Famous Wok
FC34 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General
Inspection summary
Famous Wok has been inspected once by Alberta Health Services (Environmental Public Health), on August 20, 2026. The most recent inspection, on August 20, 2026, recorded 4 infractions.
In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 once on August 20, 2026. 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 once on August 20, 2026. 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 once on August 20, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 once on August 20, 2026. 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.
1 inspection
- Initial Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were used cleaning cloths observed on counters. Ensure these are stored in sanitizer solution between uses. This was corrected during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Clean dishes were store directly under the paper towel dispenser and by the soap at hand sink and were prone to contamination. Do not store clean dishes in this area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fried chicken in steam table measured approximately 40 degrees Celsius and another fried dish measured 35 degrees Celsius. These were reheated during the inspection. Ensure food is hot held above 60 degrees Celsius.
- 23. Is the facility maintained in a clean and sanitary condition?
- A written cleaning schedule was not available. Develop written cleaning schedule for facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?