Skip to content
Loading map…

Famous Wok

159 - 375 St. Albert Trail St. Albert AB T8N 3K8 · Food - General

Official record from Alberta →

Inspection summary

Famous Wok has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on June 15, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 June 5, 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 June 15, 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?

  • 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 3 times across 3 separate inspections, most recently on June 5, 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)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 23, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 7 times across 4 separate inspections, most recently on June 5, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Risk Management Inspection

    2 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 records were not available for review onsite. Discussed again that monthly records were to be onsite and available for review. Feb, Mar and May had been received by e-mail. This does not show that monthly monitoring is in place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***General sanitation was not adequate, further cleaning is required.***Written temperature records/cleaning schedule and pest control records were not being kept. Discussed temperature record keeping for the coolers, hot holding units and sanitizer concentration. Will send examples of the temperature records sheets, self monitoring pest control and cleaning schedule with this report.
  2. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Jun 2026***Temperature logs were not being maintained or available for review during the inspection. A blank record form was provided and discussed. E-mail copy will be sent.July 2025***Written temperature records/cleaning schedule and pest control records were not being kept. Discussed temperature record keeping for the coolers, hot holding units and sanitizer concentration. Will send examples of the temperature records sheets, self monitoring pest control and cleaning schedule with this report.Jan 2025***Written temperature records were not being kept. Discussed temperature record keeping for the coolers, hot holding units and sanitizer concentration. Will send examples of the temperature records sheets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There were perishables being left out to cool without timers. Staff removed them to the cooler during the inspection prior to discussion.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were no test strips available for checking the sanitizer concentration.
    • 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 current Food Handling Permit was not posted. The posted FHP was expired (Feb 2026). Discussed that they new one had been sent out and would be re-sent once an e-mail was received.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***General sanitation was not adequate, further cleaning is required.***Written temperature records/cleaning schedule and pest control records were not being kept. Discussed temperature record keeping for the coolers, hot holding units and sanitizer concentration. Will send examples of the temperature records sheets, self monitoring pest control and cleaning schedule with this report.
  3. Monitoring Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Jun 2026***Temperature logs were not being maintained or available for review during the inspection. A blank record form was provided and discussed. E-mail copy will be sent.July 2025***Written temperature records/cleaning schedule and pest control records were not being kept. Discussed temperature record keeping for the coolers, hot holding units and sanitizer concentration. Will send examples of the temperature records sheets, self monitoring pest control and cleaning schedule with this report.Jan 2025***Written temperature records were not being kept. Discussed temperature record keeping for the coolers, hot holding units and sanitizer concentration. Will send examples of the temperature records sheets.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was a container without a handle being used as a scoop in the back bulk foods. It was removed from the product upon request during the inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was uncovered bulk foods present on the front counter (they were covered upon request during the inspection).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There were perishables being left out to cool without timers. Staff removed them to the cooler during the inspection prior to discussion.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were no test strips available for checking the sanitizer concentration.
    • 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?
      • ***Written temperature records/cleaning schedule and pest control records were not being kept. Discussed temperature record keeping for the coolers, hot holding units and sanitizer concentration. Will send examples of the temperature records sheets, self monitoring pest control and cleaning schedule with this report.
    • 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 current Food Handling Permit was not posted. The posted FHP was expired (Feb 2026). Discussed that they new one had been sent out and would be re-sent once an e-mail was received.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***General sanitation was not adequate, further cleaning is required.***Written temperature records/cleaning schedule and pest control records were not being kept. Discussed temperature record keeping for the coolers, hot holding units and sanitizer concentration. Will send examples of the temperature records sheets, self monitoring pest control and cleaning schedule with this report.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were soiled wiping cloths being left on the being left on the counters. Discussed during the inspection and they were put in the sanitizer buckets.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • July 2025***Written temperature records/cleaning schedule and pest control records were not being kept. Discussed temperature record keeping for the coolers, hot holding units and sanitizer concentration. Will send examples of the temperature records sheets, self monitoring pest control and cleaning schedule with this report.Jan 2025***Written temperature records were not being kept. Discussed temperature record keeping for the coolers, hot holding units and sanitizer concentration. Will send examples of the temperature records sheets.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***There were unlabeled spray bottles of sanitizer present. Discussed and they were labeled during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There were perishables being left out to cool without timers. Discussed proper cooling procedures that include timing the foods until they are put in the cooler to ensure that they are cooled in a timely manner.
    • 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?
      • ***Written temperature records/cleaning schedule and pest control records were not being kept. Discussed temperature record keeping for the coolers, hot holding units and sanitizer concentration. Will send examples of the temperature records sheets, self monitoring pest control and cleaning schedule with this report.
    • 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 current Food Handling Permit was not posted. The posted FHP was expired (Feb 2025). Discussed that they new one had been sent out and would be re-sent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***General sanitation was not adequate, further cleaning is required.***Written temperature records/cleaning schedule and pest control records were not being kept. Discussed temperature record keeping for the coolers, hot holding units and sanitizer concentration. Will send examples of the temperature records sheets, self monitoring pest control and cleaning schedule with this report.
  5. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Written temperature records were not being kept. Discussed temperature record keeping for the coolers, hot holding units and sanitizer concentration. Will send examples of the temperature records sheets.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was a metal container being used as a scoop in the bulk rice. Discussed that only scoops were acceptable handles were to be used for bulk products. Corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***there were several warm bus pans of food stored together in the walk in cooler. Discussed ensuring when warm product is put in the walk in cooler that it is spread out to assist in quick cooling of the product. Corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was some meat being left in containers of standing water on the counters. Discussed options (ice water to ensure temperature control was being maintained or moving the product to a cooler). Corrected during the inspection.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website