The Canadian Brewhouse
3953 University Avenue NW Calgary AB T3B 6K3 · Food - General
4 inspections
- 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.
- 09. Are chemicals stored and handled in a safe manner?
- 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.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty wet cleaning cloths were on the prep counters. Store them in quat sanitizer in between uses.
- 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.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Broken door handle on the Nosa glass stand up cooler Fix the broken handle.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dried sauces were noted on the spice shakers/containers.Clean these shakers/containers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?