Skip to content
Loading map…

Brickwell Taphouse

11 - 6219 Centre Street NW Calgary AB T2K 0V2 · Food - General

Official record from Alberta →

Inspection summary

Brickwell Taphouse has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 11, 2024. The most recent inspection, on October 5, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 3 times across 3 separate inspections, most recently on September 14, 2026. 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 3 times across 3 separate inspections, most recently on September 14, 2026. 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 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 April 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on April 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on May 1, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine was detected in the glasswasher located in the bar area. Repair the glasswasher and ensure the concentration sanitizer measured at least 100ppm of chlorine. Use the dishwasher in the kitchen in the meantime.
    • 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?
      • *Not assessed during this inspection - September 14, 2026*The pest control records were not available during the inspection. Pest control records must be retained onsite and readily available upon the request of a Public Health Inspector. Obtain the pest control records and provide them to the Public Health Inspector.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich cooler on the right side measured 12.5C. There were raw chicken wings and chopped vegetables stored inside. All coolers must maintain a temperature below 4C to prevent the growth of bacteria. Repair the cooler and refrain from storing any high-risk food inside.
    • 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 pest control records were not available during the inspection. Pest control records must be retained onsite and readily available upon the request of a Public Health Inspector. Obtain the pest control records and provide them to the Public Health Inspector.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The sandwich cooler on the right side measured 12.5C. There were raw chicken wings and chopped vegetables stored inside. 2. The bar cooler on the right side measured 8.8C. There were dairy products stored in the bar cooler. All coolers must maintain a temperature below 4C to prevent the growth of bacteria. Repair the cooler and refrain from storing any high-risk food inside. The operator removed the food items and placed them in a functioning cooler at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips expired in February 2026.Unexpired chlorine test strips must be used to test the concentration of chlorine in the mechanical dishwashers. Using expired chlorine test strips may result in inaccurate results. Obtain new chlorine test strips to test both mechanical dishwashers.
    • 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 pest control records were not available during the inspection. Pest control records must be retained onsite and readily available upon the request of a Public Health Inspector. Obtain the pest control records and provide them to the Public Health Inspector.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There were food debris and grime accumulated in the following areas: - Underneath the standing coolers - Underneath the grill and fryer Thoroughly clean the indicated areas to prevent the attraction of pests. Ensure high-to-reach areas are regularly cleaned. 2. There was dust accumulation in the following areas: - On the lower wall behind the pizza oven - On the ceiling tiles Thoroughly clean the indicated area to protect food from contamination. Ensure high-to-reach areas are regularly cleaned.3. There was grease accumulation in the filters of the ventilation canopy. Remove and thoroughly clean the filters. Ensure the filters are cleaned on a regular basis to remove grease build up.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 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 self-closing mechanism for the staff washroom door located in the kitchen was observed to be in disrepair, keeping it from fully closing.Please repair or replace the self-closing mechanism.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The commercial canopy unit and the canopy filters were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the canopy, potentially becoming a contaminant during food processing.Please clean the commercial canopy and remove the filters for thorough cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation was observed on the ceiling tiles above the cook line.Thoroughly clean the ceiling tiles.
  7. Monitoring 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)?
      • Staff were unable to locate the surface and dishwasher sanitizer testing paper.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation was observed on the ceiling tiles above the cook line.Thoroughly clean the ceiling tiles.

Nearby inspected facilities

Own this business? Add a badge to your website