Wok Box
101 - 392 St. Albert Trail St. Albert AB T8N 5J9 · Food - General
9 inspections
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was ran three times and no chlorine residual was present. Operator was instructed to set up 3-comp sink for manual dishwashing and to make a service call for the dishwasher.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The hood vent maintenance is past due since October 2025.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cardboard is being used to cover the deep fryer when not in use and has become greasy and uncleanable. Must be removed.
- 23. Is the facility maintained in a clean and sanitary condition?
- The customer washroom was missing toilet paper, and requires cleaning.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was ran three times and no chlorine residual was present. Operator was instructed to set up 3-comp sink for manual dishwashing and to make a service call for the dishwasher.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dishwashing sink hot water faucet is leaking when not in use.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The hood vent maintenance is past due since October 2025.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cardboard is being used to cover the deep fryer when not in use and has become greasy and uncleanable. Must be removed.
- 23. Is the facility maintained in a clean and sanitary condition?
- The customer washroom was missing toilet paper, and requires cleaning.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
10 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw beef was thawing in an open top container in the cooler directly on top of a box of raw green peppers. Meat was moved and must be stored separately. No contamination of the peppers was observed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The right-hand prep cooler was tested and found to be at 9 degrees C. Cooked chicken, raw beef and dumplings were moved to a cooler capable of maintaining 4 C or colder. Do not use this cooler to store perishable items until it can maintain 4C or colder at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large open container of ranch dressing labelled "refrigerate after opening" was sitting on the counter at 26 C. This product was disposed of at the request of the PHI.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was ran three times and no chlorine residual was present. Operator was instructed to set up 3-comp sink for manual dishwashing and to make a service call for the dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility is using chlorine as a food safe sanitizer and in the dishwasher but does not have chlorine test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dishwashing sink hot water faucet is leaking when not in use.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The hood vent maintenance is past due since October 2025.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cardboard is being used to cover the deep fryer when not in use and has become greasy and uncleanable. Must be removed.
- 23. Is the facility maintained in a clean and sanitary condition?
- The customer washroom was missing toilet paper, and requires cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Multiple items were stored on the floor and in unused coolers in the back storage room. Additional organizing is required as well as removal of any items not used for the operation of the facility. Food and food-related items must be stored separately from non-food items, including chemicals.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management 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?
- The hand washing station did not have stocked paper towel in the dispenser.September 23, 2024;The operator indicated another dispenser has been ordered for the back handwashing sink to fit the available paper towels.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The area of the counter top was observed in disrepair near the handwashing sink in the front service area. Taping was noted in the area.Fix the surface of the countertop and remove the taping as it does not allow adequate cleaning and sanitization of the surfaces.Jan 04, 2024: The countertop close to the handwashing sink at the front service are was still in disrepair. The stripping at the edge was detaching. This is an on-going violation and must be corrected.Feb 06, 2024: Some corners at the front service counter were still in disrepair.
- 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
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A child's bicycle was being stored in the back dry goods area of the facility.
- 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 washing station did not have stocked paper towel in the dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The area of the counter top was observed in disrepair near the handwashing sink in the front service area. Taping was noted in the area.Fix the surface of the countertop and remove the taping as it does not allow adequate cleaning and sanitization of the surfaces.Jan 04, 2024: The countertop close to the handwashing sink at the front service are was still in disrepair. The stripping at the edge was detaching. This is an on-going violation and must be corrected.Feb 06, 2024: Some corners at the front service counter were still in disrepair.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back storage area requires organization. Items need to be stored up and off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A child's bicycle was being stored in the back dry goods area of the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was ran and tested four times and was found to have no chlorine residual. Operator was instructed to call for maintenance and to manually sanitize dishes following washing with 100 ppm chlorine or 200 ppm quat, submerged for 2 minutes, then air dried.
- 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 washing station did not have stocked paper towel in the dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The area of the counter top was observed in disrepair near the handwashing sink in the front service area. Taping was noted in the area.Fix the surface of the countertop and remove the taping as it does not allow adequate cleaning and sanitization of the surfaces.Jan 04, 2024: The countertop close to the handwashing sink at the front service are was still in disrepair. The stripping at the edge was detaching. This is an on-going violation and must be corrected.Feb 06, 2024: Some corners at the front service counter were still in disrepair.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back storage area requires organization. Items need to be stored up and off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A spray bottle labelled sanitizer was tested and was found to contain 0 ppm chlorine or quat and appeared to be just soap and water. Operator remade to 200 ppm quat.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sani bucket was tested and was found to have only 50 ppm quat. Operator remade to 200 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A child's bicycle was being stored in the back dry goods area of the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was ran and tested four times and was found to have no chlorine residual. Operator was instructed to call for maintenance and to manually sanitize dishes following washing with 100 ppm chlorine or 200 ppm quat, submerged for 2 minutes, then air dried.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips are expired.
- 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 washing station did not have stocked paper towel in the dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The area of the counter top was observed in disrepair near the handwashing sink in the front service area. Taping was noted in the area.Fix the surface of the countertop and remove the taping as it does not allow adequate cleaning and sanitization of the surfaces.Jan 04, 2024: The countertop close to the handwashing sink at the front service are was still in disrepair. The stripping at the edge was detaching. This is an on-going violation and must be corrected.Feb 06, 2024: Some corners at the front service counter were still in disrepair.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back storage area requires organization. Items need to be stored up and off the floor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- The area of the counter top was observed in disrepair near the handwashing sink in the front service area. Taping was noted in the area.Fix the surface of the countertop and remove the taping as it does not allow adequate cleaning and sanitization of the surfaces.Jan 04, 2024: The countertop close to the handwashing sink at the front service are was still in disrepair. The stripping at the edge was detaching. This is an on-going violation and must be corrected.Feb 06, 2024: Some corners at the front service counter were still in disrepair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the front food preparation counter. The staff present stored the cloth inside a 200ppm Quat sanitizer solution during inspection.Please ensure used cleaning cloths are always stored in a sanitizer solution when not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Scoops used for portioning rice were stored inside water at room temperature for an extended period. The staff removed the scoops for washing and sanitizing during inspection and advised to discard the water. Please note that used utensils must be changed or washed and sanitized after a maximum of 2 hours to prevent food contamination. The scoops when is use must also be protected from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Items such as tape, personal bag, cup and lotion were placed on food contact/preparation surfaces. The staff removed the items during inspection and was advised to clean and sanitize the surfaces. Personal items and items not associated with food handling must be stored separately.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The area of the counter top was observed in disrepair near the handwashing sink in the front service area. Taping was noted in the area.Fix the surface of the countertop and remove the taping as it does not allow adequate cleaning and sanitization of the surfaces.Jan 04, 2024: The countertop close to the handwashing sink at the front service are was still in disrepair. The stripping at the edge was detaching. This is an on-going violation and must be 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?
- Some chopping boards at the back area did not appear smooth or easy to clean. The boards were pitted with lots of grooves, and they appeared unclean.Please replace the chopping boards.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 3 Freezers located in the back area of the facility were noted in disrepair. Handles of the two freezers were missing and taping was noted being applied on the lids. One lid of the freezer was detached. Repair the freezers and maintain all equipment in good repair to facilitate their proper cleaning and sanitization.Jan 04, 2024: Two freezers at the back area were still missing handles. Exposed insulation was observed at the opening created by the missing handles. One of the freezers also had a damaged seal. Please repair the freezers and ensure all areas are smooth and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?