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Wong's Restaurant

5013 50 Street Bashaw AB T0B 0H0 · Food - General

Official record from Alberta →

Inspection summary

Wong's Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 15, 2024. The most recent inspection, on September 2, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 August 13, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 6, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on August 25, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 15, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Cleaning is required in the rear storage area of the facility, including the rooms housing chest freezers. Debris was observed behind the chest freezers. Please ensure these areas are thoroughly cleaned and maintained to prevent the accumulation of debris, reduce the potential for pest attraction and harbourage, and support a sanitary environment.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut vegetables were observed in the cold holding unit (using ice).Temperature was measured at around 10 to 11 degrees C.Discussed the concern with operator. Operator mentioned that cut veggies are stored on ice, however due to hot weather the temperature is rising up.Veggies were transferred to the refrigeration unit.Make sure to check the temperature on routine basis and discard any high risk food item, if it's stored between 4 to 60 degrees C for more than two hours.
  6. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored in closed proximity to the cooked/raw vegetables. The violation was corrected during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During the inspection it was observed that the some of the personal use articles not associated with food handling were observed on the food counters.Discussed it with the operator, the violation was corrected during the inspection.Not: Please make sure to store the personal use items/or items not related with food handling be stored away from food items.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - During the inspection, the sanitizer solution in the kitchen was found to be excessively concentrated, exceeding 500 ppm. PHI outlined the procedure for preparing a correct bleach solution. It is important to maintain the chlorine sanitizer solution at 100 ppm to ensure effective and safe sanitization of surfaces that come into contact with food, thereby avoiding chemical residues that could contaminate food products.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Uncovered peppers were found in the walk-in cooler. To minimize the risk of contamination, it is imperative to keep food items in storage covered at all times. The staff were informed and the food product was covered immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The handle on the refrigerator door in the kitchen area is in an unclean state. A large amount of dirt and debris is visible on the door handle. In order to promote safe food handling, please ensure that the refrigerator door handle is cleaned regularly to prevent indirect contamination and maintain a clean and sanitary environment.
  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach spray bottle in kitchen was measured at greater than 200 ppm.- Demonstrated and directed staff on how to create a 100 ppm chlorine bleach solution during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Round food containers were being used as scoops for bulk dry ingredients.- Operator replaced these with scoops with handles later in the day.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • AHS Food handling permit was not posted.- Operator printed and posted food handling permit later in the day.
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