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Eighty-Eight Brewing Company

1070 - 2600 Portland Street SE Calgary AB T2G 4M6 · Food - General

Official record from Alberta →

Inspection summary

Eighty-Eight Brewing Company has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on August 17, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on January 22, 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 once on March 8, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottles downstairs and upstairs had no content of QUATS. The QUATS dispenser was not dispensing the appropriate concentration. The QUATS sanitizer solutions must be maintained at a concentration between 200 to 400ppm to effectively sanitize food contact surfaces. Make the sanitizer solutions daily and test with the appropriate test strips to confirm the correct concentration is used. The operator repaired the upstairs QUATS dispenser and remade the sanitizer solutions for all spray bottles at the time of the inspection and was measured at 200ppm.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A whipped butter mixture containing cooked garlic was observed being stored at ambient temperature. Because this butter contains garlic, it would be considered as a potentially hazardous food.Garlic butter was recently prepared, and was moved into refrigeration during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the quats sanitizer used at this facility could not be identified during inspection. Acquire suitable test strips for quats sanitizer.

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