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Wok Box

215 - 410 Baseline Road Sherwood Park AB T8H 2A7 · Food - General

Official record from Alberta →

Inspection summary

Wok Box has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on June 12, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 7 times across 4 separate inspections, most recently on June 12, 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 5 times across 4 separate inspections, most recently on June 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 24, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 across 2 separate inspections, most recently on June 10, 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 July 24, 2024. 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was measured at 0 ppm in the kitchen. The operator was advised to prepare a fresh sanitizer solution. The new solution was measured at 100 ppm.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were observed to be stored on the edge of the sanitizer bucket. The operator was advised that cleaning cloths must be completely immersed in sanitizer to ensure effective sanitization.2. Bleach sanitizer concentration was measured at greater than 200 ppm. The operator was advised to prepare a fresh sanitizer solution, which was subsequently prepared and measured at 200 ppm.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No food safety records were available for review at the time of inspection. The operator was advised to ensure that all required food safety records are completed, maintained, and readily available for verification. An AHS food safety checklist was provided to the operator via email to support proper record-keeping and compliance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler #3 was observed at 8 °C. The operator was instructed to immediately relocate all high-risk food items to the walk-in cooler until the unit is repaired and capable of maintaining a temperature of 4 °C or below. The operator complied and relocated the food items at the time of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler was observed to have inadequate lighting levels, which may impact visibility and effective cleaning; the operator was advised to ensure sufficient lighting is provided to facilitate proper maintenance, monitoring, and sanitation.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of food items stored in the hot holding unit was below 60C. Gravy at 30C, butter chicken sauce at 17C and beef broth at 40C. The staff stated that the food items were moved from the cooler to the hot holding unit when the facility opened. The facility opened about 20 minutes before inspection.The staff was instructed to reheat the food items during inspection before storing them in the hot holding unit. Please note pre-cooked food items must be reheated to at least 74C before being stored in a hot holding unit. Pre-heat the hot holding unit before food storage. Temperature of food stored in the hot holding unit must be maintained above 60C.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning clothes were observed in various areas.This was corrected by the operator preparing a 100-ppm chlorine sanitizer solution and storing cleaning cloths inside the solution.2. The sanitizer solution being used was greater than 200 ppm. This was corrected by having the operator dilute the solution to 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used rice utensils were being stored in room temperature water.Utensils that have been used are to:- Be washed and sanitized every 2 hours.- Stored in water with a temperature less than 4 degrees Celsius. - Stored in water with a temperature greater than 60 degrees Celsius.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pre-portioned containers of vegetables were being stacked on top of uncovered food items. Do not stack containers unless they are covered.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottle was not labelled to indicate the contents of the bottle. The operator labelled the bottle once requested.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces with manufacturer's instructions that state "Refrigerate After Opening" are being stored at room temperature for 3 days prior to being discarded. To not follow manufacturer's instructions testing is required or written allowances from manufacturer are required.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the refrigeration equipment did not have thermometers. Ensure that all temperature controlled equipment has thermometers for monitoring of temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizing concentration was 50 ppm.Have dishwashing company raise sanitizer concentration to 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips onsite were expired. Obtain new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean knifes that were being stored on the magnetic mount had papers stored behind them.It was requested that the operator remove the papers and re-sanitize the knives.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A pair of tongs that had been damaged were still being used. Remove dishes and utensils from use once they have become damaged.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer is observed in the walk-in cooler and in the "Danby" cooler. Ensure that the indicated coolers are equipped with thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher is measured at 0 ppm with chlorine/bleach test strips. Ensure that the dishwasher is repaired to maintain a concentration of 100 ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips are observed to be expired. Ensure that new chlorine test strips are acquired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The curtain separating the front service area from the back food prep area is observed with a buildup of food debris and grime. 2. The plastic storage unit beneath the handwashing sink in the back food prep area is observed with a buildup of grime. 1-2. Ensure that the indicated items are cleaned and sanitized.

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