6960 76 Avenue NW · GIRARD INDUSTRIAL
16 avril 2026
RéussiYes (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 se trouve dans le quartier GIRARD INDUSTRIAL. GIRARD INDUSTRIAL, Edmonton compte 22 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 16 avril 2026, 16 (73%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 7 fois depuis le 27 juin 2024, avec 7 réussites et 1 fermeture au dossier.
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.
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.
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.