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Brother's Taste Of Asia

223 - 2335 162 Avenue SW Calgary AB T2Y 4S6 · Food - General

Official record from Alberta →

Inspection summary

Brother's Taste Of Asia has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 9, 2024. The most recent inspection, on March 26, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on March 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on February 9, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on March 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 4, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Soup and Sauce were kept uncovered under the counter in cooking area and several other foods like bean sprouts, a few bins of cooked meat kept uncovered in walk in cooler.Requirement;Keep food covered during storage to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl without handle was provided in bulk bin containing flourRequirement:Provide scoop with handle and keep handle out of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of cooked tapioca pearls stored at room temperature without temperature control were18 C and 24 CRequirement:Ensure that cooked tapioca pearls are stored at 4C or less OR at 60 C or higher.Cooked tapioca pearls were discarded.
  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) Several food containers: four bins of cooked chicken wings, two raw meat pails, bean sprouts were kept uncovered in walk in cooler.A basket containing bean sprouts was stacked in uncovered box containing bean sprouts.Requirement:a) Keep food covered during storage to prevent from contamination.b) Do not stack uncovered food to prevent from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of raw shell eggs stored on the counter without temperature control was 14CRequirement:Ensure that raw shell eggs are stored at 7C or less.Eggs were discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bin used for handling food was broken.Requirement:Do not use broken/damaged utensils to handle food.Broken bin was discarded during inspection.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of grated garlic in oil stored on ice located on spice cart was 13.1CRequirement:Ensure that garlic in oil is stored at 4C or less.Garlic in oil was discarded.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) A bag containing chicken was stored directly on floor in walk in freezer.- Oil can was stored directly on floor in back areab) Black garbage bag was used to cover spring rolls in walk in freezerRequirement:a) Store food at least 15 cm off the floor.b) Use food grade material to cover/ wrap food not black garbage bag.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in bar cooler.Requirement:Provide thermometer in the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of chlorine in sanitizer solution.Requirement:Provide chlorine test strips.

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