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Kokoriko

1713 Towne Centre Boulevard NW Edmonton AB T6R 0T7 · Food - General

9 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on surfaces throughout the kitchen.- Immerse wiping cloths in an approved sanitizer solution after each use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing cleaning supplies are not labelled. Corrected- Ensure all containers of cleaning supplies are properly labeled as to their contents.
    • 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?
      • The most recent pest control report available onsite for review is dated February 2026.- Maintain monthly pest control documentation and keep these available onsite for review.
    • 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 in-floor grease trap cover is unfinished wood.- The cover needs to be painted or replaced with a smooth, washable , non-absorbent material.2. The plumbing below the 2 compartment dish wash sinks is leaking.- Plumbing repairs are required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cook line equipment and area requires cleaning to remove the grease accumulation.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    5 infractions

    • 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 balls stored at room temperature had no time label. Food discarded.- Cooked tapioca may be stored at room temperature for a maximum period of 2 hours after which the product must be discarded. Ensure foods are properly time labelled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic mesh sleeves that staff state raw chicken is received in are being reused after being washed.- Discontinue this practice. Packaging material discarded.
    • 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?
      • No pest control documentation available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint is peeling/worn away on the kitchen and dry storage room concrete floor.- Requires refinishing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the cook line equipment around equipment legs and in the dry storage room has a buildup of food particles/black grime.- Cleaning is required.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic mesh sleeves that staff state raw chicken is received in are being reused.- Discontinue this practice
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal belongings (Air pods) stored in the cooking area. Corrected- All staff personal belongings are to be stored out of the kitchen and away from food, food equipment, food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing step is not occurring when dishware is being washed at the sinks.- Proper manual washing procedures are: Wash with soapy water -> Rinse -> Sanitize -> Air Dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front beverage area handwash sink is filled with dishware.- Designated handwash sinks must be kept empty at all times and used solely for handwashing purposes.
    • 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?
      • Monthly pest control documentation is not being maintained.
    • 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 paint on the concrete floor has peeled/worn away in many areas throughout the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black buildup is noted on the floor throughout the kitchen - under equipment, around table legs and under the dishwash sinks.- Cleaning is required.
  6. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on the counters and no premade sanitizer solution was present.- Staff prepared a 100 ppm chlorine solution for the storage of wiping cloths in between uses. Sanitizer solutions are to be prepared prior to any food handling activities starting.
  7. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tiles noted in the dry food storage/utensil storage room.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint is peeling/worn away on the kitchen and dry storage room concrete floor.- Requires refinishing.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths left on counters in between uses. 0 ppm sanitizer detected in the solution the operator indicted was sanitizer.- Store the wiping cloths in an approved sanitizer in between uses. Staff prepared a 100 ppm bleach-water solution.
    • 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 balls stored at room temperature had no time label. - Cooked tapioca may be stored at room temperature for a maximum period of 2 hours after which the product must be discarded. Ensure foods are properly time labelled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken stored above radishes in the walk-in cooler.- 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 chicken pieces stored at room temperature measured at 21C. Food discarded.- High risk perishable foods must be stored at less than 4C or greater than 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front area handwash sink was covered over with a cutting board.- Designated handwash sinks must be kept easily accessible at all times and used only for handwashing purposes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint is peeling/worn away on the kitchen and dry storage room concrete floor.- Requires refinishing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tiles noted in the dry food storage/utensil storage room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove grease and or dirt/debris accumulation: the exterior of the deep fryer, the wall at the end of the cooking line, the floor under the dishwash sinks, shelves below the prep counters and eth floor in the dry storage room.
  9. Demand Inspection

    0 infractions