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Wok Box

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

9 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

  9. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution in spray bottle measured 0ppm.Staff member prepared new solution during inspection and solution was satisfactory.Ensure fresh sanitizing solutions are prepared often and use test strips to confirm sufficient strength.