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Bao

11149 87 Avenue NW Edmonton AB T6G 0X8 · Food - General

Official record from Alberta →

Inspection summary

Bao has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 2, 2024. The most recent inspection, on October 5, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 21 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 5 times across 5 separate inspections, most recently on October 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on September 16, 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 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 3 separate inspections, most recently on September 16, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 5 times across 3 separate inspections, most recently on September 16, 2026. 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?

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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2026-10-05Probe thermometer not yet obtained.ACTION REQUIRED: obtain a probe thermometer - min/max waterproof thermometer recommended._________________2026-09-161. The facility was not equipped with a probe thermometer. ACTION REQUIRED: obtain a probe thermometer. 2. A pork dish was being reheated in the hot holding steam table. ACTION REQUIRED: discontinue using the steam table to "reheat" foods. Ensure foods are being rapidly reheated, reaching an internal temperature of 74C in <30 minutes.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The facility was not equipped with a probe thermometer. ACTION REQUIRED: obtain a probe thermometer. 2. A pork dish was being reheated in the hot holding steam table. ACTION REQUIRED: discontinue using the steam table to "reheat" foods. Ensure foods are being rapidly reheated, reaching an internal temperature of 74C in <30 minutes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2026-09-21Second drain plug not yet obtained._________________2026-09-16Only 1 drain plug available suggesting improper manual washing procedures. ACTION REQUIRED: obtain a second drain plug. Review the two-compartment sink method (see below resource). RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2026-09-21Facility is planning to repair the deep fryer. Canopy had been professionally serviced. Oil well and baskets still required cleaning.________________2026-09-16The deep fryer was broken and in insanitary condition. ACTION REQUIRED: remove or repair/clean the deep fryer.
  3. Monitoring Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No handwashing observed. Staff did not change gloves or wash hands between changing tasks: touching personal belongings with gloved hands and then returning to handling foods.ACTION REQUIRED: review handwashing requirements with all staff. Review glove use requirements for a food establishment (see resource below).RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Single use containers were used as scoops and left in the bulk rice when not in use ACTION REQUIRED: discontinue using containers as scoops. Store scoops in such a way that the handle is not in contact with the bulk food.2. Pistachios were stored with toilet paper and wood (non-food items). ACTION REQUIRED: clean and organize the facility. Ensure food items are stored separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Improper cooling procedures: cooked beef was bagged/sealed and left on the counter to cool. ACTION REQUIRED: review and implement approved cooling procedures. RESOURCE: https://albertahealthservices.ca/assets/wf/eph/wf-eph-thawing-cooling-foods-safely.pdf2. Improper hot holding procedures: An insert of prepared warm food (still above 60C) was placed on top of the warming unit, not inside the well. ACTION REQUIRED: ensure inserts are placed into the wells of the hot holding steam tray so that food is maintained at or above 60C. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf3. The mini fridge in cookline containing a flat of eggs was 15C (ambient temperature). ACTION REQUIRED: repair or replace the mini fridge. Ensure eggs are stored at or below 7C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Only 1 drain plug available suggesting improper manual washing procedures. ACTION REQUIRED: obtain a second drain plug. Review the two-compartment sink method (see below resource). RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen and server hand wash stations paper towel dispensers were both empty. A loose pile of paper towel was available in the kitchen. ACTION REQUIRED: restock all the paper towel dispensers.
    • 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?
      • 1. >50 mouse droppings in the electrical panel cupboard. ACTION REQUIRED: clean up the mouse droppings. Monitor the area for harborage/entry sites. Report droppings to pest control provider at next service. 2. Pest control records not observed. ACTION REQUIRED: email the last three months' service reports.
