Wok Box
115 - 12294 Symons Valley Road NW Calgary AB T3P 0A3 · Food - General
6 inspections
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Serving utensils were submerged in a stagnant water at the front service area next to the rice cooker.Staff was instructed to store the serving utensils in an ice-bath. It was noted that the ice machine was faulty.Fix the pop ice machine.Staff noted to store the utensils in hot water.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cut vegetables were spread on the counter to dry for more than two hours. Staff noted to have started the preparing around 12noon and finished by 12:30pm. The re-inspection was conducted at 2:31pm.The vegetables were promptly stored in the walk-in cooler.Ensure food are not left at room temperature for more than 2 hours.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The hot water supply to the wash basin at the three-compartment sink was shut off due to a leak. Hot water is essential for proper dishwashing and sanitation.Please repair the leak and restore the hot water to ensure proper three-compartment sink procedures can be followed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Repeat violations cited on February 4, 2026:1. Grease build-up was noted on the drying rack above the 3-compartment sink.2. Grease build-up was noted behind and underneath the ventilation canopy equipment in the front service area.1 to 2: Clean the indicated areas.Previous violations:1) Ceiling vents and surrounding tiles throughout the kitchen and the cookline were observed to be covered in dust and loose debris, posing a potential risk of physical contamination.Please clean the indicated areas.2) Grease, dirt, and food debris was observed on the floor underneath and behind the cookline.Please clean the indicated areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The hot water supply to the wash basin at the three-compartment sink was shut off due to a leak. Hot water is essential for proper dishwashing and sanitation.Please repair the leak and restore the hot water to ensure proper three-compartment sink procedures can be followed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink at the front preparation area was controlled underneath the sink basin. The handwashing sink faucet was not working.Fix the handwashing sink faucet.
- 23. Is the facility maintained in a clean and sanitary condition?
- Repeat violations cited on February 4, 2026:1. Grease build-up was noted on the drying rack above the 3-compartment sink.2. Grease build-up was noted behind and underneath the ventilation canopy equipment in the front service area.3. Dust build-up was noted on the ceiling areas.1 to 3: Clean the indicated areas.Previous violations:1) Ceiling vents and surrounding tiles throughout the kitchen and the cookline were observed to be covered in dust and loose debris, posing a potential risk of physical contamination.Please clean the indicated areas.2) Grease, dirt, and food debris was observed on the floor underneath and behind the cookline.Please clean the indicated areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quat sanitizer spray bottle did not show any colour change with either the chlorine or quat test strip as the bottle was not labelled.The contents of the bottle were discarded.A new sanitizer solution was prepared, placed in the bottle, and tested at 200 ppm.
- 09. Are chemicals stored and handled in a safe manner?
- Quat sanitizer spray bottle was not labelled.The sanitizer spray bottle was promptly labelled to identify its content.Ensure sanitizer spray bottle is adequately labeled to identify its content.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Beef broth on the holding unit measured 56.9°C. The soup was reheated on the stove grill to 82.1°C.Ensure food held on the hot holding unit measured 60°C or above at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The hot water supply to the wash basin at the three-compartment sink was shut off due to a leak. Hot water is essential for proper dishwashing and sanitation.Please repair the leak and restore the hot water to ensure proper three-compartment sink procedures can be followed.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A strong sewage odor was observed coming from the grease trap located underneath the handwash sink on the cookline..Please address the source of the smell to remove the strong sewage odor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Duct tapes were affixed to the preparation table and walls at the back kitchen area.Remove the tapes and clean the wall so it is smooth, non-absorbent to moisture and easy to clean.Surfaces mut be smooth, non-absorbent to moisture and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Repeat violations cited on February 4, 2026:1. Grease build-up was noted on the drying rack above the 3-compartment sink.2. Grease build-up was noted behind and underneath the ventilation canopy equipment in the front service area.3. Dust build-up was noted on the ceiling areas.1 to 3: Clean the indicated areas.Previous violations:1) Ceiling vents and surrounding tiles throughout the kitchen and the cookline were observed to be covered in dust and loose debris, posing a potential risk of physical contamination.Please clean the indicated areas.2) Grease, dirt, and food debris was observed on the floor underneath and behind the cookline.Please clean the indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Nacho cheese was observed stored in their original tin can after opening.Tin cans are not smooth or have easily cleanable surfaces, as the adhesives and paper labels can trap harmful contaminants. The operator promptly discarded the can of nacho cheese.