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Brewsters Brewing Company & Restaurant

11736 104 Avenue NW Edmonton AB T5K 2P3 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A can of RAID spray was observed in the mop sink room. It was corrected during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Three compartment sink was equipped with detergent and QUAT. Mechanical dishwasher was equipped with detergent, however, the chlorine concentration was at <50ppm. Repair or replace the unit. Both the mechanical glasswashers in the bar area were fully equipped with supplies. Concentration of chlorine at both units were at 100ppm.
    • 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?
      • Minor gap at the bottom corner of the exterior back door. Repair or replace door to ensure no gaps are present. Mouse droppings were present inside cabinet in the staff room/washrooms. Remove droppings and repair any areas showing gaps, cracks, unwanted openings.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler hood/cover (across from grill) was loose. Hand sink basin (across from walk in unit) was loose.One square strainer was in poor repair.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A non food grade sanitizer was being used as a sanitizing solution at the bar. Solution was discarded and replaced with quat solution at 200ppm.2. Wet cleaning towels were observed on the counters, towels were immersed in 200ppm of quat solution during inspection.Ensure;- Food grade sanitizers such as 200ppm quats or 100ppm of chlorine solution is used as food surface sanitizers.- Cleaning towels are immersed in sanitizing solution or laundry when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler on the cookline and nearest to the dishwashing area, was measured at 15C.Probe thermometer also measured food at 12C. Chef had satisfactory temperature records from the morning and indicated food in the cooler were moved from the walk-in cooler in the morning. Food was moved into an alternative cooler during inspection.Ensure cooler is not used until temperatures can be maintained less than 4C/40F.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The sanitizer bucket was stored in the bar handwashing sink. Sink was cleared during inspection.- Paper towels were stored directly on the counter on the handwashing sink. Ensure;- hand sink is always accessible.- paper towels are stored on/in a dispenser .
    • 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?
      • Gap was observed by the base of the back door.Ensure the gap is sealed and the door can prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Dried food stains were observed behind the blades of the meat slicer.2. Buildup was observed under the soda gun nozzle.Ensure:- The meat slicer is taken apart and well cleaned.- The sides of the spray head should also be cleaned after the nightly soaks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler on the cookline and nearest to the dishwashing area, was measured at 15C.The thermometer in the cooler was at 65F(18C).Ensure cooler is not used until temperatures can be maintained less than 4C/40F.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and debris accumulation was observed on the ceiling above the prep line in the coffee station area.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two damp clothes were noted on the counter top and not in the sanitizer solution.Ensure cloths are placed in the sanitizer solution when not in use. Staff immediately put the cloths in the sanitizer bucket when made aware of the condition.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large stainless steel water containers were stored right next to the hand sink. There is a risk of splashes landing on the water jugs when staff are washing their hands. Ensure equipment is stored in a manner to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashers in the bar area were measured 0ppm chlorine. The chlorine bottle was almost empty. After the bottle was changed, the dishwasher was run 2-3 more times but still measured 0ppm chlorine.Ensure the dishwasher is measuring 100ppm Chlorine before using. The manager was going to try to run a few more cycles on the dishwasher to see if the chlorine needed to be pulled or would call a technician to fix the machines.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no quat test strips available.Ensure quat test strips are available to test surface sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are a few cracked and shifted tiles under the deep fryer.Please replace/ repair so the floor is smooth, easily cleanable, non absorbent and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bar dishwashers were not measuring 100ppm chlorine.Ensure dishwashers are measuring 100ppm chlorine.
  5. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *not assessed at this time* There were no quat test strips available.Ensure quat test strips are available to test surface sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *not assessed at this time* There are a few cracked and shifted tiles under the deep fryer.Please replace/ repair so the floor is smooth, easily cleanable, non absorbent and in good repair.