    • 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. The plumbing below the hand sink in the kitchen was leaking. The sink also seemed to be draining slow. ACTION REQUIRED: repair the above noted plumbing.2. The exhaust canopy was overdue for professional servicing. Grease was noted throughout surfaces of the kitchen and grease was dripping from creases in the canopy. ACTION REQUIRED: clean and service the exhaust canopy. Ensure it is in good working condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The deep fryer was broken and in insanitary condition. ACTION REQUIRED: remove or repair/clean the deep fryer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was unsatisfactory. The current cleaning practices and schedule were ineffective. The facility also lacked organization. Areas of concern included: - Grease build-up on surfaces throughout the facility - Significant food debris (pastry and vegetables) around the crepe pan - General filth build-up/splatter observed on the RFP behind the two-compartment sink - Food splatter on the wall by the rice cookers - Food debris/splatter in the microwave - Light switches in the kitchen were visibly dirty and no longer white - Exterior of bins/food containers were dirty - Food and grease buildup on cookline equipment - Food debris/garbage under equipment - Facility was cluttered and poorly organized - The garbage in the server area was full - inspection was completed in the morning. Garbage did not appear to be taken out daily.ACTION REQUIRED: conduct a deep, thorough clean of the facility. Remove any items or stock that are no longer needed. Revise cleaning schedule to ensure ongoing compliance.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No pre-made sanitizer solution was readily available in the food handling area while food handling was ongoing. The operator prepared a 100 ppm chlorine solution to store wiping cloths in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal belongings, including a bicycle, coats, jackets, and shoes, were observed in the front service area stored next to dishes and food equipment. All staff personal belongings must be stored away from food, food equipment, and food preparation areas to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two cases of eggs, measuring approximately 11 °C, were observed on the cook line. The operator was instructed to return them to the cooler and only bring out small batches at a time to prevent temperature abuse and ensure food safety.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff member in charge of dishwashing was skipping the sanitizing step. Education was provided on proper two-compartment sink procedures: wash and rinse in the first compartment, and sanitize in the second compartment using an appropriate sanitizer solution.
    • 15. Is the facility free of a pest infestation?
      • A dead mouse was observed in the mouse trap located under the dishwashing sink. Several new and old mouse droppings were also observed in the main kitchen, including beside the upright freezer and the reach-in cooler. All affected areas, including floors, under equipment, and food contact surfaces, must be thoroughly cleaned and sanitized to remove droppings and prevent contamination.
    • 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 food handling permit posted was expired (2024). Please print and post the valid permit in a conspicuous location.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment is not being maintained in a clean and sanitary condition, including but not limited to:Cook line equipment and their exteriorInterior and exterior of the reach-in cooler, including the cooler glass and handlesVentilation hood, including the filters and nozzlesInterior and exterior of the kitchen microwaveFood storage bin, including the lidDishwashing sink and hand sinks, including their faucets
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove dirt and food debris, including but not limited to:Walls of the dishwashing area and cooklineWalls of the two-compartment sink (mold-like substance along the caulking)Floor under the two-compartment sinkFloor under the prep tableShelving under the prep tableFloor under the storage shelves behind the ventilation canopyHard-to-reach areas beside the upright freezer and the reach-in cooler (mouse droppings)
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach/chlorine sanitizer in the back food prep area was measured at 0ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm at all times. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler in the front service area was observed with no thermometer. Ensure that the indicated cooler is equipped with a thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water was detected at the front handwashing sink. Ensure hot and cold water are readily available at all times at the handwashing sink. The operator turned the hot water on by adjusting a valve located beneath the handwashing sink during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The water at the front handwashing sink could not be turned off from the faucet. Ensure that the indicated handwashing sink is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on the exterior surface of all of the cooler and freezer doors in the facility. 2. The exterior surface of the grey plastic containers located across from the grill line were observed with a buildup of food debris and grime. 3. A buildup of grease and/or grime was observed beneath the deep fryer. 4. A buildup of food debris and/or grime was observed on the Congee cookers in the front service area.5. A buildup of what appears to be mold was observed on the exterior sides of the bleach/chlorine sanitizer storage container. 1-5. Ensure that the indicated areas are cleaned and sanitized.
  8. Demand Inspection

    0 infractions

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