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Wok Box (Abbotsford)

E71 - 32500 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Wok Box (Abbotsford) has been inspected 19 times by Fraser Health Authority since March 1, 2018. The most recent inspection, on April 30, 2026, found no infractions.

10 of 19 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 7 times across 4 separate inspections, most recently on December 3, 2025. For example: 302 - 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 2 times across 2 separate inspections, most recently on June 16, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on January 14, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 August 12, 2022. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on July 8, 2019. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]

About this data

These results come from Fraser 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.

19 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat Violation: High temperature dishwasher was not in good working order. The maximum temperature achieved at the plate level during the final rinse cycle was 53.7C.
      • Corrective Action(s): 1. Temporarily manually wash all cooking equipment and utensils using the three compartment sink warewashing method: wash, rinse, sanitize (200 ppm QUAT), and air dry.
      • 2. Facility is to use take-out containers, and single-use utensils only until the high temperature dishwasher has been repaired/new dishwasher has been purchased.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repeat Violation: High temperature dishwasher was unable to achieve a minimum of 71C at the plate level during the final rinse cycle. Dishwasher was run four times, and the highest temperature registered was 53.7C
      • Corrective Action(s): Operator stated that new high temperature dishwasher will be purchased. Contact EHO once new high temperature dishwasher has been obtained.
      • Date to be corrected by: January 3, 2025
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Repeat Violation: Light cover at front of kitchen was broken.
      • Corrective Action(s): Replace the broken light cover and contact EHO once completed.
      • Date to be corrected by: January 3, 2026
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher was not in good working order. The maximum temperature achieved at the plate level during the final rinse cycle was 57.1C.
      • Corrective Action(s): 1. Temporarily manually wash all cooking equipment and utensils using the three compartment sink warewashing method: wash, rinse, sanitize (200 ppm QUAT), and air dry. Information sheet was provided to the operator.
      • 2. Facility is to use take-out containers, and single-use utensils only until the high temperature dishwasher has been repaired.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher was unable to achieve a minimum of 71C at the plate level during the final rinse cycle. Dishwasher was run four times, and the highest temperature registered was 57.1C
      • Corrective Action(s): Service dishwasher immediately. Ensure that dishwasher is able to achieve a minimum of 71C at the plate level during the final rinse cycle.
      • To be corrected by: July 31, 2025
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light cover at front of kitchen was broken.
      • Corrective Action(s): Replace the broken light cover.
      • To be corrected by: August 24, 2025
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: hot water tap from the hand washing station located at the front cooking line is shut off due to leakage
      • Corrective Action(s): Please repair the hot water tap to ensure adequate handwashing station for employees (date to be corrected by: January 22, 2025)
      • Violation Score: 5
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • High temperature rinse not reaching required temperature;
      • therefore, not sanitizing dishes.
      • Corrective Action(s): Do not use bowls and plates. All food to be served in take out containers.
      • Use manual washing of containers and cooking utensils/equipment in the
      • 3 compartment sink (wash/rinse/sanitize - quats sanitizer then air dry).
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Dishwasher not working properly. Final rinse not being met.
      • Corrective Action(s):
      • Operator already contacted dishwasher repair tech
      • (scheduled to come in on Nov. 20, 2024).
      • Repair dishwasher and ensure wash temp at 60 deg C
      • and final rinse reaches minimum 71 deg C at plate surface.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's Food Safe 1 certificate expired on August 2024.
      • Corrective Action(s): Operator to re-take Food Safe 1 as soon as possible.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Cook's Food Safe level 1 expired September 2024.
      • Corrective Action(s): Re-take Food Safe 1 as soon as possible.
      • Violation Score: 1
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small prep cooler probed food temperature at 8.0 degree C
      • Corrective Action(s): All food product moved to the walk in cooler. Do not use this cooler to store potentially hazardous foods until the cooler maintains temperature at or below 4 degree C
      • Violation Score: 5
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler cooling system is leaking water.
      • Walk in freezer ambient air temperature at -13.9 degree C
      • Corrective Action(s): - Service the walk in cooler cooling system. Do not store any near the leak to prevent potential food contamination,
      • - Ensure freezer maintains temperature at or below -18 degree C
      • Technician contacted during the inspection.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bean sprots stored at room temperature
      • Corrective Action(s): Ensure all potentailly hazardous foods are stored at or below 4 degree Celsius. Food product stored on ice..
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): No prepared sanitizer available at the time of inspection
      • Corrective Action(s): Ensure 200 ppm quats sanitizer is available at all time when open for business and during food prep time. Sanitizer prepared during the inspection
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: - Light bulb is not functional in the back storage area
      • - lighting is not adequate in the walk in cooler and freezer
      • Corrective Action(s): - Repair / replace the light bulb in storage area
      • - Improve the lighting in the walk in cooler and freezer.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Serving scoops stored in sanitizer
      • Corrective Action(s): Store the serving scoops in an accepted method such as ice, in hot water above 60 degree C or in a clean and sanitized container and wash and sanitize every 2 hours.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed meat thawing at room temperature in the prep sink
      • Corrective Action(s): Ensure all potentially hazardous foods are thawed in an acceptable manner such as in a cooler or under cold running water
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors under the back store area shelves require cleaning
      • Corrective Action(s): Clean the floors
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Items not required for food premise operation being store in the back storage area.
      • Corrective Action(s): Remove all items not required for food premises operation
      • Violation Score: 1
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: owners must have a food safe training. Beside the main cook and owner's son you are required/ as owner/ to have at least one person per shift with a food safe lev 1 training. At the time of inspection no food handlers with valid food safe training.
      • Corrective Action(s): Please complete your recertification by our next inspection.
      • Violation Score: 1
  17. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Recertification required ASAP
      • Corrective Action(s):
      • Violation Score: 1
  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

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