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The Canadian Brewhouse

1200 - 9650 Harvest Hills Boulevard NE Calgary AB T3K 0B3 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine dishwasher located at the bar on the main floor, closest to the kitchen was tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the iodine sanitizer must register at 12.5 - 25 ppm. It's important to note that iodine sanitizer is essential for eliminating harmful pathogens.Please contact a technician to repair the low-temperature dishwasher. the operator was instructed to use the dishwasher in the kitchen in the meantime.
  2. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine dishwasher located at the bar on the main floor, closest to the kitchen was tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the iodine sanitizer must register at 12.5 - 25 ppm. It's important to note that iodine sanitizer is essential for eliminating harmful pathogens.Please contact a technician to repair the low-temperature dishwasher. the operator was instructed to use the dishwasher in the kitchen in the meantime.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were still unavailable.Please obtain quat test strips within their expiry dates.
    • 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 faucet located on the left side of the three-compartment sink was observed shut off due to a leak.Please address the leak and turn on the water supply to ensure proper operation of the equipment.
  3. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine dishwasher located at the bar on the main floor, closest to the kitchen was tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the iodine sanitizer must register at 12.5 - 25 ppm. It's important to note that iodine sanitizer is essential for eliminating harmful pathogens.Please contact a technician to repair the low-temperature dishwasher. the operator was instructed to use the dishwasher in the kitchen in the meantime.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and quat sanitizer test strips were still unavailable.Please obtain chlorine, and quat test strips within their expiry dates.
    • 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 faucet located on the left side of the three-compartment sink was observed shut off due to a leak.Please address the leak and turn on the water supply to ensure proper operation of the equipment.
  4. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine dishwasher located at the bar on the main floor, closest to the kitchen was tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the iodine sanitizer must register at 12.5 - 25 ppm. It's important to note that iodine sanitizer is essential for eliminating harmful pathogens.Please contact a technician to repair the low-temperature dishwasher. the operator was instructed to use the dishwasher in the kitchen in the meantime.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The iodine, chlorine, and quat test strips were observed to be missing essential packaging to verify concentration levels or expired.Please obtain iodine, chlorine, and quat test strips within their expiry dates.
    • 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 faucet located on the left side of the three-compartment sink was observed shut off due to a leak.Please address the leak and turn on the water supply to ensure proper operation of the equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The caulking around the sinks located in the dish pit was observed to be in disrepair with visible mold growth.Please remove the old caulk and reseal the joints and area around the sink with fresh caulking.
  5. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the alfredo sauce located in the hot holding unit was measured using a probe thermometer and read 38C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment.Hot holding units are not intended for reheating or cooking food items. Please cook or reheat food items like alfredo sauce to 74C before storing it in the hot holding unit held above 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Outstanding Violation (May 27, 2025)Two mechanical iodine dishwashers in the main bar and one at the second-floor bar were still observed to be dispensing no iodine solution for sanitation.Please contact a technician to repair the low-temperature dishwasher. the operator was instructed to use the dishwasher in the kitchen in the meantime.----------Initial Violation (May 22, 2025)The iodine dishwashers located at the bar on the main floor and upstairs were both tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the iodine sanitizer must register at 12.5 - 25 ppm. It's important to note that iodine sanitizer is essential for eliminating harmful pathogens.Please contact a technician to repair the low-temperature dishwasher. the operator was instructed to use the dishwasher in the kitchen in the meantime.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The iodine, chlorine, and quat test strips were observed to be missing essential packaging to verify concentration levels or expired.Please obtain iodine, chlorine, and quat test strips within their expiry dates.
    • 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?
      • A gap was observed alongside the bottom of the exterior door located at the back of the facility. A gap was also observed between the exterior double doors located in the receiving area of the facility.Please install weatherstripping to prevent the entry of pests into the facility.
    • 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 faucet located on the left side of the three-compartment sink was observed shut off due to a leak.Please address the leak and turn on the water supply to ensure proper operation of the equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The ambient temperature of the prep cooler across the deep fryers was measured at 8C. Coolers must maintain a temperature of 4C and below to inhibit bacterial growth.Please adjust or repair the cooler to ensure it consistently maintains a temperature of 4C or below, and implement regular monitoring to ensure proper temperature control.2) The caulking around the sinks located in the dish pit was observed to be in disrepair with visible mold growth.Please remove the old caulk and reseal the joints and area around the sink with fresh caulking.3) The iodine glass dishwash located at the bar on the main floor was observed to be leaking.Please repair the iodine glass dishwasher.
  6. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the alfredo sauce located in the hot holding unit was measured using a probe thermometer and read 38C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment.Hot holding units are not intended for reheating or cooking food items. Please cook or reheat food items like alfredo sauce to 74C before storing it in the hot holding unit held above 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine dishwashers located at the bar on the main floor and upstairs were both tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the iodine sanitizer must register at 12.5 - 25 ppm. It's important to note that iodine sanitizer is essential for eliminating harmful pathogens.Please contact a technician to repair the low-temperature dishwasher. the operator was instructed to use the dishwasher in the kitchen in the meantime.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The iodine, chlorine, and quat test strips were observed to be missing essential packaging to verify concentration levels or expired.Please obtain iodine, chlorine, and quat test strips within their expiry dates.
    • 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?
      • A gap was observed alongside the bottom of the exterior door located at the back of the facility. A gap was also observed between the exterior double doors located in the receiving area of the facility.Please install weatherstripping to prevent the entry of pests into the facility.
    • 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 faucet located on the left side of the three-compartment sink was observed shut off due to a leak.Please address the leak and turn on the water supply to ensure proper operation of the equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The ambient temperature of the prep cooler across the deep fryers was measured at 8C. Coolers must maintain a temperature of 4C and below to inhibit bacterial growth.Please adjust or repair the cooler to ensure it consistently maintains a temperature of 4C or below, and implement regular monitoring to ensure proper temperature control.2) The caulking around the sinks located in the dish pit was observed to be in disrepair with visible mold growth.Please remove the old caulk and reseal the joints and area around the sink with fresh caulking.3) The iodine glass dishwash located at the bar on the main floor was observed to be leaking.Please repair the iodine glass dishwasher.
  7. Risk Management Inspection

