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Eastern Wok

112-8100 Hwy 3B Trail BC V1R 4N7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Eastern Wok has been inspected 14 times by Interior Health Authority since July 9, 2013. The most recent inspection, on October 7, 2025, recorded 1 infraction.

2 of 14 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 5 times across 5 separate inspections, most recently on October 7, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 5 separate inspections, most recently on March 12, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 4 separate inspections, most recently on August 26, 2022. For example: 7 Are foods protected from contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times on November 26, 2013. For example: 2 - Are there handwashing stations available?

  • 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 2 times across 2 separate inspections, most recently on March 20, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

About this data

These results come from Interior Health Authority, 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.

14 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No surface sanitizer was available.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Walk-in cooler was 10°C. Potentially hazardous foods moved to working 4°C cooler.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No surface sanitizer detected in wiping cloth bucket.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer in walk in cooler was broken and no thermometer in the prep cooler.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Eggs were being stored at room temperature for more than 2 hours.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Glass cooler had foods that were double stacked.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Wiping cloth bucket had no sanitizer in it (0ppm chlorine). Operator added chlorine to the bucket to be 150ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Entire facility had food splatter on walls and floors.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. The fume hood filters are dirty and greasy. 2. The facility is quite messy with a lot of clutter.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There is some food (boxes of oil, vegetables in boxes) being stored outside the kiosk in the mall area open to the public.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  7. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer is not readily available. This is corrected during the inspection.
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): A shopping cart full of boxed vegetables is left outside the kitchen in the mall area.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The kitchen is quite messy. A thorough cleaning is required.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The walk in cooler temperature is 10 C. This must be corrected to 4 C.
  10. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. The fume hood vent grills require cleaning. 2. There is clutter is some areas that must be cleaned up to maximize available work space. 3. There is cardboard being used throughout the facility on top of food contact surfaces.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • 14.5 - Equipment or materials not required for food related operations must be removed from the premises.
      • 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
  11. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Walk in cooler temperature measured 10 degrees C.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  12. Monitoring

    0 infractions

  13. Monitoring

    2 infractions

    • 8.2 - Are there handwashing stations available?
      • Observation(s): Hand wash sink obstructed by a bowl. No soap.
      • The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
    • 9.2 - Are the staff exhibiting cleanliness and good personal hygiene?
      • Observation(s): Employees need to use soap and paper towel when washing hands.
      • Employees must wash hands using proper techniques.
  14. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Eggs were found stored at room temperature for just over 2 hours at the time of inspection. The owner/operator moved the eggs to the cooler (4°C).
      • 2 Observations, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
      • 2 Observations, Moderate Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.

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