Skip to content
Loading map…

Damso Izakaya

10352 82 Avenue NW Edmonton AB T6E 1Z8 · Food - General

Official record from Alberta →

Inspection summary

Damso Izakaya has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 12, 2024. The most recent inspection, on January 21, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 January 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on September 27, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on January 21, 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 5 separate inspections, most recently on January 21, 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 September 27, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich cooler was measured at 7C. Food in the cooler was between 6-7C. Temperatures did not decrease at the end of the inspection. High risk food in the cooler was moved to an alternative cooler.Ensure refrigerated high-risk food is maintained below 4C/40F.
    • 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?
      • - Gap was observed beneath the back door. Ensure weatherstripping is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sandwich cooler was measured at 7C. Food in the cooler was between 6-7C. Temperatures did not decrease at the end of the inspection. High risk food in the cooler was moved to an alternative cooler.Ensure cooler is maintained at 4C/40F before storing high risk food in it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is undergoing regular cleaning and sanitation. However, deep cleaning is required:-clean below the dishwashing sink area.-Please make written cleaning and sanitation schedule for the facility to ensure regular cleaning and sanitation is being done for safe operation of the kitchen.Action required:-Please clean indicated areas.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is undergoing regular cleaning and sanitation. However, deep cleaning is required:-behind the cooking lines,-clean below the dishwashing sink area.-Clean the ventilation hood (oil was dripping).-Please make written cleaning and sanitation schedule for the facility to ensure regular cleaning and sanitation is being done for safe operation of the kitchen.Action required:-Please clean indicated areas.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Re-inspection will be conducted to confirm the violation is rectified.-Overall, general cleaning of the facility was not satisfactory.-Please clean behind the cooking lines,-clean below the dishwashing sink area.-Clean the ventilation hood (oil was dripping)-The very back part of the kitchen needs organization, please remove the unnecessary items, clean the flooring of the back kitchen.-The curtains (high touch areas) present in the kitchen were observed to be dirty. Please regularly clean the curtains as these are the high touch surfaces and can cause cross contamination of food by hands.-Please make written cleaning and sanitation schedule for the facility to ensure regular cleaning and sanitation is being done for safe operation of the kitchen.Action required:-Please clean and organize indicated areas.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Inside the walk-in cooler, some food containers were directly stored on the ground. Action required:-Please ensure that all the food containers were stored at least 6 inches above the ground to prevent food contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT sanitizer test strips are observed to be expired. Ensure that new QUAT test strips are acquired. The chlorine test papers had gone wet, please purchase new ones.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The handwashing sink at the back kitchen was not supplied with the paper towels.Action taken:Staff member onsite refilled the paper towel dispenser.-Education was provided that all the handwashing sinks must be accessible, stocked with soap solution and paper towels.
    • 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?
      • -Valid Food permit was not displayed to the public.Action required:-Please ensure that the valid permit is displayed to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, general cleaning of the facility was not satisfactory.-Please clean behind the cooking lines,-clean below the dishwashing sink area.-Clean the ventilation hood (oil was dripping)-The very back part of the kitchen needs organization, please remove the unnecessary items, clean the flooring of the back kitchen.-The curtains (high touch areas) present in the kitchen were observed to be dirty. Please regularly clean the curtains as these are the high touch surfaces and can cause cross contamination of food by hands.-Please make written cleaning and sanitation schedule for the facility to ensure regular cleaning and sanitation is being done for safe operation of the kitchen.Action required:-Please clean and organize indicated areas.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles are observed in sugar, tempura mix and potato starch storage bins. Ensure that scoops with handles are acquired to help prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep coolers and the display cooler in the front food prep area are observed without thermometers. Ensure that the indicated coolers are equipped with thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT sanitizer test strips are observed to be expired. Ensure that new QUAT test strips are acquired.
    • 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. The two ceiling lights above the dishwashing area are observed to be burnt out. 2. Several small holes are observed in the wall above the toaster oven. 1. Ensure that the indicated lights are replaced.2. Ensure that the indicated holes are sealed to maintain the surface of the wall in a smooth and easily cleanable condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris is observed beneath the food prep counters and the dishwasher in the back food prep area. 2. A buildup of grease and grime is observed on the equipment beneath the canopy-hood. 3. A buildup of grease is observed on the canopy-hood.1-3. Ensure that the indicated areas are cleaned and sanitized.

Nearby inspected facilities

Own this business? Add a badge to your website