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Brewsters Brewing Company & Restaurant

200 - 3 Stonegate Drive NW Airdrie AB T4B 0N2 · Food - General

Official record from Alberta →

Inspection summary

Brewsters Brewing Company & Restaurant has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on August 17, 2026, found no infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 November 6, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on November 6, 2025. 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 2 times across 2 separate inspections, most recently on July 4, 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?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 10 times across 6 separate inspections, most recently on August 13, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 10 times across 7 separate inspections, most recently on August 13, 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A significant gap is present between two sections of Stainless steel backsplash behind the cooking line.Repair wall to ensure smooth and easily cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine interior has a slight build-up of mould present.Clean indicated food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A gap is present under the beer taps, creating an area with mould and debris build-up that would be difficult to clean.Cover or seal gap to ensure that this area can be easily cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils in the kitchen were observed being stored in visibly dirty sanitizer at room temperature. Utensil storage solution was replaced during inspection. Uncleaned utensils being stored in room temperature liquid must be cleaned and sanitized or otherwise replaced at least once every two hours. Label this container or otherwise provide a reliable suitable monitoring system for tracking a two hour utensil storage time.
  3. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Glassware shelving in the bar area is damaged, exposing raw wood that would be difficult to properly clean as needed. Cover or repair areas to ensure exposed surfaces are smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The corners of the walls near the handwashing sinks in the back food preparation area are damaged, rendering surfaces difficult to properly clean. A significant gap is present between two sections of Stainless steel backsplash behind the cooking line.Repair walls to ensure smooth and easily cleanable surfaces.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were found on the counter instead of the sanitizing buckets. Clothes need to be stored appropriately in sanitizing buckets to prevent contamination of food surfaces.Operator moved cloths into a sanitizer bucket.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Cooking utensils were being stored beside the hand sink, creating the risk of contamination through splashing water. Operator moved the cooking utensils away from the sink.2. Scoopers without a handle were being stored in bulk food containers in the dry storage area. All scoopers must have handles and be stored in a way that prevents contamination.Scoopers were removed during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A large container of mashed potatoes that was being cooled in the walk in cooler recorded an internal temperature of 18C with a probe thermometer. Operators indicated that the potatoes were put in the fridge about 3 hours ago. Proper cooling requires food to go from 60 - 20C within 2 hours, and 20C - 4C within 4 hours. Operators switched the potatoes to a shallow container with ice underneath to allow cooling to occur at a faster rate.Temperature was recorded again after an hour had a reading of 4.3C
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink at the bar was obstructed from items stored inside the sink. Hand sinks need to be accessible at all times to allow for staff hygiene.Operator removed items from hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The finish on the glassware drying racks was peeling off and in disrepair, making it hard to clean. Please repair or replace the racks to ensure the surface is smooth, non-porous, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A utensil used for cleaning off the flat top grill was being stored beside items used for cooking. Items not associated with cooking need to be separate to prevent contamination.Operator moved scraping utensil.2. A metal cooking strainer was in poor condition with the mesh breaking apart risking physical contamination. Operator discarded the strainer. 3. A cutting board had deep grooves and gashes making it hard to clean. All food contact surfaces must be smooth, non-porous, and easy to clean.Operator discarded the cutting board.4. A spatula used for cooking was burned at the handle and spatula was worn down making it hard to clean.Operator discarded the spatula
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooling fans in the walk in cooler were visibly dirty and food was being stored underneath. Please clean the fan covers to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving surfaces in the bar used to store customer glassware were observed to have a build-up of debris. Clean customer glassware storage surfaces. Ensure that mat materials are cleaned or replaced as needed.Status: Outstanding
  6. Monitoring Inspection

    4 infractions

    • 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?
      • The centre divider of the kitchen back door is loose, creating a small gap between the doors that could facilitate pest entry.Repair door to restore effective verminproofing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of wall is peeling beside the prep cooler across from the oven.Repair wall to ensure surfaces are smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Disposable cups were observed being stored inside of bulk food containers.Plastic container lids were observed being stored directly on the floor in the back storage area.Improperly stored items were moved during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving surfaces in the bar used to store customer glassware were observed to have a build-up of debris. Clean customer glassware storage surfaces. Ensure that mat materials are cleaned or replaced as needed.
  7. Monitoring Inspection

    2 infractions

    • 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?
      • The centre divider of the kitchen back door is loose, creating a small gap between the doors that could facilitate pest entry.Repair door to restore effective verminproofing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top of the refrigerated glassware storage was taped in several places, creating surfaces that would be considered difficult to properly clean as needed. Repair equipment or replace tape with an alternate surface that is smooth and easily cleanable.
  8. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The corners of some of the walls in the kitchen were damaged, creating surfaces not smooth or easily cleanable. Repair surfaces to render these areas smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top of the refrigerated glassware storage was taped in several places, creating surfaces that would be considered difficult to properly clean as needed. Repair equipment or replace tape with an alternate surface that is smooth and easily cleanable.
  9. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several coolers on the cooking line were noted as having damaged gaskets which prevent some of the cooler drawers and doors from closing properly. Some of these coolers were measured at temperatures of 8-11C. Foods stored in these coolers were probed to confirm internal temperatures, then moved into alternate coolers during inspection. Repair cooler drawer gaskets to ensure they can reliably close to maintain food storage temperatures. Ensure perishable foods are stored in satisfactory temperature controls.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The corners of some of the walls in the kitchen were damaged, creating surfaces not smooth or easily cleanable. Repair surfaces to render these areas smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top of the refrigerated glassware storage was taped in several places, creating surfaces that would be considered difficult to properly clean as needed. Repair equipment or replace tape with an alternate surface that is smooth and easily cleanable.
  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. The bucket of sanitizer for the cleaning cloths on the cooking line measured 0ppm. Sanitizer was replaced during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. Observed food handler use their personal phone and not wash their hands after. Discussed phone use and handwashing policy.
  11. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. There was food debris in the hard-to-reach areas of the meat slicer. COMPLETE THE FOLLOWING:1. After use, the meat slicer should be taken apart to its smallest parts, so equipment can be thoroughly cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The mixer guard had a buildup of old food debris. Mixer was cleaned during the inspection.COMPLETE THE FOLLOWING:1. Ensure mixer is cleaned more thoroughly after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The cutting boards in the cooking area were discoloured and scored. COMPLETE THE FOLLOWING:1. Repair/replace boards.

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