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Gus' Steak & Pizza

1020 2 Street W Brooks AB T1R 0N8 · Food - General

Official record from Alberta →

Inspection summary

Gus' Steak & Pizza has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on September 25, 2026, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. 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 6 times across 3 separate inspections, most recently on September 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on August 14, 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 2 times on August 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 20, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. 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 high-temperature dishwasher was still in disrepair is not reaching sanitizing temperature. Maximum temperature reached using a waterproof thermometer was 63 C. Ecolab thermal sticker did not turn black. * Ensure the dishwasher temperature reaches 71 C at the plate.* Sanitize dishes manually in two-compartment sink.
  2. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was still in disrepair. The operator was manually sanitizing equipment and utensils using a chlorine solution in the two-compartment sink while waiting for dishwasher parts to arrive.* Ensure the dishwasher temperature reaches at least 71°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available.* Ensure test strips are provided to verify the concentration of sanitizer solutions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The knife handle, walk-in cooler light switch, and the door handle and door seal of the prep cooler had a buildup of grime. Dust had accumulated on the ceiling of the walk-in cooler.* Clean the areas mentioned above and ensure they are maintained in a clean and sanitary condition.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitization of food contact surfaces was not being implemented. The operator was instructed on the proper preparation of sanitizer solutions and the correct procedures for cleaning and sanitizing surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat patties and steaks were being stored above chopped lettuce and other ready-to-eat foods in the walk-in cooler. The operator relocated all raw meats to the bottom shelf below the ready-to-eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator in the dishwashing area and mini fridge in the bar area were not equipped with thermometers.* Place thermometers inside the refrigerators to verify and monitor proper food storage temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The temperature of the high-temperature dishwasher was measured at 53.3°C.* Ensure the dishwasher temperature reaches at least 71°C.The operator was instructed to manually sanitize equipment and utensils using a chlorine or quats sanitizer solution in the two-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available.* Ensure test strips are provided to verify the concentration of sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap was not available at the handwashing sink, and paper towels were not available at the staff bathroom sink. The operator promptly supplied the sinks with soap and paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The knife handle, walk-in cooler light switch, and the door handle and door seal of the prep cooler had a buildup of grime. Dust had accumulated on the ceiling of the walk-in cooler.* Clean the areas mentioned above and ensure they are maintained in a clean and sanitary condition.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 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 light over the back preparation area is not covered.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bin where clean flipping tools were stored was not clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the dishwasher is not clean. Poly is hung at the side of the dishwasher. Tape is on the floor. The plastic curtain needs to be cleaned.The walk-in-freezer fan grill is not clean. The floor and ceiling are not clean.Cleaning is needed around the pizza oven and between the deep fryer.
  7. Demand Inspection

    0 infractions

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