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Wokkery Restaurant

10969 98 Street NW Edmonton AB T5H 2P7 · Food - General

Official record from Alberta →

Inspection summary

Wokkery Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 13, 2024. The most recent inspection, on March 3, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 times across 4 separate inspections, most recently on March 3, 2026. 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 2 times across 2 separate inspections, most recently on March 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 2, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 3 separate inspections, most recently on March 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 3 separate inspections, most recently on March 3, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored inside bulk food items.Use a scoop with a handle and store in a way that prevents bulk foods from contamination. 2. Food containers, such as vinegar were being cut and re-purposed as food storage containers. Do cut containers, use cleanable containers such as re-usable food grade containers.3. Boxes of vegetables were stored on the floor of the walk-in cooler. Store containers and food items at least 6 inches off the floor.4. Open tin cans were being re-used to hold foods. Do not re-use open cans.
    • 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?
      • Pest control records were not available, and traps appeared to not have been monitored for an extended period.
    • 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?
      • -Small gap was observed underneath the back delivery door (gap could be potential entry point for the pest). Action required:-Please repair the weatherstripping as discussed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris and dust on the following areas, including but not limited to:- the door tracks of the standalone refrigerator. - on the fan cover of the walk-in cooler.- on the surfaces of the knife holder.- Soiled carboard lining the shelves of the walk-in cooler.
  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Used rice scoops is being stored in room temperature water. Store scoop in water with a temperature less than 4 degrees Celsius or a temperature greater than 60 degrees Celsius at al times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored inside bulk food items.Use a scoop with a handle and store in a way that prevents bulk foods from contamination. 2. Food containers, such as vinegar were being cut and re-purposed as food storage containers. Do cut containers, use cleanable containers such as re-usable food grade containers.3. Boxes of vegetables were stored on the floor of the walk-in cooler. Store containers and food items at least 6 inches off the floor.4. Open tin cans were being re-used to hold foods. Do not re-use open cans.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean Sprouts were being stored at room temperature. Keep bean sprouts refrigerated at temperatures less than 4 degrees Celsius. Other cut vegetables are being stored at room temperature, they are to be stored at room temperature for no more than 2 hours and then discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher, after multiple runs, was only able to achieve a temperature of 40 degrees Celsius. Dishwasher is to be able to obtain a temperature of 71 degrees Celius at the rinse cycle. Operator to manually sanitize all items in 100 ppm chlorine sanitizer until dishwasher is repaired.
    • 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?
      • -Small gap was observed underneath the back delivery door (gap could be potential entry point for the pest). Action required:-Please repair the weatherstripping as discussed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris and dust on the following areas, including but not limited to:- the door tracks of the standalone refrigerator. - on the fan cover of the walk-in cooler.- on the surfaces of the knife holder.- Soiled carboard lining the shelves of the walk-in cooler.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • -Small gap was observed underneath the back delivery door (gap could be potential entry point for the pest). Action required:-Please repair the weatherstripping as discussed during the inspection.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Food containers were directly stored on the ground in the walk-in cooler and freezer. -Some food containers were left open on the shelves. Action required:-Please store all the food container at least 6 inches above the ground to protect it from contamination.-Please ensure that all the food containers have lids on them when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Temperatures of all the coolers, freezers were in compliance with the Food Regulation. No hot holding was observed during the inspection. -During the inspection, it was noted that 5-7 raw whole ducks were observed (unattended) outside hanging on the hooks above the dishwashing sinks, measured at 12C. Operator confirmed that they had the plan to cook the whole ducks in the oven- cool and then store in the cooler. The source of the whole duck was confirmed onsite (the invoices were reviewed). Operator was instructed to immediately store the whole ducks in the cooler. Education was provided not to place bulk meat products outside unless they are ready for the preparation. Time and temperature abuse concept and proper cooling off methods was discussed with the staff.
    • 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?
      • - Some mouse droppings (5-9) noted on the floor behind/next to the 2 stand-up freezers in the back storage area.-Operator had shifted to manual pest monitoring. However, pest control records were not maintained by the operator. Action required:- Clean and sanitize affected area as discussed during inspection. Increase the frequency of cleaning and sanitation.-Please continue pest control monitoring and keep the records onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Some floor tiles were in disrepair below the cooking line and near to the handwashing sink in the front area. -Some of the shelves inside the walk-in cooler were lined by the cardboard. Action required:-Please repair the indicated flooring region.-Please remove the cardboards from the shelves. Cardboards are absorbent, not easily cleanable material.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, general cleaning and sanitation of the facility was not satisfactory. -Additional cleaning is required in the following areas--Below the dishwashing area.-behind the cooking lines-all the shelves including inside the standup cooler inside the kitchen.-the storage container lids were greasy/dirty.-the ventilation hood required cleaning.-unused items and equipment are cluttering the back storage area, making it difficult for cleaning and inspection. -Organization is required in the dishwashing area. *Please remove the empty bottles/containers/unnecessary items. -No cleaning and sanitation schedule was in place. *Cleaning schedule template will be provided along with the report.Action required:-Please clean the indicated areas and remove all unused items and equipment to facilitate cleaning and inspection, as well as to remove potential harborage areas for pests.

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