1713 Towne Centre Boulevard NW · TERWILLEGAR TOWNE
21 novembre 2025
RéussiAucune infraction trouvée
Kokoriko se trouve dans le quartier TERWILLEGAR TOWNE. TERWILLEGAR TOWNE, Edmonton compte 35 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 avril 2026, 28 (80%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 26 juillet 2024, avec 5 réussites et 1 fermeture au dossier.
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.
Plastic mesh sleeves that staff state raw chicken is received in are being reused after being washed., - Discontinue this practice. Packaging material discarded.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
No pest control documentation available.
Paint is peeling/worn away on the kitchen and dry storage room concrete floor., - Requires refinishing.
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.
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.
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.
Plastic mesh sleeves that staff state raw chicken is received in are being reused., - Discontinue this practice
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.
Monthly pest control documentation is not being maintained.
The paint on the concrete floor has peeled/worn away in many areas throughout the kitchen.
Black buildup is noted on the floor throughout the kitchen - under equipment, around table legs and under the dishwash sinks., - Cleaning is required.
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.