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Brewsters Brewing Company & Restaurant

100 - 11 Mckenzie Towne Avenue SE Calgary AB T2Z 0S8 · Food - General

Official record from Alberta →

Inspection summary

Brewsters Brewing Company & Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on July 3, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 across 2 separate inspections, most recently on June 23, 2026. 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 once on June 23, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 June 23, 2026. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in the prep area were not submerged within sanitizing solution when not in use. **Operator immersed cleaning cloths in sanitizer solution. **Cleaning cloths when not in use must always be kept completely submerged in sanitizing solution to prevent contamination of food contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • When asked, an employee explained that they re-use the cloth rag used to dry their hands after handwashing to wipe hands in-between food handling steps. *Operator educated employee to use paper towels after handwashing, or to discard cloth rags after each use. Employee was educated to wash hands in-between food handling steps instead of using cloth rags. **Cloth rags used to dry hands after hand washing must be discarded into a dirty laundry after each use. Hands must be washed with soap and water when soiled in-between food handling steps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Ice machine was observed to have black residue on the inner liner. **Have the machine cleaned and increase the frequency of cleaning for the affected area.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was measuring less than 100ppm from dispenser.**please manually mix sanitizer until the machine is calibrated. 200ppm quat is required.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

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