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Co Do Hue Restaurant

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

Official record from Alberta →

Inspection summary

Co Do Hue Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on October 14, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 2 times on January 14, 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 2 times across 2 separate inspections, most recently on January 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on January 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times on March 10, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 10, 2025. 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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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.
  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. Risk Management Inspection

    0 infractions

  7. 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.

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