2523 5 Avenue NW · WEST HILLHURST
November 6, 2025
Pass**repeat violation from previous inspection, , 1. 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.
No food permit was displayed., , -Ensure that the food permit is displayed in a conspicuous place visible to the patrons.
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.
Brass Wok is in the WEST HILLHURST neighbourhood. WEST HILLHURST, Calgary has 52 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 15, 2026, there are 33 (63%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 2 times since April 30, 2025, with 2 passes and 0 closures on record.
**repeat violation from previous inspection, , 1. 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.
No food permit was displayed., , -Ensure that the food permit is displayed in a conspicuous place visible to the patrons.
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.
WEST HILLHURST
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.
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.
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.
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.
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.
No food permit was displayed., , -Ensure that the food permit is displayed in a conspicuous place visible to the patrons.