Skip to content
Loading map…

The Canadian Brewhouse

12 Conway Street Red Deer AB T4P 0N1 · Food - General

Official record from Alberta →

Inspection summary

The Canadian Brewhouse has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on March 30, 2026, found no infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on March 16, 2026. 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 5 times across 5 separate inspections, most recently on July 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on December 16, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 separate inspections, most recently on March 13, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on March 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat's sanitizer in sanitizer buckets and spray bottles was initially tested at 400-500 ppm. The onsite manager and kitchen staff remade the solution, when re-tested the concentration was 200 ppm, which is an appropriate level. Please ensure that the sanitizer solutions are prepared according to the manufacturer's instructions.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items were left uncovered in the standalone fridge located in the entrance of the kitchen. The onsite manager covered the items when asked. Please ensure that all items are protected from contamination by covering them.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine dishwasher test strips were expired as of 2022. Please purchase new test strips in order to accurately test chlorine solutions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A scoop placed in the flour container was observed during the inspection. Onsite staff were asked to remove it due to the risk of contamination, which was promptly completed. Please ensure that all scoops are stored in a manner that lowers the risk of cross contamination.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods seen stored correctly in the cooler and freezers.Cold storage temperatures were found to be less than 4 C except for the small prep cool at the start of the cooking line.Temperature of this unit was 8 - 9 C.Freezers temperatures were found to be less than minus 19 CTemperature control is appropriate for foods served.Hot holding temperatures were found to be greater than 60 C.Both hold holding and cold storage units were found to be within acceptable parametersCooling, thawing, and reheating are being done correctly.Remember that food maybe cooled on a counter from 60°C to 20°C within 2 hours.Then, food is to be place in the cooler and cooled from 20°C to 4°C or colder within 4 hours.Temperature logs are to always be maintained.
  5. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher tested and found to have no chlorine in the rinse water.Empty chlorine jug was replaced, and the dishwasher was tested again.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Oil from deep fat fryers seen on the floor under the equipment. This is either from a leak or from staff spilling the oil when filling or draining.Staff were in the process of cleaning this spill.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Clean in place sanitizer bucket in the front Bar Area was measured with test strips and at over 500ppm quats.-Clean in place sanitizer bucket in the back kitchen was measured with test strips and at 100ppm quats.The operator remade these solutions, which were remeasured with test strips and confirmed to have the correct concentration of 200 ppm quats.Please use test strips after preparing quats sanitizer solutions to ensure they are the correct concentrations of 200ppm quats.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *The hot holding drawer in the back kitchen was initially holding food at 50°C. After adjusting the equipment to its maximum setting, the temperature did not exceed 53°C. The operator ensured food products were not stored for more than 2 hours at this temperature and moved the gravy and mashed potatoes to the tabletop hot holding unit capable of maintaining temperatures above 60°C.Please do not use this hot holding drawer unit until it is repaired or replaced and can consistently maintain a temperature above 60°C.*The bar cooler fridge, located in the middle of the island closest to the kitchen, was unable to achieve temperatures below 10°C. Some fruit garnishes were being stored here and were promptly moved to another cooler that demonstrated a temperature below 4°C.Please ensure that perishable fruit and dairy products are not stored in this cooler. Alcohol storage is acceptable.**All other temperature-controlled points were being maintained satisfactorily:-Refrigerators were holding temperatures below 4°C (39°F).-Freezers were holding temperatures below -18°C (0°F).-Hot holding units were maintaining temperatures above 60°C (140°F).-A minor ice buildup has started to form on the ceiling in the walk-in freezer. Please ensure the ice is removed promptly to prevent excessive accumulation.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar had an iodine dishwasher. Initially, the dishwasher measured 0 ppm iodine, as it was determined that the iodine sanitizer supply had run out. The operator refilled the iodine solution and primed the lines, resulting in a correct measurement of 12.5 ppm iodine, as confirmed with test strips.Please ensure the iodine supply is monitored more frequently to prevent it from running out.The back kitchen has a chlorine dishwasher, which was measured with test strips and confirmed to have the correct concentration of 100 ppm chlorine sanitizer.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back door was propped open with a piece of cardboard. Please ensure all exterior doors in the kitchen remain closed to minimize the risk of pests entering the facility.Once closed, the door had a tight seal with a good condition door sweep.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The bar iodine dishwasher was observed to be leaking, creating a puddle beneath the machine.It was determined that a loose screw and a misaligned hose clamp were the causes. The screws were tightened, and the hose clamp was properly adjusted, to create a better seal, which resolved the leak.Please ensure all plumbing issues are addressed promptly and that no leaks are present to prevent future moisture-related problems.
  7. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the fryers has a buildup of grease and dirt. Please give this area a good cleaning.
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler (for sauces) at the kitchen entrance were measured around 8C.Ensure the cooler temperature is able to maintain below 4CThis is an ongoing issue.There was again a lack of ice surrounding the sauces.
  11. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler (for sauces) at the kitchen entrance were measured around 8C.Ensure the cooler temperature is able to maintain below 4CThis is an ongoing issue.There was again a lack of ice surrounding the sauces.
  12. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler (for sauces) at the kitchen entrance were measured around 8C.- Ensure the cooler temperature is able to maintain below 4C

Nearby inspected facilities

Own this business? Add a badge to your website