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Brouhaha

100 - 609 14 Street NW Calgary AB T2N 2A1 · Food - General

Official record from Alberta →

Inspection summary

Brouhaha has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on August 21, 2025, recorded 6 infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 times across 3 separate inspections, most recently on August 21, 2025. 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 21, 2025. 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 once on August 21, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 August 21, 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.

5 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution in the spray bottles in the kitchen was measured at 0 ppm.-Ensure that the bleach solution is maintained at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Eggs and Creamers were stored at room temperature. -Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees C or higher.2) Cheese in the insert was measured at 7 degrees C.-Ensure that the perishable food is measured at 4 degrees C or less under refrigeration.3) Cut fruits were placed on the ice.-Ensure that the perishable food is stored in an insert on ice so the temperature can be maintained at 4 degrees C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no chlorine tested in the chemical dishwasher and no sanitizer was dispensed during the cycle.When observed no dish machine chlorine sanitizer bottle was available for dishwashing. It was explained to the operator that proper dish machine chlorine should be used to supply chlorine in the dishwasher to sanitize.-Ensure that the chlorine is maintained and tested at 100ppm for the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available in the facility.-Obtain valid chlorine 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?
      • Hand wash sink in the front was also used for washing juice mixers and glasses.-Ensure that the hand sink is designated for hand washing only.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food debris accumulation was observed under the cookline and in hard-to-reach areas.-Clean the areas.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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)?
      • The low temperature dishwasher was not functional. No detergent or sanitizer was dispensed during the cycle.Repair and use two compartment sink dishwashing method in the mean time.Sept 19, 2024The dishwasher was not fixed yet. The scheduled repair would be in the afternoon of Sept 19, 2024.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were taken out near the end of the operation. Eggs were instructed to place back into coolers.Only take out enough quantity that can easily use up within one hour.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher was not functional. No detergent or sanitizer was dispensed during the cycle.Repair and use two compartment sink dishwashing method in the mean time.
  5. Risk Management Inspection

    0 infractions

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