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Wok N' Go

106 - 41 Westpark Boulevard Fort Saskatchewan AB T8L 4N2 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Further cleaning is required in various areas of the facility:- The freezer located right next to the walk-in cooler.- Dust build up was observed on the ceiling.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was measured to be around 300ppm chlorine. A new solution was made upon request measuring 100ppm chlorine.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container or raw chicken was observed to be stored above cooked rice in the walk-in cooler. The chicken was moved immediately upon request to the bottom of the shelf. Ensure all raw products are stored at the bottom and vegetables and ready to eat items are stored above.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ketchup, bamboo shoots, corn, and hoisin sauce were observed to be stored in the original can after opening. All the food items were transferred to a food grade container upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was observed to be stored at room temperature and measured around 30 degrees Celsius. The rice was said to be stored at room temperature for approximately 45 minutes. The rice was moved into the walk-in cooler for storage upon request. Ensure all high risk food items are stored at 4 degrees Celsius or lower, or hot held at 60 degrees Celsius or higher.
    • 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?
      • Silverfish was noted by the handsinks in the recent pest monitoring report by Poulins Pest Control. Ensure all items are followed and completed on the pest report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning was completed, however, further cleaning is required in various areas of the facility:- Behind the deep freezer.- On the mobile trolly.- On, in and around the prep cooler.- In the back storage area.- In hard to reach areas under the cooking equipment, and along the walls and corners of the facility.- Food storage bins.- Dust build up was observed on the ceiling.
  4. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Open cans were storing sauces and foods. Once a can is open, transfer contents to a food grade container for storage.2. Some of the containers used in the facility may not be constructed of food grade material.Ensure that all utensils, containers and equipment is constructed of food grade materials.3. The rice scoop being used is being stored at room temperature. Store scoop in water with a temperature greater than 60 degrees Celsius or water with a temperature less than 4 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large quantiles of foods were cooling at room temperature and had reached 20 degrees Celsius. The food was moved to the walk-in cooler by request.Cooling foods slowly from hot holding temperatures (60°C and above) to fridge temperatures (0°C to 4°C) allows harmful microorganisms to grow. Always cool foods as quickly as possible; foods must cool to 20°C within 2 hours, and then to 4°C within another 4 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp was thawing at room temperature. The Shrimp was still frozen and was moved to refrigeration.Thaw foods safely by:• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Equipment, and buckets are being stored in hand sinks. Ensure that hand sinks are kept free and accessible at all times and stocked with soap and paper Towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a hole on both sides of the washroom door. Repair or replace so that it is smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean cutting boards were being stored on the floor of the facility. Clean and sanitize cutting boards and store in a way that prevents contamination.Cutting boards that are heavily rutted are to be removed from use, or repaired so that they are smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a large wooden butcher block that is no longer smooth and easy to clean.Repair or remove butcher block so that all surfaces are easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives that had an accumulation of food debris were being stored between the wall and the butcher block.Clean knives prior to storage, and store in a way that is easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a heavy accumulation of food debris in various areas of the facility, including but not limited to:- Behind the deep freezer.- On the mobile trolly.- On, in and around the prep cooler.- In the back storage area.
