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Wok N' Go

750 Riverbend Square NW Edmonton AB T6R 2E3 · Food - General

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Plastic wrap is being reused to cover food containers.- Plastic wrap is single use only and must be discarded after use as it cannot be properly cleaned.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ginger beef in the steam table measured at 52C. all other foods in the unit measured at >60C. High risk foods must be held at >60C during hot holding.- Ginger beef removed and reheated to >74C before being placed back into the steam table.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Black buildup noted on the exteriors of the large plastic bins located on the storage shelves and the dry food ingredient containers are greasy to the touch.2. Grease accumulation observed on the sides of the deep fryer and flat top grill as well as on one section of the exhaust hood and filters.- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The staff washroom floor requires cleaning around the wall edges to remove black buildup and debris. 2. Remove the cardboard covering the chest freezer fronts and tops as it is a surface that cannot be properly cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Observed a staff member re-use a disposable glove that had been previously removed from their hand.- Disposable gloves are single use and must be discarded after removal.2. Reusable cloth towels noted in the staff washroom.- Use paper towel for proper drying of hands after handwashing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of raw chicken stored above other foods in the walk-in cooler.- All raw meats are to be stored below cooked and or ready to eat foods.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of sanitizer are not labelled.- All chemical/cleaning supply containers must be properly labelled as to contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two containers of cooked chicken stored on the counter measured at 8C.- High risk foods must be stored at less than 4C or greater than 60C. Foods relocated to the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Meat cleaver handle is damaged with a portion wrapped in tape.- Utensil discarded as it cannot be properly cleaned.2. The exhaust hood filters and the back of the deep fryers have an accumulation of grease.- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: the floor under the 3 compartment dishwash sink, the wall by the wood chopping block and in the main cooking area by the steam table, shelving under the green bulk food bins, exteriors of the sauce pails and the exterior of the paper towel dispensers.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several containers of raw meat/seafood stored above other foods in the walk-in cooler.- Store raw meats/seafood below cooked and or ready-to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bags of dry food ingredients noted in the dry storage area.- Ensure all foods are properly protected from possible contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease accumulation noted on the exterior of the grease trap.2. The cook line equipment has accumulation of grease in areas.3. Exteriors of several pots have a buildup of dried grease.- Areas require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation on areas of the walls in the front cooking area.- Cleaning required.