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Sea Change Brewing

9850 62 Avenue NW Edmonton AB T6E 0E3 · Food - General

Official record from Alberta →

Inspection summary

Sea Change Brewing has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on January 28, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions 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 January 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on July 16, 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 5 times across 2 separate inspections, most recently on July 16, 2024. 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 3 times across 2 separate inspections, most recently on July 16, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 28, 2026. For example: 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?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility uses QUATS as a sanitizer in the kitchen and front dining hall.QUATS sanitizer test strips were not available; staff were not able to find them.Correction:-Education provided on different sanitizers used in the facility: QUATS and iodine (glasswasher).-Demonstrated the use of QUATS test strips.-Ensure QUATS test strips are available for measuring the concentration of QUATS sanitizer.
    • 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?
      • The most recent food handling permit was available.However, it was posted inside the kitchen.Please ensure that the food handling permit is posted and displayed to the public being served.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT dispenser appears to be dispensing >400 ppm QUATs.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottles observed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar glasswasher measuring at 0 ppm iodine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was not installed in the back kitchen as required when the floor plan was submitted.Proposed area of installation was discussed and confirmed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar hand sink requires a paper towel dispenser for the paper towel.Handwashing sink needs to be installed in the kitchen, and needs to be stocked with soap and paper towel in dispensers.
    • 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 is not finished/sealed in the dishwashing area. Floor to be painted with an epoxy coating.
  4. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered bowls of chips were sitting directly beside the hand washing sink - these were discarded during the inspection.*Ensure that foods are protected from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles were not labeled to indicate their contents - CDI.*Ensure that all chemicals, cleaners and similar agents are stored in containers that are not intended to be used to store food and that are clearly labelled to identify their contents.
    • 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 papers were not available to test the glasswasher.*Ensure that staff are regularly verifying the satisfactory operation of the dishwashers and are properly preparing and testing sanitizing solutions.
    • 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 washing sink in the back was not accessible or stocked with supplies - CDI.*Ensure that hand washing stations are accessible for use, dedicated to handwashing, and are kept supplied with hand soap and paper towels in suitable dispensers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It could not be confirmed if a person in care and control has a certificate in an approved food safety training course - please confirm and provide a copy of their certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving units in the front were in disrepair. The manager indicated that a full renovation is planned.*Ensure that shelves and food preparation counters are smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was not available.*Ensure that a comprehensive written sanitation plan is developed and implemented.

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