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Wok This Way

4028 50 Street NW Edmonton AB T6L 5N3 · Food - General

Official record from Alberta →

Inspection summary

Wok This Way has been inspected 11 times by Alberta Health Services (Environmental Public Health) since May 14, 2024. The most recent inspection, on July 8, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on June 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 6 separate inspections, most recently on June 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 June 17, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on October 9, 2025. 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Accumulated debris was observed on the ceiling above the cook line. Ensure all indicated areas are cleaned.
  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The chlorine sanitizer in the spray bottle and the bucket was at inadequate concentration.Ensure chlorine sanitizer is prepared to achieve 100ppm of chlorine.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Staff was observed washing gloved hands.- Staff was observed washing hand with water only.Ensure handwashing is completed using soap and running water, dried with paper towel. Remove and discard gloves before handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The hand sinks and walls behind them need to cleaned. - Floors under the dishwasher and the 2 -compartment prep sink needs cleaning.- Behind the prep line needs cleaning.- Accumulated debris was observed on the ceiling above the cook line. - The front service area had boxes and lots of receipts. Ensure this area is organized and has reduced load to facilitate proper sanitation and reduce pest hiding areas.Ensure all indicated areas are cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food items were stored directly on the floor in both walk-in coolers. All food items must be stored at least 6 inches (15 cm) above the floor, either on pallets, racks, or shelves, to prevent contamination from dirt, moisture, or pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers without handles were being stored directly inside food bins. These were removed during the inspection. Only use dispensers with handles, and ensure they are stored upright or outside the food bins to prevent the handles from coming into contact with the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas have visible food splashes or debris buildup and require thorough cleaning:Interior and exterior of the dishwasherCooler glass doors in the main kitchenAll sinks in the main kitchen, including hand sinks and dishwashing sinks, along with their faucets
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drainage line observed starting from the front service area (near the ice maker machine) and laid down running along the wall towards the men's washroom with the end at a floor drain in the washroom closet.
  8. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk-in refrigeration units, open food containers observed underneath wire shelves without lids or covers in place.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was unable to automatically dispense chlorine to make 100 chlorine sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drainage line observed starting from the front service area (near the ice maker machine) and laid down running along the wall towards the men's washroom with the end at a floor drain in the washroom closet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease accumulation observed on the exterior and interior surfaces of the deep-fryers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation observed on the backwall and floor of the deep-dryers.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bag of dry food ingredient observed on the floor of the back food storage room.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front kitchen area handsink lacked single use paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris observed on the floor edges and corners, underneath the food storage shelves of the back food storage room.
  11. Risk Management Inspection

    0 infractions

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