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Wok Box

12 - 13750 50 Street NW Edmonton AB T5A 5J6 · Food - General

Official record from Alberta →

Inspection summary

Wok Box has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 19, 2024. The most recent inspection, on September 4, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on August 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 19, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 August 19, 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?

  • 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 3 times across 2 separate inspections, most recently on August 28, 2026. 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?

  • 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 2 times on August 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Pail of sanitizer solution had 0ppm of chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as car keys, wallet, cell phone were placed on food contact surfaces. Store all personal items in a designated staff area and away from food contact surfaces/near food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back kitchen hand sink was obstructed by a white mobile bin (holding rice). The sink was also missing soap and there was no hot water. There were paper towels and cold water.The front area had soap and 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 lighting in the walk in cooler was dim. Please increase lighting to allow for proper visualization of the whole cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some plastic inserts were cracked - remove all cracked, chipped and damaged items.The vegetable prep cooler had buildup of food/grease on the handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of items in the back area and storage room. Reduce the amount of items to allow for proper cleaning and preventing harborage of pests.The flooring underneath the cookline equipment had buildup of grease and food debris.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • -Cut bok choy leaves in the salad kept in the front prep cooler were wilted and spoiled. -Food items such as bok choy and sprouts in the facility did not seem to be fresh and edible.
    • 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?
      • Houselfies (dead and alive) were observed in the back storage area of the kitchen.There is no mention or evidence of pests in the report provided by the pest control operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unsanitary way for cleaning woks in the front prep area was observed. The scrubber used for cleaning woks was unsanitary and had accumulation of food debris and grime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -A buildup of food debris and dirt was observed in hard-to reach areas of the back storage, walk-in cooler, and the food prep area.-The surface of the prep cooler in the front was kept unsanitary.-The shelves of the table used for keeping files had food debris all over.-The cooking equipment such as rice cooker and containers for keeping food were dirty and insanitary.-The uncooked rice was all over the floor in the back storage area.-The back storage area and the dishwashing area was disorganized. It is difficult to access and clean hard-to-reach areas due to the accumulation of clutter.

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