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Woodwork Restaurant

10132 100 Street NW Edmonton AB T5J 0N8 · Food - General

Official record from Alberta →

Inspection summary

Woodwork Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on May 5, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests 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 2 times across 2 separate inspections, most recently on February 18, 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?

  • 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 May 6, 2025. 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 4 times across 3 separate inspections, most recently on May 5, 2026. 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?

  • 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 3 times across 2 separate inspections, most recently on May 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on May 6, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    4 infractions

    • 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 mechanical ventilation system is past its due date for professional maintenance. Ensure this is completed..
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The meat slicer was unclean. Slicer was taken apart and back/base cleaned/sanitized during inspection.Ensure the meat slicer is cleaned thoroughly after each use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the bulk food bins had a broken cover sealed with tape. Ensure cover is replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulated debris was observed behind the dishwasher. Ensure hard to reach areas are cleaned and maintained in a sanitary condition at all times.
  2. 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?
      • * Mice droppings was present under the shelf in the basement storage room. - Seal the hole in the wall adjacent to the drink storage room. - Entry points should be identified and sealed to prevent pest entry.
  3. Demand Inspection

    3 infractions

    • 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?
      • * Mice droppings were present in the hard-to-reach areas in the facility/equipment, in the basement storage area, behind the water heater in the dry storage room of the kitchen, under the wood stove, behind the ice machine and near the mice traps. * The back door had a gap at the base. * - There was a hole on the floor beneath the dry food storage shelf.Monthly professional pest monitoring were provided. - Ensure mice droppings are cleaned and floors disinfected. - Organize the basement and keep things off the floor.- Entry points should be identified and sealed to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The plastic covers of the ice machine is broken and sealed with paper tape. Ensure covers are replaced and maintained in a smooth, easy to clean and non-absorbent manner at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas needs to be cleaned;- the fan of the walk-in cooler- outside the pebble ice machine- areas under the wood stove/grill
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer in the buckets were measured at 0ppm. Fresh solution was prepared and measured at 200-400ppm. Ensure sanitizer is replaced after every 2 hours and monitored regularly.The available test strip on site was not measuring the quat sanitizer, ensure an adequate test strip is obtained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink on the cook line was inaccessible. Ensure sink is always empty and accessible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas needs to be cleaned;- the fan of the walk-in cooler- outside the pebble ice machine- areas under the wood stove/grill
  5. Monitoring Inspection

    0 infractions

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