Da Kao
9750 170 Street NW Edmonton AB T5T 5L4 · Food - General
13 inspections
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A stainless‑steel bowl was observed inside the main kitchen handwashing sink. The operator removed it immediately. Please ensure that all designated hand sinks remain unobstructed and are used solely for handwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Employees’ coats and jackets were observed hanging over and contacting food items in the back of house. Staff personal belongings must be stored away from all foods, food equipment, and food preparation areas to prevent contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Equipment is not being maintained in a clean and sanitary condition, including but not limited to:Interior of the dishwasherSides of equipment in the main kitchenThese items must be thoroughly cleaned and sanitized to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility is not being maintained in a sanitary condition, including but not limited to the following areas:Main kitchen ceiling tilesFloor underneath the dishwashing sinkFloor under the cook lineFloor under the prep coolerFloors underneath all upright coolers in the back of houseFloors under all food storage shelving in the back of houseAll of the above areas must be thoroughly cleaned and maintained in a sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The posted food handling permit expired in 2024. Please print and display the current food handling permit in a conspicuous location to customers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Equipment is not being maintained in a clean and sanitary condition, including but not limited to:Interior of the dishwasherInside the kitchen microwaveInterior of the ventilation hood Food cart for dishesThese items must be thoroughly cleaned and sanitized to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility is not being maintained in a sanitary condition, including but not limited to the following areas:Floor underneath the dishwashing sinkFloor under the cook lineFloors beneath all upright coolers in the back of houseFloors under all food storage shelving in the back of houseAll of the above areas must be thoroughly cleaned and maintained in a sanitary condition.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Demand Inspection
3 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The posted food handling permit expired in 2024. Please print and display the current food handling permit in a conspicuous location to customers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Equipment is not being maintained in a clean and sanitary condition, including but not limited to:Interior and exterior of the dishwasherInside the kitchen microwaveInterior of the ventilation hoodDishwasher racks Food cart for dishesThese items must be thoroughly cleaned and sanitized to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility is not being maintained in a sanitary condition, including but not limited to the following areas:Walls and floors in the kitchen and dishwashing areaFloor underneath the dishwashing sinkFloor under the cook lineFloors beneath all upright coolers in the back of houseFloors under all food storage shelving in the back of houseAll of the above areas must be thoroughly cleaned and maintained in a sanitary condition.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Risk Management Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers of food, a bag of carrots, and a bag of cocoyam were observed stored directly on the floor. The operator immediately relocated them to the cooler and/or shelving. All food items must be stored at least 6 inches above the floor on pallets or shelving to prevent contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Several glass cups and spoons were observed in the hand sink located in the front service area. The operator was instructed to clear the sink. Hand sinks must be kept clear and accessible at all times for proper handwashing.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The posted food handling permit expired in 2024. Please print and display the current food handling permit in a conspicuous location to customers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Equipment is not being maintained in a clean and sanitary condition, including but not limited to:Interior and exterior of the dishwasherInside the kitchen microwaveInterior of the ventilation hoodDishwasher racks Food cart for dishesThese items must be thoroughly cleaned and sanitized to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility is not being maintained in a sanitary condition, including but not limited to the following areas:Walls and floors in the kitchen and dishwashing areaFloor underneath the dishwashing sinkFloor under the cook lineFloors beneath all upright coolers in the back of houseFloors under all food storage shelving in the back of houseAll of the above areas must be thoroughly cleaned and maintained in a sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning for following area:- Dining room trolley (build up of debris on surface).- Cook line rack to store clean utensils. Observed bins with accumulation of debris.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution set up at time of inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Back kitchen observed 2 small bags of frozen meat under shelving by dishpit potentially being left out to thaw.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed 2 large pails of raw pork left out across from dish pit with no temperature control.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher empty on detergent.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Cook line handsink obstructed with a bowl and tong inside. Back handsink obstructed with a bowl inside.Please ensure handsink being used for handwashing only.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning for following area:- Dining room trolley (build up of debris on surface).- Cook line rack to store clean utensils. Observed bins with accumulation of debris.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A couple of wet cleaning cloths noted on prep tables by cookline not in the sanitizer bucket when not in use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A small insert of shrimps and pork slices was stored in the back designated handsink.Please use handsink for handwashing only.