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RavenWolf Brewing Co.

45C South Avenue Spruce Grove AB T7X 3A3 · Food - General

Official record from Alberta →

Inspection summary

RavenWolf Brewing Co. has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on March 11, 2026, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times on November 24, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 24, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 6 separate inspections, most recently on March 11, 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?

  • 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 4 separate inspections, most recently on September 3, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Food prep was happening in the back warehouse space. Concern with this was distance from a hand sink that is not located in a WC-The rear food handling area in the expansion bay is still being used for food handling without a nearby sink that is not located in a washroom
  2. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Food prep was happening in the back warehouse space. Concern with this was distance from a hand sink that is not located in a WC-The rear food handling area in the expansion bay is still being used for food handling without a nearby sink that is not located in a washroom
  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Food prep was happening in the back warehouse space. Concern with this was distance from a hand sink that is not located in a WC-The rear food handling area in the expansion bay is still being used for food handling without a nearby sink that is not located in a washroom
  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Food prep was happening in the back warehouse space. Concern with this was distance from a hand sink that is not located in a WC-The rear food handling area in the expansion bay is still being used for food handling without a nearby sink that is not located in a washroom-The kitchen hand sink access was tight. The fridge on the left and the wall on the right limit access-The cook was observed many times wiping his hands on his uniform. This happened in both the kitchen and the rear expansion bay food area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris build up was observed in a standup cooler and freezer.
  5. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Food prep was happening in the back warehouse space. Concerns with this were distance from the kitchen, utensils moving back and forth, food being moved back and forth, and the space is susceptible to contamination from other activities such as warehousing, maintenance, office work, and beer production
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Food prep was happening in the back warehouse space. Concern with this was distance from a hand sink that is not located in a WC
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris build up was observed in a standup cooler and freezer.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Food prep was happening in the back warehouse space. Concerns with this were distance from the kitchen, utensils moving back and forth, food being moved back and forth, and the space is susceptible to contamination from other activities such as warehousing, maintenance, office work, and beer production
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Food prep was happening in the back warehouse space. Concern with this was distance from a hand sink that is not located in a WC
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris build up was observed in a standup cooler and freezer.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris build up was observed in a standup cooler and freezer.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A spray bottle containing Quat sanitizer solution was measured to be at 50ppm. A staff present changed the solution during inspection.Please ensure the required 200ppm is maintained at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator in the kitchen had no thermometer. A staff present replaced the missing thermometer during inspection.Please ensure all coolers and freezers are always supplied with a functional thermometer. Maintain an up to date temperature log for the facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not observed during inspection. The facility uses Quat solution as sanitizer.Please ensure the required Quat test strips are procured.

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