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Dodam

201 Pembina Avenue Hinton AB T7V 2B2 · Food - General

Official record from Alberta →

Inspection summary

Dodam has been inspected 12 times by Alberta Health Services (Environmental Public Health) since September 19, 2024. The most recent inspection, on May 26, 2026, recorded 3 infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 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 5 times across 4 separate inspections, most recently on May 26, 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 3 times across 3 separate inspections, most recently on May 26, 2026. 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 6 times across 4 separate inspections, most recently on January 9, 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 4 times across 4 separate inspections, most recently on May 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 separate inspections, most recently on January 9, 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.

12 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm quat was measured in a sanitizer bucket used to store cleaning cloths. - Corrected during inspection. - Ensure sanitizer concentration checked with test strips. Prepare a fresh solution whenever the concentration falls below 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed a YAKISOBA SAUCE (1.8L) stored at room temperature in the dry food storage room after opening. The product label indicates "keep refrigerated after opening". - A facility staff member discarded the sauce during the inspection.- Ensure that sauces requiring refrigeration after opening are stored at 4 °C or colder in a cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a damaged metal noodles strainer.- The manager discarded the damaged strainer duding inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed five sacks of bulk rice and two sacks of bulk flour stored on the floor in the dry food storage room located next to the walk-in cooler. - Ensure all food items are stored at least 6 inches off the floor on shelves, racks, or pallets. - Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine/bleach is used to sanitize food contact surfaces in the kitchen, but no test strips were available. - Please provide chlorine/bleach test strips and implement use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exterior of the garbage container and inside handles in the kitchen are not maintained in a clean and sanitary manner.- Ensure garbage containers are kept in a clean and sanitary manner.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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 were available to measure the concentration of chlorine/bleach sanitizer solution.- Please provide test strips and implement use.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed used wet cleaning cloths left on countertops.- Facility staff stored the cleaning cloths in a sanitizer solution at the time of inspection. - Please ensure the sanitizer solution buckets are clearly labeled.
    • 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 were available to measure the concentration of chlorine/bleach sanitizer solution.- Please provide test strips and implement use.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher used to sanitize dishes is leaking. Please ensure the dishwasher is maintained in a good working order.May 16: Manager advised their plumber is looking for a part to repair the leak.
  9. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Noted bulk rice stored in a black plastic bucket that do not appear to be a food-grade container.Corrected at the time of inspection - the rice was transferred to another food grade container.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the handwashing basins in the public women's washroom is not in operation (there is no water from the faucets). Please ensure the handwashing basin is operating properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher used to sanitize dishes is leaking. Please ensure the dishwasher is maintained in a good working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside of garbage containers and inside of handles are not maintained in a clean and sanitary condition.Please clean.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed a bowl without handle stored in a bulk food container in contact with flour. - the manager removed the bowl at the time of inspection. - please use a proper dispenser/scoop with handle and store the dispenser/scoop in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of sushi sauce that required refrigeration after opening was observed under a counter at room temperature. - A kitchen staff destroyed the sauce (approximately 1 kg) at the time of inspection. - Please check labels of foods such as sauces and ensure those foods requiring refrigeration after opening are stored in coolers.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The hand soap dispenser for the staff washroom handwashing sink is damaged. - Please ensure the hand soap is stored in a suitable dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lighting level is not adequate in the kitchen where the double door refrigerator/freezer is located. Please re-install the lighting fixture/bulb. Ensure the facility is equipped with adequate lighting to enable the sanitary operation and maintenance of the food areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen hand sink countertop was observed to be in disrepair. Please ensure the countertop is smooth, non-absorbent to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed two metal strainers that were damaged. - The facility manager discarded the strainers at the time of inspection. - Please ensure that food utensils and equipment are maintained in good working condition.
  12. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available.Please provide a probe thermometer to monitor food temperature during cooking, cooling, reheating, and hot holding.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen hand sink countertop was observed to be in disrepair. Please ensure the countertop is smooth, non-absorbent to moisture and easily cleanable.

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