Brass Wok
2523 5 Avenue NW Calgary AB T2N 0T5 · Food - General
Inspection summary
Brass Wok has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 5, 2024. The most recent inspection, on October 19, 2026, recorded 1 infraction.
None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 6 infractions 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 3 times across 3 separate inspections, most recently on October 7, 2026. 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 3 times across 2 separate inspections, most recently on November 6, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 3 times across 3 separate inspections, most recently on October 19, 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?
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 2 times across 2 separate inspections, most recently on November 6, 2025. 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?
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 April 30, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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
- Risk Management Inspection
1 infraction
- 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.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths on the prep line are used dry and without sanitizer.Ensure cleaning cloths are placed in sanitizer buckets with 200ppm QUAT or are used with a sanitizer spray bottle after each use.
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?