Famous Wok
159 - 375 St. Albert Trail St. Albert AB T8N 3K8 · Food - General
7 inspections
- 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.
- 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?
- 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.
- 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?
- 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.
- 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?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 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?
- Risk Management Inspection
0 infractions
- Initial Inspection
0 infractions