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The Canadian Brew House

1701 Richmond St, London ON N5X 3Y2 · Restaurant

Official record from Middlesex-London →

Inspection summary

The Canadian Brew House has been inspected 9 times by Middlesex-London Health Unit since March 2, 2023. The most recent inspection, on January 6, 2026, recorded 2 infractions.

1 of 9 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, Food temperature control and Protecting food from contamination.

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 8 times across 7 separate inspections, most recently on September 3, 2025. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

  • 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 6 times across 5 separate inspections, most recently on September 3, 2025. For example: Potentially hazardous food is maintained at 4°C (40°F) or lower

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on September 10, 2024. For example: Food is protected from contamination and adulteration

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on January 6, 2026. For example: Handwashing stations are maintained and adequately supplied

  • 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 September 10, 2024. For example: Pest control is maintained

About this data

These results come from Middlesex-London Health Unit, 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.

9 inspections

  1. Required

    2 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to situate handwashing stations for convenient access by food handlers
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to equip sanitary facility with a supply of soap or detergent
  2. Required

    2 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
  3. Required

    3 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to equip sanitary facility with single-service towels or hot air dryer
  4. Required

    4 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
      • Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that iodine concentration reaches a minimum of 25 parts per million at 24°C (75°F) or greater for at least 45 seconds
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to equip sanitary facility with single-service towels or hot air dryer
      • Fail to obtain approval in writing from a Public Health Inspector prior to altering the floor space, number of toilets or washbasins in a sanitary facility
  5. Required

    4 infractions

    • Food is protected from contamination and adulteration
      • Fail to store and handle ice in a sanitary manner
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize utensils, other than multi-service articles, as often as necessary
    • Pest control is maintained
      • Fail to protect against entry, harbouring and breeding of pests
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
  6. Required

    0 infractions

  7. Required

    5 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
    • Pest control is maintained
      • Fail to protect against entry, harbouring and breeding of pests
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
  8. Required

    5 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
      • Fail to store and handle ice in a sanitary manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to keep sanitary facility clean and in good repair
  9. Required

    4 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
      • Fail to use handwashing station only for handwashing of employees
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
      • Fail to store and handle ice in a sanitary manner
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)

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