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The Canadian Brew House - Event

10829 104A Avenue Grande Prairie AB T8V 8J9 · Food - Special Event

Official record from Alberta →

Inspection summary

The Canadian Brew House - Event has been inspected 2 times by Alberta Health Services (Environmental Public Health) since April 13, 2024. The most recent inspection, on March 22, 2025, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on March 22, 2025. 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 April 13, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on April 13, 2024. For example: Is the temporary food establishment properly constructed, configured and maintained?

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.

2 inspections

  1. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizing solution was not available at the time of the inspectionSanitizing solution obtained by staff coming from restaurant**Ensure a sanitizing solution and test strips are available prior to any food handling
  2. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. Various cooking / hot-holding appliances were not set-up and/or ready for inspection within the one-hour time requirement (i.e. one hour prior to the start of the event).The owner / operator of this temporary food establishment is requested to conduct the following, namely:1. Ensure all cooking / hot-holding appliances are turned on maximum temperature.a. RE-CHECK – At time of re-check, all cooking appliances were functional. All hot-holding temperatures noted were at or above 60c/140F. *****THEREFORE, THIS ISSUE HAS BEEN ADDRESSED.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • At time of inspection:1. This temporary food establishment was not ready for initial inspection.BE ADVISED THAT ALL TEMPORARY FOOD VENDORS MUST ENSURE THEY ARE FULLY READY TO OPERATE A MINIMUM OF ONE (1) HOUR OR GREATER PRIOR TO THE START OF ANY SPECIAL EVENT. SECTION 41(1)(a) OF THE ALBERTA FOOD REGULATION STATES THAT:The operator of a temporary food establishment at a special event must ensure that the food establishment is set up no less than one hour before the special event is scheduled to start.

Nearby inspected facilities

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