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The hot water supply to the wash basin at the three-compartment sink was shut off due to a leak. Hot water is essential for proper dishwashing and sanitation.Please repair the leak and restore the hot water to ensure proper three-compartment sink procedures can be followed.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A strong sewage odor was observed coming from the grease trap located underneath the handwash sink on the cookline..Please address the source of the smell to remove the strong sewage odor.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The commercial canopy unit was observed to be greasy. Grease was observed dripping from the canopy, potentially becoming a contaminant during food processing.Please clean the surfaces of the commercial canopy.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Ceiling vents and surrounding tiles throughout the kitchen and the cookline were observed to be covered in dust and loose debris, posing a potential risk of physical contamination.Please clean the indicated areas.2) Grease, dirt, and food debris was observed on the floor underneath and behind the cookline.Please clean the indicated areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) No Quat sanitizer was prepared at the time of the food preparation.When the quat sanitizer was prepared by the operator, it was tested at 0ppm. When the main dispenser was tested it was also reading at 0ppm, and no Quat sanitizing solution was dispensing from it.PHI instructed manager to go grab bleach at a nearby grocery store and used bleach in the meantime. Use 100pm chlorine = (1/2 teaspoon bleach per L water).https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf2) Cleaning cloths were stored on the food counters.-Ensure that the cleaning cloths are always placed inside the sanitizing bucket.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) In the hot holding unit:The soup was measured at 41.8 C.The gravy was measured at 47 C.The butter chicken sauce was measured at 41.7 C.The soup, butter chicken sauce and gravy were discarded.-Ensure that the perishable food items in the hot holding should be maintained at 60C or more.2) Butter chicken sauce, gravy and soup were not reheated to 74 degrees C before storing in the hot holding unit. Restaurant opens at 11am. Time of inspection was at 11:35pm.Reheat food to 74 degrees C or higher before serving storing in the hot holding unit. 3) In the prep cooler inserts the cheese sauces dip packets on the top were measured at 6.6 C. The bottom dip packets were measured at 3 degrees C. The top cheese dip packets were removed.-Ensure that the food is not filled above the insert fill line and make sure that the perishable food items are stored at 4 degrees C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer in the prep cooler at the front.-Ensure that functional thermometers are available for monitoring the food during cooling,cooking, reheating/display.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- One of the 3 compartment sink was missing a tap. When asked the operator how they were using the sink, she told the PHI that they filled the sink with a bucket. PHI observed a strainer rack was placed on the third sink without a tap and therefore the three step manual dishwashing method was not being done. As one the sinks was not functional the PHI placed a restriction on the operation. They were restricted to single use dishes and utensils until the sink is fixed. Fix the tap Follow the three-steps manual dishwashing method:1) Wash with soap and warm water2) Rinse with warm water3) Sanitize with 100ppm chlorine or 200pppm quat sanitizer for 2 minutes and then air dry.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) The hot water tap in the front hand sink was broken. There was hot water at the sink. Fix the front hand sink and ensure both hot and cold water is available for handwashing. 2) The back prep area handwash sink was used to store containers (CDI).Remove the containers and ensure this sink is available for handwashing at all times.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water in the facility was measured at 38 degrees C. Ensure hot water is at 45 degrees C or higher.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the 3 compartment sinks was missing a tap. Unable to fill the sink with water for dishwashing. -Fix/repair the taps.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice cream scoop was melted with heat.- Get a new ice cream scoop handle.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1 )Rice and wood slates was observed on the floor beneath the food storage racks.2) Area under the 3-compartment sink was stained and dirty.3) Grease and debris build-up behind the deep fryers. 4) Stains noted on the wall by the kitchen entrance. 1 to 4) Clean the areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?