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Hot Wok Restaurant

10050 158 Street NW Edmonton AB T5P 2X7 · Food - General

Official record from Alberta →

Inspection summary

Hot Wok Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on October 6, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 October 6, 2026. For example: Is the facility free of a pest infestation?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 4, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 4, 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 4 times across 3 separate inspections, most recently on September 4, 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 3 times across 3 separate inspections, most recently on September 28, 2026. 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?

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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • A follow-up inspection identified ongoing cockroach activity within the facility, with multiple cockroaches observed on glue monitoring boards in the kitchen.Ongoing pest control management in place.
  2. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • Approximately 5-6 cockroaches were observed on a glue monitoring board located in the kitchen.A couple of dead cockroaches were observed in and the two-compartment sink area. An additional glue monitoring board located beneath the two-compartment sink contained approximately 6-8 cockroaches.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen faucet at the one-compartment sink was observed dripping and requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning is required for the stainless steel skewers used for chicken wings. Food debris and chicken wing residue were observed on skewers that were being stored in a container on the cook line.
  3. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed numerous containers of sauces along cookline with serving utensils stored inside and no protective covers in place.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed a can of cockroach spray stored within the kitchen area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed multiple poultry products and seafood products being thawed at room temperature. Specifically, two whole chickens, a pail containing raw chicken wings, a couple boxes of chicken pieces (Canada Packer), and two boxes of frozen Pacific white shrimp were left out of refrigeration to thaw.
    • 15. Is the facility free of a pest infestation?
      • Evidence of cockroach activity was observed beneath the sink area. Possible cockroach activity and/or rodent droppings were observed near the front cashier area. Evidence of cockroach activity was observed beneath a preparation table adjacent to the cook line. Evidence of cockroach activity was also observed on shelving located near the cook line.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed piles of dirty dishes remaining from the previous night by dishwasher and in dining room.
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk in cooler - observed a bag of carrots and box of broccoli directly on the floor. Please reorganize storage of food items - raw meats in designated area away from ready to eat food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed empty cans of root beer and coffee mug along cook line. Please store personal belongings and if consuming drinks/foods do so in dedicated area away from cook line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning for scale on the right hand side of the cookline. Observed some build up of food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cook line - Two condiment squeeze bottles (yellow and red) were observed stored inside a black plastic basket along with dirty utensils and miscellaneous items. Additional cleaning for all items.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 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?
      • Weatherstrip required for back door. Observed some gaps on the side.
  8. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk in cooler - observed bus pan full of raw sliced chicken stored above a box of cabbage.

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