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Wok Box

106 - 5401 Discovery Way Leduc AB T9E 8N4 · Food - General

Official record from Alberta →

Inspection summary

Wok Box has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on November 26, 2025, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on November 28, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 7, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 5 times across 3 separate inspections, most recently on November 28, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 on October 7, 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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used utensils were being stored in room temperature water. Operator instructed to ensure temperature of water is less than 4 degrees Celsius or change the utensils every two hours and fully clean and sanitize utensils and container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were sitting on top of ice block but were not being kept at a temperature less than 4 degrees Celsius. Containers and items are to be stored in a way that is submerged in the ice bath to keeps food contents less than 4 degrees Celsius. Water was added to ice bath to submerge containers.
  4. Monitoring Inspection

    5 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 in bulk food items. The bowl was removed and replaced with a scoop with a handle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open sauces that state "Refrigerate After Opening" are being stored at room temperature. Sauce is to be stored at refrigeration at all times, or further information is required from manufacturer regarding storage.
    • 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?
      • The back door is not properly sealed and there are gaps that could allow entry of pests.The gaps are being temporarily sealed by cleaning cloths.Properly repair back door seal.
    • 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 front hand sink is not draining properly. Have hand sink addressed so that it is draining as designed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of grease on the ventilation canopy surfaces. There is an accumulation of food debris on the prep cooler lid handles.Clean area and ensure that it is placed on a routine cleaning schedule.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food products and food containers are stored on kitchen floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pop bottles are stored on the 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?
      • Soap is not provided to the hand wash sink in the backside food preparation area.

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