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Oriental Wok

4924 49 Avenue St. Paul AB T0A 3A0 · Food - General

Official record from Alberta →

Inspection summary

Oriental Wok has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on March 13, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 6 separate inspections, most recently on March 13, 2026. 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 6 times across 5 separate inspections, most recently on October 22, 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 October 22, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on November 17, 2023. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 11 times across 7 separate inspections, most recently on March 13, 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.

7 inspections

  1. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk dry foods were observed to be stored in damaged bins with improper lids. All foods are required to be stored in a clean and sanitary manner that prevents contamination. Ensure that bins are replaced with adequate lids.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw ribs were noted thawing at room temperature.Ensure that the following methods are used to thaw:1. cook immediately2. under cold running water3. microwave4. place in the refrigerator at 4C or less
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles have been removed near the freezers area due to a leak. No leak was observed during the inspection. Operator indicated that the owner of the building is going to repair the roof when weather allows.Repeated violation 25th May 2023Ensure the ceiling/roof is repaired.THIS IS A REPEATED VIOLATION, OBSERVED ON THE @28th June 2022. Repeated violation on 25th January 2023Repeated violation on 21st February 2023Repeated violation on 4th April 2023Repeated violation on 17-Dec-2023Repeated violation on 23-Oct-2025
  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk dry foods were observed to be stored in damaged bins with improper lids. All foods are required to be stored in a clean and sanitary manner that prevents contamination. Ensure that bins are replaced with adequate lids.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles have been removed near the freezers area due to a leak. No leak was observed during the inspection. Operator indicated that the owner of the building is going to repair the roof when weather allows.Repeated violation 25th May 2023Ensure the ceiling/roof is repaired.THIS IS A REPEATED VIOLATION, OBSERVED ON THE @28th June 2022. Repeated violation on 25th January 2023Repeated violation on 21st February 2023Repeated violation on 4th April 2023Repeated violation on 17-Dec-2023Repeated violation on 23-Oct-2025
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty kitchen clothes were observed sitting on top the cooking surfaces. All clothes are required to be clean and placed in sanitizer to prevent cross contamination. Required the operator to remove the clothes and place in sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Nail polish remover and nail kit was observed to be stored overtop of dry storage food items. All articles that are not associated with food or food production are required to be stored separately to prevent cross-contamination. Required the operator to remove the nail kit.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk dry foods were observed to be stored in damaged bins with improper lids. All foods are required to be stored in a clean and sanitary manner that prevents contamination. Ensure that bins are replaced with adequate lids.
    • 09. Are chemicals stored and handled in a safe manner?
      • A can of bug spray was observed to be stored beside the coffee maker in the front service area. All chemicals are required to be stored away from food production or food contact to prevent contamination. Required the operator to remove the bug spray.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp was observed thawing on the back countertop. Operator informed the product was out for 30 minutes. All frozen foods are required to be thawed using approved methods such as the microwave, in the fridge, or under cold running water to prevent bacterial growth. Immediately required the operator to place the shrimp in the fridge. Educated operator on safe thawing practice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles have been removed near the freezers area due to a leak. No leak was observed during the inspection. Operator indicated that the owner of the building is going to repair the roof when weather allows.Repeated violation 25th May 2023Ensure the ceiling/roof is repaired.THIS IS A REPEATED VIOLATION, OBSERVED ON THE @28th June 2022. Repeated violation on 25th January 2023Repeated violation on 21st February 2023Repeated violation on 4th April 2023Repeated violation on 17-Dec-2023Repeated violation on 23-Oct-2025
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light bulb in the dry storage area was observed to be without a shatter proof bulb or cover. All lights used in food storage area are required to be protected to prevent contamination. Ensure that the light bulb is replaced with an LED.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were observed to have food debris and stored on top of the bulk storage bins. All utensils which are used in food contact or food preparation are required to be cleaned and sanitized after every use. Immediately required the operator to remove, clean, and sanitize the scoops.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A plastic single use to-go container was observed to be in the dishwasher area to be cleaned. All single use items are required to be discarded after use to prevent cross contamination. Educated the operator on the purpose of single use items. Required the operator to discard the container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning procedure was observed during inspection. Cleaning procedures are required to ensure the facility is maintained in a clean and sanitary condition. Ensure that written cleaning procedure is available during reinspection.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were observed on the food prep table.Ensure that used wiping cloths are returned to sanitizer solution after use to prevent cross contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was observed stored above vegetables (broccoli and carrots) and cooked chicken in the refrigerator.Ensure that raw food is stored at the bottom of the refrigerator to prevent cross contamination between raw food and ready to eat foods.This was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat was left thawing at room temperature on the food prep table.This could encourage bacteria contamination.Ensure that thawing is done properly using any of the following methods:- under cold running water- cook immediately- Place in the cooler/refrigerator- Microwave
