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Brew + Bloom

1003 Parsons Road SW Edmonton AB T6X 0X2 · Food - General

Official record from Alberta →

Inspection summary

Brew + Bloom has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 26, 2024. The most recent inspection, on October 6, 2025, found no infractions.

6 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 once on August 25, 2025. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 20, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on January 20, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 3 separate inspections, most recently on August 25, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on January 27, 2025. 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.

9 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the dirty high touch handle in direct contact with food ingredient. Cease and desist, retrain staff.
    • 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?
      • ** - indoor flies noted.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The upstairs food prep area handwash sink is not equipped with paper towel.- Designated handwash sinks must be supplied with soap and paper towel at all times. Store the paper towel in a dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The upstairs food prep area is cluttered and a staff member's jacket, belongings are stored on a shelf in this area.- All food handling areas must be kept organized at all times and free of staff personal belongings.
  5. Demand Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff are using reusable cloth towels to dry their hands.- Use single use paper towels to dry hands
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff hoodies stored next to clean equipment and on top of a box of canola oil. Staff beverage stored on the shelf above a food prep cooler.- All staff personal belongs are to be stored away from foods, food equipment, business related items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of cleaning supplies are not properly labeled as to contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers are not available.- Test papers must be available to measure the concentrations of sanitizing agents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cotton candy is being made in the upstairs office/dry storage room. No handwash sink is available in this room.- Discontinue any open food handling in this room. Relocate the cotton candy machine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The countertop slicer has visible food particle on the underside from the previous days use.- Equipment must be thoroughly cleaned after use.2. Grease/black buildup noted on the exhaust hood filters, the sides of the deep fryer and oven as well as on the back of the gas range.- Cleaning is required.3. The cappuccino/coffee machine nozzles are being wiped with a dry cloth in between uses.- Wipe the nozzles with a cloth that is stored in a sanitizer solution in between uses.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of food particles/debris noted on the floor under the 2-compartment food prep sink.- Cleaning is required.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

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