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The Canadian Brewhouse

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

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza prep cooler cover is not in good repair. Handle is broken and inside of the cover is held together with tape.Ensure pizza prep cooler cover is either repaired or replaced.Update: November 26, 2025Consulting with repair company.Update: December 11, 2025On order.Update: January 5, 2025Still waiting for lid to arrive.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza prep cooler cover is not in good repair. Handle is broken and inside of the cover is held together with tape.Ensure pizza prep cooler cover is either repaired or replaced.Update: November 26, 2025Consulting with repair company.Update: December 11, 2025On order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented and daily, weekly and monthly cleaning logs are not kept. This applies to the bar and kitchen.Implement cleaning schedule and keep daily, weekly and monthly cleaning logs.Update: November 26, 2025Operator is working on it.Update: December 11, 2025Operator is working on it.
  4. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Daily temperature logs are not kept for the refrigeration units. Temperature checks entered online have Yes & No selection only. Actual temperature of the unit is not recorded. Ensure in the comments section, write down the actual temperature of the refrigeration unit.Update: November 26, 2025Staff are not recording the temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture above the dishwasher does not have shatter proof covers.Ensure shatter proof covers are installed.Update: November 26, 2025Covers are on order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza prep cooler cover is not in good repair. Handle is broken and inside of the cover is held together with tape.Ensure pizza prep cooler cover is either repaired or replaced.Update: November 26, 2025Consulting with repair company.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented and daily, weekly and monthly cleaning logs are not kept. This applies to the bar and kitchen.Implement cleaning schedule and keep daily, weekly and monthly cleaning logs.Update: November 26, 2025Operator is working on it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following equipment's is still dirty and must be thoroughly cleaned:- side of grill- cutting boardsEnsure all the equipment and surfaces are thoroughly cleaned and maintained.
  5. Demand Inspection

    19 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed bar staff handle lemon with bare hands without washing hands. Staff was instructed to wash their hands.Ensure staff wash their hands prior to handling any food or as required.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed kitchen staff dry their hand with a cloth towel. Food handler was instructed to wash hands and use paper towel to dry hands. Ensure only single use paper towels are used to dry hands after hand washing.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler clean the gloves with a cloth towel. Food handler was instructed to discard the gloves and wash their hands. Ensure glove use policy is in place and gloves are discarded after each use. Do not clean, wash, or reuse gloves. Hands must be washed prior to wearing gloves and gloves must be discarded after each use.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Daily temperature logs are not kept for the refrigeration units. Temperature checks entered online have Yes & No selection only. Actual temperature of the unit is not recorded. Ensure in the comments section, write down the actual temperature of the refrigeration unit.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed an open bag of rice. Ensure all food items once opened are stored in a food grade container with a tight lid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A few bags of frozen chicken wings were stored on top of each other on ice. Wings were still frozen and placed inside the walk-in cooler. Ensure chicken wings are defrosted inside the walk-in cooler or cooked from frozen. Do not thaw at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar glasswashers: Sanitizer bottle was empty. Ensure sanitizer bottle is checked daily and replaced when its empty.Iodine concentration was 12.5 ppm when checked with the test paper after empty bottle was replaced.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test kits are not available to verify sanitizer concentration.Obtain iodine test kit. Glasswasher must be checked daily and test results recorded.
    • 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 dispenser was empty at the kitchen hand washing sink. Dispenser was refilled during inspection. Ensure liquid soap and single use paper towel is always available at the hand washing sink. Refill immediately once its empty. Some staff members are also not trained to refill dispensers. Ensure adequate training is provided to all kitchen staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Prep line hand washing sink was used to store utensils. Utensils were removed immediately. Ensure hand washing sink is not used for storage and must be accessible for hand washing purposes at all times.
    • 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?
      • Food handling permit is not displayed in a location where it is easily visible to the public.Ensure food handling permit is displayed in a conspicuous place where it is easily visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate was not available onsite for verification.Ensure food safety training certificates are kept on site for verification purposes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile above the dishwasher is not installed properly.Ensure ceiling tile is properly installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture above the dishwasher does not have shatter proof covers.Ensure shatter proof covers are installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Line prep cooler and pizza coolers is leaking water. Cloth towel is used to soak the water,Ensure both coolers are in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza prep cooler cover is not in good repair. Handle is broken and inside of the cover is held together with tape.Ensure pizza prep cooler cover is either repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation of the facility is unsatisfactory. The following equipment's and areas are dirty and must be thoroughly cleaned:- deep fryer- grill- all upright cooler(s)- walk in cooler floor especially hard to reach areas- pizza oven- dry storage bins- shelves- surface of ice machine- cutting boards- carts- garbage bins- floors especially hard to reach areas/corners- wallsEnsure all the equipment and surfaces are thoroughly cleaned and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented and daily, weekly and monthly cleaning logs are not kept. This applies to the bar and kitchen.Implement cleaning schedule and keep daily, weekly and monthly cleaning logs.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Cardboard box is used to store empty bottles. Ensure empty bottles are stored in a suitable bin that can be easily cleaned.
  6. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door of the prep cooler by the grill was not secure, the door fell off when opened. The staff/ operator was repairing the door at the time of inspection.Ensure the equipment is maintained and repaired.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are unsanitary: - The floor under the equipment on the cooking lines - The silicon seal on the 2-comparment sink in the dishwashing area.- The build up of dirt at the edges of the floor from the mop splash.- Milk crate holding the nacho chip bin.Please clean all indicated areas. Regarding the 2-comparment sink seal - please replace the seal if it cannot be cleaned.