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Co Do Hue

390 - 220 Lakeland Drive Sherwood Park AB T8H 0N6 · Food - General

Official record from Alberta →

Inspection summary

Co Do Hue has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 29, 2025. The most recent inspection, on October 14, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 on October 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times on October 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 7, 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 2 times on October 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on October 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on countertops, cutting boards, and other food contact surfaces. The operator was advised to keep cleaning cloths immersed in a sanitizer solution when not in use. Compliance was achieved during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer concentration in the spray bottle was observed to be greater than 200 ppm. The operator was advised to prepare a fresh bleach solution at the correct concentration.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The operator was observed cleaning food contact surfaces using plain water instead of a sanitizer. The operator was advised to ensure that an adequate supply of sanitizer is available on-site and that food contact surfaces are sanitized between uses. A fresh bleach sanitizer solution was prepared and put into use during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A baking tray was observed to be stored on top of a garbage bin. The operator was advised to ensure that equipment, utensils, and dishes are stored and handled in a manner that prevents contamination. The operator removed the tray upon request and transferred it to the dishwashing area for cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were observed at 15.5°C as measured with an infrared thermometer. The operator was advised to ensure that bean sprouts are maintained at 4°C or below to reduce the risk of bacterial growth and potential foodborne illness. The operator transferred the bean sprouts to refrigeration during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was observed in the facility. The operator was advised to purchase a thermometer to ensure that food temperatures can be accurately monitored and verified during cooking, cooling, reheating, and hot/cold holding.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef broth and chicken broth were observed at 48°C and 49°C, respectively, stored in nearly full food-grade pails. The broth had been prepared approximately one hour prior to the inspection. The operator was advised to use proper cooling methods to facilitate rapid cooling, as heat can remain trapped in the centre of large volumes of food, allowing bacterial growth and increasing the risk of food contamination. Education was provided regarding safe cooling practices. The operator transferred the broth and chicken into smaller portions during the inspection to promote faster cooling.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizer concentration (chlorine) was measured at 0 ppm after three consecutive cycles. The operator was advised to manually sanitize dishes using an approved sanitizer until the dishwasher is repaired and operating correctly. The operator indicated that maintenance would be contacted to service 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 handwashing sink was observed to be used for storing a strainer. The operator was advised that handwashing sinks must be used only for handwashing and not for storing, washing, or rinsing dishes, utensils, or food. The operator removed the strainer during the inspection.
    • 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?
      • Pest control records were not available for review during the inspection and were not provided to PHI following subsequent communication via email. No pest activity was observed during the inspection. Failure to maintain and provide pest control records may hinder verification of ongoing pest monitoring and control activities within the facility.Corrective Action: Operator was advised to ensure pest control records are maintained and readily available for review by PHI upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling was observed with dirty fan ducts. The operator was advised to clean the air ducts, as accumulated debris can spread contamination to walls and food items stored in the facility.
  3. Initial Inspection

    0 infractions

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