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Da Kao

9750 170 Street NW Edmonton AB T5T 5L4 · Food - General

Official record from Alberta →

Inspection summary

Da Kao has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on March 10, 2026, recorded 1 infraction.

None of the 12 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 7 times across 5 separate inspections, most recently on October 9, 2025. 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 4 times across 3 separate inspections, most recently on October 9, 2025. 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 9 times across 7 separate inspections, most recently on March 10, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 8 times across 8 separate inspections, most recently on February 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 times across 5 separate inspections, most recently on February 27, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

12 inspections

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

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