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Wok Box

222 - 4916 130 Avenue SE Calgary AB T2Z 0G4 · Food - General

Official record from Alberta →

Inspection summary

Wok Box has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on January 9, 2026, found no infractions.

4 of 8 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: Cleaning and sanitizing and Food temperature control.

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 4 times across 2 separate inspections, most recently on October 22, 2024. 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 3 times across 3 separate inspections, most recently on January 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 6, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 across 2 separate inspections, most recently on October 22, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler was not operating at the proper temperature at the time of inspection. Facility was aware and a technician was scheduled to come out today. There were no perishables stored in the cooler at the time of inspection.Bean sprouts were not maintained at 4C or below.**please keep bean sprouts on ice.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils are stored in stagnent water **Please store in ice water.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils/scoops are stored in room temperature water. **Please store in sanitizer or cold water
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution in spray bottle measured 0ppm.Ensure fresh sanitizing solutions are prepared often and use test strips to confirm sufficient strength.**Still an issue.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the two front area prep line coolers measured 9.4 degrees Celsius.Foods measured between 9 and 10 degrees C.Adjust or service cooler to ensure food is maintained at 4 degrees C or less.Check and record cooler temperatures daily.** Still an issue. Cooler in use despite foods measuring 9-10 degrees Celsius both below and on top. Electrician had been contacted. Foods removed at time of inspection. Do not use this cooler until it is able to maintain food at 4 degrees Celsius or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not being used to check / verify sanitizer concentration.Use quat test strips to confirm sanitizer is at an adequate concentration (200ppm).**Still an issue.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser empty at front area hand wash sink.Ensure hand wash sinks are stocked with both soap and paper towel at all times.**Still an issue.A new paper towel dispenser has been ordered.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution in spray bottle measured 0ppm.Ensure fresh sanitizing solutions are prepared often and use test strips to confirm sufficient strength.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the two front area prep line coolers measured 9.4 degrees Celsius.Foods measured between 9 and 10 degrees C.Adjust or service cooler to ensure food is maintained at 4 degrees C or less.Check and record cooler temperatures daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not being used to check / verify sanitizer concentration.Use quat test strips to confirm sanitizer is at an adequate concentration (200ppm).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser empty at front area hand wash sink.Ensure hand wash sinks are stocked with both soap and paper towel at all times.
  8. Demand Inspection

    0 infractions

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