Wok Box
02-02640D Edmonton International Airport Edmonton International Airport AB T9E 0V3 · Food - General
Inspection summary
Wok Box has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on March 5, 2026, recorded 1 infraction.
3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.
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 once on December 21, 2023. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 March 5, 2026. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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 once on January 13, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on December 9, 2024. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
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.
9 inspections
- Demand Inspection
1 infraction
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff at this facility were not performing hand hygiene as required based on observations during the visit. Recommendations were made to the site manager to promote a stronger culture of personal hygiene and hand hygiene compliance among all staff.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Basement storage room is not organized. Some materials are stored on the floor and making it difficult to monitor for insect/ pest activity. Operator is advised to remove the materials not required for the facility and store all materials on shelves and ensure floor under shelves can be monitored for insect/ pest activity.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A lot of materials are stored on plastic crates in the food processing area of the facility. Only 22 inches space is available for walking and working in the back side food processing area of the facility. This will affect safe food handling in the facility. Operator is advised to provide sufficient space in the facility for safe food handling and store all materials on shelves at least 6 inches above kitchen floor.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A lot of materials are stored on plastic crates in the food processing area of the facility. Only 22 inches space is available for walking and working in the back side food processing area of the facility. This will affect safe food handling in the facility. Operator is advised to provide sufficient space in the facility for safe food handling and store all materials on shelves at least 6 inches above kitchen floor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink is occupied with knife sharpener. Operator is advised to dedicate hand wash sin for hand washing only. Operator removed the knife sharpener at the time of inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink is occupied with knife sharpening equipment. Operator is advised to keep the hand wash sink empty for hand washing only. Operator removed the knife sharpening equipment from the hand wash sink at the time of inspection.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Personal food is stored in food processing area. Operator is advised not to keep personal food in food processing area. Operator removed it at the time of inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the front drinks display cooler is recorded 7 degrees Celsius.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink in the backside food preparation area is occupied with knife sharpening stones. Operator is advised to dedicate hand wash sink for hand washing only and not to use it for equipment washing. Operator removed the knife sharpening stones from the sink at the time of inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?