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Brix + Barrel

115 - 351 4 Avenue SW Calgary AB T2P 0H9 · Food - General

Official record from Alberta →

Inspection summary

Brix + Barrel has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on January 28, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 January 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 December 9, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 9, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on December 9, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 October 23, 2023. 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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer detected in bar glasswasher final rinse. New iodine jug located and installed. 12.5 PPM achieved,
  2. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented can stored on the shelves. Please ensure cans are not dented prior to use as this can pose a risk for botulism. Inspect the cans regularly to ensure they are in good condition. If cans have been damaged, the product must be used or discarded immediately. The operator discarded the can at the time of the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths out of sanitizer solution when not in use. Cleaning cloths should be placed in a bucket with an approved sanitizer solution when not in use to prevent the growth of bacteria which can further contaminate the surfaces when cleaning. The operator placed the cloths in a bucket with a quat sanitizer solution at the time of the inspection and was measured at 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils are stored in water at a temperature of 19C. Utensils should not be stored in stagnant water at room temperature as this can create an ideal environment for bacteria to grow, therefore, contaminate the utensil.Utensils should either be stored in iced water or in a food safe solution such as 200ppm of quat or 100ppm of bleach. The operator remade a quat sanitizer solution measured at 200ppm at the time of the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled sanitizer spray bottle. All chemicals must be labeled to ensure safe usage throughout the food establishment. The operator labeled the spray bottle at the time of the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *NO SANITIZER DETECTED IN DISHWASHER FINAL RINSE, EVEN AFTER PRIMING PUMP AND SWITCHING OUT SANITIZER JUGS. REPAIR PERSONNEL CALLED AND SINK PREPARED FOR MANUAL SANITIZING UNTIL REPAIRS COMPL;ETED*
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *ICE SCOOPS STORED IN CONTAINER THAT HAD NOT BEEN WASHED IN SOME TIME. CORRECTED. ENSURE THAT SCOOPS AND CONTAINER ARE WASHED DAILY*

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