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed a couple of wet cleaning cloths on prep table in kitchen. Please keep inside sanitizer solution/bucket when not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed a bus pan with 4 bags of frozen meats items left on the floor near back of the kitchen - potentially being left out to thaw. Please maintain in cooler, under running cold water and or cook from frozen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning cloth noted on a prep table in the kitchen not being stored in sanitizer solution when not in use.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed approx. 2 sets of used disposable gloves left on tables in kitchen - please discard after use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Back single stand up cooler - observed a pail of frozen meat stored next to uncover pail of shredded lettuce.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed small bowl of rare beef (sliced) and a pail of red meat (one small bag) being left out to thaw. Return back to the cooler at time of inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Rack in kitchen with clean utensils - observed a soup ladle with food debris on it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cooler in kitchen - observed build up/pooling of water. Please clean and ensure not dripping anywhere from the unit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- P-trap underneath the handwashing sink in the kitchen was observed to be leaking. Please ensure all plumbing materials are maintained in good repair at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal item (coffee cup) was observed in the food prep area. Please store all personal item away from food area.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The temperature gauge on the dishwasher was observed to be in disrepair as it is not reading temperatures. Please repair the gauge or have a min/max dishwasher safe thermometer to check temperature of the dishwasher daily. The gauge must read 82C and the thermometer at 71C at final rinse.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips for measuring chlorine solution. Please purchase chlorine test strips and maintain chlorine concentration at 100 ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- P-trap underneath the handwashing sink in the kitchen was observed to be leaking. Please ensure all plumbing materials are maintained in good repair at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
16 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soiled cleaning towels were observed on different surfaces after being used. Please store cleaning cloths in sanitizer buckets after each use and change sanitizer solution every 2 - 4 hours.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution (bucket) was not observed for cleaning surfaces. Please ensure sanitizer solution is made up at all times of operation during hours of operation and change the solution every 2-4 hours.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meats left in a bowl were observed to be stored close to vegetables (cucumber, cabbage and lettuce) in the cooler. Please store raw meat below ready to eat or cooked foods.
- 09. Are chemicals stored and handled in a safe manner?
- Improperly labeled spray bottle was observed. Please ensure all spray bottles are labeled based on their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Opened ground chili sauce observed to be stored at room temperature. Please ensure this sauce is stored in the refrigerator after opening based on manufacturer's instructions.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The fridge at the retail area was in disrepair, whipping cream was measured at 11C. Please store dairy products at a safe temperature (4C) and repair the fridge.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler in the kitchen area and at the retail area had no thermometer in them. Please keep thermometers in the coolers at all times to maintain safe temperature (4C or below).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The temperature gauge on the dishwasher was observed to be in disrepair as it is not reading temperatures. Please repair the gauge or have a min/max dishwasher safe thermometer to check temperature of the dishwasher daily. The gauge must read 82C and the thermometer at 71C at final rinse.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips for measuring chlorine solution. Please purchase chlorine test strips and maintain chlorine concentration at 100 ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hand soap available at the handwashing sink in the kitchen area. Please ensure handwashing stations are stocked with hand soap at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Plates and parsley leaf was stored beside the handwashing sink. Please ensure that the hand washing sink is accessible at all times and food are stored separately from handwashing area.
- 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 has small area missing weather stripping to prevent access from pests. Please ensure weatherstripping is present and fully blocks access from pests entering the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- P-trap underneath the handwashing sink in the kitchen was observed to be leaking. Please ensure all plumbing materials are maintained in good repair at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation canopy was observed to be due for cleaning since July 2023. Please schedule the cleaning to ensure the ventilation canopy is maintained in a clean and sanitary manner.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bowls without handles were observed in the flour and salt bulk food bins. Please use scoop with handles and keep them in an upright position to prevent cross contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Build-up of food particles and grease was observed on the floor under grill and deep fryer. Please ensure these areas are cleaned regularly to prevent the build-up of food and grease. 2. Dirty cardboard in the kitchen, general cleaning for the shelving and the floor. Please change cardboard everyday if it needs to be used and ensure floor in this area is cleaned regularly to prevent buildup of food. 3. Food particles was observed on the mat underneath the microwave. Please remove the mat or change every day if it needs to be used.4. Ventilation canopy filters were greasy. Please ensure the filters are cleaned once a month or as needed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?