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Brewstir's Cafe

3429 10 Street, Houston, V0J 1Z2 · Restaurant

Official record from Northern Health →

Inspection summary

Brewstir's Cafe has been inspected 5 times by Northern Health Authority since April 17, 2023. The most recent inspection, on March 13, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 4 separate inspections, most recently on April 24, 2024. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on March 13, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on March 13, 2026. For example: 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 September 1, 2023. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on September 1, 2023. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

About this data

These results come from Northern Health Authority, 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.

5 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed that kitchen aid stand mixer and associated paddle attachment is not in good shape.
      • Corrective Action: Operator to purcahse a new paddle attachment to make sure food contact equipment and their associated attachments must be in good working order and not pose a direct contaminate into prepared food items.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Observed during inspection that dedicated hand wash sink hot water tap to ensure equipment used for hand hygiene activities is in good working condition.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  2. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment is used as scoops to obtain or move dry ingredients. Scoop should have handles and the handles must be kept free from the product to prevent hand contact and contamination.
      • Corrective Action: Operator to use food safe scoops in place of bowls or other containers to transfer ingredients and do not store scoops inside containers.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer (QUAT) detected. Automatic dish washers must provide a minimum concentration of 200 parts per million (ppm) as required to effectively sanitize dishware.
      • Corrective Action: Operator set up a 100 ppm sanitizer in a large container with chlorine to sanitize dishes. Continue to use the container to sanitize dishes until the dishwasher can be repaired.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hot water was not available at hand washing sink. Operator is aware of the issue and is waiting on the plumber to repair the sink. Proper hand washing can ensure food is protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator to repair handwashing sink to ensure there is warm running water.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Operato to ensure staff scheduled have FoodSafe training.
  3. Follow-Up Inspection

    1 infraction

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Meat slicer was noticeably dirty on the gaugeplate and thickness adjustment knob. Operator claims this is due to the equipment's proximity to the stove, and that the slicer is cleaned and sanitized before use. Public Health significance - improper cleaning of meat slicers has led to Listeria outbreaks & severe foodborne illness.
      • Corrective Action: Ensure that all surfaces of the slicer is thoroughly cleaned and sanitized after use, and the equipment is kept in a sanitary condition.
  4. Follow-Up Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. Baked goods containing milk or cheese were stored at ambient temperature, and operator does not have evidence to indicate these products are shelf stable. Public Health significance - All potentially hazardous foods must be stored below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Baked goods containing milk or cheese need to be lab certified as shelf stable in order to be stored at room temperature, or these products must be stored below 4 degrees Celsius.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator did not have Food Safety plan on-site at the time of the inspection.
      • Corrective Action: Ensure that the premises Food Safety plan is kept on-site, as well as reviewed every year and updated as needed.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Meat slicer was noticeably dirty on the underside of the blade, such as some meat debris around the slicerhead. Operator claims this is due to the equipment's proximity to the stove, and that the slicer is cleaned and sanitized before use. Public Health significance - improper cleaning of meat slicers has led to Listeria outbreaks & severe foodborne illness.
      • Corrective Action: Ensure that all surfaces of the slicer is thoroughly cleaned and sanitized after use, and the equipment is kept in a sanitary condition.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Premises Sanitation plan was not available on-site at the time of the inspection.
      • Corrective Action: Ensure that the premises Sanitation plan is kept on-site, as well as reviewed every year and updated as needed.
  5. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Top of prep cooler, as well as cooler in storage area contained potentially hazardous cold foods stored above 4°C. Top of prep cooler was measured at 7°C. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use in chocolate chip and margarine ingredient bins. Some food containers and bags were also stored on the floor. Public Health significance - Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Food items need to be stored off the ground to prevent contamination while cleaning or from pests.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly. Food needs to be stored at least 15 cm off the floor.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Less than 100 ppm bleach detected in sanitizer containers. Public Health significance - Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (100-200 ppm unscented bleach, or 1/2 tsp to 1 tsp bleach per 1 litre water). Also ensure that wiping clothes are stored in sanitizing solution when not in use.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Noticeable build-up of grime and food debris on floor and some of the storage areas. Public Health significance - insufficien cleaning can lead to pest infestations or contamination of food.
      • Corrective Action: All areas need to be cleaned on a regular basis to maintain a sanitary condition throughout the facility.

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