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The Canadian Brewhouse

200 - 270 Baseline Road Sherwood Park AB T8H 1R4 · Food - General

Official record from Alberta →

Inspection summary

The Canadian Brewhouse has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on August 14, 2025, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on August 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 4 separate inspections, most recently on October 17, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 5 times across 3 separate inspections, most recently on June 5, 2024. 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 4 times across 2 separate inspections, most recently on October 17, 2024. 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.

7 inspections

  1. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths placed in sanitizer solution during inspection.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • measuring cups with no handles left in dry food storage bins. Removed during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sauces labeled refrigerate after opening not kept in refrigerator.Action: remove sauces that have been stored in dry storage, Ensure all sauces labeled refrigerate are placed in refrigerator.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was reading at a low temp between 39-45 degrees.Action: manually wash/rise/ sanitize dishes until dishwasher is reaching appropriate temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Salad Spinner with tape and cracks removed and discarded during time of inspection.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the electrical outlet covers were loose. Re-place/ Re-tighten outlet covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine shipping wrap was still present. Remove plastic wrap so that equipment is easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A plastic garbage bag is being used as a temporary backing for a storage shelf. Use a backing that is more permanent, smooth, non-porous and easy to clean.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a scoop and stored inside bulk food items.Use scoop with a handle and store in a way that protects bulk foods from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some hand sinks were missing paper towel while other hand sinks were missing soap. Ensure all hand sinks are adequality stalked at all times.
    • 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 hand sink faucet in the prep area was loose. Tighten faucet. 2. Some of the electrical outlet covers were loose. Re-place/ Re-tighten outlet covers. 3. There was a missing ceiling tile above the ice machine.Replace ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine shipping wrap was still present. Remove plastic wrap so that equipment is easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A plastic garbage bag is being used as a temporary backing for a storage shelf. Use a backing that is more permanent, smooth, non-porous and easy to clean.
  7. Monitoring 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 dishwasher was not functioning properly and 0ppm chlorine was measured at dish level during the sanitize cycle. A technician was called immediately and the dishwasher was repaired. 100ppm chlorine was measured at dish level. Ensure testing is completed daily to ensure the dishwasher is functioning properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some yellow residue and sludge was observed on the inside upper lip of the ice machine. The ice machine was cleaned immediately upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A build up of grey sludge was observed inside the upper parts of the dishwasher. Deep clean the above mentioned area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup was observed on an electrical outlet by the fryers. Grime and dirt buildup was observed along the edges of walls, corners, and hard to reach areas. Deep clean the above mentioned areas.

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