Wok Box
103 - 9378 Southfort Drive Fort Saskatchewan AB T8L 0C5 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A used rice scoop was observed to be stored at room temperature. Store the rice scoop in water with a temperature greater than 60 degrees Celsius or water with a temperature less than 4 degrees Celsius.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were expired. Obtain new test strips.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The lid on the grease trap is broken and in disrepair and thus causing a sewage like smell in the facility. Replace the grease trap lid and ensure it is properly sealed.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Posted food handling permit was expired. Ensure an up to date and valid food handling permit is posted in a conspicuous place where the public can see.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some food debris spillage was observed behind and under the cook line. High touch areas such as cooler door handles were greasy. Clean the above mentioned areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The sauces being used have manufacturer's instructions stating, "Refrigerate after opening". These sauces are being stored at room temperature where the time at room temperature is not being monitored. - Store sauces in refrigeration as per manufacturer's instructions, or, store a small quantity at room temperature for two hours (With active time monitoring) and discard any leftovers after two hours and do not return to refrigeration.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of food debris on high touch surfaces and hard to reach areas. Including but not limited to:- Handles of prep coolers. - Handle of fridge in cooler line.- Behind and under cook line equipment. Clean areas noted above, maintain weekly deep cleans, and daily cleaning of high touch surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used as scoops and stored directly inside bulk food items. Use a scoop with a handle and store in a way that protects food from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A thermometer is missing from some of the refrigeration units. Ensure a thermometer is available for all refrigeration units for daily temperature checks.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The sauces being used have manufacturer's instructions stating, "Refrigerate after opening". These sauces are being stored at room temperature where the time at room temperature is not being monitored. - Store sauces in refrigeration as per manufacturer's instructions, or, store a small quantity at room temperature for two hours (With active time monitoring) and discard any leftovers after two hours and do not return to refrigeration.
- 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 back kitchen did not have hand soap. Restock hand soap at the back kitchen hand sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Carpet is being used to line the storage shelving surfaces. Do not use carpet, and use a material that is smooth, non-porous and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of food debris on high touch surfaces and hard to reach areas. Including but not limited to:- Handles of prep coolers. - Handle of fridge in cooler line.- Behind and under cook line equipment. Clean areas noted above, maintain weekly deep cleans, and daily cleaning of high touch surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the food preparation counter at the front area. The operator stored the cloth in 100ppm chlorine sanitizer solution.Please ensure cleaning cloths are stored in a sanitizer solution when not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sauces such as Pad Thai, Singapore, Mongolian, ginger and Dan Dan were being held at room temperature for an extended period after opening. The packaging says "refrigerate after opening". The operator was instructed to only keep small quantity of the sauces at room temperature after opening for use (not more than 2hours). Sauces must be refrigerated after opening as indicated by the manufacturer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser for the handwashing sink at the back was empty. The operator refilled the dispenser during inspection.Please ensure hand washing sinks are always supplied with soap, paper towels, hot and cold running water.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwasher is in disrepair.Facility has a 3-compartment sink for dishwashing and serves both dine -in and take out.Ensure dishwasher is replaced, repaired or removed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The chlorine test strip had no comparator.Ensure strip has a comparator and maintain sanitizer at 100ppm of chlorine.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- REPEAT; The soap and paper towel dispenser in the prep kitchen was not in good repair. The handwashing sink in the service/cook line was fully equipped.Ensure sink is fully equipped with soap and paper towels and these supplies should be in a functioning dispens
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwasher is in disrepair.Facility has a 3-compartment sink for dishwashing and serves both dine -in and take out.Ensure dishwasher is replaced, repaired or removed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Utensils were stored in water at room temperature.Ensure reusable utensils are either stored in ice OR clean and sanitize utensils, and replace water after every 2 hours.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The soap and paper towel dispenser in the prep kitchen was not in good repair. The handwashing sink in the service/cook line was fully equipped.Ensure sink is fully equipped with soap and paper towels and these supplies should be in a functioning dispenser.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwasher is in disrepair.Facility has a 3-compartment sink for dishwashing and serves both dine -in and take out.Ensure dishwasher is replaced, repaired or removed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?