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Iron Hat Brewing Company

112 - 328 7 Street East Brooks AB T1R 1B5 · Food - General

Official record from Alberta →

Inspection summary

Iron Hat Brewing Company has been inspected 15 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on February 9, 2026, found no infractions.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 9 times across 6 separate inspections, most recently on February 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on June 12, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 April 23, 2024. 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 9 times across 8 separate inspections, most recently on March 19, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 across 2 separate inspections, most recently on February 5, 2026. 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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *The sanitizer spray bottle tested at 0 ppm for both bleach and quats.The operator immediately prepared a new bleach solution, which tested at 100 ppm. Ensure regular testing of the bleach sanitizer to confirm it remains within the required concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *There was a glass washer brush stand placed inside the handwashing sink and used to wash beer glasses before putting them in the dishwasher. The operator was informed to remove the brush stand from the handwashing sink. The handwashing sink is to be used only for handwashing and for no other purpose.
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottle was filled with the wrong chemical - floor cleaner. Cleaner was dumped, bottle rinsed, and spray bottle was refilled with sanitizer solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was filled with the wrong chemical - floor cleaner. Cleaner was dumped, bottle rinsed, and spray bottle was refilled with sanitizer solution.
  4. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water is not operational at the bar and bathroom taps. Hot water to wash hands and for sanitation must be operational at all times.*Investigate problem that is causing the hot water tank to fail in the plumbing or electrical. Repair problem to prevent hot water failures.
  5. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water is not operational at the bar and bathroom taps. Hot water to wash hands and for sanitation must be operational at all times.*Investigate problem that is causing the hot water tank to fail in the plumbing or electrical. Repair problem to prevent hot water failures.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution used for sanitizing kitchen surfaces and dining tables was not prepared at the time of inspection. Manager refilled the sanitizer spray bottles.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water is not operational at the bar and bathroom taps. The water was ice cold coming out of the tap. Hot water to wash hands and for sanitation must be operational at all times.*Investigate problem that is causing the hot water tank to fail in the plumbing or electrical. Repair problem to prevent hot water failures.
  7. Demand Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Outstanding food permit invoice was paid but under the wrong account number. Payment was verified as received. Please post the current food handling permit when issued.
  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer to monitor food temperatures has not been located. Please keep a probe thermometer available in the kitchen to monitor cooking temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Microwave contains food particles and splashes. Clean microwave.
  11. 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)?
      • Glass washer still failed and was believed to be working as staff were using the wrong test strip. Quat test strips used on a chlorine sanitizer. Demonstrated how the high temperature dishwasher could be used by adding chlorine to the machine when it goes into the high temperature cycle (high temperature is not working). All glassware will be washed and run through the sanitizer cycle by manually adding household bleach.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips are not available. Quat test strips were being used to check glass washer hooked up to bleach sanitizer. Obtain bleach test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Microwave contains food particles and splashes. Clean microwave.
  12. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the bar contains no quat residual. Maintain quat sanitizer at 200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher in the kitchen is no longer used (does not reach high temperature). Glass washer was not pulling up any chemicals since the machine was not primed. Once primed, attempted to get sanitizer going through the machine but both 12% chlorine sanitizer jugs had lost their strength and did not provide enough sanitizer to the machine. Instructed bartender to hand wash and sanitize glasses in bleach or serve beverages in single use disposable cups. Repair glass washer. Train staff on verifying chemical dishwasher is working and how to perform manual dishwashing in case of dishwasher failure or where any assistance in the kitchen is required.
    • 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 are not readily available. Staff are evidently not checking sanitizer in spray bottles or in the machine to make sure dishwasher chemicals are being pulled.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Microwave contains food particles and splashes. Clean microwave.
  13. Risk Management Inspection

    0 infractions

  14. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written records not made available during inspection such as a cleaning and sanitizing schedule and pest control records.
  15. Demand Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Santizer spay bottles are not labelled. Quat sanitizer concentration is mixed too strong. Label all chemicals and prepare sanitize in accordance to the labelled instructions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler is not operational (overheating to 35 C). Remove from service or repair cooler to operate at 4 C or less. Off-sale drink cooler measured 8 C. Adjust temperature down.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Verify sanitizer strengths using test strips. Quats must be prepared to 200 ppm and bleach sanitizer in the dishwasher must measure 100 ppm. Purchase bleach and quats test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towel not supplied at the sink in the kitchen. Supply soap and paper towel for hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles are porous. Replace with smooth, cleanable tiles. Electrical covers are missing in the kitchen. Install covers. Baseboard is coming off the wall in the kitchen and baseboard is missing against the platform holding the dishwasher and ice machine. Install baseboard in these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written records not made available during inspection such as a cleaning and sanitizing schedule and pest control records.

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