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Wok House

D - 388 St. Albert Trail St. Albert AB T8N 5N6 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Hand washing is not occurring. Food handlers observed using rubber gloves to perform food handling and various other tasks. Used disposable gloves are noted on top of rubber gloves. Staff members noted using same gloves in the dining area and the main kitchen area, which indicates glove guidelines are not being followed. A black used glove (nonfood grade) is also noted.2. One food handler noted to have long hair and were not controlled. PHI advised to the food handler to ensure that hair are controlled either using a hairband or hairnet.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The facility uses grocery bags and cardboard boxes to store food and food related items. 2. Multiple items including pots, and pans are stored on the floor. 3. Accumulation of debris is present on all bulk container scoops.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available in the front‑area cooler at the time of inspection. However, the internal temperature of the cooler was measured at 3.5 °C and found to be satisfactory. The operator was instructed to ensure a thermometer is present in the cooler at all times.
    • 15. Is the facility free of a pest infestation?
      • There is mouse droppings observed in the facility, including, underneath the mechanical dishwasher, both two-compartment dishwashing sinks, underneath the freezer located besides rice cookers, and in the dry storage area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease was noted on dishwashing trays. Please clean/sanitize ore replace all dishwashing trays.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris and grease is present on all walls, floors, and underneath all equipment. Food splashes are present on walls, floor, and equipment.
  3. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There are wiping cloths stored on all food preparation counters.2. A sanitizing solution is not present in the main kitchen area and back prep area.3. Food contact surfaces are not being sanitized. A used tissue was noted to be stored with clean dishes. PHI indicated that she would be taking a photograph and the operator discarded this used tissue in the garbage. When PHI mentioned that she needed to take a photograph, the operator took this tissue from the garbage bin and placed it back on the clean dish storage rack. This rack was not sanitized.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Hand washing is not occurring. Food handlers observed using rubber gloves to perform food handling and various other tasks. Used disposable gloves are noted on top of rubber gloves. Staff members noted using same gloves in the dining area and the main kitchen area, which indicates glove guidelines are not being followed. A black used glove (nonfood grade) is also noted.2. One food handler noted to have long hair and were not controlled. PHI advised to the food handler to ensure that hair are controlled either using a hairband or hairnet.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The facility uses grocery bags and cardboard boxes to store food and food related items. Single use produce bags and single used containers are also being reused. 2. Multiple items including pots, pans, and food items (ginger) are stored on the floor. 3. Accumulation of debris is present on all bulk container scoops.4. Duct tape is being used on pot handles making uncleanable surface.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available in the front‑area cooler at the time of inspection. However, the internal temperature of the cooler was measured at 3.5 °C and found to be satisfactory. The operator was instructed to ensure a thermometer is present in the cooler at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing is occurring in the one compartment sink located in the drink/bar area. Please do not perform dishwashing at this sink. All dishes must be washed and sanitized using commercial dishwasher.
    • 15. Is the facility free of a pest infestation?
      • There are mouse droppings observed in the facility, including, underneath the mechanical dishwasher, both two-compartment dishwashing sinks, underneath the freezer located besides rice cookers, and in the dry storage area. Pest control records reviewed during the inspection indicated that they caught five mice on May 6, 2026, (two mice underneath the cold prep counter (rice cooker) and three mice captured underneath the dish washer drying rack). According to Pest control records, there are multiple entry points that require sealing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A damaged ceiling tile was observed hanging in the corner of the dishwashing area, and a ceiling tile was missing in the main kitchen area above the range hood. The operator was instructed to repair or replace the damaged tile and install a tile in the missing ceiling area to ensure surfaces are maintained in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The floor tiles underneath the cook line, walk-in-cooler, and back dry storage area are either missing or damaged. A gap is present between the door trim and flooring of the walk-in-freezer. A transition piece is missing between the flooring of the main food preparation area and the bar area and between main food preparation area and dishwashing area. 2. Holes are noted in the ceiling, above the main prep area. 3. Baseboards are either lifting or missing in the dishwashing area. Duct tape is being used on pot handles, which is making the equipment uncleanable4. An unfinished, non-cleanable wood beam is being used to provide support to multiple shelves. 5. Lighting levels are not adequate for safe food handling and sanitation practices.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • May 14, 2026 - Accumulation of debris and grease is present on all walls, floors, and underneath all equipment. Food splashes are present on walls, floor, and equipment. Previous Inspection Report Findings: 1. Ceiling diffusers in the kitchen were heavily accumulated with oil, grease, and dust.2. Walk‑in cooler walls, ceiling, and the floor beneath the racks were contaminated with dust and debris.3. The floor and walls beneath the three‑compartment sink were observed to be soiled.The operator was instructed to clean all affected areas.
