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Brazen

138 Banff Avenue Banff AB T1L 1A7 · Food - General

Official record from Alberta →

Inspection summary

Brazen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 11, 2024. The most recent inspection, on June 29, 2026, recorded 6 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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.

  • 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 5 times across 4 separate inspections, most recently on June 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on June 29, 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?

  • 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 9 times across 5 separate inspections, most recently on June 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 5 times across 4 separate inspections, most recently on June 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Knives stored between insert fridge and counter after use (this area collects debris and is not sanitary for storage). Store knives in sanitizer solution (if used), on rack, or in other sanitary manner.2. Cutting board in front of side garnish refrigerator has grooves that are discoloured and no longer easily cleanable.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop stored on top of ice machine in area that may not be sanitary. Ensure scoop is stored in clean insert, on a hook, or outside of the ice in a sanitary manner.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One wine bottle stored on ice used for drinks at bar at time of inspection. Ensure items are kept in clean inserts rather than placing directly on ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Smashed potatoes in container with lids were noted in walk-in refrigerator and measured at 21 to 24C; significant condensation on underside of lids. Ensure smashed potatoes are cooled rapidly to 4C or less (shallow pans in fridge or in ice water bath prior to putting in the fridge). Corrected.2. Hollandaise had been prepared in the morning with egg yolks and was measured at 33 to 36C at 1:30pm (4+ hours). Provide testing and verification that product is less than pH 4.6, hold below 4C or above 60C, or discard after 2 hours (label and documentation required). Discarded, corrected.
    • 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?
      • Garbage room door has gap at the bottom which could allow pests to enter (from garbage area). Ensure door sweep/fit is tight to exclude pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require additional cleaning:-Under dishwasher-Under prep counter in front of hot lineEnsure all areas are maintained in clean and sanitary condition.
  2. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting boards on hot line were grooved and no longer easy to clean/sanitize. Cutting boards must be replaced/replaned unless grooves can be cleaned/sanitized.*IN PROGRESS
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Silicone separating and mouldy at dirty side of dishwasher. Reseal and ensure areas stays in a clean and sanitary condition.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting boards on hot line were grooved and no longer easy to clean/sanitize. Cutting boards must be replaced/replaned unless grooves can be cleaned/sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Insert fridge on hot line had product measured at 8 to 9C; open during part of inspection. Ensure refrigerator maintains items at or below 4C and is not used until capable of maintaining temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Silicone separating and mouldy at dirty side of dishwasher. Reseal and ensure areas stays in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning required in the following areas:*Under and on back wall behind main dishwasher. *On coving/baseboard of floor wall joint in prep area and around ice machine*Calcium/scale build up on ice machine and ice machine flap
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ensure ice scoops are kept in clean containers or on hooks (observed on top of ice machine).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Double door fridge beside hot line has inserts stacked on top of each other. Provide additional shelves so that inserts are not stacked.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Recently cooked smashed potatoes (approx 30-40C) were noted being put into large containers (approx 3-4inches deep) and covered then put in the refrigerator. Although the rest of the items in the walk-in refrigerator were at 1-2C, potatoes were at 6C. Ensure potatoes are properly cooled and reach refrigerator temperature within 4 hours (may need to put them on flat pans and cool prior to placing in large inserts).2. Eggs were stacked in insert cooler above other inserts. Shells were measured at 14 and 15C. Limit number of eggs placed in insert and ensure they are held at 7C or lower.
    • 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?
      • From previous inspection: Fly strips have a build up of flies and are in areas where food may be opened/handled. Remove fly strips that have numerous flies (completed) and consult with pest control operator on additional methods to control fly populations.**One fly strip with a build up of flies noted in main kitchen area. Flies currently under control. Remove fly strip and ensure they are changed frequently if used.
    • 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?
      • A few small flies were noted next to small dishwasher on server line. Continue pest control activities and follow the directions of your pest control company. Ensure any wet areas dry out adequately.
  5. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Vacuum packed bag of chili in stand-up fridge on line labelled with date of Feb.24. As discussed this was pulled from freezer for use. Re-label with pull date and ensure product is used within 5 days.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice cream sandwich cookies and cheese curds noted in freezer unwrapped. Wrap or cover product to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Eggs left out and measured at 28C. Store eggs at 7C or lower (in the refrigerator).2. Hollandaise noted on grill at 50C. Discard after 2 hours OR monitor pH of sauce and ensure it is below 4.6.3. A small container of garlic butter was noted out at room temperature (risk of botulism). If using fresh herbs/garlic, keep this product in the fridge or if keeping small amounts out, label and discard after 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Smashed potatoes in walk-in fridge measured at a temperature of 15 to 25C; covered and not cooled properly. Ensure potatoes are cooled rapidly (for example, on shallow pan uncovered in the refrigerator). Put in closed container when they reach 4C or less.
    • 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?
      • From previous inspection: Fly strips have a build up of flies and are in areas where food may be opened/handled. Remove fly strips that have numerous flies and consult with pest control operator on additional methods to control fly populations.**One fly strip with a build up of flies noted in main kitchen area. Flies currently under control. Remove fly strip and ensure they are changed frequently if used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris was noted around small dishwasher (by chemical containers) and on back line behind prep tables/equipment. Thoroughly clean all areas and ensure there is no build up of food debris (to adequately control any pests).

Nearby inspected facilities

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