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Manchu Wok

CONC A - 2000 Airport Road NE Calgary AB T2E 6W5 · Food - General

Official record from Alberta →

Inspection summary

Manchu Wok has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 16, 2024. The most recent inspection, on May 28, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 2 times across 2 separate inspections, most recently on November 5, 2025. 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 once on November 5, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on November 5, 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 4 times across 2 separate inspections, most recently on November 5, 2025. 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 3 times across 2 separate inspections, most recently on May 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.

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 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) There was a cork board on the wall by the deep fryers.Remove/ replace the cork board. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) The sink compartment for sanitizing dishes was clogged.Repair the sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease and debris under cooking equipment.Conduct cleaning including hard-to-reach areas.
  2. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Wastewater from cleaning the floor was disposed down the floor drain in front of the dishwashing sink.Do not dispose wastewater down any sinks or floor drains within the food establishment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A personal item was stored on a case of beverage.2) A janitorial bucket was stored in the cook line.Store personal items and janitorial equipment separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small line cooler was not operational. Processed vegetables such as celery, zucchinis and red peppers were stored without temperature control. These vegetables measured between 11 to 21C.Repair the cooler and store perishable foods at 4C or less under refrigeration.Do not store perishable foods in the temperature danger zone (4 to 60C).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A food handler indicated that dishes were removed from quat sanitizer after 10 seconds for manual dishwashing.Follow manufacturer's instructions for contact time.
    • 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?
      • Mouse droppings were observed under the ice well and cash register.Remove mouse droppings safely, disinfect contaminated areas and seal all possible pest entry points.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of food safety training.Complete an approved food safety course and provide certification.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A set of deep fryers was out of service. Cardboard pieces were being used as covers; however, they were immersed in old cooking oil.Remove soiled cardboard and empty the deep fryer. Use a washable cover for the deep fryer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a heavy accumulation of grease and debris under cooking equipment.Conduct cleaning including hard-to-reach areas.
  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff cell phone was stored directly on cutting board during food prep. Store personal items in separate area away from food and food areas. Wash hands after handling personal items and before food prep.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Container of fried rice was stored on kitchen counter and measured 33C. Staff advised it was recently cooked and was to be used to replenish front service line. Cook foods to proper temp; reheat to 74C immediately.2) High risk foods (cartons of liquid egg) stored in upright vegetable cooler ranged 10-13C (destroyed). Temp on display panel read 54F. Do not use this cooler for storage of cut vegetables or perishable foods until it is repaired and can maintain foods at 4C or lower.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Vegetable cooler used to store high risk foods and cut vegetables measured 10-13C. Please repair.
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