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw egg was noted at 22C in a plate.Operator was unsure on how long egg was out. Operator instructed to discard egg, which he did.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles have been removed near the freezers area due to a leak. No leak was observed during the inspection. Operator indicated that the owner of the building is going to repair the roof when weather allows.Repeated violation 25th May 2023Ensure the ceiling/roof is repaired.THIS IS A REPEATED VIOLATION, OBSERVED ON THE @28th June 2022. Repeated violation on 25th January 2023Repeated violation on 21st February 2023Repeated violation on 4th April 2023Repeated violation on 17-Dec-2023
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were observed on food prep surfaces. Ensure that used wiping cloths are returned to sanitizer solution to prevent cross contamination.This was corrected during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was at 0ppm chlorine. Sanitizer solution should be at 100ppm chlorine for effective sanitizing of food prep surfaces.The bucket was changed and 100ppm chlorine achieved.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat and chicken thawing on food prep table at room temperature. Ensure that proper thawing methods are used such as- under cold running water- in the cooler- cook immediately- microwaveto prevent microbial contamination
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in women's washroom had run out of soap. Ensure all hand wash sinks are fully equipped with soap, paper towels, and warm running water at all times. This was corrected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles have been removed near the freezers area due to a leak. No leak was observed during the inspection. Operator indicated that the owner of the building is going to repair the roof when weather allows.Repeated violation 25th May 2023Ensure the ceiling/roof is repaired.THIS IS A REPEATED VIOLATION, OBSERVED ON THE @28th June 2022. Repeated violation on 25th January 2023Repeated violation on 21st February 2023Repeated violation on 4th April 2023Repeated violation on 17-Dec-2023
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths noted on food prep counter. Ensure that used wiping cloths are returned to the sanitizer solution after each use to facilitate effective cleaning and sanitization.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen beef observed thawing at room temperature in a bucket of water. This is unacceptable.Ensure that proper thawing methods are employed which include:- Placing frozen meat/chicken under cold running water- Use of a microwave- Cook immediately- Place in the refrigerator or coolerThawing must be done in a manner that makes the food safe to eat.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles have been removed near the freezers area due to a leak. No leak was observed during the inspection. Operator indicated that the owner of the building is going to repair the roof when weather allows.Repeated violation 25th May 2023Ensure the ceiling/roof is repaired.THIS IS A REPEATED VIOLATION, OBSERVED ON THE @28th June 2022. Repeated violation on 25th January 2023Repeated violation on 21st February 2023Repeated violation on 4th April 2023Repeated violation on 17-Dec-2023
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Following areas require cleaning:- Behind and underneath the cookline equipment- The dishwasher - inside, and underneath- Underneath the dishwashing sink - floors and walls* Repeated violation 04/Mar/2024Ensure this is addressed as re-inspection will be conducted next week.
  7. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • * Several unlabeled food items were noted in the coolers. Ensure that all food items are labelled to indicate their source. These items were discarded. * Some food items were also noted that were all in Chinese language and not from approved source. The operator indicated these items were for family consumption and not for customers. The operator was informed to separate these items and store them away from items for customer consumption, which he did.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen raw chicken thawing at room temperature on the food prep table. Ensure that frozen chicken is thawed under cold running water, in the fridge or cooked immediately. Avoid thawing at room temperature to avoid cross contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unavailable. Ensure you have chlorine test strips for testing sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • * Paper towel unavailable at handwash station in the service area. * Soap unavailable in the handwash sink in men's washroom Ensure that all handwash stations are fully equipped with paper towel, warm running water and soap to facilitate handwashing practices.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles have been removed near the freezers area due to a leak. No leak was observed during the inspection. Operator indicated that the owner of the building is going to repair the roof when weather allows.Repeated violation 25th May 2023Ensure the ceiling/roof is repaired.THIS IS A REPEATED VIOLATION, OBSERVED ON THE @28th June 2022. Repeated violation on 25th January 2023Repeated violation on 21st February 2023Repeated violation on 4th April 2023Repeated violation on 17-Dec-2023
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty strainers were noted hanging on the wall. Operator indicated that they have been washed, but grease and food particles noted on the strainers. Ensure that all food utensils are properly washed and sanitized before returning them alongside clean utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Following areas require cleaning:- Behind and underneath the cookline equipment- The dishwasher - inside, and underneath- Underneath the dishwashing sink - floors and walls
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