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The Canadian Brewhouse

625 - 200 Southridge Drive Okotoks AB T1S 0B2 · Food - General

16 inspections

  1. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bar Iodine test strips were expired. QUATs test strips available. **Obtain test strips.***Outstanding
    • 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 flooring by the grease trap and mop sink were observed to be missing in some areas resulting in an accumulation of dirt/debris. **Refinish these areas and ensure material used is smooth, easily cleanable and water resistant.***Outstanding
  2. 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)?
      • Bar Iodine test strips were expired. QUATs test strips available. **Obtain test strips.***Outstanding
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bar dishwasher was leaking and water was observed on the bar flooring. **Repair.Operator noted that EcoLab was coming to repair the dishwasher February 6 2026.
    • 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 flooring by the grease trap and mop sink were observed to be missing in some areas resulting in an accumulation of dirt/debris. **Refinish these areas and ensure material used is smooth, easily cleanable and water resistant.***Outstanding
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs sanitizer dispenser did not produce the correct concentration at the time of the inspection. **Fix QUATs sanitizer dispenser and ensure QUATs concentration is maintained at 200 ppm. ***In the meantime, a bleach water sanitizer at 100 ppm was available for staff.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine concentration of the dishwasher was measured at below 12.5 ppm after running the machine 3 times. Ensure the iodine concentration of the dishwasher is maintained between 12.5 and 25 ppm. ***While waiting for repairs, please manually sanitize or use the main kitchen dishwasher for your reusable food equipment.***OUTSTANDING.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bar Iodine test strips were expired. QUATs test strips available. **Obtain test strips.***Outstanding
    • 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 flooring by the grease trap and mop sink were observed to be missing in some areas resulting in an accumulation of dirt/debris. **Refinish these areas and ensure material used is smooth, easily cleanable and water resistant.***Outstanding
  4. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff bathroom paper towel dispenser was empty at the time of inspection.***Please refill
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine concentration of the dishwasher was measured at below 12.5 ppm after running the machine 3 times. Ensure the iodine concentration of the dishwasher is maintained between 12.5 and 25 ppm. ***While waiting for repairs, please manually sanitize or use the main kitchen dishwasher for your reusable food equipment.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bar Iodine test strips were expired. No Chlorine or QUATs test strips available. **Obtain test strips.***OutstandingChlorine test strips are available***CORRECTED
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Hot holding cabinet at the back kitchen has a persistent leak with water routinely pooling and towels used to manage the issue.***Repair or replace the this unit
    • 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 flooring by the grease trap and mop sink were observed to be missing in some areas resulting in an accumulation of dirt/debris. **Refinish these areas and ensure material used is smooth, easily cleanable and water resistant.***Outstanding
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Gravy ladle was not completely submerged in temperature controlled water.**Ensure gravy ladle is completely submerged in temperature controlled water. ***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was broken the lower prep cooler located at the back of the kitchen.**Discard and obtain new thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were expired. No chlorine or QUATs test strips available. **Obtain test strips.
    • 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 flooring by the grease trap and mop sink were observed to be missing in some areas resulting in an accumulation of dirt/debris. **Refinish these areas and ensure material used is smooth, easily cleanable and water resistant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Charcoal and grease buildup observed in the ventilation canopy grills.**Clean.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 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?
      • Flies were observed on the dining area wall where the totem pole decor is located and in the men's washroom urinals. **Determine source of flies and implement measures to limit activity in the facility. Seek the recommendations and guidance from a professional pest control company if needed to decrease level of activity in the facility.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build up of grease observed on the ventilation canopy exhaust system. **Clean. 2. Build up of dust observed on the ceiling above the cook line. **Clean.
