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Kokoriko

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

Official record from Alberta →

Inspection summary

Kokoriko has been inspected 10 times by Alberta Health Services (Environmental Public Health) since May 6, 2024. The most recent inspection, on July 27, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 4 times across 4 separate inspections, most recently on July 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on July 6, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 6, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on May 6, 2024. 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 11 times across 6 separate inspections, most recently on July 22, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • July 22, 2026:- The plumbing leak below the 2 compartment sink has not been repaired.July 6, 2026:1. 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.
  3. 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.
  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. Risk Management Inspection

    0 infractions

  7. 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.
  8. 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.
  9. 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.
  10. 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.

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