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The Canadian Brewhouse

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

8 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.
  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked bacon was left out at room temperature and was measured to be 33°C. The bacon was immediately moved into a cooler unit upon request.
    • 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 electrical outlet cover was missing on the outlet location beside the standup freezer. Replace the missing outlet cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and grime build up was observed on the walls by the dishwasher. Grease buildup was observed on an electrical outlet by the fryers. Deep clean the above mentioned areas.