Spicy Wok

145 - 1829 Ranchlands Boulevard NW Calgary AB T3G 2A7 · Food - General

5 inspections

1. Demand InspectionJul 21, 2026

   4 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Quat sanitizer solution in 2 sanitizer buckets was measured at 100 ppm. Quat sanitizer solution must be used at 200 ppm. Ensure to change the solution at adequate intervals.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • A food handler was observed handling raw chicken and then touching high-contact surfaces, including the preparation cooler door handle, without washing hands. This practice can result in cross-contamination and the spread of pathogenic microorganisms from raw poultry to food contact and non-food contact surfaces.Immediately wash hands thoroughly with soap and warm running water after handling raw meats and before touching equipment, utensils, food, or other surfaces.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Rice scoop was stored in container of standing room temperature water near rice cooker. - Store the scoop in an ice bath at all times.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Portioning bowls are left in room temperature. Store portioning bowls in the cooler or wash, rinse and sanitize every two hours.
2. Risk Management InspectionJul 10, 2026

   0 infractions

3. Demand InspectionJul 6, 2026

   14 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1) There was no sanitizer solution prepared and available for use at the time of inspection.2) Several soiled cleaning cloths were stored on counters and food-contact surfaces.Requirement:1) Prepare sanitizer solutions at the required concentration prior to commencing food operations. Monitor sanitizer concentrations throughout the day.2) Remove and launder all soiled cloths. Store wiping cloths in an approved sanitizer solution between uses. Do not leave cloths on food-contact surfaces.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • A food handler was observed returning to food handling duties immediately after a smoking break without first washing their hands. A second food handler was observed rinsing their hands with water only after handling raw meat, using the pot-filling faucet above utensils at the wok station, rather than a designated handwashing sink.Requirement:Ensure all food handlers wash their hands thoroughly with soap and warm running water at designated handwashing sinks after smoking, handling raw meat, and whenever contamination may occur. Provide staff training on proper handwashing procedures and hand hygiene requirements. Monitor employee compliance routinely.
   • 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?
     • A thermometer was available on-site; however, it was stored in a box above the cooking line, indicating that it was not being actively used to monitor food temperatures.Requirement:Ensure a probe thermometer is used regularly to verify the internal temperature of foods during cold and hot storage, cooking, reheating and cooling.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • 1) Buckets of sauce were stored directly on the floor and without covers on the main cook line.2) Several food containers in the walk-in cooler, preparation cooler, and double-door storage cooler were uncovered.Requirement:1) Store all food items at least 15 cm (6 inches) off the floor. Ensure all food containers are properly covered to protect against contamination.2) Cover or protect all food items during storage. Store food in approved, food-grade containers with tight-fitting lids or suitable coverings.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1) High-risk foods, including raw chicken and raw pork, were thawing in a two-compartment sink without the use of running cold water. Internal temperature of the chicken was measured at 17.7 °C2) Several containers of chopped vegetables were stored at room temperature.Requirements:Thaw potentially hazardous foods under refrigeration, under continuous cold running water, as part of the cooking process or in the microwave if the food is to be cooked or consumed immediately after. Ensure food temperatures remain at 4°C or below during thawing.2) Maintain potentially hazardous foods at 4°C or below or greater than 60°C at all times.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The sanitizer solution during the sanitation cycle of the dishwasher was measured below 50 ppm.Requirement:Immediately discontinue use of the dishwasher for sanitizing until it can consistently achieve the required sanitizer concentration of 100 ppm. Service and calibrate the machine as necessary.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • There was no Quats sanitizing test strips available to verify sanitizer concentrations.Requirement:Obtain appropriate Quat test strips immediately. Routinely verify sanitizer concentrations to ensure effective sanitization.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Both handwashing sinks were either inaccessible or difficult to access at the time of inspection.Requirement:Remove all obstructions including the table stored in front of the handwashing sink and ensure handwashing sinks remain readily accessible at all times. Do not use handwashing sinks for storage or other purposes.
   • 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?
     • The rear exit door was propped open using a brick at the time of inspection, creating a potential entry point for pests.Requirement:Keep exterior doors closed when not actively in use. Remove the brick and discontinue the practice of propping open doors unless these are equipped with tight fitting screens.
   • 20. Do food handlers at the facility have adequate food safety training?
     • Staff exhibited a lack of basic food safety knowledge.Requirement:The manager or the owner must retake an recognized food safety course. See the following link for: Recognized food safety courses in Alberta. All other food handlers are required to take the Alberta Food Safety Basics Interactive Course: https://ahs.myabsorb.ca/#/public-dashboard or the Home Study in Food Safety in Traditional Chinese.
   • 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 domestic-style deep fryer was in use and was located on a table outside of the hood ventilation canopy.Requirement:Discontinue use of the domestic fryer immediately. Remove the fryer and ensure all cooking equipment producing grease-laden vapours is located under adequate mechanical ventilation.
   • 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) Majority of the cooking area flooring was covered with cardboard. 2) Some walls and equipment were covered with plastic wrap (saran wrap).Requirement:1) Remove all cardboard from the kitchen floor immediately. Maintain floors in a cleanable, non-absorbent condition. 2) Remove all plastic wrap from walls and equipment. Clean and sanitize the underlying surface.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • A burned plastic lid was being used to cover food stored in the double-door cooler.Requirement:Discard any damaged food containers or utensils.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) A significant accumulation of grease, soil, and food debris was present on surfaces throughout the kitchen, including but not limited to: floors beneath equipment, food equipment, floors underneath shelving in the walk-in cooler and kitchen, the dishwashing area, the interior and lid of the preparation cooler, the interior and exterior of the dishwashing machine, hood ventilation canopy surfaces, the handwashing sink located in the corner of the cook line, shelving throughout the kitchen, and sanitizer spray bottles.2) There was an accumulation of dust on the ceiling in the kitchen.3) No written cleaning and sanitation schedule was available.Requirement:1) Thoroughly clean the food establishment. This includes all surfaces, in the kitchen, bar and dining area, as well as all equipment and utensils. Implement and maintain a routine cleaning and sanitation schedule to prevent further accumulation. Ensure all surfaces are kept clean and in good sanitary condition at all times.2) Clean all ceiling surfaces to remove dust accumulation. Include ceilings and other overhead surfaces in the routine cleaning schedule. Ensure all foods are handled in a sanitary manner.3) Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment
4. Initial InspectionMar 9, 2026

   0 infractions

5. Demand InspectionMar 5, 2026

   0 infractions