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Brewsters Brewing Company & Restaurant

15820 87 Avenue NW Edmonton AB T5R 5Z1 · Food - General

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A spoiled lemon was found amongst the unspoiled lemons in one of the front stand-up coolers. The operator discarded the spoiled produce. Please ensure that all incoming foods are visually checked for spoilage prior to storage.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple visibly soiled cleaning cloths were found throughout the kitchen and prep area. The operator moved all the soiled cleaning cloths into the dirty cloth bin. Please ensure that all cleaning cloths are to be stored in sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was found stored next to cut and cooked mushrooms in the cold storage under the grill. The operator moved the cooked mushrooms to a different cooler location. Please ensure that raw meats are not stored next to cooked foods or cut vegetables.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items found stored in close contact with clean customer dishes. The operator removed the personal item. Please ensure that personal items are stored separate from customer items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in these areas: -The grill ventilation shows grease build up-The microwave at the food prep station - The meat slicer - The commercial stand mixer- The ice machinePlease ensure these areas are maintained in a clean and sanitary condition at all times.
  2. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Please relocate food handling permit in the front - easily viewable by the public. At time of inspection, observed on bulletin board in one of the service area.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed a couple of wet cleaning cloths on prep tables by cookline not being maintained in the sanitizer bucket between uses.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Please relocate food handling permit in the front - easily viewable by the public. At time of inspection, observed on bulletin board in one of the service area.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator was unable to provide a valid food safety certificate. Please email a copy of an approved food safety course.* April 23, 2024 still pending. Please send copy to PHI.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed 1 broken metal strainer and the exterior of the Robot Coupe brand food processer chipping off (plastic piece). If non repairable, please replace.
  4. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items (phone, key and water bottle) were stored on shelf above food prep area (meat slicer). Please store personal items away from food areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food containers and boxes of oil were stored on the floor in the dry storage room. Please store food containers on shelves or racks at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Level of ice bath was not high enough to keep sauces at a safe temperature (4C or less). Please ensure ice is filled up almost to the same level as the sauce to maintain a safe temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Detergent was connected to the sanitizer line and the sanitizer line was connected to the detergent line, causing the dishwasher to measure at 0 ppm chlorine at final rinse. The lines were re-connected and primed and measured at 100 ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were observed to be expired but unused. Please test chlorine concentration of the dishwasher at least once a day to ensure it is sanitizing at 100 ppm chlorine.
    • 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?
      • Doors (front and back) are missing weather stripping. Please ensure weatherstripping is installed to prevent the access of pests into the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator was unable to provide a valid food safety certificate. Please email a copy of an approved food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Disposable containers without handle were used to serve and measure vegetables. Please use scoops with handles.