The Canadian Brewhouse
6093 Currents Drive NW Edmonton AB T6W 0L9 · Food - General
7 inspections
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper thawing was observed in the prep sink, where spinach dip was found thawing in warm water. PHI instructed the operator to thaw food under cold running water to ensure food safety.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A staff coffee cup was observed on the shelf above the food prep counter and Staff jacket was observed on food racks. Operator was instructed to avoid storing any personal items in food handling areas. Operator removed the cup and jacket during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Inadequate ice water bath setup observed for foods undergoing cooling in the food prep sink. The containers of food must be fully immersed in the ice-water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Mayonnaise was observed at 18.5 °C and shredded cheese was observed at 10.7 °C. The operator was instructed to destroy the affected food items and to ensure that all perishable foods are maintained at less than 4°C at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A knife was observed in a designated handwash sink. Handwashing sinks are to be used solely for handwashing purposes.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Feb 3, 2025: Quat sanitizer solutions on the cookline were measured at 0 ppm, need to be at minimum 200 ppm. It was determined that the automatic chemical dispenser is not working. Operator will call for service and in the meantime manually prepare 200 ppm Quat solutions. Sanitizer solutions must be tested on a DAILY basis.Jan 13/2025: Quat sanitizer solutions on the cook line were measured at 50 ppm, need to be at minimum 200 ppm.Nov 17: Buckets of quat sanitizer still measured at 0-50ppm. Operator was instructed to get the sanitizer dispenser recalibrated and add extra quat to all buckets to ensure adequate concentration in the meantime.Nov 8: The buckets of sanitizer in the kitchen measured at 0-50ppm quats, needs to be at 200ppm.Ensure that any quat sanitizer solution is at 200ppm and is tested regularly.
- 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?
- Feb 3, 2025: A few small black flies were still noted in the dishwashing area.Jan 13, 2025: Small black flies are still noted in the dishwashing area.Nov 17, 2023: Flies still presentNov 8, 2023: There were black flies noted in the dishwashing area. Ensure you implement abatement measures.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Feb 3, 2025:The following equipment does not appear to have been cleaned: the interiors of the hot holding drawers and the exterior of the rice cookerJan 13, 2025:The following equipment requires cleaning to remove dried food debris/ buildup: the interiors of the hot holding drawers, the exterior of the rice cooker, the pop dispenser nozzles (upstairs bar)
- 23. Is the facility maintained in a clean and sanitary condition?
- Feb 3, 2025:The following areas still require further cleaning: the floors in the dishwash area, under the pop stand, in the corner by the walk in cooler doors and the carts stored in the back hallway are visibly dirty.Jan 13, 2025:The following areas require cleaning to remove grime, dried food spills and food particle buildup: the floors in the dish pit area, floors around equipment legs and floor edges throughout, the walk-in cooler floor under the food racks, carts stored in the back hallway area and floors under the bar counters.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Jan 13/2025: Quat sanitizer solutions on the cook line were measured at 50 ppm, need to be at minimum 200 ppm.Nov 17: Buckets of quat sanitizer still measured at 0-50ppm. Operator was instructed to get the sanitizer dispenser recalibrated and add extra quat to all buckets to ensure adequate concentration in the meantime.Nov 8: The buckets of sanitizer in the kitchen measured at 0-50ppm quats, needs to be at 200ppm.Ensure that any quat sanitizer solution is at 200ppm and is tested regularly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths were left on the counters in between use.- Store wiping cloths in an approved sanitizer solution after each use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine sanitizer test papers are not available.- Iodine test papers must be available for measuring the sanitizer strength in the glasswashers on a daily basis.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Jan 13, 2025: Once again tongs were noted hanging from the handwash sink faucet, which poses a cross contamination concern.Nov 17, 2024: Tongs were still noted hanging around the handwashing sinks faucets which prevented easy access to the handwashing sink.Ensure that nothing is stored in the handwashing sinks, and they remain accessible.
- 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?
- Jan 13, 2025: Small black flies are still noted in the dishwashing area.Nov 17, 2023: Flies still presentNov 8, 2023: There were black flies noted in the dishwashing area. Ensure you implement abatement measures.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment requires cleaning to remove dried food debris/ buildup: the interiors of the hot holding drawers, the exterior of the rice cooker, the pop dispenser nozzles (upstairs bar)
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning to remove grime, dried food spills and food particle buildup: the floors in the dish pit area, floors around equipment legs and floor edges throughout, the walk-in cooler floor under the food racks, carts stored in the back hallway area and floors under the bar counters.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Nov 17: Buckets of quat sanitizer still measured at 0-50ppm. Operator was instructed to get the sanitizer dispenser recalibrated and add extra quat to all buckets to ensure adequate concentration in the meantime.Nov 8: The buckets of sanitizer in the kitchen measured at 0-50ppm quats, needs to be at 200ppm.Ensure that any quat sanitizer solution is at 200ppm and is tested regularly.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers had cleaning cloths hanging from their uniforms which were regularly touched between different tasks. Ensure staff are not hanging cloths on their uniforms as they pose a contamination risk.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Tongs were still noted hanging around the handwashing sinks faucets which prevented easy access to the handwashing sink.Ensure that nothing is stored in the handwashing sinks, and they remain accessible.
- 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?
- Nov 17: Flies still presentNov 8: There were black flies noted in the dishwashing area. Ensure you implement abatement measures.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The bins used for clean utensil and equipment storage in the dishwashing area had a buildup of debris in them and needed to be cleaned out.Ensure that containers used for clean equipment storage are kept clean with no dirt or debris.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The buckets of sanitizer in the kitchen measured at 0-50ppm quats, needs to be at 200ppm.Ensure that any quat sanitizer solution is at 200ppm and is tested regularly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was used cleaning cloths being left out in the food handling area. Ensure all cleaning cloths are stored in buckets of sanitizer or are laundered between uses.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Utensils were noted in the handwashing sink basins and hanging tongs around the sinks faucets which prevented easy access to the handwashing sink.Ensure that nothing is stored in the handwashing sinks, and they remain accessible.
- 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?
- There were black flies noted in the dishwashing area. Ensure you implement abatement measures.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The scoops being used in the bulk food storage bins were not being stored properly to protect the food inside from contamination.Ensure that scoops are stored with their handles out of the food or instead stored outside the bin to prevent the food from being touched when the scoop is being retrieved.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The bins used for clean utensil and equipment storage in the dishwashing area had a buildup of debris in them and needed to be cleaned out.Ensure that containers used for clean equipment storage are kept clean with no dirt or debris.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?