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Da Kao Cafe

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

Official record from Alberta →

Inspection summary

Da Kao Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 25, 2025. The most recent inspection, on June 19, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 2 separate inspections, most recently on June 18, 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 June 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on June 18, 2026. 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?

  • 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 6 times across 4 separate inspections, most recently on June 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on June 18, 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. 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

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