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Famous Wok

37 - 2020 Sherwood Drive Sherwood Park AB T8A 3H9 · Food - General

Official record from Alberta →

Inspection summary

Famous Wok has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on October 15, 2025, found no infractions.

2 of 7 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 and Food temperature control.

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.

  • 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 March 20, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 27, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on October 10, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on March 20, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 once on October 31, 2024. For example: 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?

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

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several vegetable containers underneath the prep cooler in the kitchen were uncovered. Informed operator who found lids and covered the product.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water for the handsink is inconsistent. Initially hot water was available when washing hands using the handsink in the front counter area, but there was a lack of hot water for the handsink in the kitchen when tested afterwards. Informed operator to have a technician stop by to assess the reason for the inconsistent hot water.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer solution in a bucket was too strong (above 200ppm). Fresh 100ppm solution was prepared by the staff during inspection.Please ensure the required 100ppm chlorine sanitizer solution is maintained. Use chlorine test strips to measure and verify the concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of meat was stored on the floor inside the walk-in freezer. The staff moved the bag to the freezer shelf during inspection.Ensure food items are stored at least 6 inches above the floor, including boxes in the walk-in freezer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture above the cooking area was missing a protective cover.Replace the missing cover to prevent food contamination in an event of breakage.
  5. Monitoring Inspection

    2 infractions

    • 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?
      • Food permit required posting in an area visible to the public/customers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor surfaces were soiled below the main prep area grill/wok area and below the 3- compartment sink and grease trap area. These areas required cleaning.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were three bins of food being stored at room temperature. The internal temperature of the food was 15 degrees Celsius. The time food was being stored at room temperature was not being monitored, and there is no food safety plan in place. Food was discarded.Operator instructed to only bring out small amounts of food at a time and to physically monitor the time food is at room temperature.
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A box of cabbage was stored on the floor of the walk in cooler. All foods are to be stored off the floor.The box of cabbage was moved. 2. Cut containers that original purpose was to store vinegar were being re-used. Do not re-use containers that cannot be washed, rinsed and sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were a few cans containing sauce that were damaged/dented. Ensure that damaged/ dented cans are not used as food item inside may be contaminated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Garlic was being stored at room temperature for an entire shift and then placed in the cooler over night. Whole, cut, and minced garlic must be stored in refrigerator at all times. Garlic was discarded.2. Cooked food such as breaded beef, chicken, and rice was stored at room temperature. High risk foods, and cooked food items must be kept less than 4 degrees Celsius, or greater than 6 degrees Celsius at all times. Cooked food was moved back to the refrigerator.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operators were not able to demonstrate proper manual dishwashing procedures. Items were not being sanitized. Operators were educated on proper manual dishwashing.A sink is to be filled with hot soapy water. Physical contamination is to be removed from dishes and utensils. Soap is to be rinsed off. Items are to be submerged in a solution of sanitizer for 1 minute and then air dried. It was requested that all items be soaked in sanitizer for one minute and then air dried.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dust on the walk-in freezer fan cover. Clean area noted above.

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