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Wok Box

104 - 10915 104A Avenue Grande Prairie AB T8V 8J6 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • Pest control monitoring program has not been implemented, and monthly pest control monitoring records are not kept. Implement pest control monitoring program and keep monthly pest control records. Options: use a third party or do it in house.Update: October 3, 2025Operator stated that third party pest control service provider has been contacted, and they will setup in a weeks' time.
  3. Monitoring Inspection

    12 infractions

    • 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?
      • Temperature logs are not completed daily, and hard copies are not kept. Ensure daily temperature logs are kept for all refrigeration units.
    • 09. Are chemicals stored and handled in a safe manner?
      • Degreaser for the deep fryer was stored next to the onions. Ensure cleaning chemicals are not stored with/around food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer container was not appropriately labeled. Ensure sanitizer container is appropriately labeled as sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods like ginger salted eggs, bean sprouts, cut cilantro, sliced lemon are stored at room temperature on ice. Temperature of egg was 9 Deg C.Ensure all high-risk food items are stored inside the prep cooler at 4 Deg C or colder. Do not store high risk food items on ice at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available to verify food safety temperatures.Obtain a probe thermometer so that food handlers can verify food safety temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Under the counter freezer & upright cooler is not equipped with a thermometer to monitor temperature.Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butter chicken sauce and gravy were not reheated properly using the microwave. Temperature of butter chicken sauce and gravy ranged from 34-37 Deg C. Hot holding unit was at 49 Deg C when reheated food was placed in it. Ensure all foods are reheated/cooked to 74 Deg C for 15 seconds. Use a probe thermometer to verify reheating/cooking temperature. Also, hot holding unit must be at 60 Deg C or hotter before reheated/cooked foods are placed in it.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the front area: sanitizer container was stored inside the sink. Ensure hand washing sink is only used for handwashing and do not block or store anything inside the sink.
    • 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?
      • Pest control monitoring program has not been implemented, and monthly pest control monitoring records are not kept. Implement pest control monitoring program and keep monthly pest control records. Options: use a third party or do it in house.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • CO2 cannister was not safely secured with a chain. Fall hazard. Ensure CO2 cannister is always safely secured with the chain.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures inside the kitchen are missing shatter proof covers or are damaged. Ensure shatter proof covers are installed. Replace damaged covers as well.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures have not been implemented, and cleaning logs are not kept. Implement cleaning schedule and keep daily weekly and monthly cleaning records.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut vegetables are found in large container at room temperature.Ensure cut vegetables are stored below 4 degrees Celsius. If kept at room temperature discard after 4 hours. Portion is smaller container before keeping in room temperature and discard after 4 hours.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed during inspection conducted on 2023-03-30.The wok table appears to have a leak. Have a licensed plumber investigate and repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required under and behind the cooking line at the back wall.Ensure these areas are cleaned and kept clean.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Observed during inspection conducted on 2023-03-30.There was an accumulation of water on top of the grease trap lid and an accumulation of grease and waste around the edge of the opening. The plywood cover is not sealed and cannot be maintained in a clean and sanitary manner. Replace the cover with one that is easy to clean and sanitize.