  10. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No concentration was detected in all sanitizer bottles. Note: the sanitizer dispenser was tested and met concentration requirements. **Ensure all QUATs sanitizer bottles are maintained at a food safe concentration of 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. No lids observed on the capers container and for the chicken in the stand up freezer. **Ensure lids are placed on food containers when not in use to protect from potential contamination. 2. The container holding frozen chicken in the stand up freezer was broken on the side. **Replace the container. 3. An ice cream scoop was observed to stored in a container filled with warm water (temperature 22 degrees Celsius). ** Do not store ice cream scoop at room temperature water. Store ice cream scoop in either 1) ice bath and ensure the temperature is maintained at a temperature of 4 degrees or colder OR2) store ice cream scoop in water that can be maintained at 60 degrees Celsius OR3) store ice cream scoop in sanitizer OR4) have multiple ice cream scoops available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A can of evaporated milk was observed to be dented entirely on one side. **Discard. ***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food items (cheese, meatballs, steaks, pasta) located in the cooler unit directly across from the commercial conveyor toaster measured at temperatures between 12 degrees Celsius to 15 degrees Celsius. A probe thermometer was used to measure the internal temperature of food items. The ambient temperature of the lower prep cooler was measured at 13.8 degrees Celsius. **Discard all food items in the cooler unit and repair cooler unit. ***FOOD WAS DISCARDED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUATs test strips available. **Obtain QUATs test strips.
    • 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 flooring in the soup preparation alcove was observed to be damaged, making the surface difficult to properly clean. Repair area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build up of grease observed on the ventilation canopy exhaust system. **Clean. 2. Build up of dust observed on the ceiling above the cook line. **Clean.
  11. 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?
      • The flooring in the soup preparation alcove was observed to be damaged, making the surface difficult to properly clean. Repair area.
  12. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the foods stored in inserts in the top-right cooler drawer underneath the grill was measured at 11-15C. Steaks and burgers stored in the front and right inserts measured at these temperatures were disposed of during inspection. Adjust or modify cooler as needed to ensure a temperature of 4C or lower is maintained for all stored perishable foods.
    • 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 flooring in the soup preparation alcove was observed to be damaged, making the surface difficult to properly clean. Repair area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around and beneath the dishwashing area had a buildup of food debris, noted as a likely attractant for flies. Clean indicated area.
  13. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pieces of cooked steak and chicken were being stored in hot-holding wells measured at 37C and 48C respectively. The container holding the containers of meat had not been filled with water, meaning they were only being warmed through ambient heat. Items had been placed on unit a half hour previously. Water was added to double boiler during inspection, and both meats were re-measured at satisfactory hot-holding temperatures.
    • 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 flooring in the soup preparation alcove was observed to be damaged, making the surface difficult to properly clean. Repair area.
  14. 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?
      • The flooring in the soup preparation alcove was observed to be damaged, making the surface difficult to properly clean. Repair area.
  15. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer in this facility was measured at a concentration far in excess of 500ppm using available test strips onsite. Lower the concentration of quats sanitizer dispensed to be between 200-400ppm. *Staff indicated that a restrictor valve was scheduled to be installed into the dispenser to lower sanitizer concentration. Advise once installed. Manually dilute sanitizer until restrictor is in place to ensure a concentration of 200-400ppm is maintained.
    • 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 flooring in the soup preparation alcove was observed to be damaged, making the surface difficult to properly clean. Repair area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The containers used for bulk food storage in the prep area require more frequent cleaning. Clean indicated items and ensure they are added to a routine cleaning schedule.
  16. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer in this facility was measured at a concentration far in excess of 500ppm using available test strips onsite. Lower the concentration of quats sanitizer dispensed to be between 200-400ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A few of the fly strips were located in the prep area in the vicinity of food handling or open food storage. Move fly strips so they do not potentially contaminate food or food equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cardboard box presumably containing eggs and a bag of potatoes was being stored directly on the floor in one of the walk-in coolers. Move food stored in absorbent containers so they are up off the floor.
    • 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 flooring in the soup preparation alcove was observed to be damaged, making the surface difficult to properly clean. Repair area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The containers used for bulk food storage in the prep area require more frequent cleaning. Clean indicated items and ensure they are added to a routine cleaning schedule.