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Brixton Pub & Eatery

3 - 16 MacEwan Drive NW Calgary AB T3K 2P2 · Food - General

Official record from Alberta →

Inspection summary

Brixton Pub & Eatery has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 7, 2025. The most recent inspection, on August 4, 2026, recorded 5 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 separate inspections, most recently on August 4, 2026. 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 August 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on August 4, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 September 18, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on September 18, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer solution buckets were tested with quat test strips and was found to be below 100 ppm. The quat sanitizer dispenser station was also tested and was dispensing a solution at less than 100 ppm.Bleach sanitizer solution was available and was prepared at 100 ppm.Fix the quat sanitizer solution station to ensure it dispenses sanitizer solution at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violation cited on August 4, 2026:The food preparation cooler measured 5.6°C. The food preparation cooler is located opposite the ventilation canopy filter. For that reason, you may need to further adjust the temperature of the cooler so that it can maintain at least 4°C or lower.Previous violation:The prep cooler measured 15.4°C. The prep cooler later measured 5.4°C.Ensure the cooler measure 4°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired quat and iodine test strips were available.Obtain valid quat and iodine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the handwashing sink was empty. Additional soap was available and the soap dispenser was promptly restocked. It was noted that the soap dispenser was not dispensing soap.Ensure the soap dispenser is operational.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A food handler demonstrated lack of knowledge in food safety.The link to the Alberta Food Safety Basics Interactive Course was provided to the operator.Ensure food handler enrolls in a food safety course.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Water was used to clean and sanitize the dining tables and chairs.Quat sanitizer bucket was measured at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A cell phone was stored on the prep cooler.The cell phone was promptly removed.Items not associated with food must be stored in a separate area.2) Foil was used to line the shelves at the back exit door. The foil had build-up of food spice debris.The foil was promptly removed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Egg was stored in a container on the counter with an internal temperature of 21.3°C.Egg discarded.2. The prep cooler measured 15.4°C. The prep cooler later measured 5.4°C.Ensure the cooler measure 4°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not sanitizing the dishes and measured below 10 ppm. IT was noted that the sanitizer container was empty.Additional sanitizer was available; the dishwasher was primed and measured 100 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler and pizza cutting boards.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust build-up was noted on the walk-in cooler fan condenser covers.2. Hard to reach areas in the kitchen was dirty, specifically behind the ventilation canopy, underneath the dishwasher was dirty, and the entire kitchen area.Clean the indicated areas.
  3. Initial Inspection

    0 infractions

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