  4. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There are wiping cloths stored on all food preparation counters.2. A sanitizing solution is not present in the main kitchen area and back prep area.3. Food contact surfaces are not being sanitized. A used tissue was noted to be stored with clean dishes. PHI indicated that she would be taking a photograph and the operator discarded this used tissue in the garbage. When PHI mentioned that she needed to take a photograph, the operator took this tissue from the garbage bin and placed it back on the clean dish storage rack. This rack was not sanitized.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Hand washing is not occurring. Food handlers observed using rubber gloves to perform food handling and various other tasks. Used disposable gloves are noted on top of rubber gloves. Staff members noted using same gloves in the dining area and the main kitchen area, which indicates glove guidelines are not being followed. A black used glove (nonfood grade) is also noted.2. One food handler noted to have long hair and were not controlled. PHI advised to the food handler to ensure that hair are controlled either using a hairband or hairnet.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The facility uses grocery bags and cardboard boxes to store food and food related items. Single use produce bags and single used containers are also being reused. 2. Multiple items including pots, pans, and food items (ginger) are stored on the floor. 3. Accumulation of debris is present on all bulk container scoops.4. Duct tape is being used on pot handles making uncleanable surface.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available in the front‑area cooler at the time of inspection. However, the internal temperature of the cooler was measured at 3.5 °C and found to be satisfactory. The operator was instructed to ensure a thermometer is present in the cooler at all times.
    • 15. Is the facility free of a pest infestation?
      • There are mouse droppings observed in the facility, including, underneath the mechanical dishwasher, both two-compartment dishwashing sinks, underneath the freezer located besides rice cookers, and in the dry storage area. Pest control records reviewed during the inspection indicated that they caught five mice on May 6, 2026, (two mice underneath the cold prep counter (rice cooker) and three mice captured underneath the dish washer drying rack). According to Pest control records, there are multiple entry points that require sealing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A damaged ceiling tile was observed hanging in the corner of the dishwashing area, and a ceiling tile was missing in the main kitchen area above the range hood. The operator was instructed to repair or replace the damaged tile and install a tile in the missing ceiling area to ensure surfaces are maintained in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The floor tiles underneath the cook line, walk-in-cooler, and back dry storage area are either missing or damaged. A gap is present between the door trim and flooring of the walk-in-freezer. A transition piece is missing between the flooring of the main food preparation area and the bar area and between main food preparation area and dishwashing area. 2. Holes are noted in the ceiling, above the main prep area. 3. Baseboards are either lifting or missing in the dishwashing area. Duct tape is being used on pot handles, which is making the equipment uncleanable4. An unfinished, non-cleanable wood beam is being used to provide support to multiple shelves. 5. Lighting levels are not adequate for safe food handling and sanitation practices.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • May 14, 2026 - Accumulation of debris and grease is present on all walls, floors, and underneath all equipment. Food splashes are present on walls, floor, and equipment. Previous Inspection Report Findings: 1. Ceiling diffusers in the kitchen were heavily accumulated with oil, grease, and dust.2. Walk‑in cooler walls, ceiling, and the floor beneath the racks were contaminated with dust and debris.3. The floor and walls beneath the three‑compartment sink were observed to be soiled.The operator was instructed to clean all affected areas.
  5. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There are wiping cloths stored on all food preparation counters.2. A sanitizing solution is not present in the main kitchen area and back prep area.3. Food contact surfaces are not being sanitized. A used tissue was noted to be stored with clean dishes. PHI indicated that she would be taking a photograph and the operator discarded this used tissue in the garbage. When PHI mentioned that she needed to take a photograph, the operator took this tissue from the garbage bin and placed it back on the clean dish storage rack. This rack was not sanitized.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Hand washing is not occurring. Food handlers observed using rubber gloves to perform food handling and various other tasks. Used disposable gloves are noted on top of rubber gloves. Staff members noted using same gloves in the dining area and the main kitchen area, which indicates glove guidelines are not being followed. A black used glove (nonfood grade) is also noted.2. One food handler noted to have long hair and were not controlled. PHI advised to the food handler to ensure that hair are controlled either using a hairband or hairnet.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The facility uses grocery bags and cardboard boxes to store food and food related items. Single use produce bags and single used containers are also being reused. 2. Multiple items including pots, pans, and food items (ginger) are stored on the floor. 3. Accumulation of debris is present on all bulk container scoops.4. Duct tape is being used on pot handles making uncleanable surface.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available in the front‑area cooler at the time of inspection. However, the internal temperature of the cooler was measured at 3.5 °C and found to be satisfactory. The operator was instructed to ensure a thermometer is present in the cooler at all times.
