FCU2 Londonderry Mall NW · KILDARE
January 6, 2026
Pass- Two whisks stored above the dishwashing area were observed with minor food debris. Please ensure all utensils are thoroughly cleaned and sanitized. Corrected onsite. The whisks were removed for cleaning., , - One bowl was stored inside a dry food container. Please a dedicated scoop with a long handle or keep the scoop in a clean, separate container to prevent contamination. The bowl was removed from the container.
The facility was generally clean and well maintained; however, the following areas require attention:, , - Floor and wall at the corner near the back prep cooler, - Wall timers, - Surfaces of white containers
Manchu Wok is in the KILDARE neighbourhood. KILDARE, Edmonton has 29 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 13, 2026, there are 14 (48%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 6 times since September 11, 2024, with 6 passes and 0 closures on record.
- Two whisks stored above the dishwashing area were observed with minor food debris. Please ensure all utensils are thoroughly cleaned and sanitized. Corrected onsite. The whisks were removed for cleaning., , - One bowl was stored inside a dry food container. Please a dedicated scoop with a long handle or keep the scoop in a clean, separate container to prevent contamination. The bowl was removed from the container.
The facility was generally clean and well maintained; however, the following areas require attention:, , - Floor and wall at the corner near the back prep cooler, - Wall timers, - Surfaces of white containers
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
The concentration of the QUAT sanitizer measured below 200ppm. Staff changed solution and the new product measured within range. Please ensure you are testing the solution at regular intervals to ensure proper concentration is maintained.
A small gap between the wall and the floor beneath the front hot holding unit was observed which is not smooth and easy to clean. , Ensure that the indicated area is sealed to keep the surface smooth, resistant to moisture, and easily cleanable.
A buildup of food debris was observed along the back wall beneath the front hot holding unit. , Ensure that the indicated area is cleaned and sanitized.
One container of ginger beef, one container of dry ribs and two containers of breaded chicken were measured between 17.6 degrees Celsius and 22.8 degrees Celsius as measured with a probe thermometer. The operator informed that the food had been out at room temperature for more than two hours. Ensure all high-risk food spends no more than two hours in the danger zone from 4 degrees Celsius to 60 degrees Celsius. The operator discarded the indicated food during the inspection.
A small gap between the wall and the floor beneath the front hot holding unit was observed which is not smooth and easy to clean. , Ensure that the indicated area is sealed to keep the surface smooth, resistant to moisture, and easily cleanable.
The prep freezer beside the grill line is in disrepair. , Ensure that the indicated unit is repaired.
A buildup of food debris was observed along the back wall beneath the front hot holding unit. , Ensure that the indicated area is cleaned and sanitized.
A container of pork is measured at 22 degrees Celsius. The operator informed that the pork had been left out at room temperature for more than two hours and proceeded to discard the pork. Ensure that potentially hazardous foods do not spend more than two hours in the danger zone from 4 degrees Celsius to 60 degrees Celsius.