904 103A Street SW
Not in Compliance
7 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 8, 2026
- rice cookers are not being cleaned between use. Rice pots are being stored wet which is leading to odors.
Repeat violation: Perishable foods are being stored at room temperature., , - multiple containers of cut vegetables are being left at room temperature on the shelving rack and a table constructed for this purpose west of the cook line. Do not store prepared vegetables at room temperature., , - cut vegetables, bean, sprouts, sauces requiring refrigeration, prepared garlic and prepared meats are being stored at room temperature by the wok station. , , - inserts of cooked meats are being placed on top of ice. Meat was 14.7C. This will not maintain the temperature adequately. Ice levels must be above the level of food. Ice bath is not a long-term solution., , Facilitating must ensure that there is adequate refrigeration space as required for operations.
- Dishwasher requires descaling. Routine descaling is required., , - dishwasher is not feeding detergent. Ensure the pail of detergent is replaced and that machine is properly feeding detergent., , Note: one or more descaling rounds was done, but additional descaling is required due to the extensive build up.
- Paper towel was not available at any hand sink.
Food safety knowledge and actions was poor., , - individual holding food safety certificate was not present at the time of inspection.
- rice pots are not adequately cleaned and dried. , - rice cookers are dirty, - ice maker has build up at top, - dishwashing machine is dirty, - utensils are being put away dirty or being stored in dirty containers.
* a functional cleaning schedule is not being used in the kitchen. Facility is not doing required daily, weekly and monthly cleaning. , , Dirty dishes are being left in the sink overnight. This will attract insects or pests. , Three compartment sink has very dirty water inside. Please ensure that it is cleaned regularly and at the end of the night., , Deep cleaning is required throughout the facility. Cleaning standard is not adequate. , , - Deep cleaning under all equipement and cook lines is requried. , - coolers and freezers require deep cleaning. , - shelving requires cleaning. , - decluttering and organizing required. Remove all personal items and unused or excessive items. , - Please remove excessive cardboard from the facility.
Amazing Wok is in the CASHMAN neighbourhood. CASHMAN, Edmonton has 12 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 17, 2026, there are 10 (83%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
This restaurant has been inspected 9 times since October 18, 2023, with 3 in compliance, 6 not in compliance, and 0 closures on record.
7 violations
- rice cookers are not being cleaned between use. Rice pots are being stored wet which is leading to odors.
Repeat violation: Perishable foods are being stored at room temperature., , - multiple containers of cut vegetables are being left at room temperature on the shelving rack and a table constructed for this purpose west of the cook line. Do not store prepared vegetables at room temperature., , - cut vegetables, bean, sprouts, sauces requiring refrigeration, prepared garlic and prepared meats are being stored at room temperature by the wok station. , , - inserts of cooked meats are being placed on top of ice. Meat was 14.7C. This will not maintain the temperature adequately. Ice levels must be above the level of food. Ice bath is not a long-term solution., , Facilitating must ensure that there is adequate refrigeration space as required for operations.
- Dishwasher requires descaling. Routine descaling is required., , - dishwasher is not feeding detergent. Ensure the pail of detergent is replaced and that machine is properly feeding detergent., , Note: one or more descaling rounds was done, but additional descaling is required due to the extensive build up.
- Paper towel was not available at any hand sink.
Food safety knowledge and actions was poor., , - individual holding food safety certificate was not present at the time of inspection.
- rice pots are not adequately cleaned and dried. , - rice cookers are dirty, - ice maker has build up at top, - dishwashing machine is dirty, - utensils are being put away dirty or being stored in dirty containers.
* a functional cleaning schedule is not being used in the kitchen. Facility is not doing required daily, weekly and monthly cleaning. , , Dirty dishes are being left in the sink overnight. This will attract insects or pests. , Three compartment sink has very dirty water inside. Please ensure that it is cleaned regularly and at the end of the night., , Deep cleaning is required throughout the facility. Cleaning standard is not adequate. , , - Deep cleaning under all equipement and cook lines is requried. , - coolers and freezers require deep cleaning. , - shelving requires cleaning. , - decluttering and organizing required. Remove all personal items and unused or excessive items. , - Please remove excessive cardboard from the facility.
9 violations
Water in sanitizer pails is murky. Replace it when it is soiled.
- fresh scallops were put in a container that was not first washed. Container had a thick build up of debris. , , - rice cookers are not being cleaned between use. Rice pots are being stored wet which is leading to odors. , , - various food containers are being refilled without washing the container.
3 compartment sink had chicken breast in first compartment at 23C, pail containing a whole chicken in water in middle compartment and 3 whole ducks at 22C in third compartment. Pail of shrimp thawing on counter. Items had been left out over night to thaw. Discarded. , , Note: Cold water was turned on upon arrival of inspector. Faucet only reaches 1 basin. Only one item can be thawed at a time under cold running water., , Please use an approved thawing method which includes thawing in the refrigerator, thawing under cold, running water, or using a a microwave to thaw.
