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Brothers Restaurant & Lounge

4332 4 Avenue Edson AB T7E 1B7 · Food - General

21 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ventilation hood was observed to have an accumulation of grease and dust.Clean the ventilation hood to remove grease and dust buildup and implement a routine cleaning schedule to maintain it in a sanitary condition.*** July 6, 2026: Ventilation hood still not cleaned. 2. The ice cream freezer near the buffet area requires cleaning.Clean the ice cream freezer and maintain it in a clean condition through regular cleaning and monitoring.*** July 6, 2026: The ice cream freezer still has not been cleaned.
  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Boxes containing food products were stored directly on the floor in the walk-in cooler and walk-in freezer.Store all food products off the floor on approved shelving, racks, or pallets to facilitate cleaning and prevent potential contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A flour scoop was stored in the flour bin with the handle in contact with the flour. Staff removed the scoop and repositioned it so that the handle remains upright and does not come into contact with the flour.Ensure scoops are stored with handles extending above the food product or in a clean, designated holder to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ventilation hood was observed to have an accumulation of grease and dust.Clean the ventilation hood to remove grease and dust buildup and implement a routine cleaning schedule to maintain it in a sanitary condition.2. The ice cream freezer near the buffet area requires cleaning.Clean the ice cream freezer and maintain it in a clean condition through regular cleaning and monitoring.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Oct 29/25 - Quats sanitizer used for cleaning food contact surfaces measured at 200 PPM.Please obtain Quats test strips as discussed.Feb 25/2026 - Discussed with operator to use the chlorine/bleach as a sanitizer that is easy to verify with the available chlorine test strips.If Quats is used, then it is a requirement to have Quats test strips to verify its concentration and should be replaced every 2-3 hours.March 06/2026 - Operator still using Quats without no test strips to verify the sanitizer concentration. This is a repeat violation.
    • 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?
      • Pest control records were not available during inspection. Please ensure pest control records are kept onsite and made available for review during inspection.**March 06/2026 - Still outstanding and no pest control records available onsite.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The kitchen manager onsite did not have food safety training.Educated the staff to ensure they have obtained Alberta approved food safety course.**March 06/2026 -Staff present did not have food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Extreme build up of grease and dust noted on the ventilation hood and the ceiling vents.Ensure the ventilation hood is cleaned to prevent a fire hazard and increase to a biweekly cleaning schedule, or as needed.**March 06/2026 - Ventilation hood still not cleaned. This is a fire hazard.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were not being stored in a sanitizing solution. Cleaning cloths were observed on food preparation surfaces in the kitchen. The operator corrected and submerged the wiping cloth into a bucket pail of 100ppm chlorine/bleach sanitizer solution during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops and paper cups/bowls are being left in bulk food containers in a manner that may contaminate food.Bulk storage of flour was observed with dispensing containers without handles. Dispensing containers must have handles or be stored in such a way that parts of the container that are frequently touched by workers does not come into contact with food
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Oct 29/25 - Quats sanitizer used for cleaning food contact surfaces measured at 200 PPM.Please obtain Quats test strips as discussed.Feb 25/2026 - Discussed with operator to use the chlorine/bleach as a sanitizer that is easy to verify with the available chlorine test strips.If Quats is used, then it is a requirement to have Quats test strips to verify its concentration and should be replaced every 2-3 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap at the hand wash sink. Operator replenished the soap during the inspection.
    • 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?
      • Pest control records were not available during inspection. Please ensure pest control records are kept onsite and made available for review during inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The kitchen manager onsite did not have food safety training.Educated the staff to ensure they have obtained Alberta approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Extreme build up of grease and dust noted on the ventilation hood and the ceiling vents.Ensure the ventilation hood is cleaned to prevent a fire hazard and increase to a biweekly cleaning schedule, or as needed.
  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A crate with about 29 eggs observed by the cooking line. Temperature of the eggs measured at 26 degrees Celsius. PHI then destroyed/discarded the eggs and educated the operator to ensure they are always kept below 7C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Oct 29/25 - Quats sanitizer used for cleaning food contact surfaces measured at 200 PPM.Please obtain Quats test strips as discussed.**Nov 20/2025 - Still outstanding. Operator has ordered the test strips but awaiting delivery.
  7. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Oct 29/25 - Quats sanitizer used for cleaning food contact surfaces measured at 200 PPM.Please obtain Quats test strips as discussed.
    • 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?
      • Pest control reports were not available for review during the inspection.Ensure this is available for review at all times.Oct 29/25 - Pest control done by Orkin; However, the operator could not provide records to be reviewed.Ensure the pest control reports are available at all times for PHI review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Extreme build-up of grease and dust noted on canopy grates.Increase to a biweekly cleaning schedule, or as needed.
  8. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Plastic bowls used as scoops without handles to portion food items in dry storage bins. Please ensure proper scoops with handles are used to portion food to prevent food contamination and always store scoop handles away from bulk food in the bins.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer observed during the inspection.Please obtain probe thermometer to check the internal food temp when cooking.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Mechanical dishwasher chlorine sanitizer measured at 100 PPM.No chlorine test strips available onsite.Please obtain chlorine test strips.
    • 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?
      • Pest control reports were not available for review during the inspection.Ensure this is available for review at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Extreme build-up of grease and dust noted on canopy grates.Increase to a biweekly cleaning schedule, or as needed.
  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extreme build-up of grease and dust noted on ventilation hood. Increase to a biweekly cleaning schedule, or as needed.**June 24,2025 - Still outstanding
  11. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extreme build-up of grease and dust noted on ventilation hood. Increase to a biweekly cleaning schedule, or as needed.
  12. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops are being left in bulk food containers in a manner that may contaminate food.Scoops should be stored in such a way that the handle frequently touched does not come into contact with food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair the leaking ceiling/roof of the walk-in cooler.Ensure there is no pooling of water in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extreme build-up of grease and dust noted on ventilation hood. Increase to a biweekly cleaning schedule, or as needed.
  13. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A package of minced meat was observed thawing on the kitchen counter. Temperature was measured at 6C and was put in the cooler during the inspection.Operator was educated on proper thawing procedures either by keeping it in the cooler overnight, under cold running water, microwaving or cooking directly from frozen.
    • 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 back exit/receiving door had a damaged flooring tiles/weather-stripping. Light from outside can be seen from the lower end of the door. Please repair/replace the damaged weather-stripping/flooring to help prevent pest entry into the facility.**Feb 07,2025 -Orkin has been contracted for pest control services.-Operator agreed to repair the weatherstripping & concrete flooring during the spring 2025.
  14. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips available to verify sanitizer concentration.Please obtain both the Quats and Chlorine test strips as discussed for the dishwasher and food contact surfaces.
    • 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 back exit/receiving door had a damaged flooring tiles/weather-stripping. Light from outside can be seen from the lower end of the door. Please repair/replace the damaged weather-stripping/flooring to help prevent pest entry into the facility.**Feb 07,2025 -Orkin has been contracted for pest control services.-Operator agreed to repair the weatherstripping & concrete flooring during the spring 2025.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No proof of food safety training was observed during the inspection.The inspector informed the operator that supervising personnel must have a valid Food Safety Training certificate. A list of recognized courses in Alberta will be provided with this report.**Feb 07,2025 - STILL OUTSTANDING
  15. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items (frozen meat) were observed to be stored on the floor in the freezer. Please be advised that all food items must be stored at least six inches above the floor. Please do not store food items on the floor.Ensure all opened bags of food are transferred to food-grade containers with tight-fitting lids to prevent pest access.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 17 eggs in a tray observed on the cooking line and was measured at 23C. Operator was advised to always keep eggs below 7C in the cooler.Eggs were discarded during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine concentration after the sanitizing cycle of the mechanical dishwasher was measured at 0ppm. The operator changed the depleted bucket of chlorine solution and still could not achieve 100ppm sanitizing concentration. Operator advised to use the 2-compartment sink for the sanitizing cycle until the dishwasher is recalibrated to dispense 100PPM chlorine.Please ensure the concentration of chlorine solution after the sanitizing cycle of the dishwasher is checked and recorded daily.
    • 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 back exit/receiving door had a damaged flooring tiles/weather-stripping. Light from outside can be seen from the lower end of the door. Please repair/replace the damaged weather-stripping/flooring to help prevent pest entry into the facility.Ensure to fill out the AHS pest control template monthly as discussed (copy to be sent with this report).
    • 20. Do food handlers at the facility have adequate food safety training?
      • No proof of food safety training was observed during the inspection.The inspector informed the operator that supervising personnel must have a valid Food Safety Training certificate. A list of recognized courses in Alberta will be provided with this report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy was overdue for professional cleaning. Last serviced Nov 2024.ACTION REQUIRED: Schedule a professional cleaning for the ventilation exhaust canopy.
  16. Monitoring Inspection