    • 15. Is the facility free of a pest infestation?
      • There are mouse droppings observed in the facility, including, underneath the mechanical dishwasher, both two-compartment dishwashing sinks, underneath the freezer located besides rice cookers, and in the dry storage area. Pest control records reviewed during the inspection indicated that they caught five mice on May 6, 2026, (two mice underneath the cold prep counter (rice cooker) and three mice captured underneath the dish washer drying rack). According to Pest control records, there are multiple entry points that require sealing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The floor tiles underneath the cook line, walk-in-cooler, and back dry storage area are either missing or damaged. A gap is present between the door trim and flooring of the walk-in-freezer. A transition piece is missing between the flooring of the main food preparation area and the bar area and between main food preparation area and dishwashing area. 2. Holes are noted in the ceiling, above the main prep area. 3. Baseboards are either lifting or missing in the dishwashing area. Duct tape is being used on pot handles, which is making the equipment uncleanable4. An unfinished, non-cleanable wood beam is being used to provide support to multiple shelves. 5. Lighting levels are not adequate for safe food handling and sanitation practices.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A damaged ceiling tile was observed hanging in the corner of the dishwashing area, and a ceiling tile was missing in the main kitchen area above the range hood. The operator was instructed to repair or replace the damaged tile and install a tile in the missing ceiling area to ensure surfaces are maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • May 14, 2026 - Accumulation of debris and grease is present on all walls, floors, and underneath all equipment. Food splashes are present on walls, floor, and equipment. Previous Inspection Report Findings: 1. Ceiling diffusers in the kitchen were heavily accumulated with oil, grease, and dust.2. Walk‑in cooler walls, ceiling, and the floor beneath the racks were contaminated with dust and debris.3. The floor and walls beneath the three‑compartment sink were observed to be soiled.The operator was instructed to clean all affected areas.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine concentration of the sanitizer solution was measured at greater than 200 ppm. The operator was instructed not to use excessive amounts of chlorine when preparing sanitizer. The operator prepared a fresh sanitizer solution, which was subsequently measured at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered containers of raw vegetables were observed stored adjacent to the handwashing sink. The operator was instructed to discontinue this practice, as splashing during handwashing can contaminate exposed food. The operator promptly removed the food containers upon request.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk container lids in the dry‑storage area were left open. Open containers can allow dust, debris, and pests to contaminate food ingredients. The operator was instructed to discontinue this practice and ensure all bulk containers remain properly covered when not in use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottles were observed in the kitchen. The operator was instructed to clearly label all spray bottles to prevent misuse. The operator labelled the spray bottles during the inspection upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available in the front‑area cooler at the time of inspection. However, the internal temperature of the cooler was measured at 3.5 °C and found to be satisfactory. The operator was instructed to ensure a thermometer is present in the cooler at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A damaged ceiling tile was observed hanging in the corner of the dishwashing area, and a ceiling tile was missing in the main kitchen area above the range hood. The operator was instructed to repair or replace the damaged tile and install a tile in the missing ceiling area to ensure surfaces are maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ceiling diffusers in the kitchen were heavily accumulated with oil, grease, and dust.2. Walk‑in cooler walls, ceiling, and the floor beneath the racks were contaminated with dust and debris.3. The floor and walls beneath the three‑compartment sink were observed to be soiled.The operator was instructed to clean all affected areas.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of a bucket of chlorine sanitizer solution was measured to be above 200pm. 100ppm solution was prepared during inspection. The staff were advised to ensure the concentration of prepared bleach/chlorine sanitizer solution is verified with chlorine test strips at the facility and the required 100ppm concentration maintained.2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the kitchen counter. The cloths were removed during inspection and the staff advised to ensure used cleaning cloths are stored in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chopped vegetables were placed very close to the handwashing sink. The staff moved the vegetables during inspection.Ensure food is placed away from the handwashing sink to prevent contamination.
  8. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were several damp wiping cloths present on the various counters. All were picked up and staff made a sanitizing solution. Ensure wiping cloths are stored in a sanitizing solution between uses. Discussed that more than one container of sanitizer solution can be used so that it is convenient for staff to have access to the cloths and the solution in different areas of the kitchen.
