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Chan Can Wok

11150 Ellerslie Road SW Edmonton AB T6W 1A2 · Food - General

Official record from Alberta →

Inspection summary

Chan Can Wok has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 14, 2024. The most recent inspection, on August 28, 2026, recorded 3 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on August 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on May 29, 2025. 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?

  • 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 on May 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 4 separate inspections, most recently on August 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on August 28, 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.

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inserts of cut vegetables are being left out at room temperature during service. Items were 12C. Ensure perishable foods remain below 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher requires descaling and cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires some organizing. Please remove unused or unrelated items from the facility. Some shelves may be overloaded. Please ensure the load does not exceed the weight limit of the shelf or brackets to prevent injury.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on the counters instead of being returned to the 100 ppm chlorine sanitizer solutions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pail of raw beef out at room temperature measured at 11C.- The food was not being handled at the time of inspection. High risk foods must be stored at less than 4C or greater than 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers onsite have expired.- Obtain new chlorine test papers
    • 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 back kitchen door was propped open at the time of inspection. Corrected- Keep doors closed to prevent the possible entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceramic tiles are noted on the "North" wall shelving unit and the edges along this unit are damaged.- Require repair.The new wood shelving in the back storage area is unfinished wood.- Requires sealing/painting to ensure a smooth, washable, non-absorbent surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The exteriors of the plastic containers that deep fried meats are stored in (walk-in cooler) are very greasy to the touch.- Cleaning is required.2. The finish on the chest freezer lid has worn away.- Clean and refinish the surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove food particle buildup/grease and/or grime; the floor under the cookline and the equipment legs and pipes under the woks, the counter mounted can opener, the spray nozzle at the 2 compartment sink, the exhaust hood filters and light switch covers.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 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?
      • Pest control documentation is not being maintained.- Maintain monthly records and ensue active monitoring is being conducted.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit on display expired Sept 2023.- Locate and post the current permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove food particle/grease or grime accumulation: caulking behind the handwash sink and dishwash sinks, the shelf edge under the microwave, the floor under the cookline equipment and under the dishwash sinks and the shelving unit by the upright freezer.
  7. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A lot of uncovered food containers in the walk-in cooler.- Cover all foods to ensure that foods are protected from possible contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pot of broth on the gas burner was measured at 42C.- High risk perishable foods must be stored at less than 4C or greater than 60C. The operator was instructed to increase the temperature setting and to reheat the broth to a minimum of 74C before hot holding at greater than 60C.
    • 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?
      • Pest control documentation is not being maintained.- Maintain monthly records and ensue active monitoring is being conducted.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit on display expired Sept 2023.- Locate and post the current permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning to remove dried food spills/grime accumulation: the exteriors of the bulk food storage bins, the area around the walk-in cooler door handle, the chest freezer lid, the counter mounted can opener and area, and the blue cutting boards have buildup in the cuts and grooves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove food particle/grease or grime accumulation: caulking behind the handwash sink and dishwash sinks, the shelf edge under the microwave, the floor under the cookline equipment and under the dishwash sinks and the shelving unit by the upright freezer.

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