  5. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution measured a chlorine residual of 10 ppm.- This was corrected by preparing a solution of 100 ppm chlorine sanitizer. Ensure that sanitizer is not prepared too strong. Only 100 ppm Required 2.5ml of bleach in 1000 ml of water).Change solution and change cloths at minimum daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Open cans were storing sauces and foods. Once a can is open, transfer contents to a food grade container for storage.2. Some of the containers used in the facility may not be constructed of food grade material.Ensure that all utensils, containers and equipment is constructed of food grade materials.3. The rice scoop being used is being stored at room temperature. Store scoop in water with a temperature greater than 60 degrees Celsius or water with a temperature less than 4 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was observed sitting at room temperature, with an internal temperature of 10 Degrees Celsius. It was returned to the cooler until operator was ready to prepare it.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Equipment, and buckets are being stored in hand sinks. Ensure that hand sinks are kept free and accessible at all times and stocked with soap and paper Towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a hole on both sides of the washroom door. Repair or replace so that it is smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean cutting boards were being stored on the floor of the facility. Clean and sanitize cutting boards and store in a way that prevents contamination.Cutting boards that are heavily rutted are to be removed from use, or repaired so that they are smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a large wooden butcher block that is no longer smooth and easy to clean.Repair or remove butcher block so that all surfaces are easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives that had an accumulation of food debris were being stored between the wall and the butcher block.Clean knives prior to storage, and store in a way that is easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a heavy accumulation of food debris in various areas of the facility, including but not limited to:- Behind the deep freezer.- On the mobile trolly.- On, in and around the prep cooler.- In the back storage area.
  6. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No Sanitizer solution was prepared at the time of the inspection. - This was corrected by preparing a solution of 100 ppm chlorine sanitizer. Ensure that sanitizer is not prepared too strong. Only 100 ppm Required 2.5ml of bleach in 1000 ml of water).2. Used cleaning cloths were observed in various areas of the facility. Once a cloth is used it is to be changed or stored in a chlorine solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open cans were storing sauces and foods. Once a can is open, transfer contents to a food grade container for storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic is being stored at room temperature during service and then returned to the refrigerator. Either:- Keep refrigerated at all times, or- Keep at room temperature for two hours and discard leftovers. - Keep in an ice bath to keep at a temperature less than 2 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Equipment, and buckets are being stored in hand sinks. Ensure that hand sinks are kept free and accessible at all times and stocked with soap and paper Towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the wire strainers were frayed. Remove any damaged utensils, equipment and containers from use, to avoid physical contamination of food.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution measured a chlorine residual greater than 1000ppm.Ensure that chlorine residual of sanitizer is 100-200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of rice are being stored in the staff washroom. Foods are not to be stored in the washroom. Wash bags of flour and sanitize them, and store them outside of the washroom.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk food items. Use a scoop with a handle and store in a way that prevents bulk food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue containers being used to store food are not constructed of food grade material. Ensure that food grade containers are available for the storage of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used utensils are being stored at room temperature, and room temperature water.Store utensils in ice water with a temperature less than 4 degrees Celsius or water with a temperature of greater than 60 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat was being thawed at room temperature and in standing water. Foods are to be thawed in the following ways:• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various foods were being cooled at room temperature and had already reached 20 degrees Celsius. Once foods reach 20 degrees Celsius place them in the refrigerator for fasting cooling. Also follow the following recommendations:• Dividing food into smaller portions or pieces. Large food items take longer to cool.• Using a quick-chill unit, an ice water bath, or stirring with a frozen ice wand.• Storing food in pre-chilled shallow pans and placing them on the upper shelves of the fridge. Cover the pans after the food has cooled. Do not stack the pans, so that cold air can move freely around them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris in various areas of the facility, including but not limited to:- On the sides, under, and behind cooking equipment. - In the dry storage area. - On the counters besides, around and under the prep cooler.- Under the shelves in the walk-in cooler.- Under the dishwashing sand prep sink.- Behind the chest freezers.
  8. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk food items. Use a scoop with a handle and store in a way that prevents bulk food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue containers being used to store food are not constructed of food grade material. Ensure that food grade containers are available for the storage of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used utensils are being stored at room temperature, and room temperature water.Store utensils in ice water with a temperature less than 4 degrees Celsius or water with a temperature of greater than 60 degrees Celsius.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of rice are being stored in the staff washroom. Foods are not to be stored in the washroom. Wash bags of flour and sanitize them, and store them outside of the washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris in various areas of the facility, including but not limited to:- On the sides, under, and behind cooking equipment. - In the dry storage area. - On the counters besides, around and under the prep cooler.
  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    4 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 monitor and record daily temperature of coolers, freezers and hot holding units in the facility, checked at least twice a day. A monitoring sheet template will be sent with this report.