  9. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Endure foods stored in the cooler are properly covered/protected from contamination. The cart of cut produce stored in the walk in cooler are to be covered.
  10. Risk Management Inspection

    5 infractions

    • 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?
      • Temperature logs were not being kept. Please ensure temperature of all coolers, freezers and hot holding units are checked at least twice daily and records kept. A template will be sent with this report.March 08, 2024: Temperature logs still not observed.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Evidence of mice activity was observed during inspection. Some mice droppings were observed at the corners in the back storage room.- Move all shelves and boxes in the storage room and the entire facility, safely clean all observed mice droppings with bleach solution as discussed during inspection. - Ensure all food items are stored above the ground and covered with a tight-fitting lid.- Contact your pest control company immediately to eliminate the infestation (Last pest control report in Jan 2024 indicated no activity). - Keep/send the report from the pest control company for review by the Public Health Inspector.Mar 08, 2024: More cleaning still required at the storage room. Pest control company yet to visit the facility. Report required after visit.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Two scoops were being used interchangeably to portion different bubble tea flavors and stored together on an unclean plastic container. To prevent cross-contamination of the different flavors which can also pose a risk of allergic reaction to clients, use separate scoops for each flavor and ensure all scoops are stored separately and protected from contamination. Mar 08, 2024: Separate scoops and proper storage still required for bubble tea flavors.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The light fixture/bulb in the walk-in freezer was missing a protective cover. 2. A light fixture in the back storage room was missing a protective cover.Please replace the missing covers to prevent food contamination in an event of breakage. Mar 08, 2024: Light fixtures still require protective covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher appeared unclean. Dirt and debris accumulation were observed on top of the dishwasher, grime and debris accumulation were observed around the chemical lines dispensing outlets inside the dishwasher. Please clean the entire dishwashing machine. Mar 08, 2024: Dishwasher still not cleaned.
  11. Monitoring Inspection

    9 infractions

    • 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?
      • Temperature logs were not being kept. Please ensure temperature of all coolers, freezers and hot holding units are checked at least twice daily and records kept. A template will be sent with this report.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food such as vegetables were being prepared very close to the handwashing sink. The staff moved the food items during inspection.Ensure food is always prepared away from the handwashing sink. The hand sink must not be used to wash food items. 2. Almost all dry storage containers and a bag of starch were left open. Vegetables in the walk-in cooler and wantons in the walk-in freezer were left open. The staff closed the storage containers and covered the food items during inspection. Please ensure food items are always covered during storage to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of cooked rice at 13C was placed on a rack in the kitchen area for further preparation. The staff indicated the rice was brought out from the cooler about 2 hours before inspection. Staff was advised to move the rice back into the cooler.Please only bring out food from the cooler when you are ready for preparation and in small quantities.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Spicy soup in a hot holding unit was measured to be at 45C. The coup was placed in the hot holding unit directly from the cooler about 2 hours before inspection. The staff was directed to re-heat the soup immediately to a minimum temperature of 74C before hot holding. This was done at the time of inspection. Please note that cold food must not be placed inside the hot holding unit. Food must be re-heated or heated as quickly as possible to a minimum internal temperature of 74C before being placed in a hot holding unit and maintained at a minimum temperature of 60C or above.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Evidence of mice activity was observed during inspection. Some mice droppings were observed at the corners in the back storage room.- Move all shelves and boxes in the storage room and the entire facility, safely clean all observed mice droppings with bleach solution as discussed during inspection. - Ensure all food items are stored above the ground and covered with a tight-fitting lid.- Contact your pest control company immediately to eliminate the infestation (Last pest control report in Jan 2024 indicated no activity). - Keep/send the report from the pest control company for review by the Public Health Inspector.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Two scoops were being used interchangeably to portion different bubble tea flavors and stored together on an unclean plastic container. To prevent cross-contamination of the different flavors which can also pose a risk of allergic reaction to clients, use separate scoops for each flavor and ensure all scoops are stored separately and protected from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The light fixture/bulb in the walk-in freezer was missing a protective cover. 2. A light fixture in the back storage room was missing a protective cover.Please replace the missing covers to prevent food contamination in an event of breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher appeared unclean. Dirt and debris accumulation were observed on top of the dishwasher, grime and debris accumulation were observed around the chemical lines dispensing outlets inside the dishwasher. Please clean the entire dishwashing machine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was stored in an unclean plastic storage container. The operator discarded the storage container during inspection and moved the scoop to the dishwashing area for washing and sanitizing. Please ensure the ice scoop and all utensils are always stored in clean containers.