10408 Jasper Avenue NW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
14 juillet 2026
6/26/2026 REPEAT VIOLATION: , , Pest control records were not observed. Provide records and ensure they are available on site at all times.
The ceiling across the kitchen and around the walk-in cooler was noted to be accumulating dust. Ensure the dust is cleaned to prevent contamination of food.
Dagu Rice Noodle se trouve dans le quartier DOWNTOWN. DOWNTOWN, Edmonton compte 588 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juillet 2026, 463 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Canadian Pies & Donair
DOWNTOWN
Ce restaurant a été inspecté 11 fois depuis le 5 décembre 2023, avec 3 conformes, 8 non conformes et 1 fermeture au dossier.
2 infractions
6/26/2026 REPEAT VIOLATION: , , Pest control records were not observed. Provide records and ensure they are available on site at all times.
The ceiling across the kitchen and around the walk-in cooler was noted to be accumulating dust. Ensure the dust is cleaned to prevent contamination of food.
2 infractions
6/26/2026 REPEAT VIOLATION: , , Pest control records were not observed. Provide records and ensure they are available on site at all times.
The ceiling across the kitchen and around the walk-in cooler was noted to be accumulating dust. Ensure the dust is cleaned to prevent contamination of food.
7 infractions
The solution dispensed at the quat sanitizer station of the prep sink was measured at 0ppm of quats. Chlorine sanitizer was prepared using bleach and tested at 100ppm., , Ensure quat sanitizer at 200ppm or chlorine sanitizer at 100ppm is used for sanitizing food contact surfaces. Test strips should be available onsite to confirm concentrations.
The staff washroom dispenser was missing paper towels. Ensure this is replaced., , - One of the faucet of the staff washroom hand sink is in disrepair. Ensure this is replaced or repaired., -
- A staff jacket was observed in the dry storage room. Ensure clothes are not stored with food., , - Opened food bags were on the floor of the dry storage room, food in the buckets had no lid and plastic bowls were observed in the bulk food., , Ensure;, - opened food bags are resealed with a clip or stored in a food grade bin with lid, , -bulk food should be securely covered, , - remove plastic bowls from bulk foods, , - use only scoops with handles kept out of food., Store food at least 6inches(15cm ) above the ground at all times.
2 infractions
REPEAT VIOLATION;, Chlorine test strips were available, however, the sanitizer dispenser at the cleaning sink was QUAT. When operator dispensed solution into pail, the concentration was at 200ppm. Please obtain QUAT test strips for the sanitizer. , , .
Pest control records were not observed. Provide records and ensure they are available on site at all times.
4 infractions
Wet cleaning clothes were on the counters. No sanitizer was prepared during food prep. Quat sanitizer measured between 200-400ppm was dispensed during inspection and cleaning clothes were immersed in it., , Ensure sanitizer is available in the bucket during food prep and cleaning clothes are immersed in the sanitizer when not in use.
Frozen chicken and minced meat were being thawed at room temperature. Ensure frozen food is thawed either under cold running water or in the cooler overnight.
REPEAT VIOLATION;, Chlorine test strips were available, however, the sanitizer dispenser at the cleaning sink was QUAT. When operator dispensed solution into pail, the concentration was at 200ppm. Please obtain QUAT test strips for the sanitizer. , , .
2 infractions
Two trays of pre-portioned toppings (in bowls) were placed out at room temperature. Operator was reminded to reduce volume of perishable foods stored at room temperature. You can pre-make the toppings, however, keep it in the cooler. Once high risk food is out at room temperature for 2 hours, it must be discarded.
Chlorine test strips were available, however, the sanitizer dispenser at the cleaning sink was QUAT. When operator dispensed solution into pail, the concentration was at 200ppm. Please obtain QUAT test strips for the sanitizer. , , Mechanical dishwasher was equipped with detergent and had a max temperature of 78C at the dish level. Good, .
2 infractions
No chlorine test strip was available., Acquire chlorine test strips to measure the concentration of sanitizer.
Dried foods (rice and flour) were noted on the floor in the dry storage rooms., Clean the floor in all dry storage rooms.
Aucune infraction
Aucune infraction
3 infractions
The high temperature dishwasher is not in good working order. The hot water temperature in the final rinse cycle was 58C at plate level. , All dishes/utensils washed and rinsed in the dishwasher must be sanitize manually in a compartment sink with bleach/Quat sanitizer until the dishwasher is repaired/fixed.,
Perishable foods (vegies & sea food) in containers with no lids were stacked together on a tray at the cookline., The foods in containers were immediately covered, stacked and transferred into a cooler., , Always cover foods in containers before stacking to prevent potential cross contamination.,
The high temperature dishwasher is not in good working order. The hot water temperature in the final rinse cycle was 58C at plate level. , The temperature gauge of the dishwasher is also in disrepair., Contact a technician to fix the defective dishwasher and its temperature gauge.
4 infractions
Used cleaning cloths were not stored properly when not in use. They were observed seating out on counter tops., All used cleaning cloths were immediately stored in Quat solutions by staff upon request.,
Improper thawing of high-risk food was noted in the kitchen. Frozen meat, pork and sea foods are being thawed out at room temperature overnight. , , The partially thawed frozen meat, pork and sea foods were immediately transferred into a walk-in cooler. Frozen foods can be thaw either in a cooler, under cold running water in a sink, by direct cooking or in a microwave and cook right away., , DO NOT LEAVE FROZEN MEAT, PORK, & SEA FOODS THAWING OUT AT ROOM TEMPERATURE.,
Cooled deep fried chicken fillets were stored in the dry storage room., , The fried chicken subjected to temperature abuse for > 12 hours were immediately discarded during inspection., ,
REPEAT VIOLATION, Test strip for the quat sanitizer is not available. Ensure quat strips are obtained., Test strips should be available onsite to confirm chlorine concentrations if bleach solution is being used., , REPEAT VIOLATION;, Chlorine test strips were available, however, the sanitizer dispenser at the cleaning sink was QUAT. When operator dispensed solution into pail, the concentration was at 200ppm. Please obtain QUAT test strips for the sanitizer. , , .
Pest control records were not observed. Provide records and ensure they are available on site at all times.
- The green-yellow cutting board has a poorly damaged surface that will not support proper cleaning. Ensure cutting board is replaced.
The indicated items need to be cleaned and maintained in a sanitary manner;, 1. The fan of the walk in cooler, 2. The floor of the walk in cooler and freezer, 3. Can opener, 4. The food stains on the wall behind the prep table, 5. Top of the dishwasher., 6. The sides of the deep fryer, , 7. sides of the white standing cooler
Pest control records were not observed. Provide records and ensure they are available on site at all times.
Improper cooling was observed in the kitchen. Two containers full of deep-fried chicken fillets were left cooling over night at room temperature on a food cart in the dry storage room. , , All the cooked chicken fillets subjected to temperature abuse for >12 hours were discarded during inspection., , HOT FOOD MUST BE COOL RAPIDLY FROM 60°C (140°F) to 20°C (71°F) within 2 hours AND FROM 20°C (71°F) to 4°C (40°F) within 4 hours USING ICE WATER BATH, BLAST CHILLER AND PORTIONING IN SMALL STEEL CONTAINERS. , , DO NOT LEAVE HOT FOOD IN LARGE FOOD CONTAINERS TO COOL OUT AT ROOM TEMPERATURE., , Use a thermometer to measure temperatures during cooling.