6960 76 Avenue NW · GIRARD INDUSTRIAL
April 16, 2026
PassYes (corrected during inspection) - there were food products (i.e. cabbage, carrots, etc.) stored in the walk-in cooler directly on the floor and must be stored at least six inches (15 cm) off the floor and on shelving, racks, or pallets at all times. This was reviewed with staff and corrected during inspection.
Co Do Hue is in the GIRARD INDUSTRIAL neighbourhood. GIRARD INDUSTRIAL, Edmonton has 22 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 16, 2026, there are 16 (73%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 7 times since June 27, 2024, with 7 passes and 0 closures on record.
Yes (corrected during inspection) - there were food products (i.e. cabbage, carrots, etc.) stored in the walk-in cooler directly on the floor and must be stored at least six inches (15 cm) off the floor and on shelving, racks, or pallets at all times. This was reviewed with staff and corrected during inspection.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
GIRARD INDUSTRIAL
No - there was no hot water at any sinks in the food premises (including bar hand-wash sink and main kitchen hand-wash sink).
No - there was no hot water at any of the sinks in the food premises, at time of inspection in late afternoon. The water temperature was measure to be at 19 degrees Celsius (and must be at 45 degrees Celsius).
No - note that the food products (garnishes, etc.) in four open stainless steel inserts stored on the front sales counter were not being adequately protected from customers, and either a sneeze guard is to be added or the food products are to be stored in the adjacent refrigeration unit (and therefore protected)., , Also, raw shell eggs in the walk-in cooler were stored on a top shelf on cardboard liners only (and a protective liner such as a stainless steel bake sheet or plastic bus-bin is to be added under the raw shell eggs, to prevent possible dripping from broken eggs onto the open vegetables stored on the lower shelves)., , Also, in the dry food storage room, all food products must be covered with a protective lid, etc., when not in use (as there were two open containers of food products at time of inspection).
No - there was no chlorine sanitizer in the final rinse of the commercial dishwashing sanitizing cycle. A minimum of 100ppm chlorine concentration is required during the final rinse cycle. The wash-cycle water temperature was functional at 60 degrees Celsius., , The operator is to ensure a licensed technician is contacted to examine and repair the issue of lack of chlorine concentration in the final sanitizing rinse cycle. , , And the staff are to use one sink compartment from the 2-compartment sinks for final sanitizing (with chlorine bleach added) after use of the commercial dishwasher (note: the AHS '2-compartment sink method' sticker poster provided to operator for staff use).
Yes (corrected during inspection) - at time of inspection, there were no available paper towels for use at the front bar area hand-wash sink. Staff are to ensure liquid soap and paper towels are used after each hand-washing action (and to avoid using cloth rags for wiping hands after hand-washing).
Yes (corrected during inspection) - there were some 'missing' or 'removed' lids for the dry food storage containers, as dry food products must be kept covered at all times., , Also, more organization is required to ensure articles of clothing, jackets, etc., are stored separately from food products in the dry food storage room.