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Wok Box

120 - 4 McLeod Avenue Spruce Grove AB T7X 4B8 · Food - General

Official record from Alberta →

Inspection summary

Wok Box has been inspected 12 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on October 15, 2026, recorded 5 infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on October 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on February 8, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 separate inspections, most recently on October 15, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 October 15, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 5, 2024. For example: 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?

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.

12 inspections

  1. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cutting boards attached to the front prep coolers were stained, lots of food debris was observed around the edges between the coolers lids and cutting boards. Lids handles were dirty. Must be cleaned immediately. Employee started cleaning during my presence.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the back prep area was obstructed. Corrected immediately.Hand sink must be used for washing hands only and not obstructed during the operation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water line supplying water to the cooking appliances was leaking. Cloths were placed on the floor under cooking appliances to catch water leaks.Leaking plumbing must be epaired.Few ceiling tiles in the back of the kitchen were missing.Please replace missing tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was observed in unclean condition. Public washroom was dirty, ceiling tiles and the wall in the back had dust build up, freezer door handles were dirty, scales at the front prep cooler were dirty, floor under cooking appliances was dirty with water leaking from the tap supplying water for the cooking area. Multiple cloths were left on the floor under cooking appliances to collect leaking water.Back of the kitchen was found cluttered with an old hand sink on the floor.Deep cleaning must be performed throughout the entire restaurant.Facility must be organized and unnecessary items removed from the kitchen.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage container in the cooking area was not lined with plastic bag and was very dirty. All garbage containers must be lined with garbage bags and kept in clean condition.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water valve at the kitchen sink is not working. Staff were keeping the valve under the sink off to keep the sink from leaking.
  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water valve at the kitchen sink is not working. Staff were keeping the valve under the sink off to keep the sink from leaking.
  5. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water valve at the kitchen sink is not working. Staff were keeping the valve under the sink off to keep the sink from leaking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas of the kitchen and customer area were dirty. Discussed with the staff.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One concern was noted during today's inspection. This was that the hand sink in the kitchen is continually running unless the valve underneath is turned off. This sink is supposed to be in good working order. Please fix this.
  8. Demand Inspection

    1 infraction

    • 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?
      • The facility was notified that the permit was expired. Please pay asap
  9. Monitoring Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared at the time of the inspection.A 200 ppm solution of QUAT sanitizer was prepared. Ensure that sanitizer is available at all times and all used cleaning cloths are stored in sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler in the front closest to the kitchen measured a temperature of 15 degrees Celsius.Food internal temperatures was 9 degrees Celsius. High risk food was moved to the working prep cooler and walk in cooler. Do not use prep cooler until it can maintain a temperature of 4 degrees Celsius or less.

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