10352 82 Avenue NW · STRATHCONA
January 21, 2026
PassThe sandwich cooler was measured at 7C. Food in the cooler was between 6-7C. Temperatures did not decrease at the end of the inspection. High risk food in the cooler was moved to an alternative cooler., , Ensure refrigerated high-risk food is maintained below 4C/40F.
- Gap was observed beneath the back door. Ensure weatherstripping is repaired.
The sandwich cooler was measured at 7C. Food in the cooler was between 6-7C. Temperatures did not decrease at the end of the inspection. High risk food in the cooler was moved to an alternative cooler., , Ensure cooler is maintained at 4C/40F before storing high risk food in it.
Facility is undergoing regular cleaning and sanitation. However, deep cleaning is required:, -clean below the dishwashing sink area., -Please make written cleaning and sanitation schedule for the facility to ensure regular cleaning and sanitation is being done for safe operation of the kitchen., , Action required:, -Please clean indicated areas.
Damso Izakaya is in the STRATHCONA neighbourhood. STRATHCONA, Edmonton has 137 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 21, 2026, there are 92 (67%) that have passed their most recent inspection, with 1 (1%) closed.
This restaurant has been inspected 4 times since September 27, 2024, with 4 passes and 0 closures on record.
The sandwich cooler was measured at 7C. Food in the cooler was between 6-7C. Temperatures did not decrease at the end of the inspection. High risk food in the cooler was moved to an alternative cooler., , Ensure refrigerated high-risk food is maintained below 4C/40F.
- Gap was observed beneath the back door. Ensure weatherstripping is repaired.
The sandwich cooler was measured at 7C. Food in the cooler was between 6-7C. Temperatures did not decrease at the end of the inspection. High risk food in the cooler was moved to an alternative cooler., , Ensure cooler is maintained at 4C/40F before storing high risk food in it.
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.
STRATHCONA JUNCTION
Facility is undergoing regular cleaning and sanitation. However, deep cleaning is required:, -clean below the dishwashing sink area., -Please make written cleaning and sanitation schedule for the facility to ensure regular cleaning and sanitation is being done for safe operation of the kitchen., , Action required:, -Please clean indicated areas.
Facility is undergoing regular cleaning and sanitation. However, deep cleaning is required:, -behind the cooking lines,, -clean below the dishwashing sink area., -Clean the ventilation hood (oil was dripping)., -Please make written cleaning and sanitation schedule for the facility to ensure regular cleaning and sanitation is being done for safe operation of the kitchen., , Action required:, -Please clean indicated areas.
"Re-inspection will be conducted to confirm the violation is rectified., -Overall, general cleaning of the facility was not satisfactory., -Please clean behind the cooking lines,, -clean below the dishwashing sink area., -Clean the ventilation hood (oil was dripping), -The very back part of the kitchen needs organization, please remove the unnecessary items, clean the flooring of the back kitchen., -The curtains (high touch areas) present in the kitchen were observed to be dirty. Please regularly clean the curtains as these are the high touch surfaces and can cause cross contamination of food by hands., -Please make written cleaning and sanitation schedule for the facility to ensure regular cleaning and sanitation is being done for safe operation of the kitchen., , Action required:, -Please clean and organize indicated areas.
-Inside the walk-in cooler, some food containers were directly stored on the ground. , , Action required:, -Please ensure that all the food containers were stored at least 6 inches above the ground to prevent food contamination.
-The handwashing sink at the back kitchen was not supplied with the paper towels., , Action taken:, Staff member onsite refilled the paper towel dispenser., -Education was provided that all the handwashing sinks must be accessible, stocked with soap solution and paper towels.
The QUAT sanitizer test strips are observed to be expired. , Ensure that new QUAT test strips are acquired. , , The chlorine test papers had gone wet, please purchase new ones.
-Valid Food permit was not displayed to the public., , Action required:, -Please ensure that the valid permit is displayed to the public.
-Overall, general cleaning of the facility was not satisfactory., -Please clean behind the cooking lines,, -clean below the dishwashing sink area., -Clean the ventilation hood (oil was dripping), -The very back part of the kitchen needs organization, please remove the unnecessary items, clean the flooring of the back kitchen., -The curtains (high touch areas) present in the kitchen were observed to be dirty. Please regularly clean the curtains as these are the high touch surfaces and can cause cross contamination of food by hands., -Please make written cleaning and sanitation schedule for the facility to ensure regular cleaning and sanitation is being done for safe operation of the kitchen., , Action required:, -Please clean and organize indicated areas.