Skip to content
Loading map…

John Wong's Chinese Restaurant

8413 Elbow Drive SW Calgary AB T2V 1K8 · Food - General

Official record from Alberta →

Inspection summary

John Wong's Chinese Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 5, 2024. The most recent inspection, on October 16, 2025, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Pests.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 4 separate inspections, most recently on May 8, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2 separate inspections, most recently on May 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on May 8, 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?

  • 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 May 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 8, 2025. For example: Are chemicals stored and handled in a safe manner?

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.

6 inspections

  1. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used food-grade gloves were observed stored on the shelves and counters. Education was provided to staff that these gloves are single-use and must be discarded after use. They should not be reused or stored. All used gloves discarded onsite.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in cooler, some food containers were stored directly on the ground. Staff were advised that all containers must be stored at least six inches above the floor to prevent contamination.A container of sprouts in the walk-in cooler was found covered with a piece of cardboard, which is not a cleanable or food-safe material. The operator was directed to remove the cardboard and use a food-grade lid instead. This correction was made onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A strainer was observed stored inside the hand washing sink. Operator was instructed not to store anything inside the handwashing sink. Education provided that handwashing sink must be solely used for washing hands and must be accessible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall general cleaning and organization of the kitchen was not satisfactory. Additional cleaning is required;-on the shelves below the food preparation/storage counters.-Under the dishwashing sinks-Back storage area-Behind the cooking line-Shelves of walk-in cooler*Please maintain the cleaning schedule for the kitchen. Please organize the kitchen (large number of used cardboard boxes were stored at the back storage, many unnecessary things not in use were stored under the dishwashing sinks. Please remove all the unnecessary items and organize the kitchen.
  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use.(Repeat violation from previous inspection)Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Empty oil cans were cut from top and were in use to store chopped mushrooms in the cooler located in the kitchen.Requirement: Do not reuse modified oil cans for storing food.
  3. Monitoring Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bagged foods in the chest freezer were not labeledSeptember 26 update: Some bagged foods were labeled but not all. Ensure all foods are properly labeled
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Oyster sauce and evaporated milk were left in the cans after opening.b) Carrot and onion bags were stored directly on floor in the kitchen.Requirement:a) Transfer food to plastic/stainless steel/glass containers after opening the cans.b) Store food at least 15 cm off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in bar area.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in bar cooler.Requirement:Provide thermometer in the bar cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of garlic in oil stored on spice cart was 17C.b) Internal temperature of bean sprouts stored on the counter without temperature control was 14.6 C.Requirement:a) Ensure that garlic in oil is stored at 4C or less OR at 60 C and higher.Garlic in oil was discarded.b) Ensure that bean sprouts are stored at 4C or less.Bean sprouts were discarded.
    • 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?
      • Weather stripping was broken located at the bottom of back screen door leading to a gap.Requirement:Replace weather stripping to seal the gap.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A bunch of used paper towels to wipe the surfaces were kept on the prep counter after use.Requirement:Discard these used paper towels in the garbage bin after each use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom door opens in food storage area and door was left wide open.Requirement:Keep washroom door closed all the time.
  4. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bagged foods in the chest freezer were not labeledSeptember 26 update: Some bagged foods were labeled but not all. Ensure all foods are properly labeled
  5. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bagged foods in the chest freezer were not labeledSeptember 26 update: Some bagged foods were labeled but not all. Ensure all foods are properly labeled
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes used to store bean sprouts in the walk-in cooler
    • 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) Gap between floor and back screen door. Install door sweep or keep back door closed to prevent entry of pests2) No pest control records available
  6. Demand Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bagged foods in the chest freezer were not labeled
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fried chicken was stored in an old cardboard box after frying. Staff was directed to take all the fried chickens out of the cardboard box and store it in a clean tray. Action required: Do not store foods in cardboard box to protect food from contamination.you do not know how and in what conditions the boxes were kept when transported. The visible appearance is not a true indicator that these boxes are clean and safe to store foods. Harmful bacteria are able to survive on wet cardboard which encourages cross-contamination. **THIS IS A REPEAT INFRACITON**
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes used to store bean sprouts in the walk-in cooler
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Bucket of bean sprouts left of bean sprouts left out at room temperature2) Cut vegetables left out at room temperatures. Temperature ranged from 4-15C. Broccoli, cabbage, and sliced carrots discarded
    • 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) Gap between floor and back screen door. Install door sweep or keep back door closed to prevent entry of pests2) No pest control records available
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard used to line wire shelving. Remove cardboard as this material is difficult to keep clean and sanitary
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoop stored in stagnant water. Store utensils in a manner that prevents bacterial growth
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris accumulation on ceilings, floor, walls at the back space and hard to reach areas. Action required:Ensure to clean in the indicated areas to prevent dust from getting into food.
Own this business? Add a badge to your website