Brass Wok
2523 5 Avenue NW Calgary AB T2N 0T5 · Food - General
3 inspections
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **repeat violation from previous inspection1. In the prep line cooler, containers of food stored ontop of the insert units. Shrimp stored in container ontop of insert was @7 deg C on surface. -Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store insert on top of an insert.2. Perishable sauces (5 inserts) were stored at ambient temperature by the kitchen cookline. All of the sauces were discarded, internal temperature measured: 11-16 deg C. A timer is required to allow for small quantities of perishable sauces to be held for maximum 2 hrs at room temperature, discard remaining after 2 hrs.
- 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?
- No food permit was displayed.-Ensure that the food permit is displayed in a conspicuous place visible to the patrons.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall separating the mop sink from the food service sink is peeling. Replace wall panel or repair to ensure it is smooth, in good condition and washable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The coconut milk was stored open in its original can inside the prep cooler.* The coconut milk was transferred in a food container.-Ensure that the food is stored in the food containers once the food can is opened to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- In the prep line cooler,*Both cooked egg and tofu insert was stored on top of an insert.Cooked egg and tofu were measured at 9.4 degrees C**The Ambient temperature of the prep line cooler was measured at 6.5 degrees C.*Yellow curry was measured at 15 degrees C.*Red curry was measured at 12 degrees C.*Cooked Panang sauce stored on a food counter was measured at 19 degrees C.*** Yellow and red curry, panang paste were discarded.**** All the perishable food items inside the prep cooler were moved inside the walk-in cooler.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store insert on top of an insert.-Fix the prep line cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper cooling methods were followed in the facility.Large pot of in-house peanut sauce was placed on the food counter to cool.The internal temperature of the peanut sauce at the time of inspection was measured at 74 degrees C.*When asked how long the pot of peanut sauce was usually left on the food counter the operator mentioned sometimes 5 hours or sometimes till the late evening till, they close.* The operator was explained the proper methods of cooling by the inspector.-Ensure that the perishable food is cooled by following methods: by transferring food in shallow containers, in ice bath or using ice wand.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were present to test for bleach sanitizer and the dishwasher."Reoccurring violation" Quat sanitizer test strips were missing for the quat sanitizer used.Obtain quat and chlorine test strips.
- 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?
- No food permit was displayed.-Ensure that the food permit is displayed in a conspicuous place visible to the patrons.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were missing for the quat sanitizer used.Obtain quat sanitizer test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?