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Co Do Hue Vietnamese Restaurant

12819 140 Avenue NW Edmonton AB T6V 1G5 · Food - General

Official record from Alberta →

Inspection summary

Co Do Hue Vietnamese Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on September 23, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 separate inspections, most recently on September 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on March 6, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 6, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 6, 2025. 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 6 times across 3 separate inspections, most recently on February 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot broth/soup was being cooled in deep buckets in the walk-freezer. Cool foods properly and quickly.Please note the following proper methods for cooling food:- Divide food into smaller portions/batches.- Add ice, instead of water as an ingredient, or place the container in an ice bath and stir.- Use an ice wand.- Store food in shallow pans.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Bean sprouts soaked in water in a container measured at approximately 12C. Keep bean sprouts at or below 4C. Ice was added to the container.- Various cut vegetables out at room temperature. Operator indicated that facility goes through vegetables very quickly. Keep cut vegetables under ice or in the cooler at 4C or below. If cut vegetables are stored at room temperature, they must be monitored using timers or written logs to ensure they are discarded after 2 hours. The vegetables were moved to the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust hood due for cleaning. Please maintain.
  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple food items in both the walk-in freezer and cooler were found uncovered. Please ensure all food items are properly covered to protect from contamination - Foods were found uncovered in the walk-in freezer and cooler during the inspection. The operator later provided photos showing foods covered in the walk-in cooler.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Basil and scallions were observed being washed in the same sinks used for handwashing.Ensure food is washed in a designated food preparation sink to prevent cross-contamination. Ensure hand sinks are used for handwashing only.2. Food was stored on the floor in the walk-in cooler. Please store all food at least 6" off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple food items in both the walk-in freezer and cooler were found uncovered. Please ensure all food items are properly covered to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut vegetables soaked in water were stored at room temperature.Ensure processed vegetables are not held above 4C for more than 2 hours. Discard high-risk food held above 4C for more than 2 hours.If cut vegetables are kept at room temperature, they must be monitored using timers or written logs to ensure they are discarded after 2 hours.The vegetables were moved to the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Basil and scallions were observed being washed in sinks used for handwashing.Ensure there are sufficient dedicated handwashing sinks that they are used for handwashing only.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two metal strainers were in disrepair with metal pieces sticking out. Ensure all utensils are in good condition. The strainers were discarded onsite.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple wet/used cleaning cloths observed on food contact surfaces when not in immediate use. Ensure these are stored in the sani bucket when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored on the floor in the walk in cooler. Store all food at least 6" off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed several unlabeled spray bottles - corrected onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut vegetables (lettuce, carrots, broccoli, celery, etc) were stored at room temperature. Ensure these are stored under refrigeration, in an ice bath, or at room temperature for 2h and then discarded (time logs or a timer is required for the last option).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cutting board and knife were stored in the front handwashing sink basin. Ensure handwashing sinks are kept empty at all times and are used for handwashing only. Ensure all dishwashing occurs at the back kitchen dishwashing area and not in handwashing sinks.
    • 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?
      • Back door was open. Ensure the door is kept closed to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Handwashing sink faucet and 2-compartment sink faucets are leaking.
  5. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles not labelled. Ensure all spray bottles are labelled with their contents - corrected onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer in the prep cooler - corrected onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoops were stored inside the ice machine. Please store the ice scoops outside of the machine in a clean container - corrected onsite.

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