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The Canadian Brewhouse

201 - 5404 Discovery Way Leduc AB T9E 8L9 · Food - General

Official record from Alberta →

Inspection summary

The Canadian Brewhouse has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on June 3, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 3 separate inspections, most recently on September 3, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

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

  • 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 9 times across 6 separate inspections, most recently on June 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on May 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on May 5, 2026. 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.

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting board surfaces in food preparation area are damaged. Operator is advised to repair/ replace them so that they can be cleaned and sanitized properly.
  2. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting board surfaces in food preparation area are damaged. Operator is advised to repair/ replace them so that they can be cleaned and sanitized properly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some materials are stored on kitchen floor. Operator is advised to store all materials on shelved at least 8 inches above floor level and ensure floor under them can be monitored for insect/ pest activity.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting board surfaces in food preparation area are damaged. Operator is advised to repair/ replace them so that they can be cleaned and sanitized properly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some materials are stored on kitchen floor. Operator is advised to store all materials on shelved at least 8 inches above floor level and ensure floor under them can be monitored for insect/ pest activity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Salt deposition is observed inside the ice machine. Operator is advised to clean it and maintain it clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on the kitchen ceiling. Build up dust is observed under the ice machine. Operator is advised to clean these areas and maintain them clean.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup dust is observed on walls in the kitchen. Operator is advised to clean the walls and maintain them clean.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen food is left outside for thawing. Operator is advised not to thaw frozen food at room temperature. Operator is advised to thaw frozen food as per AHS recommended methods. Operator moved the frozen food to cooler for thawing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer is not detected in the glass washer. Operator is advised to repair the glass washer so that it provides sanitizer for glass washing. Operator is advised not to use glass washer until repaired or sanitize glasses after washing in the glass washer until glass washer is repaired.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Build up grime is observed inside the ice machine. Operator is advised to clean it and maintain it clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup dust is observed on walls in the kitchen. Operator is advised to clean the walls and maintain them clean.
  7. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Small cups with no handles were being used to portion food items in dry storage bins. The cups were removed during inspection. The PHI discussed with the manager on the need to ensure scoops with handles are used moving forward to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A small prep cooler at the kitchen area was missing a thermometer. A new thermometer was provided by the manager during inspection.Please ensure all coolers are always supplied with functional thermometers for temperature monitoring.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Used cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the kitchen counter.- The was no prepared sanitizer solution at the kitchen line to store used cleaning cloths when not in use.- The kitchen staff prepared a very strong Quat sanitizer solution during inspection without measuring the concentration with a test strip to ensure it is at 200ppm.- The chef/kitchen staff had a cleaning cloth hanging on her work apron, the cloth was being re-used to clean the hands in-between tasks without proper hand washing. The PHI prepared a 200ppm Quat solution during inspection and stored the cleaning cloths. Education was provided to the kitchen staff on proper handwashing.- Please ensure used cleaning cloths are always stored in a sanitizer solution when not in use. Do not hang cleaning cloths on your work apron/clothe. - Use Quat test strips in the facility to measure the concentration of the sanitizer solution. Ensure the required 200ppm is maintained at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Single use cups without handles were being used to portion dry food in almost all the dry storage bins. The staff discarded the scoops during inspection. Please ensure scoops with handles are used to portion food in the facility to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three prep coolers at the kitchen were missing thermometers. Please replace the missing thermometers and ensure all coolers in the facility are supplied with functional thermometers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture in the walk-in cooler was missing a protective cover. Replace the missing cover to prevent food contamination in an event of breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glasswasher at the bar leaks profusely after running a few cycles. Leaked water was on the floor at the bar area.Please repair the leak from the dishwasher.
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Wiping cloths were not stored in the sanitizer solution between use. One of the cooks had a dry-cleaning towel hanging from her pocket. The same towel was used for cleaning hands, probe thermometer, and food contact surfaces.- The same cleaning towel was used on multiple surfaces and equipment without sanitizing. - The probe thermometer was not cleaned and sanitizer after used in verifying the final cooking temperature.- Food contact surfaces are not regularly cleaned and sanitized between activities. ACTION REQUIRED:1) Ensure that wiping cloths are stored in the sanitizer solution between uses2) Ensure that equipment such as probe thermometer are cleaned and sanitized after use. Failure to do so may result in the cross contamination of food.3) Ensure that staff are regularly cleaning and sanitizing food contact surfaces between different activities. This will prevent the cross contamination of food.4) Staff shall cease using the same towel for multiple purpose. I do not recommend staff carrying a towel in their pocket as these staff turn to use the towel for cleaning their hands instead of performing hand washing.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths for sanitization of food contact surfaces are not stored in sanitizer solution. Sanitizer solution is available. Operator transferred wiping cloths into sanitizer solution at the time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - The ice scoop was stored directly on top of the ice machine- Some bulk food supplies had cups in them serving as scoops.ACTION REQUIRED:1) Ensure that the ice scoop is stored in a clean container and not directly on top of the ice machine2) Ensure that scoops with handles are provided in all bulk supplies to prevent them from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop is stored on ice machine. Operator is advised to store ice scoop in a clean contained. Operator removed ice scoop for washing and agreed to store it in a clean contained.

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