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The Canadian Brewhouse

15513 37 Street NW Edmonton AB T5Y 0S5 · Food - General

7 inspections

  1. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Both stainless steel and plastic cups were present in the ice well at the bar. The cups were used as scoops. Use proper scoops with handles and store them in a sanitary manner when not in use. The handles cannot touch the ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A few coolers throughout the facility such as but not limited to the condiment coolers, batter prep cooler, back prep cooler, the black cooler in the bar, were missing thermometers. Ensure all coolers holding perishable foods are equipped with a thermometer.
    • 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 strips were unavailable at the time. Obtain iodine test strips for the glasswasher.
    • 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 in the bar area. Focus on cleaning & sanitation and removing food sources daily. Areas such underneath the black beverage mats, corners of floor drain (remove organics) require more attention. A few dead cockroaches were present on the ledge of counter by the Red Bull cooler. Please clean area. No live cockroaches were observed during the inspection. Pest control company comes on a regular basis. A technician visited the facility prior to inspection and reported no new findings. Staff indicated there has been a reduction of cockroaches. Please continue with cleaning and pest proofing 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 lighting the main walk in cooler was dim. Increase lighting to allow for better visual inspection of food and for cleanliness.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some plastic inserts on the green shelf were cracked, chipped or in poor repair. A metal strainer used for pasta was in poor repair as well. Discard damaged containers/inserts and strainers.Ice machine showed water pooling on the floor due to leak. Repair or replace ice machine. Dessert spoons stored upright had the eating end stored facing upwards. Keep handles stored upwards to prevent cross contamination. Single use cups were stored in dry ingredients bins. Use proper scoops and ensure the handles of scoops do not touch the food.
  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 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?
      • small flies observed on east and west wall in the dining room
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle in kitchen had 0 ppm of quat sanitizer. A fresh solution was made from pump and had 200ppm.They are using the product On-guard. The bottle being used expired Nov 2024 and the one observed in the back storage expired in Sept 2023.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • In staff washroom paper towels and liquid soap refill were kept outside of the dispener. Manager Trina indicated some repairs were needed to dispensers.Ensure soap and paper towels are within dispensers.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 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?
      • Staff behind the bar are using a stainless steel cup to scoop ice for patrons drinks. The stainless steel cup was observed being stored directly in the ice.This critical violation was discussed with staff. Ice is food, it needs to be handled accordingly. Scoops need proper handles AND scoops should never be stored directly IN the food. With this type of violation, it is the equivalent of scooping ice into patrons drinks using your bare hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler (on the right side) was operating at ~10C.The food was removed from the unit and placed in the walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not available in the prep cooler to observe the internal temperature.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff in the kitchen were not sure what temperature the prep cooler needed to be at.
    • 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 ventilation filters require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation throughout the kitchen can be improved.-The stainless steel shelves in the back kitchen area require cleaning.-Many high touch surfaces (cooler handles) require more thorough and on going cleaning.-The black trolly carts are dirty.