    • 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 at the handwashing sink is not observed in a suitable dispenser. Ensure that a suitable dispenser is provided. April 03, 2024: No paper towel dispenser was observed at the front handwashing sink, a roll of paper towel was placed on top of the sink.Please install a suitable paper towel dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some equipment in the facility were unclean. Old food debris were observed on the following equipment: Microwave, rice warmers, hot holding units and the deep-frying equipment. Please clean and sanitize these equipment's and ensure all equipment in the facility are always maintained in a sanitary condition. April 04, 2024: Microwave, rice warmers, hot holding units had been cleaned. The deep-frying and cooking equipment still require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas in the facility requires cleaning. Dirt and debris were observed underneath the prep coolers and cooking equipment in the kitchen area.Please clean these areas and all hard to reach areas in the facility.
  11. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizer solution was observed during inspection. A bucket of 100ppm chlorine solution was prepared by the operator during inspection.Please ensure a sanitizer solution is always prepared and available to store cleaning cloths and sanitize food contact surfaces.
    • 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 monitor and record daily temperature of coolers, freezers and hot holding units in the facility, checked at least twice a day. A monitoring sheet template will be sent with this report.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food items such as wantons were left open in the prep cooler at the kitchen area. The operator covered the food items during inspection.Please ensure food items at the facility are always covered during storage to prevent contamination. 2. An unclean tin container was placed on top of ready to eat broccoli in the prep cooler. The staff discarded the tin and vegetables in contact with the tin during inspection.
    • 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 at the handwashing sink is not observed in a suitable dispenser. Ensure that a suitable dispenser is provided. April 03, 2024: No paper towel dispenser was observed at the front handwashing sink, a roll of paper towel was placed on top of the sink.Please install a suitable paper towel dispenser.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water temperature at the facility was not hot enough. The maximum temperature was measured to be at 35C. Please note that a minimum of 45C is required for manual dishwashing. Contact a technician to check the hot water tank and ensure hot water temperature at the facility is adequate. Ensure all utensils/equipment are washed, rinsed and sanitized with 200ppm chlorine solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some equipment in the facility were unclean. Old food debris were observed on the following equipment: Microwave, rice warmers, hot holding units and the deep-frying equipment. Please clean and sanitize these equipment's and ensure all equipment in the facility are always maintained in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas in the facility requires cleaning. Dirt and debris were observed underneath the prep coolers and cooking equipment in the kitchen area.Please clean these areas and all hard to reach areas in the facility.
  12. Risk Management Inspection

    2 infractions

    • 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 at the handwashing sink is not observed in a suitable dispenser. Ensure that a suitable dispenser is provided.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A large rock is observed in the food preparation area which is not smooth, durable, and easily cleanable. Ensure that the rock is removed from the food preparation area.
  13. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food products such as rice in a bag and sauces in buckets are observed to be stored on the floor. Ensure that food products are stored off of the floor to help prevent pest activity.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food products such as rice and bulk flour are observed without a cover. Ensure that foods are covered to help prevent pest activity.
    • 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 at the handwashing sink is not observed in a suitable dispenser. Ensure that a suitable dispenser is provided.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A large rock is observed in the food preparation area which is not smooth, durable, and easily cleanable. Ensure that the rock is removed from the food preparation area.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate is observed. Ensure that a valid food safety certificate is provided to the inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The 3-compartment sink faucet is observed to be leaking. Ensure that the indicated faucet is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris and grime is observed on several prep cooler gaskets throughout the facility.2. A buildup of grime and food debris is observed on the external face of all garbage cans in the facility. 3. A buildup of food debris and grime is observed on the rolling cart used for storing sauces and toppings. 4. A buildup of food debris is observed beneath the prep coolers in the middle of the kitchen and beneath the prep counters in the back of the facility. 5. Containers used to store bulk flour are observed with a buildup of food debris. 1-5. Ensure that the indicated areas are cleaned and sanitized.