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Alberni Brewing Company

4630 Adelaide Street, Port Alberni, BC, V9Y 6N4 · Food Premises

Official record from Island Health →

Inspection summary

Alberni Brewing Company has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 30, 2026. The most recent inspection, on August 14, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 2 times on July 30, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times on July 30, 2026. For example: Food Not Protected - General

About this data

These results come from Island Health (Vancouver Island Health Authority), 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.

2 inspections

  1. Follow-Up

    0 infractions

  2. Routine

    4 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Low temperature dishwasher produced a chlorine residual of 25ppm. This is below the required rinse concentration (50-100ppm). This is a repeat violation.
      • Staff prepared a manual dishwashing set-up (detergent-sanitizer). Take the following actions: 1. Cease use of the dishwasher. Conduct manual ware washing in the interim (wash-rinse, sanitize). 2. Contact dishwasher technician to repair the unit back to a condition where it's operable. 3. Contact health protection office once repairs have been completed. Follow-up inspection is required.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Wiping rags were not fully submerged in quats pail sanitizer. Storing outside of solution makes it conducive to microbial growth.
      • Staff submerged the rags in the solution.
    • Food Not Protected - General
      • Two ice scoops were stored improperly: one scoop was stored directly on top of the ice machine (unsanitary storage); other scoop handle touching the ice directly (cross-contamination risk).
      • Staff ran both ice scoops through the glass washer and reoriented their storage to be in a manner that doesn't cross contaminate. Ensure food equipment is always stored in sanitary condition either with handle sticking up or in designated container.
    • Food Not Protected - General
      • Ice machine had pink biofilm build-up along the dispensing line.
      • Take the following actions: 1. Empty the ice machine. 2. Clean and sanitize the interior. 3. Update the sanitation schedule to reflect regular cleaning of the ice machine. Comments Routine inspection conducted. A focused inspection was also conducted in response to improper thawing of chicken on rack at room temperature, foods being stored on the floors of the walk-in cooler, and coolers not being cleaned. Comments regarding the specific investigation: - Frozen chicken was located in the walk-in cooler, which is an approved method of thawing. Most food items were stored above ground; however, an opened bag of carrots were located on the floors. Ensure opened food product remains off floors to prevent pest access and contamination risk. Cooler units appeared to be in sanitary condition with little-minimal grease/debris build-up. Action items: - Station pail sanitizer along the cookline. If you choose to use spray bottle sanitizer, use disposable paper towels instead. - Modify the sanitation checks to include regular cleaning of the ice machine. - Ensure two sink plugs are available at all times in the event the dishwasher is malfunctioning. Comments: - Hand sink equipped with hot/cold running water, liquid soap, and paper towels. - 2-compartment sink equipped with hot/cold running water. - Cooling of potentially hazardous foods (i.e., butter chicken sauce) is monitored. Ensure cooling logs are maintained for large batch items. - Sanitizer test strips are before their expiration dates: chlorine (November 2027); quats (October 2027); iodine (2028). - Quats dispenser registered 400ppm. Glass washer produced 25ppm iodine residuals. - All cooler units maintained temperatures at or below 4°C. Multiple upright freezer(s): -17.1°C. - Hot holding units maintained temperatures greater than 60°C: black beans (61°C). - Temperature logs are maintained twice daily. - Staff onsite with valid FOODSAFE certificate. Expiration date: April 2, 2028. - No evidence of pest activity noted during time of inspection. - Permit to operate posted in a visible location.

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