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The Canadian Brewhouse

200 - 180 Marina Drive Chestermere AB T1X 0R9 · Food - General

10 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management 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?
      • Weather stripping at back door was in disrepair and there was a gap at the bottom of the door. Repair weather stripping so that door is properly sealed when closed.*Cited again March 18, 2026 and May 19, 206
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A used knife was stored in crevice between cooler and prep table. This was placed into sanitizer solution during inspection. Do not store knives in this location as it is not sanitary.
    • 09. Are chemicals stored and handled in a safe manner?
      • A few sanitizer spray bottles in kitchen were not labeled. Ensure all bottles are labeled correctly to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ingredients in top inserts in prep coolers measured 6-10 degrees Celsius. The lid was closed on the coolers during the inspection. Ensure lids are closed during slow times to maintain high risk foods at 4C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility did not have chlorine test strips or quats test strips at time of inspection. An order was placed during the inspection.
    • 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 at hand sink in dish pit was empty. It was refilled during the inspection. Ensure soap and paper towel dispensers are stocked at all times.
    • 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?
      • Weather stripping at back door was in disrepair and there was a gap at the bottom of the door. Repair weather stripping so that door is properly sealed when closed.*Cited again March 18, 2026
    • 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. Light in mop sink area was burnt out/broken. An electrician was scheduled to repair light. 2. Ceiling tile had been removed above back prep area. Replace ceiling tile.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Stand up cooler in back prep area required cleaning on interior and exterior. Kitchen manager stated it was scheduled to be cleaned that day. Ensure cooler is cleaned. High touch points should be sanitized more regularly.
  5. 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?
      • Weather stripping at back door was in disrepair and there was a gap at the bottom of the door. Repair weather stripping so that door is properly sealed when closed.
  6. Risk Management 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?
      • Weather stripping at back door was in disrepair and there was a gap at the bottom of the door. Repair weather stripping so that door is properly sealed when closed.
  7. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cloth at bar was not submerged in sanitizer. Ensure cloths are fully submerged in sanitizer solution when not in use. 2. Quats sanitizer solution measured approximately 100ppm. Ensure sanitizer measures 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several boxes of produce were stored directly on floor in walk in cooler. Ensure all food is stored at least 6 inches off of ground.2. Shelf with bread was stored directly next to hand sink. Reorganize so that food is not stored next to hand sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Top of prep cooler on cookline closest to dishwashing area measured 10-15 degrees Celsius. Prep cooler lid was closed during the inspection. Ensure lid is kept closed when possible and temperature is maintained below 4 degrees Celsius.
    • 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 was not available at hand sink in dishwashing area or at hand sink across from two compartment sink. Ensure paper towel is available for handwashing.
    • 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?
      • Weather stripping at back door was in disrepair and there was a gap at the bottom of the door. Repair weather stripping so that door is properly sealed when closed.
    • 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. Hand sink in dishwashing area was leaking. Repair.2. Drainpipe under two compartment sink was leaking. Repair.3. Corner of ice machine was leaking on to floor. Repair/seal.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas of the kitchen require cleaning:- vent on ice machine- hard to reach areas under equipment and shelving
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle labelled "sanitizer water" on back prep counter measured 0ppm. Ensure quats sanitizer measures 200ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Lids on dry ingredients under back prep table were not on containers. This was corrected during the inspection. Ensure lids are used to prevent contamination of dry ingredients.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ingredients in top of prep coolers were 8-12 degrees Celsius at time of inspection. Lids were closed during inspection and temperature began to come down. Ensure lids are closed when not in use to ensure high risk foods are held at 4 degrees C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available at hand sink in dish pit. Ensure hand sinks are stocked with soap and paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tap on mop sink was leaking. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- floor of walk in freezer- prep coolers at back of kitchen with shredded cheese.
  10. Monitoring 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?
      • Hand wash sink in dish pit is leaking. Repair.