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The Canadian Brewhouse

60 Westpark Boulevard Fort Saskatchewan AB T8L 0B2 · Food - General

11 inspections

  1. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat's sanitizer concentration was measured at 500 ppm in the kitchen. The operator was advised to dilute or prepare a fresh sanitizer to achieve the required concentration. Upon rechecking, the Quat's concentration was measured at 200 ppm.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No records of sanitizer testing for glassware were available for review upon request. An AHS food safety checklist template was provided to the operator via email to support proper documentation and ongoing compliance.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk containers for salt in the dry‑storage area were left open. Open containers can allow dust, debris, and pests to contaminate food ingredients. The operator was instructed to discontinue this practice and ensure all bulk containers remain properly covered when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shredded cheese was measured at 20.4°C using a probe thermometer while stored in an ice bath. The operator was advised to add more ice and ensure that the ice completely surrounds the container to maintain a temperature of 4°C or below. Additional ice was added upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef was measured at 47.2°C using a probe thermometer in the hot holding unit. An infrared thermometer recorded 44°C for two adjacent chicken holding containers.The operator confirmed the food was within a two-hour holding period. The operator was instructed to reheat the food to an internal temperature of 74°C and to contact maintenance personnel or adjust the unit settings to ensure the hot holding unit consistently maintains a temperature of 60°C or above.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was observed in Cooler #1. The operator placed a thermometer in the unit upon request.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dirty dishes were observed stacked with clean dishes on the air-drying rack. The operator was instructed to ensure that only clean and sanitized dishes are placed on the air-drying rack to maintain sanitary conditions. The dirty dishes were sent for washing upon request.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were wet inserts present that had not been allowed to air dry before being stacked. Education was provided regarding the risk of moisture accumulation, which can compromise food safety. The operator was advised to provide refresher training to all staff on proper dishwashing and air‑drying practices.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available to verify sanitizer concentrations for glassware, and no sanitizer testing was being conducted. The operator was instructed to obtain valid test strips and ensure routine monitoring of sanitizer levels.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were observed to be expired (expiration date: July 2025), and chlorine test strips were also expired (expiration date: July 2025). The operator was instructed to obtain valid test strips.
    • 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?
      • A significant gap was observed underneath the back exterior door. The operator was advised to repair or replace the door sweep/stripping to prevent potential pest entry into the facility.
    • 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?
      • The back door was observed to be propped open by staff using cardboard. Operator was advised to discontinue this practice, as leaving the door open for extended periods may allow pest entry. Operator closed the door upon request.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No valid permit was observed to be posted in the facility. The operator was advised to obtain and display a valid food handling permit in a visible location.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeated Violation: 2026-06-16: Walk-in cooler fan ducts were observed with accumulated debris. The operator was advised to clean the fan ducts to prevent contamination and maintain sanitary conditions.2025-05-05: There was an accumulation of dust on the fan covers in the keg walk-in cooler.Clean and sanitize areas noted.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan covers in the keg walk-in cooler.Clean and sanitize areas noted.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Juice jugs and other containers were being stored in customer ice. Ensure that customer ice is protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hand soap dispenser at the hand sinks closest to the dishwasher did not have hand soap.Refill the hand soap dispenser or replace battery.
    • 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 faucet at the bar hand sink is loose.Tighten/secure the faucet for the bar hand sink
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wire strainer being used to strain nacho chips from the fryer was frayed and broken.Strainer removed from use once noted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards for the prep coolers in the cook line are heavily rutted and stained. Repair or replace the cutting boards so that they are smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of grease on some of the ventilation canopy filters. 2. There was an accumulation of food debris on high touch surfaces such as the prep cooler handles, and freezer handles. 3. There was an accumulation of dust on the fan covers in the keg walk-in cooler.Clean and sanitize areas noted.
  4. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Paper towel and soap was not available next to the hand washing station on the line prep. Ensure a paper towel dispenser supplied with paper towel is available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Burnt lights observed in the kitchen. Ensure lights and light covers are in good repair to ensure adequate lighting and easy to see areas that need to be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Sanitation of ceiling tiles around the air vents and common touch areas observed to be needing improvement. Dust was observed. Ensure ceiling tiles are in sanitary condition especially above food preparation areas.
  5. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Paper towel was not available next to the hand washing station on the line prep. Ensure a paper towel dispenser supplied with paper towel is available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Burnt lights observed in the kitchen. Ensure lights and light covers are in good repair to ensure adequate lighting and easy to see areas that need to be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Sanitation of ceiling tiles around the air vents and common touch areas observed to be needing improvement. Dust was observed. Ensure ceiling tiles are in sanitary condition especially above food preparation areas.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 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 food preparation surfaces. The staff stored the cloths in a 200ppm Quat sanitizer solution during inspection.Ensure used cleaning cloths are stored in a sanitizer solution when not in use. As discussed, ensure the solution is changed often, use the Quat test strips in the facility to verify the concentration and ensure the required 200ppm is maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A cooler at the back area and a prep cooler at the cooking line were missing thermometers. The staff replaced the thermometers during inspection.Please ensure all coolers are always supplied with functional thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer bottle for the glasswasher at the bar was empty. The staff stated that new bottles had been ordered. Please note that all glassware must be washed and sanitized with the dishwasher at the kitchen area until the sanitizer bottle for the glasswasher is replaced. Verify the glasswasher is working properly and sanitizing according to the manufacturer's instructions before use.
  8. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • REPEAT on the 5th of Jan,2024- Test strips were not available for testing bar Iodine sanitizer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification was not observed. Ensure an Alberta approved food safety training is completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Acuumulation of dirt and debris observed on the ceiling above the prep area. Manager indicated the ceilings are not getting cleaned easily, so the ceilings are being replaced by the end of next week.Ensure the indicated area is clean and maintained in a sanitary manner at all times.
  9. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • REPEAT on the 5th of Jan,2024- Test strips were not available for testing bar Iodine sanitizer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification was not observed. Ensure an Alberta approved food safety training is completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Acuumulation of dirt and debris observed on the ceiling above the prep area. Manager indicated the ceilings are not getting cleaned easily, so the ceilings are being replaced by the end of next week.Ensure the indicated area is clean and maintained in a sanitary manner at all times.
  10. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning towels were found on the counter.Ensure wet cleaning clothes are immersed in sanitizer or in laundry when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The overnight cooked prime rib in the hot holding unit was measured less than 60C both with a laser gun and probe thermometer, as well as with the facility's probe thermometer. Inadequate hot holding temperature had been maintained for over 3 hours.Food were discarded by the staff during inspection.Ensure written safe food procedures is complied with. Hot held food should be maintained below 4C/40F or above 60C/140F.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • REPEAT on the 5th of Jan,2024- Test strips were not available for testing bar Iodine sanitizer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification was not observed. Ensure an Alberta approved food safety training is completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tongs are other food service equipment were stored in water for continuous use of about 3 hours. Water was replaced with sanitizer.Ensure food service equipment for continuous use are stored in water with ice or in approved sanitizer .
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Acuumulation of dirt and debris observed on the ceiling above the prep area. Manager indicated the ceilings are not getting cleaned easily, so the ceilings are being replaced by the end of next week.Ensure the indicated area is clean and maintained in a sanitary manner at all times.
  11. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored inside bulk food containers. Do not use bowls as scoops, and store in a way to prevent contamination of bulk foods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available for testing bar Iodine sanitizer.Test strips were not available for testing QUAT sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the back sink was not installed, and paper towel was not being kept in dispenser. Ensure paper towel is kept in dispenser.