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Famous Wok

F108 - 2525 36 Street NE Calgary AB T1Y 5S4 · Food - General

Official record from Alberta →

Inspection summary

Famous Wok has been inspected 15 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on September 24, 2026, found no infractions.

5 of 15 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 6 times across 5 separate inspections, most recently on September 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on September 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on February 14, 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?

  • 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 8 times across 6 separate inspections, most recently on September 23, 2026. 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 7 times across 5 separate inspections, most recently on December 17, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solutions were tested at 0ppm.- Operator remade two solutions and were retested at 100ppm.- Ensure sanitizer solution is tested at 100ppm or prepared during each shift.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Reorganization of walk-in cooler needed.- Ensure raw meat are stored at the bottom and not above any ready-to-eat food products to prevent possible cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding was not at temperature prior to hot foods being placed inside. Temperature reading was at 50C.- Ensure food placed in hot holding unit is at least 60C.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling practices were noted inside the facility. A tightly packed food container containing large pieces of chicken was being cooled in the walk-in cooler with the lid on.-Ensure that proper methods for cooling are followed; Cooling in shallow containers, using ice wand or inside the ice bath.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Accumulation of grease, food debris, dirt and other particles found beneath the wok line.2) Dirt and debris noticed beneath racks in the walk-in cooler and the storage racks in the other storage room.-Clean the above-mentioned areas.
  4. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling practices were noted inside the facility. A tightly packed food container containing large pieces of chicken was being cooled in the walk-in cooler with the lid on.-Ensure that proper methods for cooling are followed; Cooling in shallow containers, using ice wand or inside the ice bath.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pork was cooling in deep pan at room temperature. The temperature was measured at 35 degrees C.Pork was discarded.-Ensure that the proper cooling methods are followed; cooling in shallow containers, using ice wand and using ice baths.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back kitchen hand wash sink was found to be in disrepair. The basin was clogged, and upon turning off the taps, water was observed gushing from the pipe beneath the sink, resulting in water flowing onto the floor.-Fix the hand sink and ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Accumulation of grease, food debris, dirt and other particles found beneath the wok line.2) Dirt and debris noticed beneath racks in the walk-in cooler and the storage racks in the other storage room.-Clean the above-mentioned areas.
  5. Monitoring Inspection

