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Brewsters Brewing Company & Restaurant

11736 104 Avenue NW Edmonton AB T5K 2P3 · 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 October 26, 2023. The most recent inspection, on September 21, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 4 separate inspections, most recently on December 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on December 10, 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 December 10, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on February 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on December 10, 2025. 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. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the back handwashing sink was empty. The staff refilled the dispenser during inspection.
  2. Risk Management Inspection

    0 infractions

  3. 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.
  4. 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.
  5. 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.
  6. 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.

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