Skip to content
Loading map…

Dagu Rice Noodle

10408 Jasper Avenue NW Edmonton AB T5J 1Z3 · Food - General

Official record from Alberta →

Inspection summary

Dagu Rice Noodle has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on July 14, 2026, recorded 2 infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 9 times across 7 separate inspections, most recently on May 26, 2026. 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 5 times across 5 separate inspections, most recently on July 14, 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?

  • 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 3 separate inspections, most recently on June 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on July 14, 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 3 times across 2 separate inspections, most recently on May 26, 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.

11 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • 6/26/2026 REPEAT VIOLATION: Pest control records were not observed. Provide records and ensure they are available on site at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling across the kitchen and around the walk-in cooler was noted to be accumulating dust. Ensure the dust is cleaned to prevent contamination of food.
  2. Risk Management Inspection

    2 infractions

    • 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?
      • 6/26/2026 REPEAT VIOLATION: Pest control records were not observed. Provide records and ensure they are available on site at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling across the kitchen and around the walk-in cooler was noted to be accumulating dust. Ensure the dust is cleaned to prevent contamination of food.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The solution dispensed at the quat sanitizer station of the prep sink was measured at 0ppm of quats. Chlorine sanitizer was prepared using bleach and tested at 100ppm.Ensure quat sanitizer at 200ppm or chlorine sanitizer at 100ppm is used for sanitizing food contact surfaces. Test strips should be available onsite to confirm concentrations.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - A staff jacket was observed in the dry storage room. Ensure clothes are not stored with food.- Opened food bags were on the floor of the dry storage room, food in the buckets had no lid and plastic bowls were observed in the bulk food.Ensure;- opened food bags are resealed with a clip or stored in a food grade bin with lid, -bulk food should be securely covered, - remove plastic bowls from bulk foods, - use only scoops with handles kept out of food.Store food at least 6inches(15cm ) above the ground at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATIONTest strip for the quat sanitizer is not available. Ensure quat strips are obtained.Test strips should be available onsite to confirm chlorine concentrations if bleach solution is being used.REPEAT VIOLATION;Chlorine test strips were available, however, the sanitizer dispenser at the cleaning sink was QUAT. When operator dispensed solution into pail, the concentration was at 200ppm. Please obtain QUAT test strips for the sanitizer. .
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom dispenser was missing paper towels. Ensure this is replaced.- One of the faucet of the staff washroom hand sink is in disrepair. Ensure this is replaced or repaired.-
    • 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?
      • Pest control records were not observed. Provide records and ensure they are available on site at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The green-yellow cutting board has a poorly damaged surface that will not support proper cleaning. Ensure cutting board is replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The indicated items need to be cleaned and maintained in a sanitary manner;1. The fan of the walk in cooler2. The floor of the walk in cooler and freezer3. Can opener4. The food stains on the wall behind the prep table5. Top of the dishwasher.6. The sides of the deep fryer, 7. sides of the white standing cooler
  4. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION;Chlorine test strips were available, however, the sanitizer dispenser at the cleaning sink was QUAT. When operator dispensed solution into pail, the concentration was at 200ppm. Please obtain QUAT test strips for the sanitizer. .
    • 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?
      • Pest control records were not observed. Provide records and ensure they are available on site at all times.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothes were on the counters. No sanitizer was prepared during food prep. Quat sanitizer measured between 200-400ppm was dispensed during inspection and cleaning clothes were immersed in it.Ensure sanitizer is available in the bucket during food prep and cleaning clothes are immersed in the sanitizer when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken and minced meat were being thawed at room temperature. Ensure frozen food is thawed either under cold running water or in the cooler overnight.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION;Chlorine test strips were available, however, the sanitizer dispenser at the cleaning sink was QUAT. When operator dispensed solution into pail, the concentration was at 200ppm. Please obtain QUAT test strips for the sanitizer. .
    • 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?
      • Pest control records were not observed. Provide records and ensure they are available on site at all times.
  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two trays of pre-portioned toppings (in bowls) were placed out at room temperature. Operator was reminded to reduce volume of perishable foods stored at room temperature. You can pre-make the toppings, however, keep it in the cooler. Once high risk food is out at room temperature for 2 hours, it must be discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were available, however, the sanitizer dispenser at the cleaning sink was QUAT. When operator dispensed solution into pail, the concentration was at 200ppm. Please obtain QUAT test strips for the sanitizer. Mechanical dishwasher was equipped with detergent and had a max temperature of 78C at the dish level. Good.
  7. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strip was available.Acquire chlorine test strips to measure the concentration of sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dried foods (rice and flour) were noted on the floor in the dry storage rooms.Clean the floor in all dry storage rooms.
  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Perishable foods (vegies & sea food) in containers with no lids were stacked together on a tray at the cookline.The foods in containers were immediately covered, stacked and transferred into a cooler.Always cover foods in containers before stacking to prevent potential cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher is not in good working order. The hot water temperature in the final rinse cycle was 58C at plate level. All dishes/utensils washed and rinsed in the dishwasher must be sanitize manually in a compartment sink with bleach/Quat sanitizer until the dishwasher is repaired/fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature dishwasher is not in good working order. The hot water temperature in the final rinse cycle was 58C at plate level. The temperature gauge of the dishwasher is also in disrepair.Contact a technician to fix the defective dishwasher and its temperature gauge.
  11. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not stored properly when not in use. They were observed seating out on counter tops.All used cleaning cloths were immediately stored in Quat solutions by staff upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of high-risk food was noted in the kitchen. Frozen meat, pork and sea foods are being thawed out at room temperature overnight. The partially thawed frozen meat, pork and sea foods were immediately transferred into a walk-in cooler. Frozen foods can be thaw either in a cooler, under cold running water in a sink, by direct cooking or in a microwave and cook right away.DO NOT LEAVE FROZEN MEAT, PORK, & SEA FOODS THAWING OUT AT ROOM TEMPERATURE.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooled deep fried chicken fillets were stored in the dry storage room.The fried chicken subjected to temperature abuse for > 12 hours were immediately discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling was observed in the kitchen. Two containers full of deep-fried chicken fillets were left cooling over night at room temperature on a food cart in the dry storage room. All the cooked chicken fillets subjected to temperature abuse for >12 hours were discarded during inspection.HOT FOOD MUST BE COOL RAPIDLY FROM 60°C (140°F) to 20°C (71°F) within 2 hours AND FROM 20°C (71°F) to 4°C (40°F) within 4 hours USING ICE WATER BATH, BLAST CHILLER AND PORTIONING IN SMALL STEEL CONTAINERS. DO NOT LEAVE HOT FOOD IN LARGE FOOD CONTAINERS TO COOL OUT AT ROOM TEMPERATURE.Use a thermometer to measure temperatures during cooling.

Nearby inspected facilities

Own this business? Add a badge to your website