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Kampus Brewing Company

800 - 3630 Brentwood Road NW Calgary AB T2L 1K8 · Food - General

Official record from Alberta →

Inspection summary

Kampus Brewing Company has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 2, 2024. The most recent inspection, on January 30, 2026, recorded 4 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 4 separate inspections, most recently on January 30, 2026. 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 4 times across 2 separate inspections, most recently on February 18, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on April 9, 2025. 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?

  • 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 23 times across 8 separate inspections, most recently on January 30, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 8 times across 8 separate inspections, most recently on January 30, 2026. 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.

8 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of high-risk foods stored in the grill cooler were measured between 5.5 - 7.5 C at the time of inspection. - All high-risk foods under refrigeration must be stored at 4C or less. Monitor the temperature at this cooler and service the cooler if required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No paper towels available in the dispenser at the handwashing sink on the main cooking line. - Ensure handwashing sinks are always supplied with paper towels in suitable dispensers.- Corrected during inspection. 2) No paper towel dispenser available at the handwashing sink at the bar. A paper towel roll was stored on the counter a few feet away from the handwashing sink. - Install a paper towel dispenser in the immediate vicinity of the handwashing sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Several baking sheet trays were completely blackened and are no longer easy to clean and sanitize with food directly stored on them. - Replace or degrease, wash and sanitize. All surfaces that come into contact with food must be smooth and easy to clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a buildup of food debris, oil and grease observed in the hard-to-reach areas of the facility including underneath the dishwasher and the cooking equipment on the main and preparation lines. - Please clean and maintain in a clean and sanitary condition.2) The storage rooms are cluttered and unorganized. - Please declutter and organize to helps with cleaning and pest control.
  2. Demand Inspection

    5 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?
      • Gap observed alongside the bottom of the exit door in the brewing area. Also gap observed alongside the bottom of the CCAN doors. - Please install weatherstripping to prevent the entry of pests into these areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles missing in bar and areas of kitchen.Baseboard missing in kitchen.Please repair. This has been overdue for a long time now. PHI was made aware by the facility maintenance manager that the facility will be going through a major renovation. Ensure the structural issues in the kitchen and bar are addressed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light covers missing in front of the cooler and above the middle cooler on the main line. - Please cover or replace with shatterproof lighting to prevent physical contamination of food and food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All prep cooler cutting boards are in a poor shape, have deep grooves and no longer easily cleanable. - Resurface or replace. Food contact surfaces must be smooth, easily to clean and sanitize and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) accumulation of grease and oil on flooring in the kitchen where tiles are missing and in behind and underneath cooking equipment on the main line.
  3. Demand Inspection

    6 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?
      • Gap observed alongside the bottom of the exit door in the brewing area. - Please install weatherstripping to prevent the entry of pests into this area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles missing in bar and areas of kitchen.Baseboard missing in kitchen.Please repair. This has been overdue for a long time now. PHI was made aware by the facility maintenance manager that the facility will be going through a major renovation. Ensure the structural issues in the kitchen and bar are addressed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light covers missing in front of the cooler and above the middle cooler on the main line. - Please cover or replace with shatterproof lighting to prevent physical contamination of food and food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All prep cooler cutting boards are in a poor shape, have deep grooves and no longer easily cleanable. - Resurface or replace. Food contact surfaces must be smooth, easily to clean and sanitize and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of dust observed on surfaces in the brewing area. - Clean all surfaces and maintain in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) accumulation of grease and oil on flooring in the kitchen where tiles are missing and in behind and underneath cooking equipment on the main line.
  4. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The QBD cooler on the cooking line was measured around 9C. High risk foods were moved to other coolers under 4C.Repair or replace the cooler so it is maintaining high risk foods under 4C.
    • 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 sink in the brewing area was missing a soap dispenser.Install a soap dispenser for the three-compartment sink in the brewing area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles missing in bar and areas of kitchen.Baseboard missing in kitchen.Please repair. This has been overdue for a long time now. PHI was made aware by the facility maintenance manager that the facility will be going through a major renovation. Ensure the structural issues in the kitchen and bar are addressed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light covers missing in front of the cooler and above the middle cooler on the main line. - Please cover or replace with shatterproof lighting to prevent physical contamination of food and food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All prep cooler cutting boards are in a poor shape, have deep grooves and no longer easily cleanable. - Resurface or replace. Food contact surfaces must be smooth, easily to clean and sanitize and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Heavy accumulation of grease and oil on flooring in the kitchen where tiles are missing and in behind and underneath cooking equipment on the main line. 2) Observed a buildup on the walk-in freezer flooring. - Please clean and maintain in a clean and sanitary condition at all times.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets for the kitchen were not prepared.Corrected on site.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The QBD cooler on the cooking line was measured around 9C. High risk foods were moved to other coolers under 4C.Repair or replace the cooler so it is maintaining high risk foods under 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles missing in bar and areas of kitchen.Baseboard missing in kitchen.Please repair. This has been overdue for a long time now. PHI was made aware by the facility maintenance manager that the facility will be going through a major renovation. Ensure the structural issues in the kitchen and bar are addressed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light covers missing in front of the cooler and above the middle cooler on the main line. - Please cover or replace with shatterproof lighting to prevent physical contamination of food and food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All prep cooler cutting boards are in a poor shape, have deep grooves and no longer easily cleanable. - Resurface or replace. Food contact surfaces must be smooth, easily to clean and sanitize and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Heavy accumulation of grease and oil on flooring in the kitchen where tiles are missing and in behind and underneath cooking equipment on the main line. 2) Observed a buildup on the walk-in freezer flooring. - Please clean and maintain in a clean and sanitary condition at all times.
  6. Risk Management Inspection