    0 infractions

  17. Risk Management 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)?
      • It was observed that the kitchen low temperature mechanical dishwasher sanitizer container was empty. 0 ppm chlorine sanitizer was detected when tested. During the inspection, the facility operator added a chlorine container to the dishwasher system and completed a prime. The sanitizer was tested and measured 75-100 ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • During the inspection it was observed the server and bathroom hand sinks did not have hand soap. This item was supplied during the inspection. Ensure hand sinks are always fully stocked with nad washing supplies.
  18. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • It was observed that a large can of opened tomatoes where stored in the original metal container. After the metal can is opened, foods stored long term must be moved to a more suitable storage container. During the inspection the food items were moved to a new container and the metal can was disposed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was observed that a thermometer was not available for validating temperatures. Please obtain a thermometer.
  19. Risk Management Inspection

    0 infractions

  20. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher is to be installed. The unit shall be installed and tested by our office prior to opening. If the mechanical dishwashe is not installed by opening day, three sinks for manual dishwashing are present and shall be utilized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Renovations have been completed and the entire facility is to be cleaned and sanitized. The cleaning shall be completed prior to opening to the public.
  21. Initial Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • It was observed that some electrical work must be completed for the line food preparation cooler unit. The electrical work shall be completed in the near future and the cooler unit in proper working order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher is to be installed. The unit shall be installed and tested by our office prior to opening.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Renovations have been completed and the entire facility is to be cleaned and sanitized. The cleaning shall be completed prior to opening to the public.