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Famous Wok

J010B - 3625 Shaganappi Trail NW Calgary AB T3A 0E2 · Food - General

Official record from Alberta →

Inspection summary

Famous Wok has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on September 29, 2026, found no infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on June 25, 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 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 3 times across 3 separate inspections, most recently on September 28, 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 3 separate inspections, most recently on July 30, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9 times across 6 separate inspections, most recently on September 28, 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 5 times across 5 separate inspections, most recently on July 30, 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.

9 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)?
      • The ice machine interior surface was observed with pink substance.Clean and sanitize.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large quantity of rice and deep fried meat was in the kitchen for the lunch preparation.The staff was instructed to take only enough quantity for half hour preparation. The rest was placed back into the walk-in cooler.
  3. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer for the wiping clothes was not prepared at the time of the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were wearing the same pair of gloves performing all tasks. Gloves are not a replacement for handwashing. See the attached glove use guideline in the email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen shelves were sticky and dusty.Clean.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer for the kitchen was not made at the time of the inspection.Corrected during inspection
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were wearing the same pair of gloves performing all tasks. Gloves are not a replacement for handwashing. See the attached glove use guideline in the email.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was cooled in a large container. The internal temperature of the rice pile was around 61C. The staff was instructed to divide the pile of rice into two containers to speed up cooling. Once the rice temperature drops to around 30-40 degrees Celsius within one hour, the rice must be moved into the walk-in cooler.Ensure rapid cooling method is used to minimize temperature abuse.
    • 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?
      • 1) Pest control reports are not detailed. Operators are removing the glue boards in between pest control services. - Implement a bi-weekly pest control program and provide the public health inspector with detailed report the following 3 months. Pest control reports must include finding and the location for each finding. - Operators must not tamper with the pest control devices.2) observed a small hole in the wall of the left storage. - Seal the hole and increase pest control services to biweekly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen shelves were sticky and dusty.Clean.
  5. Initial Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper hand hygiene observed by operator and food handlers. - Hands must be washed any time hands become contaminated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food observed stored in non-food grade plastic bags. - Discarded. - Store foods in food grade container and bags only.
    • 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?
      • 1) Pest control reports are not detailed. Operators are removing the glue boards in between pest control services. - Implement a bi-weekly pest control program and provide the public health inspector with detailed report the following 3 months. Pest control reports must include finding and the location for each finding. - Operators must not tamper with the pest control devices.2) observed a small hole in the wall of the left storage. - Seal the hole and increase pest control services to biweekly.
  6. Demand 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?
      • A significant amount of mice droppings was observed in the storage unit (FC10). Requirements: a) Retain the services of a professional pest control company to eliminate the presence of pests. Implement an ongoing pest management program for the storage unit as well as the restaurant. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector.b) Remove and safely dispose of mouse droppings.c) Clean and disinfect all surfaces contaminated by mouse excrement.d) Assess food and food containers. Discard all foods contaminated by mice.e) Store all foods in tight fitted containers to protect from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage unit requires a thorough deep cleaning. Observed debris and foods debris in the hard-to-reach areas of the storage unit. - Clean and sanitize thoroughly and maintain in a clean and sanitary manner at all times.
  7. Demand 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?
      • A significant amount of mice droppings was observed in the storage unit (FC10). Requirements: a) Retain the services of a professional pest control company to eliminate the presence of pests. Implement an ongoing pest management program for the storage unit as well as the restaurant. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector.b) Remove and safely dispose of mouse droppings.c) Clean and disinfect all surfaces contaminated by mouse excrement.d) Assess food and food containers. Discard all foods contaminated by mice.e) Store all foods in tight fitted containers to protect from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage unit requires a thorough deep cleaning. Observed debris and foods debris in the hard-to-reach areas of the storage unit. - Clean and sanitize thoroughly and maintain in a clean and sanitary manner at all times.
  8. Risk Management Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One food handler repeatedly rinsed hands on top of foods thawing in the sink without the use of soap. - Food handlers are to thoroughly wash their hands with soap each time after handling raw food products, or after any other activity or instance where hands may become soiled.- Ensure this issue is addressed with this particular food handler immediately.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the back area was again blocked by several boxes and bus bins. Handwashing sink must be accessible at all times. Do not store anything in front of the handwashing sink.
  9. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was measured to be way too strong. - Use 1/2 teaspoon of unscented bleach per liter of water. Use chlorine test strips to verify the concentration. Concentration of chlorine sanitizers must be 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Visibly dirty drain plugs placed on top foods in thawing in the preparation sink. - Facility and staff must ensure every measure is taken to prevent potential contamination of foods. Ensure the sinks and drain plugs are cleaned and sanitized prior to placing any foods in the sink. 2) Bowl of marinated chicken was placed on the floor below the sink. - Do not store any foods directly on the floor. All foods must be stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Several high-risk foods were left out in room temperature. Internal temperature of the following foods was measured as follows:- Cooked pork 17C. - Cooked beef - 17C. - Cooked chicken 26 C. - All the foods above were discarded. Ensure all high-risk foods are stored at a temperature of 4C or less or greater than 60C at all times. 2) The double door cooler in the back was too warm. Temperature of high-risk foods measured at approximately 8 C. - Service the cooler. Coolers must be able to maintain food temperatures at 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the back area was blocked by several boxes and bus bins. Handwashing sink must be accessible at all times. Do not store anything in front of the handwashing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease and food debris observed on the grill in the kitchen. - Clean and maintain in a clean and sanitary condition at all times.

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