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Canton Wok

273 Commerce Place: (10155- 102 Street) NW Edmonton AB T5J 4G8 · Food - General

Official record from Alberta →

Inspection summary

Canton Wok has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 28, 2024. The most recent inspection, on April 16, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on April 16, 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 28, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on April 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat was stored in white garbage bags in the freezer. Ensure food is only stored in food grade materials/containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in the rice cooker was 45C at the top and about 74 C in middle/bottom.Staff indicated cold rice from the cooler is reheated by pouring it over the freshly cooked rice. Ensure cold rice is reheated rapidly in a microwave or on the stove before adding to the recently cooking rice and hot hold above 60C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Shelf and sauces with buildup of dirt and grease were observed handing on the main walk in cooler shelf.Ensure this little shelf and sauces are cleaned and discarded as needed.Food should be stored in clean and sanitary space at all times.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine-based sanitizer in the bucket was at 10ppm. Cleaning clothes were on the counters in the kitchen.Ensure sanitizer is at 100ppm ad cleaning clothes are immersed in it.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat and other high risk food in the hot holding display unit were measured between 42-50C internally using a probe. Food was reheated and unit temperature adjusted. Ensure hot holding unit is above 60C before storing food in it, cook food to the right temperatures and monitor temperature every 2 hours( 60C/140F).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was inaccessible. Ensure sink is always accessible for handwashing.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not stored properly when not in use. They were observed on counter tops in the kitchenAll used cleaning cloths were immediately stored in a fresh bleach solution by the operator during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The kitchen chef was observed preparing and handling food in the kitchen without a hair restraint.The chef immediately wore a hat upon request by Health Inspector.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A dirty mop bucket was stored next to food preparation tables in the kitchen.Remove the mop bucket and have it stored in a different area away from food processing and storage areas.
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