cooler, improper storage of raw meat observed as meat products were stored directly in open containers, without proper coverings. Some meat items were stored directly on cardboard liners on the shelving rack. , - All raw meat must be stored in clean, food-grade container with proper coverings to prevent contamination. , - Remove all cardboard liners from the shelving units.
The hand sink in the meat cutting area was not equipped with a splash guard. A work counter and meat grinder were placed in close proximity on either sides of the sink., - Operator to equip the handwashing sink with a splash guard to protect the items/equipment from contamination.
In the freezer, cut meat products and food boxes were stored directly on wooden pallets. Raw meat was not properly covered and piled haphazardly in the freezer., - Ensure all food items are protected from contamination with proper packaging and store food in a sanitary manner at least 6 inches off the floor.
1. Staff personal items (Vaseline, coffee cups, water bottles, cigarettes) were stored on top of display cooler and prep tables. , - Please clean the area and keep personal items away from food prep surfaces/storage areas., , 2. Food equipment and other miscellaneous items were stored in the washroom., - Please remove equipment/utensils from this area.
Back door had visible light along bottom corners of door. , - Replace weather strip, bottom edge of door must have tight seal to floor plate to prevent pest entry.
Food Handling Permit displayed at the front of the facility was expired and not valid., - Ensure a valid food permit is displayed at the facility.
The bathroom door that opened into the food storage area was missing a self-closure device., - Please install self-closure device.
The knives used for chopping meat were lying on the counter. Knives were also improperly stored besides the dishwashing sink., - Ensure to store dishes and utensils in a manner that prevents contamination., - Clean and sanitize knives and store them protected from contamination (i.e. clean, container, clean knife strip).
Wooden pallets were used in the walk-in freezer to store food products. Pallets were visibly worn and soiled. There was accumulation of dust and debris noted underneath the pallets. , - Please ensure to clean the area and discard/replace any damaged pallets that cannot be effectively cleaned and sanitized.
1. Meat area walk-in cooler fan covers, walls, and floors were visibly dirty. There was accumulation of grime and residue noted in the aforementioned areas of the walk-in cooler. , - Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times., , 2. Wire shelving racks in the walk-in cooler of meat cutting area were unclean and had visible buildup of food residue. , - Make sure to thoroughly clean shelves of food debris and residue as discussed., - Ensure to set up a routine cleaning schedule for the facility.
Food in the walk-in cooler in meat area were stored in containers and boxes on the floor., - Store food in clean containers at least 6 inches off the floor.
The knives used for chopping meat was lying on the counter., - Clean and sanitize knives and store them protected from contamination (i.e. clean, container, clean knife strip.
Food in the walk-in cooler in meat area were stored in containers and boxes on the floor., - Store food in clean containers at least 6 inches off the floor.
The knives used for chopping meat was lying on the counter., - Clean and sanitize knives and store them protected from contamination (i.e. clean, container, clean knife strip.