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The Canadian Brewhouse

2000 - 130 Sierra Springs Drive SE Airdrie AB T4B 3G6 · Food - General

Official record from Alberta →

Inspection summary

The Canadian Brewhouse has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on July 22, 2025, found no infractions.

4 of 8 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: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 3 separate inspections, most recently on July 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on July 2, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on July 2, 2025. For example: Are chemicals stored and handled in a safe manner?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 27, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 3 separate inspections, most recently on July 2, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. No sanitizer detected in red sanitizer knife bucket in back prep area. New sanitizer made during the inspection. - Informed by staff buckets are changed every 2 hours.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. Sanitizer spray bottle in back prep area did not have a label. Label replaced during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Bar:The small black countertop fridge containing beverage syrup mixes measured 10*C.COMPLETE THE FOLLOWING:1. Repair/replace the fridge.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Warm water was used to thaw mashed potatoes. Potatoes were put in sink 10 minutes earlier. Food handler put potatoes in cooler for further thawing. Discussed requirements for safely thawing food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The underside of the hood vent above the deep fryers had grease and dust.COMPLETE THE FOLLOWING:1. Clean the underside of the vent.
  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)?
      • **CORRECTED**1. Bar:Container and shaker cup stored in customer ice well. Items removed during the inspection to protect ice from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. The sanitizer spray bottle in the cooking area was not labeled. Label replaced during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Dredging liquid in containers stored in a larger container with ice. Container was stored on top of ice. COMPLETE THE FOLLOWING:1. Please ensure containers of dredging liquid are immersed in ice water for better temperature control.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. The cooler located below the cooking equipment in the cooking area measures 12*C. The temperature of the unit was decreased during the inspection.COMPLETE THE FOLLOWING:1. Continue to monitor cooler temperature and repair if temperatures are unable to stay below 4*C.2. It is recommended not to fill up the cooler with lots of back up containers, as overloading the cooler can reduce airflow, making it more difficult for air to circulate and regulate temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. The dishwasher measured 0ppm chlorine. Bucket of sanitizer replaced during the inspection.
    • 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?
      • 1. Light visible at bottom of kitchen back door.COMPLETE THE FOLLOWING:1. Repair/replace the weatherstrip to prevent entry of pests into kitchen.
    • 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 floor drain in the back prep area was missing.COMPLETE THE FOLLOWING:1. Replace drain cover so area is easier to maintain and clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The two prep cooler white cutting boards in the cooking area were scored and discoloured.2. The can opener had dried leftover food debris.COMPLETE THE FOLLOWING:1. Resurface the cutting boards so they are smooth and easy to clean and sanitize.2. Ensure the can opener is cleaned and sanitize after use.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were founds sitting on top of cutting boards. Please ensure that cleaning cloths are being stored in sanitizer buckets when not in use. The operator corrected this during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was being stored on top of a cutting board. Please ensure that personal items are stored away from food, and food preparation areas to reduce the risk of cross-contamination. The operator corrected this during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Iodine dishwasher measured 0 ppm iodine. Please have the dishwasher serviced so that it maintains a concentration of at least 12.5 ppm iodine. In the meantime, please use the main kitchen dishwasher for all glassware.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler adjacent to the office had an ambient temperature of 18 deg Celsius. Food items (cooked rice, Donair meat, and taco meat) had internal temperatures of 18C-23C.Staff discarded these food items. Ensure that high-risk foods meant to be refrigerated, are stored at 4C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler adjacent to the office is not in working order.Repair the prep cooler. Do not store food in the cooler until it is repaired and is able to maintain 4C or less.

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