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Brewsters Brewing Company & Restaurant

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

Official record from Alberta →

Inspection summary

Brewsters Brewing Company & Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on August 15, 2025, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 4 times across 3 separate inspections, most recently on August 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 15, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 October 19, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 19, 2023. 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?

  • 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 6 times across 3 separate inspections, most recently on August 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

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.

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