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Co Do Hue Restaurant

9524 163 Street NW Edmonton AB T5P 3M7 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The surface sanitizer solutions (chlorine) in the kitchen and front service area were measured above 1000 ppm, which is too strong. The staff prepared new solutions to achieve 100 ppm. Please ensure manufacturer instructions are followed when preparing chlorine solutions, and always use test strips to verify the concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An employee’s phone was observed on a cutting board in the food preparation area. This was immediately relocated, and the cutting board was cleaned and sanitized. All staff personal belongings must be stored away from foods, food equipment, and food preparation areas
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut vegetables (lettuce, cabbage, carrot) were observed stored in an ice bath without sufficient ice. The vegetables were moved to a cooler during the inspection. Cut vegetables must be stored under refrigeration at 4 °C or below, either in a functioning ice bath or cooler. For ice baths, please ensure containers are fully immersed in ice up to the fill line.
    • 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.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed 2 large bags of sugar being stored directly on the floor in the dry storage room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning for following item- Chopping knives (approx. 2 - 3) observed some food debris on blade being stored on magnetic holder back in work space.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning for following item:- Stainless slicer: observed dried up vegetables especially behind the blade (please break down for more detailed cleaning).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning for the dry food spillage in the dry storage room in kitchen.
  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)?
      • Bulk salt and sugar is stored in garbage bins, which are not food grade. Please purchase food grade storage bins.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped vegetables (lettuce, cabbage) were stored in an ice bath without enough ice. Please store enough ice and cold water to ensure that the temperature of chopped veg is at 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel at the front handwashing sink. A paper towel roll was placed during the inspection.Ensure the paper towel is placed in a suitable dispensing unit.