    0 infractions

  6. 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?
      • There was a live nymph cockroach in front of the three compartment sink. The cockroach was destroyed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease and debris on the sliding door track of the reach in cooler, deep frying baskets and in hard-to-reach areas of the cook line.Conduct a thorough cleaning of the food establishment including hard to reach areas.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An opened bowl of goji berries was stored in the cook line. Food might have been exposed to chemicals used for pest control.Food was discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Feb 6, 2025 - Ceiling tiles in the cook line were water damaged.Feb 13, 2025 - Water damaged ceiling tiles had been replaced with acoustic tiles.Remove the source of water damage in the ceiling if still present and replace with new and washable ceiling tiles.2) Aluminum foil was being used to cover holes in the walls and ceiling.3) Aluminum foil was being used as a liner on top of the reach in cooler.Remove aluminum foil. Repair holes properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease and debris in the following areas- inside the oven- between cooking equipment- bottom of woks- stainless steel surfaces in the cook line- under the prep tableConduct a thorough cleaning of the food establishment including hard to reach areas.
  9. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used cleaning cloths were stored on surfaces throughout the food establishment.Keep cleaning cloths immersed in an approved sanitizing solution such as 100 ppm chlorine between uses.2) A surface sanitizer was not prepared in the kitchen.Prepare an approved sanitizing solution before handling food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Wastewater from the janitorial bucket was emptied into the rear handwashing sink.Empty the janitorial bucket in a manner that prevents food contamination.2) Baking powder was stored uncovered near the rear handwashing sink.Install a splashguard at the rear handwashing sink or keep opened food away from this sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There was an opened can of food in the reach in cooler.Transfer food from the can into a food grade container.2) Food was stored in altered, single use containers.Discard all used, single service items.3) Food was stored on the floor of the walk-in cooler in the storage room.Store food at least 6 inches off the floor.4) There was an opened bag of rice in the storage room.Keep food covered and protected during storage.5) Personal items were stored next to a food preparation surface and on food service supplies.Designate an area away from food handling and food storage for storage of personal items.6) Food was stored in the back corridor, which was outside of the permitted space.Store food within the permitted space.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A probe thermometer was not available.Provide a probe thermometer that can measure between 0C to 100C.2) Partially frozen raw meats were being thawed in the three compartment sink without cold running water.Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) as part of cooking or 4) in a microwave.3) Hydrated rice noodles, partially cooked pork and chicken were stored without any means of temperature control. The internal food temperatures measured 20.5C, 30.1C and 30.7C respectively.4) Containers of garlic in oil in the reach in cooler measured 16C.Discard temperature abused food. Store perishable foods away from the temperature danger zone (4C to 60C).5) Deep fried fish, fried rice and noodles measured 43.3C, 48.7C and 56.6C respectively on the steam table. These foods were stored above the container fill lines.Discard temperature abused food. Maintain foods at 60C or higher during hot holding and do not store food above the container fill line.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The sanitizing procedure was not conducted as part of manual dishwashing.2) A clean baking sheet was stored on the faucet of the three compartment sink.3) Dirty food strainers were stored with clean equipment on a wire shelf.Following proper procedures for manual dishwashing, which includes cleaning with soap, rinsing with water, sanitizing with a minimum contact time of 2 minutes then air drying in an area away from any sources of contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwashing sink was obstructed by a waste receptacle and a baking sheet. Remove items that have obstructed the rear handwashing sink. Ensure handwashing sinks are accessible at all times.
    • 15. Is the facility free of a pest infestation?
      • There was a significant cockroach infestation in the food establishment with live and dead cockroaches of various life cycles on all pest control glue boards. Live cockroaches were observed on the floor under the three compartment sink and ice machine. There was a cockroach remain on the wall under the three compartment sink and this wall was contaminated with cockroach feces. No written records of pest control measures used in this restaurant were available on-site. Hire a pest control management company to inspect, treat and eradicate the food premises of all pests, namely cockroaches. A report from the pest control company management must be provided to an Executive Officer of Alberta Health Services outlining the control measures and future pest management plan.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Ceiling tiles in the cook line were water damaged.Remove the source of water damage in the ceiling if still present and replace with new and washable ceiling tiles.2) Cardboard liners were used on shelving units in the line cooler and storage room. A piece of dirty cardboard was used to cover monitors in the front service area.Remove all cardboard liners.3) Lighting in the storage room was inadequate.Provide adequate lighting.4) The metal flooring of the walk-in cooler in the storage room had corroded.Repair the floor.5) The finishing of the shelving unit for bubble tea ingredients had worn off, revealing unfinished wood.Re-finish or replace the shelf. Surfaces must be smooth, non-absorbent to moisture and easy to clean.6) The wooden board on the ice machine had unfinished wood on the edges.Seal all unfinished wood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A part of the rice cooker was missing causing wires to be exposed and contaminated with debris.Repair or replace the rice cooker so that it is in good working order and in a manner that facilitates cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wall of the kitchen walk-in cooler was contaminated with blood or sauce.Clean the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of dust, debris and grime in the kitchen walk-in cooler and dishwashing area including the wire shelves and sink drain board.Conduct a thorough cleaning of the food establishment including hard to reach areas.
  10. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The floor and walls of the walk-in cooler are covered with bloody juices from the meats. Must maintain clean and sanitary the interior of the cooler
  11. Monitoring Inspection

    0 infractions

  12. Monitoring Inspection

    0 infractions

  13. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the doors of the 2 door reach-in cooler. Grease built-up
  14. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The scoop for the ready to eat rice was stored on a dirty shelf. Use a readily cleanable container with ice/water mix. Change the water when the ice is melted
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Day-old rice held at 46 Celsius. Voluntarily discarded by the operator. Ensure that hazardous foods in hot holding, are kept at 60C or above.
  15. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • All food stored in the walk-in cooler must be covered at all times

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