    1 infraction

    • 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 was a water leak basement pop storage room.Repair this leak.November 14, 2024Leak is still active.
  8. Monitoring Inspection

    4 infractions

    • 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?
      • There was a gap on the main floor kitchen ceiling close to the door leading to the basement.Ensure gap is covered to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The was a water leak basement pop storage room.Repair this leak.2. Water was pooling under hand sink and dishwasher at the main floor bar.Repair the leak causing this pooling. Thoroughly clean the water from the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bins in which cooking utensils and equipment were stored had an accumulation of food debris and dirt.Thoroughly clean and sanitize the storage bins.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *ONGOING VIOLATION*Hard-to-reach areas in the basement, staircase to the basement and the standing refrigerating unit on the main floor were insanitary.Ensure the indicated areas are maintained in a sanitary condition at ll times.
  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths was kept on the counter.Cleaning cloths was promptly kept in the sanitizing bucket.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher in the basement measured 0 ppm.Contact your dishwasher technician right away.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The basement staff washroom paper towel dispenser was empty.2. Handwashing sink close to the door leading to the basement on the main floor was out of order.Ensure paper towel dispenser is restocked with paper towel and handwashing sink is operational and in good repair.
    • 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?
      • Flies were observed at the dry storage area in the basement.Install fly light.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a gap on the main floor kitchen ceiling close to the door leading to the basement.Ensure gap is covered to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Green cutting board surface was scratched, unsmooth and insanitary.2. Main floor prep cooler cutting board surface was scratched and insanitary.Replace or resurface as needed.3. Utensils and knives were stored in water.Utensils and knives were washed and kept in quat sanitizing solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 'Hard-to-reach areas in the basement, staircase to the basement and the standing refrigerating unit on the main floor were insanitary.Ensure the indicated areas are maintained in a sanitary condition at ll times.