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Dong Kitchen

10906 51 Avenue NW Edmonton AB T6H 0L2 · Food - General

Official record from Alberta →

Inspection summary

Dong Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 15, 2024. The most recent inspection, on October 24, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 October 14, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 15, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 once on October 9, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • Temperature records not observed. Please ensure temperature is monitored and records are maintained.Test strips for food approved sanitizer solution (bleach test strips) noted to be expired (02/2025). Ensure testing strips are valid and used to monitor concentration.
  3. 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)?
      • Temperature records not observed. Please ensure temperature is monitored and records are maintained.Test strips for food approved sanitizer solution (bleach test strips) noted to be expired (02/2025). Ensure testing strips are valid and used to monitor concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas of the facility were noted to be needing extra sanitation.
  4. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bags of unlabeled fish from an unapproved source were observed in two chest freezers. Discussed with owner that the fish must be removed from the commercial facility. All food in a commercial/permitted facility must come from an approved source. The unapproved fish cannot be stored, offered for sale (or for free) from a commercial facility.

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