Skip to content
Loading map…

Manchu Wok

FCU2 Londonderry Mall NW Edmonton AB T5C 3C8 · Food - General

Official record from Alberta →

Inspection summary

Manchu Wok has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 11, 2024. The most recent inspection, on June 24, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on January 28, 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 August 26, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 4 separate inspections, most recently on June 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 6, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was generally clean and well maintained; however, the following areas require attention:- Floor and wall at the corner near the back prep cooler- Wall timers- Surfaces of white containers
  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Two whisks stored above the dishwashing area were observed with minor food debris. Please ensure all utensils are thoroughly cleaned and sanitized. Corrected onsite. The whisks were removed for cleaning.- One bowl was stored inside a dry food container. Please a dedicated scoop with a long handle or keep the scoop in a clean, separate container to prevent contamination. The bowl was removed from the container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was generally clean and well maintained; however, the following areas require attention:- Floor and wall at the corner near the back prep cooler- Wall timers- Surfaces of white containers
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the QUAT sanitizer measured below 200ppm. Staff changed solution and the new product measured within range. Please ensure you are testing the solution at regular intervals to ensure proper concentration is maintained.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • A small gap between the wall and the floor beneath the front hot holding unit was observed which is not smooth and easy to clean. Ensure that the indicated area is sealed to keep the surface smooth, resistant to moisture, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris was observed along the back wall beneath the front hot holding unit. Ensure that the indicated area is cleaned and sanitized.
  6. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One container of ginger beef, one container of dry ribs and two containers of breaded chicken were measured between 17.6 degrees Celsius and 22.8 degrees Celsius as measured with a probe thermometer. The operator informed that the food had been out at room temperature for more than two hours. Ensure all high-risk food spends no more than two hours in the danger zone from 4 degrees Celsius to 60 degrees Celsius. The operator discarded the indicated food during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A small gap between the wall and the floor beneath the front hot holding unit was observed which is not smooth and easy to clean. Ensure that the indicated area is sealed to keep the surface smooth, resistant to moisture, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep freezer beside the grill line is in disrepair. Ensure that the indicated unit is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris was observed along the back wall beneath the front hot holding unit. Ensure that the indicated area is cleaned and sanitized.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of pork is measured at 22 degrees Celsius. The operator informed that the pork had been left out at room temperature for more than two hours and proceeded to discard the pork. Ensure that potentially hazardous foods do not spend more than two hours in the danger zone from 4 degrees Celsius to 60 degrees Celsius.
Own this business? Add a badge to your website