    4 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?
      • Floor tiles missing in bar and areas of kitchen.Baseboard missing in kitchen.Please repair. This has been overdue for a long time now. PHI was made aware by the facility maintenance manager that the facility will be going through a major renovation. Ensure the structural issues in the kitchen and bar are addressed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light covers missing in front of the cooler and above the middle cooler on the main line. - Please cover or replace with shatterproof lighting to prevent physical contamination of food and food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All prep cooler cutting boards are in a poor shape, have deep grooves and no longer easily cleanable. - Resurface or replace. Food contact surfaces must be smooth, easily to clean and sanitize and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Heavy accumulation of grease and oil on flooring in the kitchen where tiles are missing and in behind and underneath cooking equipment on the main line. 2) Observed a buildup on the walk-in freezer flooring. - Please clean and maintain in a clean and sanitary condition at all times.
  7. Demand Inspection

    5 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Contractors were on-site and working in distillery area next to the kitchen. There were no control measures such as hoarding to contain the dust. Dust accumulation was observed on several surfaces throughout the kitchen.Upon raising these concerns operators agreed to clean and sanitize all surfaces including food contact surfaces and plateware, utensils etc. and put a stop to the renovation until adequate hoarding with negative air pressure systems and covering the vents were put into place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles missing in bar and areas of kitchen.Baseboard missing in kitchen.Please repair. This has been overdue for a long time now. PHI was made aware by the facility maintenance manager that the facility will be going through a major renovation. Ensure the structural issues in the kitchen and bar are addressed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light covers missing in front of the cooler and above the middle cooler on the main line. - Please cover or replace with shatterproof lighting to prevent physical contamination of food and food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All prep cooler cutting boards are in a poor shape, have deep grooves and no longer easily cleanable. - Resurface or replace. Food contact surfaces must be smooth, easily to clean and sanitize and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Heavy accumulation of grease and oil on flooring in the kitchen where tiles are missing and in behind and underneath cooking equipment on the main line. 2) Observed a buildup on the walk-in freezer flooring. - Please clean and maintain in a clean and sanitary condition at all times.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of Quat sanitizer solution in spray bottle on the main line was measured at 0 ppm. - Corrected during inspection. - Ensure the Quat solution is used at 200 ppm. Change the solution at adequate intervals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods in the middle prep cooler or broiler cooler were measured at 6.8-7 C. - All perishable foods must under refrigeration must be stored at a temperature of 4C or less. - Monitor the cooler temperature and service if it cannot maintain a temperature of 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Did not detect any iodine in the glasswasher located on the main bar. The sanitizer feeder did not move during normal operation of the machine or when priming the machine. - A concertation of 12.5-25 ppm is required during the sanitation cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Glasswasher chemical concertation is not being tested regularly. Idone test kit was available. Ensure staff test the chemical concentrations daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles missing in bar and areas of kitchen.Baseboard missing in kitchen.Please repair. This has been overdue for a long time now. PHI was made aware by the facility maintenance manager that the facility will be going through a major renovation. Ensure the structural issues in the kitchen and bar are addressed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light covers missing in front of the cooler and above the middle cooler on the main line. - Please cover or replace with shatterproof lighting to prevent physical contamination of food and food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All prep cooler cutting boards are in a poor shape, have deep grooves and no longer easily cleanable. - Resurface or replace. Food contact surfaces must be smooth, easily to clean and sanitize and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Heavy accumulation of grease and oil on flooring in the kitchen where tiles are missing and in behind and underneath cooking equipment on the main line. 2) Observed a buildup on the walk-in freezer flooring. - Please clean and maintain in a clean and sanitary condition at all times.

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