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Wok Box

3922 17 Street NW Edmonton AB T6T 0C2 · Food - General

Official record from Alberta →

Inspection summary

Wok Box has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on August 31, 2026, recorded 5 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 3 times across 2 separate inspections, most recently on August 31, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on December 15, 2023. For example: Is the facility free of a pest infestation?

  • 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 August 31, 2026. 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 4 separate inspections, most recently on August 31, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 once on August 31, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The chlorine-based sanitizer in the bucket was at inadequate concentration. Solution was replaced during inspection. Ensure chlorine sanitizer is maintained at 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The walk in cooler was measured at 10C, no temperature records were maintained. The meat in the cooler was moved from a freezer and measured below 4C. Chicken and eggs were moved out of the cooler.Ensure high risk food is not stored in the cooler unless temperature is maintained below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - Chlorine test strips that reads up to 100ppm should be obtained.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification was not observed. Ensure an Alberta food safety certificate is provided. https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The walk in cooler was measured at 10C, Ensure high risk food is not stored in the cooler unless temperature is maintained below 4C.
  2. 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?
      • The hand sinks in the front and back food preparation areas had no liquid soap in their dispensers. The dispensers were refilled during the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Unopened bags of rice observed on the floor.
  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Unopened bag of rice observed on the floor.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk-in cooler, small tray of raw chicken observed on a wire shelf above ready-to-eat foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures involved the use of a detergent-sanitizer as the sanitizing step.
  6. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • A few small black flies (similar in size of fruit flies) noted on the walls of the hallway leading to the public washrooms, front TV screen area.
  7. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Small black flies (similar in size of fruit flies) noted on the walls of the hallway leading to the public washrooms, front TV screen area, and back of house area.
  8. Monitoring Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Small black flies (similar in size of fruit flies) noted on the walls of the hallway leading to the public washrooms, inside the washrooms, front of house area, and back of house area.

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