Skip to content
Loading map…

Manchu Wok

FC-14 - 100 Anderson Road SE Calgary AB T2J 3V1 · Food - General

Official record from Alberta →

Inspection summary

Manchu Wok has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on September 28, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on August 8, 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 2 times across 2 separate inspections, most recently on August 13, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 16, 2023. 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?

  • 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 2 separate inspections, most recently on August 13, 2024. 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?

  • 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 2 times across 2 separate inspections, most recently on August 26, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep line cooler's internal temperature was 8 degrees Celsius down below.Food product in top section also measured 8 degrees Celsius.Adjust or service cooler and ensure food is maintained at 4 degrees Celsius or less.
  3. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open tray of dumplings waiting to be cooked was stored on the floor in front of the hand wash sink.Do not store any food on the floor.Product picked up and cooked at time of inspection.
  4. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of cooked pork stored in a bowl at the counter without temperature control was 27Cb) Internal temperature of grated garlic in oil stored on the counter without temperature control was 22.3Cc) Internal temperature of deep-fried chicken stored in the warmer in front area was 50C and spring rolls were at 55CRequirement: a) Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.Pork at 27C was discarded.b) Ensure garlic in oil is stored at 4C or less. Garlic in oil at 22.3C was discarded.c) Ensure that perishable foods under hot holding are stored at 60 C and higher.Chicken and spring rolls were reheated before storing back in the warmer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No colour chart was provided for the quat test strips to compare colour during sanitizer concentration verification.Requirement: Provide complete quat test kit with colour chart
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to hand washing sink was blocked by a bin containing battered beef kept in front of the sink during deep frying.Requirement: Ensure that hand washing sink is available for use all the time and its access must not be blocked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tap at hand washing sink in cooking area was dripping.Requirement:Repair/replace the tap to stop dripping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Tin foil used to cover gas pipe by cook line(Repeat violation from previous inspection).Requirement:Remove tin foil as this material is hard to keep clean and sanitary
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Storage room was cluttered, and cleaning required in hard to reach areas
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of QUAT sanitizer had a concentration of 50 ppm. Staff indicated that QUAT sanitizer was being changed every 2 days. Ensure QUAT sanitizer has a concentration of 200 ppm. QUAT sanitizer in buckets are to be changed every 2 hours or if visibly dirty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken being thawed in sinks were sitting in stagnant water measured at 17C. Frozen foods are to be thawed under cool running water
    • 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 observed in storage room under shelving units and boxes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Tin foil used to cover gas pipe by cook lineRemove tin foil as this material is hard to keep clean and sanitary
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Storage room was cluttered, and cleaning required in hard to reach areas

Nearby inspected facilities

Own this business? Add a badge to your website