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The Canadian Brewhouse

3953 University Avenue NW Calgary AB T3B 6K3 · Food - General

Official record from Alberta →

Inspection summary

The Canadian Brewhouse has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 9, 2024. The most recent inspection, on December 18, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances.

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.

  • 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 once on December 18, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on December 18, 2025. 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 2 times across 2 separate inspections, most recently on December 18, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle of sanitizer was without proper label. - During inspection a staff member label the bottle properly. - All chemicals bottle in the kitchen must be labelled properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A dedicated hand washing station at the prep line, a plate was in the basin. - Staff member removed the plate and moved it to the dishwashing area. Hand washing station is only for hand washing.2. A hand washing station at the prep line was missing paper towels.- Staff member restocked the paper towel. Have handwashing station fully stock 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?
      • Refinish the raw wood shelving in the pop storage closet.- Have the raw wood refinished with paint.
  2. Risk Management 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?
      • Refinish the wood shelving in the pop storage closet.
  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two handwash sinks on both side of the main line were right next to the prep cooler. No guard install to prevent water from handwashing splashing onto the food in prep cooler inserts. Provide guards between the handwash sink and prep cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Refinish the wood shelving in the pop storage closet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require a thorough cleaning as there was a significant accumulation of dirt and food debris observed:1. The floors underneath the dishwashing line.2. The floors underneath the dry storage shelving.3. The floors underneath the prep sink at the rear end of the kitchen.4. The floors in the office.

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