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Craft Beer Market

10013 101A Avenue NW Edmonton AB T5J 0C3 · Food - General

Official record from Alberta →

Inspection summary

Craft Beer Market has been inspected 16 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on September 15, 2026, found no infractions.

5 of 16 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 16 times across 11 separate inspections, most recently on July 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?

  • 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 June 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 25, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 5 separate inspections, most recently on June 30, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 3 separate inspections, most recently on June 30, 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?

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.

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 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?
      • 6/9/2026. Outstanding: Ensure all holes are covered.
  5. Monitoring Inspection

    2 infractions

    • 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?
      • Flies were observed in the kitchen area. Ensure surfaces are sanitized and the drains are cleaned and sanitized to prevent an infestation.
    • 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?
      • 6/9/2026. Outstanding: * Mice droppings were present in the hard-to-reach areas in the facility/equipment in the kitchenEnsure;1. Floor and wall gaps are properly sealed to prevent pest entry.2. The hard-to-reach areas are cleaned3. The mice droppings are cleaned and floors disinfected
  6. Demand Inspection

    2 infractions

    • 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?
      • Facility manager indicated that pest control management is completed weekly. Ensure all entry points such are holes observed between the wall and floor are sealed and patio door is kept closed.
    • 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?
      • * Mice droppings were present in the hard-to-reach areas in the facility/equipment in the basement prep area and main kitchen, behind the doors and near the mice traps.- The front door had an opening between the lower parts. Manager indicated the weatherstripping has been booked.Ensure;1. Floor and wall gaps are properly sealed to prevent pest entry.2. Weekly pest records are being completed.3. The hard-to-reach areas are cleaned4. The mice droppings are cleaned and floors disinfected
  7. Demand Inspection

    2 infractions

    • 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?
      • * Mice droppings were present in the hard-to-reach areas in the facility/equipment in the basement prep area and main kitchen, behind the doors and near the mice traps.- The front door had an opening between the lower parts. Manager indicated the weatherstripping has been booked.- Sealing done under the sitting area were observed to not be properly sealed to the floor. Ensure;1. Floor and wall gaps are properly sealed to prevent pest entry.2. Weekly pest records are being completed.3. The hard-to-reach areas are cleaned4. The mice droppings are cleaned and floors disinfected
    • 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?
      • Facility manager indicated that pest control management is completed weekly. Ensure all entry points such are holes observed between the wall and floor are sealed and patio door is kept closed.
  8. Demand Inspection

    1 infraction

    • 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?
      • Facility manager indicated that pest control management is completed weekly. Ensure all entry points such are holes observed between the wall and floor are sealed and patio door is kept closed.
  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sinks in the prep hall had no soap nor paper towel.The handsink of the patio bar had no soap or paper towels.Ensure hand sink is fully equipped at all times.
    • 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?
      • Mice droppings were noted in the following areas: Inside cabin in the upstairs dining room, floor behind cabin in the upstairs dining area, and floor behind couches in the main floor dining area,- Use an approved sanitizer or disinfectant to clean all up all mice droppings noted in the facility.- Identify all mice nesting sites in the facility (holes behind/underneath couches in dining) and have them sealed to prevent pest harborage.- Remove materials/items that are not in use from the facility. These items clutter the facility and provide hiding areas for pest.- Store all client utensils and dry foods in pest proof containers with tight fitting covers to prevent pest contamination.- Active monitoring and additional traps are required throughout the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls behind the handsink in the prep hall is damaged. Ensure wall is repaired and maintained in a smooth, easy to clean and non-absorbent manner.
  12. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was dispensed during inspection, wet cleaning clothes were on the counters. Sanitizer was measured at 0ppm of quat. Chef prepared sanitizer and was measured between 200-400ppm.Ensure sanitizer is prepared and tested manually until the dispensing station is serviced and is able to dispense quat sanitizer at 200ppm.Cleaning clothes should be immersed in the sanitizer.Ensure sanitizer is available in the kitchen and wet cleaning clothes are immersed in the sanitizer during food prep.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sautee cooler was measured abive 10C. Internal temperature of food in the cooler ranged from 7C TO 11C. Temperature record from the morning was 36F. Food was moved out of the cooler onto ice. Ensure cooler is not used until temperatures can be maintained below 4C/40F.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sinks in the prep hall had no soap nor paper towel.The handsink of the patio bar had no soap or paper towels.Ensure hand sink is fully equipped at all times.
    • 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?
      • Mice droppings were noted in the following areas: Inside cabin in the upstairs dining room, floor behind cabin in the upstairs dining area, and floor behind couches in the main floor dining area,- Use an approved sanitizer or disinfectant to clean all up all mice droppings noted in the facility.- Identify all mice nesting sites in the facility (holes behind/underneath couches in dining) and have them sealed to prevent pest harborage.- Remove materials/items that are not in use from the facility. These items clutter the facility and provide hiding areas for pest.- Store all client utensils and dry foods in pest proof containers with tight fitting covers to prevent pest contamination.- Active monitoring and additional traps are required throughout the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls behind the handsink in the prep hall is damaged. Ensure wall is repaired and maintained in a smooth, easy to clean and non-absorbent manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a buildup of soil/debris accumulation on the floor of the basement walk-in freezer.Clean the floor of the basement walk-in freezer
  13. Demand Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken broth soup in a large pot was left cooling at room temperature on a stove/burner.Cool food rapidly using the methods below:- Divide food into smaller portions in shallow containers for faster cooling.- Use a blast chiller.- Use ice water baths.- Stir liquid food often using a clean and sanitized utensil.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the back prep room was blocked with a food container and utensils.Remove all items blocking the handwashing sink in the back prep room.
    • 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?
      • Mice droppings were noted in the following areas: Inside cabin in the upstairs dining room, floor behind cabin in the upstairs dining area, and floor behind couches in the main floor dining area,- Use an approved sanitizer or disinfectant to clean all up all mice droppings noted in the facility.- Identify all mice nesting sites in the facility (holes behind/underneath couches in dining) and have them sealed to prevent pest harborage.- Remove materials/items that are not in use from the facility. These items clutter the facility and provide hiding areas for pest.- Store all client utensils and dry foods in pest proof containers with tight fitting covers to prevent pest contamination.- Active monitoring and additional traps are required throughout the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing connection beneath the back kitchen prep sink is in disrepair.A pool of water was noted on the floor beneath line coolers in the kitchen main line.Repair the plumbing leak underneath the back kitchen prep sinks.Check the main kitchen coolers to ensure there are no plumbing leaks from the equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife was stored inside a gap between equipment on main line - corrected on-site. Please ensure knives are not stored in these gaps
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a buildup of soil/debris accumulation on the floor of the basement walk-in freezer.Clean the floor of the basement walk-in freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris, solid and dirt is present in the following areas: floor at the patio bar. Wall and floor in the dishwashing area are unclean.Clean the patio bar flooring, the wall and floor in the dishwashing area.
  14. Risk Management Inspection

