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High Line Brewing

113 - 1318 9 Avenue SE Calgary AB T2G 0T3 · Food - General

Official record from Alberta →

Inspection summary

High Line Brewing has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on May 26, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 May 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 8, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on January 14, 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.

5 inspections

  1. Monitoring 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)?
      • No sanitizer detected in glasswasher final rinse. (High temperature dishwasher is available however in busy times the glasswasher is required to cool off beer glasses.)
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spatula stored in water at a temperature of 17C near the beer taps. Utensils should not be stored in water at room temperature as this can create an ideal environment for bacteria to grow, therefore, contaminate the utensil. Utensils should either be stored in iced water <4C, hot water >60C or in a food safe solution such as 200ppm of quat or 100ppm of bleach.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The glass dishwasher is not dispensing adequate concentrations of chlorine to effectively sanitize the glassware. A trapped bubble is seen in the lines. Chlorine must dispense a minimum of 50ppm to effectively sanitize glassware. 2. The high temperature dishwasher on the right side of the bar was measured around 60 to 64C.The temperature of the high temperature dishwasher should reach 71C on the final rinse cycle to effectively clean dishes. Fix/repair both dishwashers. In the meantime, use the sink or the ice compartment at the bar to sanitize your dishes. Fill the compartment with water and ensure the largest equipment can be fully submerged for two minutes. Make a bleach solution of 100-200ppm by mixing 1 tablespoon per gallon or 1 teaspoon per litre. A document will be provided to the operator for guidance on how to manually sanitize dishes and mix a sanitizer solution.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles of sanitizer were not labeled. Ensure that all chemicals used in food handling areas are correctly labeled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine glasswasher was measured at a concentration of 0ppm chlorine. Inspection of the glasswasher indicated that chemical feed lines may not be operating correctly.Have the glasswasher serviced and verify that a solution of 100ppm chlorine is being dispensed. Use the available high-temperature dishwasher to wash and sanitize glassware until the glasswasher is repaired.
    • 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 were not available for either of the sanitizers currently being used (chlorine glasswasher and quats dispenser).Acquire suitable test strips for each type of sanitizer being used. Ensure that sanitizers are being routinely tested to verify correct concentrations.

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