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Airdrie Wok

101 - 121 Main Street SW Airdrie AB T4B 0P8 · Food - General

Official record from Alberta →

Inspection summary

Airdrie Wok has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on August 4, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 4 separate inspections, most recently on July 30, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on July 30, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 30, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on July 30, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on August 14, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bin of breaded beef was being stored at room temperature. It had been removed from cooler for lunch rush. This was placed back into the cooler. High risk foods cannot be held at room temperature. Food must be stored below 4 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips for dishwasher were expired. Please obtain new test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weatherstripping on the exterior door by walk in cooler was damaged and daylight was visible when door was closed. Repair weatherstripping so that door closes tightly in order to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Wall directly across from walk in cooler had been patched but was not painted. Paint so that wall is smooth, impervious to moisture and easy to clean. 2. Shelf across from walk in cooler was made of unfinished wood and was used to store open sauce bottles. Paint so that surface can be easily cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall facility is very clean however some cleaning is required in hard to reach areas including floor under shelving in back storage areas and flooring around corners. Please clean these areas.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Staff were preparing deep fried breaded chicken and had four large bowls of raw chicken and batter on counter at time of inspection. Majority of chicken was placed into cooler and a smaller portion was kept out to continue prepping. Minimize time high risk food is held at room temperature by taking out and working on small quantities at a time. 2. Beef was thawing in cold water. Bucket was placed under cold running water during inspection. Ensure thawing is done in the cooler, under cold running water or as part of the cooking process.
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff stacked containers without lids directly on top of one another when carrying containers to walk in. Use lids if stacking products to ensure bottoms of containers do not contaminate food beneath.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl used to scoop flour was stored in bulk container. Use scoop with handle to prevent contamination of bulk ingredients. Store scoops outside container or with handle not contacting food product. The bowl was removed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packages of frozen ground beef were the on the counter beside two compartment sink. Operator placed these into sink under cold running water to thaw during inspection. Ensure thawing is done in the fridge, under cold running water or as part of the cooking process.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several containers of high risk food including fried chicken, cooked rice, and raw eggs measured between 18-20 degrees Celsius. These were discarded during the inspection. High risk food must be stored below 4 degrees Celsius or above 60 degrees Celsius at all times.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in bucket in kitchen measured greater than 200 ppm. Ensure chlorine sanitizer is diluted to 100ppm (1/2 teaspoon of bleach in 1L of water) to prevent chemical contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bin of cooked chicken in fridge was very full and touching shelf above. Ensure bins are not overfilled and are covered to prevent contamination. During cooling, ensure chicken is spread out so that cooling occurs rapidly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a bucket of beef thawing at room temperature. Ensure thawing is done in the fridge, under cold running water or as part of the cooking process. The bucket was placed back into fridge during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The knife holders were dirty. Please take apart and thoroughly clean and ensure these are added to a regular cleaning schedule.

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