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Gangnam & Coco

1109 Windermere Way SW Edmonton AB T6W 2P3 · Food - General

Official record from Alberta →

Inspection summary

Gangnam & Coco has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 28, 2024. The most recent inspection, on February 12, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 6 times across 4 separate inspections, most recently on February 5, 2026. 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 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 March 17, 2025. 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 once on March 28, 2024. 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 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 10 times across 4 separate inspections, most recently on February 5, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 7 times across 4 separate inspections, most recently on February 5, 2026. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used gloves are being left at the chicken batter station for re-use. - Disposable gloves are single use only and must be discarded after removal from the food handlers hands.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooked tapioca pearls are being stored at room temperature for extended periods of time. No time labelling noted on the container. Food discarded.- The pearls can be stored at room temperature for a maximum of 2 hours after which the food must be discarded.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Container of raw pork stored above other foods in the walk-in cooler. Corrected- All raw meats must be stored below cooked and or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff member's shirt was found stored on top of the plastic wrap dispenser.- All staff belongings must be stored out of the kitchen and away from foods, food equipment, food packaging, etc. The dispenser was sanitized and the affected plastic wrap discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers are not available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rubber gasket on the interior door of the small prep cooler is loose/damaged.- Requires repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy grease accumulation observed on the sides of the deep fryers. Black buildup/grime noted on the floor and on the grease trap cover under the diswashing sinks.- Cleaning is required.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm.- All dishware is to be manually sanitized until the dishwasher is dispensing 100 ppm chlorine in the rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • March 20, 2025:Sanitizer test papers have been ordered.March 17, 2025:The chlorine and quat sanitizer test papers have expired.- Obtain new test papers.Staff inform that the dishwasher sanitizer strength is only being tested every couple of weeks.- Test the dishwasher daily to ensure 100 ppm chlorine is being dispensed during the rinse cycle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two shelves in the kitchen are improperly finished.- Paint or seal the shelves to create a smooth, washable, moisture resistant surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall behind the microwave has dust accumulation and the wall behind the dishwash sinks has black buildup. The floor in the front service area has buildup of food particles in areas and the back plastic crates here are dirty.- Cleaning is required.
  5. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Container of raw beef stored on a layer of ice measured at 8C, needs to be at less than 4C.- High risk foods must be stored at less than 4C or greater than 60C.2. The probe thermometer is not working, the battery is dead.- Obtain a functional probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm.- All dishware is to be manually sanitized until the dishwasher is dispensing 100 ppm chlorine in the rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine and quat sanitizer test papers have expired.- Obtain new test papers.Staff inform that the dishwasher sanitizer strength is only being tested every couple of weeks.- Test the dishwasher daily to ensure 100 ppm chlorine is being dispensed during the rinse cycle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was available at the designated handwash sink by the cook line.- All handwash sinks must be supplied with soap and paper towel at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two shelves in the kitchen are improperly finished.- Paint or seal the shelves to create a smooth, washable, moisture resistant surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dispensers for cooked rice and other utensils stored by the cookline are stored in containers of plain water. Staff inform that it should be ice-water.- Maintain the ice-water baths throughout the day if utensils are to be stored in this manner in between uses.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall behind the microwave has dust accumulation and the wall behind the dishwash sinks has black buildup. The floor in the front service area has buildup of food particles in areas and the back plastic crates here are dirty.- Cleaning is required.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several containers of raw meat were stored above other foods in the walk-in cooler. Corrected.- All raw meats are to be stored below cooked and or ready to eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked tapioca balls are being left out at room temperature. Relocated to the cooler.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No current management level staff hold a certificate in food safety training.
  8. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use disposable gloves are being re-used at the chicken battering station.- Disposable gloves are single use only and must be discarded upon removal from the hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A package of cigarettes was stored on the food/utensils storage shelving unit. Corrected- All staff belongings are to be stored completely separate from business related items.
    • 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 papers are not available.- Chlorine test papers must be available to measure the chlorine sanitizer being dispensed in the dishwasher rinse cycle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Items (bowl, strainer) noted in the basins of both designated hand wash sinks.- Handwash sinks are to be used solely for handwashing purposes only.
    • 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?
      • 1. No pest control documentation is available.- Monthly pest control documentation must be maintained and available for review.2. A gap is noted at the bottom of the back kitchen door.- Doors must have tight seals to prevent the possible entry of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No current management level staff hold a certificate in food safety training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove dust, grime and/or grease accumulation: the exterior of the garbage cans, the bottom shelf below where the microwave is located, the area under the dishwasher counters, the wall behind the cook line equipment and the exterior of the cook line equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures and records were not available on site. Ensure that these are regularly filled out and available on-site for staff.

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