    1 infraction

    • 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?
      • Mice droppings were noted on the floor behind a cabin in the upstairs dining room.- Use an approved sanitizer or disinfectant to clean all up all mice droppings noted in the facility.- Identify all mice nesting sites in the facility (holes on walls in dining, holes behind seats dining rooms and opening beneath staircase leading to upstairs dining) and have them sealed to prevent pest harborage.- Remove materials/items that are not in use from the facility. These items clutter the facility and provide hiding areas for pest.- Store all client utensils and dry foods in pest proof containers with tight fitting covers to prevent pest contamination.- Active monitoring and additional traps are required throughout the facility.
  15. Risk Management Inspection

    3 infractions

    • 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?
      • A gap was noted between the floor and the bottom of the back exit door on the main floor.Fix the weather stripping on the back exit door to prevent pest entry. Ensure all exit doors to the facility are properly secured with good weather stripping. Light from outside should not be visible/seen through any exit door from inside the facility.
    • 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?
      • Mice droppings were noted in the following areas: floor behind seats in the dining room, floor beneath stairs in the basement, floor beneath prep table in the upstairs kitchen and floor/cabin in the upstairs dining room.- Use an approved sanitizer or disinfectant to clean all up all mice droppings noted in the facility.- Identify all mice nesting sites in the facility (holes on walls in dining, holes behind seats dining rooms and opening beneath staircase leading to upstairs dining) and have them sealed to prevent pest harborage.- Remove materials/items that are not in use from the facility. These items clutter the facility and provide hiding areas for pest.- Store all client utensils and dry foods in pest proof containers with tight fitting covers to prevent pest contamination.- Active monitoring and additional traps are required throughout the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and soil accumulation was noted on the floor in the basement dry storage, chemical storage and liquor storage rooms. Grease and food particles were also noted on the floor behind cooking equipment in the kitchen upstairs.Deep cleaning is required in the above-mentioned areas.
  16. Demand Inspection

    3 infractions

    • 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?
      • A gap was noted between the floor and the bottom of the back exit door on the main floor.Fix the weather stripping on the back exit door to prevent pest entry. Ensure all exit doors to the facility are properly secured with good weather stripping. Light from outside should not be visible/seen through any exit door from inside the facility.
    • 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?
      • Mice droppings were noted in the following areas: floor behind seats in the dining room, floor beneath stairs in the basement, floor beneath prep table in the upstairs kitchen and floor/cabin in the upstairs dining room.- Use an approved sanitizer or disinfectant to clean all up all mice droppings noted in the facility.- Identify all mice nesting sites in the facility (holes on walls in dining, holes behind seats dining rooms and opening beneath staircase leading to upstairs dining) and have them sealed to prevent pest harborage.- Remove materials/items that are not in use from the facility. These items clutter the facility and provide hiding areas for pest.- Store all client utensils and dry foods in pest proof containers with tight fitting covers to prevent pest contamination.- Active monitoring and additional traps are required throughout the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and soil accumulation was noted on the floor in the basement dry storage, chemical storage and liquor storage rooms. Grease and food particles were also noted on the floor behind cooking equipment in the kitchen upstairs.Deep cleaning is required in the above-mentioned areas.

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