No violations
6 violations
Containers of diced cooked chicken and raw egg slurry stored in an inadequate ice-water bath. Temperature of the foods measured at 10C., - Food containers must be fully immersed in the ice-water in order for foods to be maintained at less than 4C., , Containers of cut raw vegetables are being stored at room temperature., - Store cut vegetables at less than 4C or greater than 60C.
The cooked red bean dessert in the steam table was measured at 51C., - High risk perishable foods must be hot held at greater than 60C. The food was reheated to greater than 74C and then returned to the steam table which measured at 70C. Staff also instructed not to place cold foods directly into the steam table.
Staff personal beverages are being stored on shelves above food equipment., - Store staff beverages away from foods and food areas.
No violations
1 violation
The wall covering installed behind the wood chopping block and counter by the food prep sinks is not a durable, easy to clean surface., - Requires replacement.
6 violations
Once again used wiping cloths are being left on the counters instead of being immersed in sanitizer solutions after each use.
Stacking of uncovered food containers noted in the food prep cooler., - All foods are to be properly covered when in storage.
The wall covering installed behind the wood chopping block and counter by the food prep sinks is not a durable, easy to clean surface., - Requires replacement.
No violations
6 violations
Container of cooked diced chicken sitting on top of ice measured at 16C. Discarded., - All high risk perishable foods must be stored at <4C or >60C. Proper ice-water bath setup reviewed.
The back area handwash sink was covered by a tray of cooling food., - Handwash sinks are to be easily accessible at all times.
Chlorine test papers onsite are damaged from humidity., - Obtain new test papers.
Perishable foods are being stored at room temperature., , - multiple containers of cut vegetables are being left at room temperature on the shelving rack and a table constructed for this purpose west of the cook line. Do not store prepared vegetables at room temperature., , - cut vegetables, bean, sprouts, sauces requiring refrigeration, prepared garlic and prepared meats are being stored at room temperature by the wok station. , , - inserts of cooked meats are being placed on top of ice. This will not maintain the temperature adequately. Ice levels must be above the level of food. Ice bath is not a long-term solution., , Facilitating must ensure that there is adequate refrigeration space as required for operations.
- Dishwasher requires descaling., , - dishwasher is not feeding detergent. Ensure the pail of detergent is replaced and that machine is properly feeding detergent..
- Paper towel was not available at any hand sink.
Food safety knowledge and actions was poor., , - individual holding food safety certificate was not present at the time of inspection.
- rice pots are not adequately cleaned and dried. , - rice cookers are dirty, - ice maker has build up at top, - dishwashing machine is dirty, - utensils are being put away dirty or being stored in dirty containers.
* a functional cleaning schedule is not being used in the kitchen. Facility is not doing required daily, weekly and monthly cleaning. , , Dirty dishes are being left in the sink overnight. This will attract insects or pests. , Three compartment sink has very dirty water inside. Please ensure that it is cleaned regularly and at the end of the night., , Deep cleaning is required throughout the facility. Cleaning standard is not adequate. , , - Deep cleaning under all equipement and cook lines is requried. , - coolers and freezers require deep cleaning. , - shelving requires cleaning. , - decluttering and organizing required. Remove all personal items and unused or excessive items. , - Please remove excessive cardboard from the facility.
The external rinse gauge on the high temperature dishwasher is not working. , - Repair the gauge or obtain a waterproof, maximum/minimum registering thermometer so that the rinse temperature can be verified.
The following equipment requires cleaning; The interior of the ice machine has some black buildup, the exteriors of the microwave and toaster oven are greasy to the touch, the exteriors of the bulk sauce pails have dried food splashes and remove the soiled cardboard lining the unused flat top grill.
The following surfaces require cleaning to removed grease, dust or food particle accumulation: The walls and ceiling in the kitchen where dust has accumulated, the floor under the food preparation sinks, the floor under the "clean" serving trays/plates storage shelves, the wall and hoses behind the back deep fryers and the painted wood crates by the back entrance.
Bulk food dispensers without handles are being used and the dispensers are being stored in direct contact with the foods., - Use dispensers with handles and store in such a manner that the handles do not come into contact with the foods.
The following equipment requires cleaning to remove food and or grease accumulation: The exteriors of the microwaves, the back area sliding door cooler fronts and door tracks, interior of the front food prep cooler, the walk-in cooler floor along the wall edges, exteriors of the bulk dry food storage pails.
The following areas require cleaning to remove food particle /grease buildup: the exhaust hood canopy, the dirty dish storage counter area , floors under the cook line equipment, around equipment legs and under the wood chopping block, the shelf below the microwave, the screen on the back door by the garbage can. Remove cardboard shelf liners currently in the back area bulk food storage shelf.
1. Food particle buildup in the door tracks of the sliding door cooler and in the rubber gaskets on the prep cooler doors. 2. The interior of the undercounter freezer has accumulation of food particles/spills.
1. Grease accumulation noted on the exhaust hoods. 2. Walls behind the back food prep table, next to the prep cooler and behind the cook line have dried food splashes and/or grease buildup. 3. The floor under the cook line equipment, under the sauce pails, under the wood pallet, around the large mixer has food particle/grease buildup.
No hot water available at the staff washroom handwash sink., - Hot and cold running water are required for proper handwashing. Repair