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Wok Box

20 - 11000 8 Street, Dawson Creek, V1G 4K6 · Restaurant

Official record from Northern Health →

Inspection summary

Wok Box has been inspected 9 times by Northern Health Authority since November 7, 2022. The most recent inspection, on September 22, 2026, found no infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 5 times across 4 separate inspections, most recently on September 9, 2025. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 4 times across 3 separate inspections, most recently on September 15, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 March 16, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 4 times across 4 separate inspections, most recently on September 9, 2025. For example: 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]

  • 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 once on September 13, 2024. For example: 312 - Items not required for food premises operation being stored on the premises [s. 18]

About this data

These results come from Northern Health Authority, 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.

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Absence of food grade sanitizer on site. No sanitizer for sanitizing contact surfaces and dishes within the premises. Food grade sanitizer is required for controlling cross-contamination as it helps to reduce pathogens to safe numbers.
      • Corrective Action: Sanitizer (quats) was purchased and mixed in adequate concentration for wiping surface and dish washing. Ensure to change sanitizer after every 2 hours of use and maintain 200 ppm - 400 ppm.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Commercial dishwasher not working. This creates an immediate public health risk by failing to properly sanitize dishes/utensils, which can lead to foodborne illness.
      • Corrective Action: Ensure to have a professional fix dish washer as soon as possible. In the meantime, ensure that proper manual dishwashing is practised.
  3. Routine Inspection

    4 infractions

    • 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: No valid decal was found on permit
      • Corrective Action: Ensure to renew decal yearly and have it posted on the permit
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: The non-stick coating of the ricer cooker was found damaged. Public health significance: Damaged non-stick coating can release chemicals and contaminate the rice cause food intoxication when ingested.
      • Corrective Action: Replace rice cooker with a new one and stop the use of damaged cooker.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature after several run. Rinse cycle temperature is less than 71°C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71°C or more to sanitize dishware.
      • Corrective Action: Initiate manual sanitizing providing a concentration of 200 ppm quats soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No foodhandler with FOODSAFE certificate present during operation. Public health significance: In the absence of operator, at least one food handler should have a valid food safety training to oversee the safe food handling practices. Food handler present during the inspection mentioned the other has FOODSAFE certificate but could not make it available.
      • Corrective Action: Ensure to have at least one food handler with FOODSAFE training present during operations and if they have, certificates should be made available on site at all times.
  4. Follow-Up Inspection

    3 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: No valid decal was found on the permit.
      • Corrective Action: Operator to pay and put a valid decal on the permit.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: The inner non-stick coating of the inner pot of 2 rice cookesr were found damaged. Public health significance - damaged non-stick coating might release chemicals and contaminate the rice, causing intoxication when the exposure is prolonged.
      • Corrective Action: Operator to stop using the rice cookers and repair or replace the inner pots
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No food handler was holding a valid FOODSAFE certificate in the absence of operator during inspection. Public health significance - during operator's absence, at least one food handler should have a valid food safety training to oversee the safe food handling practices. Food handler stated they are FOODSAFE certified but did not have their certificate available.
      • Corrective Action: Operator to ensure food handlers with valid FOODSAFE training during their absence.
  5. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The inner non-stick coating of the inner pot of rice cooker was found damaged. Public health significance - damaged non-stick coating might release chemicals and contaminate the rice, causing intoxication when the exposure is prolonged.
      • Corrective Action: Operator to stop using the rice cooker and repair or replace the inner pot.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) Two personal backpacks were found placed near a microwave oven in the kitchen. Public health significance - personal belongings might be soiled, harbouring contaminants and increasing the risk of food contamination.
      • Corrective Action: Food handler immediately took away the backpacks and stored separated from food preparation area. Operator to ensure no personal belongings are stored in the kitchen at all times.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No food handler was holding a valid FOODSAFE certificate in the absence of operator during inspection. Public health significance - during operator's absence, at least one food handler should have a valid food safety training to oversee the safe food handling practices. Food handler stated they are FOODSAFE certified but did not have their certificate available.
      • Corrective Action: Operator to ensure food handlers with valid FOODSAFE training during their absence.
  6. Follow-Up Inspection

    2 infractions

    • 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Food permit not posted in facility.
      • Corrective Action: Ensure Food permit is posted in facility and conspicuous location at all times.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperatures of foods in line cooler are Slightly elevated (7 - 9°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: The temperature was adjusted. manager is aware to monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
  7. Routine Inspection

    4 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Food permit not posted in facility.
      • Corrective Action: Staff will have owners send them the permit. They are aware to post is in conspicuous location for all to see
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In walk in freezer, raw meat observed above boxes of fries. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Raw meats were put to the bottom. Manager aware to ensure raw meats are always stored below and isolated from ready to eat items and produce.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops observed in salad in line cooler. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: That was removed. Ensure to store scoops in manner that prevent contamination of foods whether they are kept chilled, or dry.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C (69C). (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
  8. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on 14-NOV-2022. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
  9. Initial Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on 08-Nov-2022. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A

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