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Canadian Brewhouse & Grill, The

104 - 9203 100 Street, Fort St. John, V1J 3X3 · Restaurant

Official record from Northern Health →

Inspection summary

Canadian Brewhouse & Grill, The has been inspected 3 times by Northern Health Authority since October 4, 2023. The most recent inspection, on September 8, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 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 3 times on September 8, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on December 4, 2024. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

About this data

These results come from Northern Health Authority, 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. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizing agent was detected in sanitizer buckets within the food preparation area or in spray bottles used in the bar section. (Public Health Significance) Sanitizing solutions must be prepared and maintained at the required concentration to effectively destroy microorganisms. Failure to maintain adequate sanitizer levels may increase the risk of contaminating food, staff, and patrons through contact with improperly sanitized surfaces..
      • Corrective Action: New sanitizing solutions were prepared to achieve the required sanitizer concentration. It is recommended that sanitizer concentrations be monitored every 2 to 4 hours and that solutions be replaced as necessary to maintain an effective sanitizing concentration. Sanitizer solutions should be maintained at 100 ppm for unscented chlorine bleach or 200 ppm QUAT, in accordance with the manufacturer's specifications.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No iodine sanitizer solution was detected during the sanitizing cycle of the glassware washer. (Public Health Significance) The final sanitizing rinse must deliver an adequate concentration of sanitizer to effectively reduce microorganisms on glassware and food-contact utensils. Failure to provide the required sanitizer concentration may result in ineffective sanitization, increasing the risk of contamination and the spread of foodborne pathogens to staff and patrons through improperly sanitized equipment
      • Corrective Action: Ensure the glasswasher is dispensing iodine sanitizer at the required concentration (12.5 - 25 ppm) in accordance with the manufacturer's specifications. The unit should be routinely monitored using appropriate test strips, and corrective action taken immediately if sanitizer levels are inadequate
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) A cutting board with deep knife cuts, grooves, and cracks resulting from prolonged use was observed in the food preparation area. (Public Health Significance) Deep grooves, scratches, and cracks can trap food particles, moisture, and bacteria that may not be effectively removed through routine cleaning and sanitizing. These damaged surfaces can promote the formation of biofilms and provide a harbourage for harmful microorganisms. Cross-contamination may occur when food comes into contact with the compromised surface, increasing the risk of foodborne illness
      • Corrective Action: Remove and replace the damaged cutting board with one that is smooth, non-absorbent, and in good repair
  2. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The insert cooler was Slightly elevated (greater than 4°C). The temperature of insert cooler was 6.6 C at the time of inspection. The lid was constantly opened during the rush hour. The inserts were restocked about 15mins after rush hour. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Instructed that the lid be completely closed and the insert not be fully filled. This temperature continued to drop after recheck. The temperature violation was within 2 hours so no food was discarded. Monitor and log temperatures regularly, have the lid tightly closed at all times to meet regulatory requirements of 4°C or colder at all times.
  3. Routine Inspection

    0 infractions

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