2523 5 Avenue NW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
6 novembre 2025
Non conforme**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 se trouve dans le quartier WEST HILLHURST. WEST HILLHURST, Calgary compte 54 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juillet 2026, 39 (72%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 5 juin 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
3 infractions
**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.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Kensington Honeybee Childcare - Food
WEST HILLHURST
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.
5 infractions
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.
1 infraction
Quat sanitizer test strips were missing for the quat sanitizer used., , Obtain quat sanitizer test strips.