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Wing Tak Noodle Factory Inc.

5720 75 Street NW Edmonton AB T6E 5X6 · Food - General

Official record from Alberta →

Inspection summary

Wing Tak Noodle Factory Inc. has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 2, 2024. The most recent inspection, on August 26, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens.

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 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 2 times across 2 separate inspections, most recently on October 7, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 6 times across 5 separate inspections, most recently on August 25, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on May 8, 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?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food production area. Access to handsink obstructed by a table and boxes of inventory placed in front of the basin.
  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food production area. Access to handsink obstructed by a table and boxes of inventory placed in front of the basin.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food items in cardboard boxes and plastic bags were stored directly on the floor in the walk-in coolers. Please ensure all food items are stored at least 6 inches (15 cm) above the floor on racks, shelves, or pallets to prevent contamination from dirt, moisture, or pests.
  6. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The front service area refrigeration unit contained unlabeled bags and containers of food. Please ensure all food items are properly labeled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food items in cardboard boxes and plastic bags were stored directly on the floor in the walk-in coolers. Please ensure all food items are stored at least 6 inches (15 cm) above the floor on racks, shelves, or pallets to prevent contamination from dirt, moisture, or pests.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the production area was obstructed by shelves and heavy equipment. The hand sink in the open kitchen will now be dedicated for staff use. Please ensure it remains unobstructed and is fully stocked with liquid soap and paper towels at all times.
  7. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wooden surfaces and structures noted in the food production and storage areas.Unfinished wooden board used as a barrier between the laundry tub and canopied cooking appliance.Unfinished wooden work table used to store food utensils.
  8. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Front service area refrigeration unit held unlabeled bags/containers of foods.Boxed shipments of food items noted in back walk-in storage with their source/label information.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Production area handsink was not conveniently accessible for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wooden surfaces and structures noted in the food production and storage areas.Unfinished wooden board used as a barrier between the laundry tub and canopied cooking appliance.Unfinished wooden work table used to store food utensils.

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