Skip to content
Loading map…

Da Kao Cafe

9108 112 Street NW Edmonton AB T6G 2C5 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2026-06-19Required cleaning started but not completed. Please continue scraping the paper off the shelving.__________________2026-06-10Paper stuck on counter shelving next to the deep fryer.ACTION REQUIRED: scrape & clean the indicated shelving.Notes: the ventilation canopy was due for professional servicing Feb 2026 - please ensure this is completed over the summer.
  2. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two cleaning cloths observed on the counter in the cookline, a sani bucket was not available.ACTION REQUIRED: review the below wiping cloth guidelines & provide staff with additional training. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A cell phone was stored in a bowl in the cookline.ACTION REQUIRED: ensure employee items are stored away from the food processing areas. Staff should not be using personal cell phones while preparing foods.2. Foods were stacked in sliding door cooler (cookline), namely: - [x] A bowl of minced lemongrass was stacked on top of a bowl of bucket with no protective barrier in between. - [x] A small insert of pork was stacked on top of a metal steam tray of pork so that the base of the insert was in direct contact with the food.ACTION REQUIRED: Ensure foods in storage are covered. Discontinue stacking foods without a protective cover in between.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Pork sausage in steam table was measured at 50C with probe thermometer. A half-sized insert stored within a larger insert of the steam table - not effectively maintaining temperature. Discussed that inserts need to be directly nestled into the steam table.ACTION REQUIRED: ensure foods in hot holding are maintained at or above 60C.2. Unable to locate the probe thermometer. ACTION REQUIRED: obtain a probe thermometer. Ensure you are monitoring hot and cold holding temperatures. Consider implementing temperature logs.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Unable to locate chlorine test strips.ACTION REQUIRED: obtain chlorine test strips.
    • 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?
      • Mouse droppings observed behind small black chest freezer in the cookline area.ACTION REQUIRED: conduct deep clean behind equipment in the cookline.
    • 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 food handling permit was not posted on public display.ACTION REQUIRED: post the food handling permit on public display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2026-06-10Violations remain outstanding.___________________2025-08-291. Faucet/plumbing at the 1-compartment hand sink (front of house) was loose - not secured to the counter2. Duct tape was used to repair the counter around the hot holding (steam table) equipment in the front of house
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Paper stuck on counter shelving next to the deep fryer.ACTION REQUIRED: scrape & clean the indicated shelving.Notes: the ventilation canopy was due for professional servicing Feb 2026 - please ensure this is completed over the summer.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two cleaning cloths observed on the counter in the cookline, a sani bucket was not available.ACTION REQUIRED: review the below wiping cloth guidelines & provide staff with additional training. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A cell phone was stored in a bowl in the cookline.ACTION REQUIRED: ensure employee items are stored away from the food processing areas. Staff should not be using personal cell phones while preparing foods.2. Foods were stacked in sliding door cooler (cookline), namely: - [x] A bowl of minced lemongrass was stacked on top of a bowl of bucket with no protective barrier in between. - [x] A small insert of pork was stacked on top of a metal steam tray of pork so that the base of the insert was in direct contact with the food.ACTION REQUIRED: Ensure foods in storage are covered. Discontinue stacking foods without a protective cover in between.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Pork sausage in steam table was measured at 50C with probe thermometer. A half-sized insert stored within a larger insert of the steam table - not effectively maintaining temperature. Discussed that inserts need to be directly nestled into the steam table.ACTION REQUIRED: ensure foods in hot holding are maintained at or above 60C.2. Unable to locate the probe thermometer. ACTION REQUIRED: obtain a probe thermometer. Ensure you are monitoring hot and cold holding temperatures. Consider implementing temperature logs.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Unable to locate chlorine test strips.ACTION REQUIRED: obtain chlorine test strips.
    • 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?
      • Mouse droppings observed behind small black chest freezer in the cookline area.ACTION REQUIRED: conduct deep clean behind equipment in the cookline.
    • 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 food handling permit was not posted on public display.ACTION REQUIRED: post the food handling permit on public display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2026-06-10Violations remain outstanding.___________________2025-08-291. Faucet/plumbing at the 1-compartment hand sink (front of house) was loose - not secured to the counter2. Duct tape was used to repair the counter around the hot holding (steam table) equipment in the front of house
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Paper stuck on counter shelving next to the deep fryer.ACTION REQUIRED: scrape & clean the indicated shelving.Notes: the ventilation canopy was due for professional servicing Feb 2026 - please ensure this is completed over the summer.
  4. Initial 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?
      • 1. Faucet/plumbing at the 1-compartment hand sink (front of house) was loose - not secured to the counter2. Duct tape was used to repair the counter around the hot holding (steam table) equipment in the front of house
  5. Initial Inspection

    0 infractions