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Co Do Hue

6960 76 Avenue NW Edmonton AB T6B 2R2 · Food - General

Official record from Alberta →

Inspection summary

Co Do Hue has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 27, 2024. The most recent inspection, on April 16, 2026, recorded 1 infraction.

4 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 once on January 23, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 April 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 March 5, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Yes (corrected during inspection) - there were food products (i.e. cabbage, carrots, etc.) stored in the walk-in cooler directly on the floor and must be stored at least six inches (15 cm) off the floor and on shelving, racks, or pallets at all times. This was reviewed with staff and corrected during inspection.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No - note that the food products (garnishes, etc.) in four open stainless steel inserts stored on the front sales counter were not being adequately protected from customers, and either a sneeze guard is to be added or the food products are to be stored in the adjacent refrigeration unit (and therefore protected).Also, raw shell eggs in the walk-in cooler were stored on a top shelf on cardboard liners only (and a protective liner such as a stainless steel bake sheet or plastic bus-bin is to be added under the raw shell eggs, to prevent possible dripping from broken eggs onto the open vegetables stored on the lower shelves).Also, in the dry food storage room, all food products must be covered with a protective lid, etc., when not in use (as there were two open containers of food products at time of inspection).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - there was no hot water at any sinks in the food premises (including bar hand-wash sink and main kitchen hand-wash sink).
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No - there was no hot water at any of the sinks in the food premises, at time of inspection in late afternoon. The water temperature was measure to be at 19 degrees Celsius (and must be at 45 degrees Celsius).
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Yes (corrected during inspection) - there were some 'missing' or 'removed' lids for the dry food storage containers, as dry food products must be kept covered at all times.Also, more organization is required to ensure articles of clothing, jackets, etc., are stored separately from food products in the dry food storage room.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No - there was no chlorine sanitizer in the final rinse of the commercial dishwashing sanitizing cycle. A minimum of 100ppm chlorine concentration is required during the final rinse cycle. The wash-cycle water temperature was functional at 60 degrees Celsius.The operator is to ensure a licensed technician is contacted to examine and repair the issue of lack of chlorine concentration in the final sanitizing rinse cycle. And the staff are to use one sink compartment from the 2-compartment sinks for final sanitizing (with chlorine bleach added) after use of the commercial dishwasher (note: the AHS '2-compartment sink method' sticker poster provided to operator for staff use).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - at time of inspection, there were no available paper towels for use at the front bar area hand-wash sink. Staff are to ensure liquid soap and paper towels are used after each hand-washing action (and to avoid using cloth rags for wiping hands after hand-washing).
  7. Monitoring Inspection

    0 infractions

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