Skip to content
Loading map…

Wok With Chan Rice House

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

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