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Wok With Chan Rice House

E2 - 8330 Macleod Trail SE Calgary AB T2H 2V2 · Food - General

Official record from Alberta →

Inspection summary

Wok With Chan Rice House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on December 8, 2025, recorded 10 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on December 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on December 8, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on December 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 6, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 4 separate inspections, most recently on December 8, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

5 inspections

  1. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in spray bottle for sanitizing food contact surfaces at the kitchen. was above 200ppm chlorine. Operator diluted to100ppm chlorine solution.-Ensure there is always food safe concentration of sanitizing solution for sanitizing food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Bowl of vegetable was stacked on other vegetables in containers in the standup prep cooler at the kitchen. -Cover each container of vegetable before stacking.-Ensure food is protected from contamination from the bottom of the food container. 2. Food in containers were left uncovered in the standup coolers at the kitchen. - Ensure food is protected from contamination by storing in a lid tight container3. Soy sauce was stored in vinegar empty container.-Ensure food grade containers are used that can be easily cleaned and sanitized
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Soy sauce in metal can was stored in the standup prep cooler.at the kitchen Operator transferred sauce to food grade container -Ensure food are stored in food grade containers to prevent mold growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bulk food in bags (sugar) was left opened at the dry storage area. Operator moved food into a container.- Ensure food is protected from contamination by storing in a lid tight container2. Bowls used as scoops were stored in the bulk food directly in contact with food at the dry storage. Operator removed the bowl.-Use scoops with handle-Store scoops with handles sticking out of the food for easy handling without contamination
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following food were stored at ambient temperature:1. Fried spring rolls at 31.1*C 2. Frozen chicken in water at 2-compartment sinkOperator returned food into the cooler. -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth-Ensure frozen food are being proper thawed at all times by either keeping in the cooler until thawed, microwaving for immediate use or thawing under cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available had expired.-Ensure valid test strips are available for measuring the sanitizing agent concentration
    • 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?
      • The last pest control monitoring record was September 2025.-Ensure pest monitoring is done and recorded.-Notify pest control company if there are any concerns
    • 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 light cover for the non-shadow proof light bulbs was broken above the dry storage area at the middle of the kitchen.-Replace light cover
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and debris build-up in between cooking equipment in the cook line2) Dust accumulation on ceiling tile
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas and more had debris/grease/ food debris/ dirt build up at the kitchen and front area: Vent hood, hard to reach areas under the cook line, the cook line, standup coolers, rice cooker, inside and outside of the microwave, etc-General cleaning of the facility needed.
  2. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was not labeled as to its contentsAll chemical bottles/ containers are to be labeled as to its contents
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and debris build-up in between cooking equipment in the cook line2) Dust accumulation on ceiling tile
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Silver upright cooler middle door does not close properly.- Fix the door so staff does not have to use oil containers to block the door from opening.
  4. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Silver upright cooler middle door does not close properly.- Fix the door so staff does not have to use oil containers to block the door from opening.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update August 15, 2024:- Cleaning is still needed in the following areas listed previously in addition to cleaning of the front of house area:1. Wine glass rack dust accumulation.2. Soiled carpet outside of bathrooms1) Build-up of grease, oil and debris on noted areas:- Ventilation canopy- Between equipment and under the cook line- On upright coolers Please clean and sanitize the indicated areas 2) Ceiling had a build up of dust around the air vents and light panels3) The top and beneath the mechanical dishwasher had accumulation of debris and dust.Action required:Ensure to clean the parts of the mechanical dishwasher. This has been an outstanding infraction from previous inspections
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection, no sanitizer solution was made. Corrected during inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry spices in the small room beside the cook line were not properly covered
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Small plastic shelving unit blocked access to hand sink in the kitchen. Ensure all hand wash stations are easily accessible at all times
    • 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?
      • 1. Mouse droppings observed inside room beside cook line2. No pest control reports available
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Build-up of grease, oil and debris on noted areas:- Ventilation canopy- Between equipment and under the cook line- On upright coolers Please clean and sanitize the indicated areas 2) Ceiling had a build up of dust around the air vents3) The top and beneath the mechanical dishwasher had accumulation of debris and dust.Action required:Ensure to clean the parts of the mechanical dishwasher. This has been an outstanding infraction from previous inspections

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