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Piston Broke Brewery

350 9 Street E Brooks AB T1R 1K6 · Food - General

Official record from Alberta →

Inspection summary

Piston Broke Brewery has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on March 6, 2026, found no infractions.

2 of 5 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: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 January 24, 2025. 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 once on January 24, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 January 24, 2025. 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 once on January 24, 2025. 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Line cooler near the grill temperature was at 5.4 degrees Celsius. Internal temperature of food measured 6.4 degrees Celsius. Cooler fan was turned on and temperature was turned down by one degree, and cooler adjusted to 2 degrees Celsius during inspection. A thermometer was missing in the fridge next to the hand sink. Thermometer was placed in the fridge during inspection. *Maintain refrigeration at 4 degrees Celsius or less. Check and record cooler temperatures daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • An iodine test kit for checking the glass washer is not available. *Obtain an iodine test kit and ensure the chemicals are checked daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel in staff bathroom was empty and refilled during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few areas require cleaning: dust under ceiling vent and along the top of the AC unit in kitchen, grease accumulating behind the deep friers and on the fumehood vents and suppression line, grime on backsplash of sink wall and plug-in, and freezer doors in the back storage. *Clean and sanitize the mentioned areas.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There's a hole behind the dish half wall. Repair wall with electrical plate or other means.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Line cooler temperature measured 7 to 8 degrees Celsius. Digital cooler temperature did not match actual temperature and a thermometer was placed inside the cooler. Internal temperature of chicken wings, chicken breasts and steak measured 8.3, 7.3 and 7.3 degrees Celsius, respectively. Meat discarded and perishable food moved to another cooler. Bar condiment cooler does not contain a thermometer. Stock condiment cooler with a thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There's a hole behind the dish half wall. Repair wall with electrical plate or other means.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Standup fridge and freeze doors and handles are accumulating grime. Shelf above kitchen door is accumulating grease and dust particles. Wall, counter and shelf below the designated hand sink in the splash zone are showing splashes and accumulating grime. Clean and sanitize the mentioned areas.

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