Sizzling Wok
256 - 11801 100 Street Grande Prairie AB T8V 3Y2 · Food - General
Inspection summary
Sizzling Wok has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on August 31, 2026, recorded 4 infractions.
2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.
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 3 times across 2 separate inspections, most recently on August 31, 2026. 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 2 times across 2 separate inspections, most recently on September 9, 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 8 times across 4 separate inspections, most recently on August 31, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 4 times across 2 separate inspections, most recently on September 9, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 3 separate inspections, most recently on August 31, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was an apron sitting on a bucket that was filled with peeled vegetables. Apron removed and vegetable washed.- Ensure aprons and personal items are stored away from food and food handling surfaces
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Raw meat, chicken and seafood items are being stored above ready-to-eat foods in the coolers. Foods rearranged so that meat, chicken and seafood are stored below low risk and ready-to-eat foods.- Ensure foods are properly arranged in the coolers to prevent contamination. Foods should be arranged so that low-risk and ready to eat foods are above raw eggs and seafood, raw meat, and raw chicken (always on the bottom)2. Bowls of raw meat are not being covered in the standup cooler. Foods covered after prompting.- Ensure all foods are covered while in storage to prevent contamination
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pre-cooked foods and cut veggies are being left out at room temperature or on the turned-off flat top unit for extended periods of time. Food items moved to the cooler or reheated to serve.- Ensure pre-cooked foods such as rice, noodles, and breaded items, as well as cut or peeled vegetables are stored under refrigeration of 4 degrees Celsius or colder, or if foods are fully cooked/reheated to 74 degrees Celsius the food item may be kept hot at 60 degrees Celsius or above
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required of the following:- Freezer doors in the additional storage space- The floors and other dusty surfaces in the additional storage space
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- A weekly cleaning schedule is available however, a daily one is not** Please ensure a daily cleaning schedule is established and followed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- OUTSTANDING:Temperature logs were not available for review** Ensure temperature logs are maintained ** Temperature log templates sent to operator
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers of food being stored in the walk-in cooler were noted uncovered.** Ensure food is covered during storage to prevent contamination
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen meat was found thawing in one of the dishwashing compartments in 13C water. Operator was instructed to thaw meat under running cold water ** Ensure frozen meat is thawed either under running cold water, or in the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Panko batter used for pork earlier in the day was noted at room temperature. Operator confirmed batter had been out for longer than 2 hoursBatter was discarded. ** Ensure high risk foods are not to kept out at room temperature for longer than 2 hours. If batter is intended for later use it must be stored in the 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?
- OUTSTANDING:Pest control measures are not being conducted, no records available** Ensure pest control is conducted monthly, and records are retained onsite.** AHS pest control checklist sent to operator with report
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The outer door cover for the ice machine fell off upon lifting it to open and broken plastic was observed around the edge of where the door sits into place. ** Ensure the ice machine is repaired to eliminate the risk of plastic falling into the ice
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food containers in use were noted in an insanitary condition notably with an accumulation of food and debris within the crevice of the handles
- 23. Is the facility maintained in a clean and sanitary condition?
- OUTSTANDING:A written cleaning schedule was not available for review** Ensure to establish and follow a written cleaning schedule** Cleaning schedule templates sent to operator
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- OUTSTANDING:The first compartment sink was being used to prepare raw chicken and batter prior to frying. - ensure dishwashing compartment sink is not used for preparing food and that a food safe container is used instead
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A container of cut broccoli was being stored on the floor in the kitchen- operator moved container off the floor during the inspection- ensure food is never to be stored directly on the floor and is protected from contamination at all times
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Foods in containers in the walk-in cooler were noted without a cover- a cover was placed during the inspection- ensure food is protected from contamination at all times.
- 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?
- Pest control measures are not being conducted, no records available- ensure pest control is conducted monthly, and records are retained onsite.- AHS pest control checklist sent to operator with report
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The first compartment sink was being used to prepare raw chicken and batter prior to frying. - ensure dishwashing compartment sink is not used for preparing food and that a food safe container is used instead
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bins containing produce were noted being stored on the floor of the cooler. - ensure foods are stored at least 6 inches off the floor
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A bowl was being used to scoop up raw chicken and batter- ensure that only scoops with appropriate handles are used and that handles do not come into contact with food
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The inside of the ice machine was noted with an accumulation of white buildup along the sides- ensure ice machine is cleaned and maintained in a sanitary condition
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
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