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The Canadian Brewhouse

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

Official record from Alberta →

Inspection summary

The Canadian Brewhouse has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on September 11, 2026, recorded 3 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 38 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 6 times across 3 separate inspections, most recently on September 11, 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)?

  • 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 2 times across 2 separate inspections, most recently on September 3, 2026. 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 12 times across 5 separate inspections, most recently on September 11, 2026. 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?

  • 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 2 separate inspections, most recently on September 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 6 separate inspections, most recently on September 3, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

9 inspections

  1. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 9/3. The glass washers are not being tested regularly with test strips. Glass washers and the dishwasher in the kitchen must be tested regularly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 9/11. 2) Light fixture cover secured in place. 9/3. 1) There was a baseboard by the cookline and the pizza cooler that was not sealed to the wall and in disrepair. There was an accumulation of food debris between the baseboard and the wall. Replace the baseboard and ensure it is installed flush to the wall to prevent accumulation food debris.2). The cover for one of the light fixtures above the cookline was not secured properly. Ensure the light fixture cover is secured properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 9/11. 2) Corrected. 9/3. 1) General cleaning and organization of the kitchen is needed.2) The sink in the closed bar had garbage inside the basin. Remove garbage and ensure the sink is designated for handwashing only.
  2. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 9/3. Sanitizer was not available in several food preparation areas. Ensure all food preparation areas have a bucket of sanitizer. Sanitizer buckets were filled at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 9/3. 1) There were paper bowls being used as scoops for a couple of the bulk dry food items.The paper bowls were discarded. Ensure all scoops have a handle. 2) There were scoops stored inside bulk food items bin with the handle touching the product. Scoops must be stored in a manner that prevents contamination of the bulk food item by hands or scoop handle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 9/3. 1) There were sauces stored in a bin with ice underneath. Ensure the sauces are immersed in the ice bath to ensure the entire container is kept cold.2) There was an insert of cooked bacon that was left out of the cooler. Bacon moved into the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 9/3. Both of the glass washers that were operational did not have sanitizer. The iodine sanitizer containers were empty. The sanitizer containers were replaced.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 9/3. The glass washers are not being tested regularly with test strips. Glass washers and the dishwasher in the kitchen must be tested regularly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 9/3. 1) There was a baseboard by the cookline and the pizza cooler that was not sealed to the wall and in disrepair. There was an accumulation of food debris between the baseboard and the wall. Replace the baseboard and ensure it is installed flush to the wall to prevent accumulation food debris.2). The cover for one of the light fixtures above the cookline was not secured properly. Ensure the light fixture cover is secured properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 9/3. The following food equipment requires cleaning:- Ventilation hood had a build-up of grease. - Inside the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 9/3. 1) General cleaning and organization of the kitchen is needed.2) The sink in the closed bar had garbage inside the basin. Remove garbage and ensure the sink is designated for handwashing only.
  3. Risk Management Inspection

    0 infractions

  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Risk Management Inspection

    0 infractions

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