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Citizen Brewing Company

227 35 Avenue NE Calgary AB T2E 2K5 · Food - General

Official record from Alberta →

Inspection summary

Citizen Brewing Company has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on October 13, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 3 separate inspections, most recently on November 4, 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 3 times across 3 separate inspections, most recently on October 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 13, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 3 separate inspections, most recently on October 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 November 4, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Container of raw chicken breast was left out at room temperature without temperature control. Chicken was measured at 20 degrees C. Discarded chicken, 2) Package of sliced cheese was left out at room temperature without temperature control. Cheese was measured at 19.0 degrees C. Container of sliced tomatoes was also left out at room temperature. Discarded the cheese. 3) Avocado sauce was left out at room temperature, not sure if the sauce is shelf stable. 1 to 3) Store all cold perishable foods at 4.0 degrees C or below.
    • 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?
      • Fruit flies were found at the bar and black flies in the C-Can kitchen.Remove flies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris was noted behind the grease trap. 2) Drink syrups were found at the bar. Clean these areas.3) No charts for coolers, freezer, glasswasher and food surface sanitizer. Check and record coolers, freezers., glasswasher and food surface sanitizer daily.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the quats sanitizer measured greater than 500ppm. The manufacturer's directions indicate to maintain the concentration between 200ppm to 400ppm. Ensure the manufacturer's directions are followed on how to properly dilute the quat sanitizer. The operator diluted the quat sanitizer solution during the inspection and measured 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were utensils stored in water that measured 23C. Utensils must not be stored in water at room temperature as this promotes the growth of bacteria. Store utensils in the following manner: - Iced cold water <4C - Hot water >60C - An approved sanitizer solution (100ppm of chlorine or 200ppm of quats). The operator discarded the water and replaced it with quats sanitizer during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit measured 55C. Hot holding units must maintain a temperature above 60C to prevent the growth of bacteria. Ensure the temperature is frequently tested. Refrain from placing food inside until it has reached a temperature above 60C. The operator increased the temperature during the inspection and measured 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility uses small containers that could fit into the 3-compartment sink.No mechanical dishwasher in the sea-can.Mechanical dishwasher was available in the bar area.Previous violation:Facility has 3 compartment sink where all utensils, containers and equipment are being sanitized. Due to volume of food being produced in the kitchen, large containers are used for items such as raw hamburger, lettuce washing, macaroni salad, etc.... Containers do not fit in sink properly and cannot be properly cleaned or immersed in sanitizer. Dishwasher has been ordered for kitchen, but is currently back ordered. Will be installed as soon as it arrives. Containers have been reduced to ensure they will fit in both sinks and dishwasher. Due to volume of business, nature of food and size of containers, larger sinks/commercial dishwasher is needed to properly clean and sanitize items.
  3. Monitoring 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)?
      • Facility uses small containers that could fit into the 3-compartment sink.No mechanical dishwasher in the sea-can.Mechanical dishwasher was available in the bar area.Previous violation:Facility has 3 compartment sink where all utensils, containers and equipment are being sanitized. Due to volume of food being produced in the kitchen, large containers are used for items such as raw hamburger, lettuce washing, macaroni salad, etc.... Containers do not fit in sink properly and cannot be properly cleaned or immersed in sanitizer. Dishwasher has been ordered for kitchen, but is currently back ordered. Will be installed as soon as it arrives. Containers have been reduced to ensure they will fit in both sinks and dishwasher. Due to volume of business, nature of food and size of containers, larger sinks/commercial dishwasher is needed to properly clean and sanitize items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Under the handwashing sink near entrance door, where the pest traps are located and hard-to-reach areas in the sea-can are dirty.2. The sea-can flooring has buildup of grease and appeared to be slippering.Ensure the indicated areas are maintained in a sanitary condition at all times,
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:Dirty mop bucket and mop were stored directly in front of the handwashing sink close to the prep cooler and 3-compartment sink.The mop bucket was quickly taken outside.Ensure non-food equipment is stored away from food preparation and handling area.Previous violation:Large dirty mop and bucket are being stored directly next to food preparation area. cooler and clean dishes at 3 compartment sink. Please ensure mop bucket is properly stored away from food handling and clean food utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Burger sauces were stored in a container.Burger sauces must be stored in cooler or in ice-bath at 4°C or less during peak time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility uses small containers that could fit into the 3-compartment sink.No mechanical dishwasher in the sea-can.Mechanical dishwasher was available in the bar area.Previous violation:Facility has 3 compartment sink where all utensils, containers and equipment are being sanitized. Due to volume of food being produced in the kitchen, large containers are used for items such as raw hamburger, lettuce washing, macaroni salad, etc.... Containers do not fit in sink properly and cannot be properly cleaned or immersed in sanitizer. Dishwasher has been ordered for kitchen, but is currently back ordered. Will be installed as soon as it arrives. Containers have been reduced to ensure they will fit in both sinks and dishwasher. Due to volume of business, nature of food and size of containers, larger sinks/commercial dishwasher is needed to properly clean and sanitize items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There are no splash guards on either side of the newly constructed handwashing sink across from the grill near entrance door, and there is a prep cooler with open inserts and food handling area that are within the splash zone area.Install splash guards on either side of the handwashing sink.Cover food in inserts at the prep cooler.2. Paper towel dispensers were stocked with paper towels.Previous violation:New hand sink has been installed in kitchen across from grill near entrance door. There is no paper towel dispenser installed at sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops without handles were stored inside the bulk food container.Obtain scoops that have handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Under the handwashing sink near entrance door, where the pest traps are located and hard-to-reach areas in the sea-can are dirty.2. The sea-can flooring has buildup of grease and appeared to be slippering.Ensure the indicated areas are maintained in a sanitary condition at all times,

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