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The Canadian Brewhouse

80 Longview Common SE Calgary AB T2X 4S7 · Food - General

Official record from Alberta →

Inspection summary

The Canadian Brewhouse has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on March 17, 2025, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 3 separate inspections, most recently on March 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on March 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on September 11, 2024. For example: Are chemicals stored and handled in a safe manner?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 11, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 2 separate inspections, most recently on March 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop for ice machine was stored in unclean scoop stand located in the kitchen.Requirement: Store scoop in a clean container to prevent contamination of ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of chicken strips stored in insert of prep cooler located under the grill was 8.5C.Ensure that perishable foods under refrigeration are stored at 4C or less.Chicken was moved to walk in cooler during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser was empty located at hand washing sink in the main floor bar.Requirement:Provide soap in the dispenser.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water supply was available at hand washing sink located in the basement prep area.Requirement:Ensure that hot/cold water supply is available at hand washing sinks all the time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris under equipment in the kitchen.Requirement:Clean the above noted areas.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dish washer located in the basement was out of order and out of service.Requirement:- Repair dish washer and ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.- Basement prep utensils are washed and sanitized in the main dish washer.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • a) Concentration of quat measured more than 400 ppm in sanitizer solution of sani -pails in the kitchen and basement prep area.b) Quat sanitizer label was provided on spray bottle containing cleaning chemical located in main floor bar area.Requirement: a) Ensure that concentration of quat is maintained at 200 ppm.b) provide correct label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of burger patty stored in drawer of prep cooler under grill in kitchen was 10.1C, portioned steak was at 9.3C, 7.5C, raw steak was at 8.8C.-Some inserts were overfilled.Requirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.- Burger patty at 10.1C was discarded.- Food from top of overfilled inserts was moved to walk in cooler.-Ice packs were put on remaining foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle of dish washer located in basement prep area.Requirement:-Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.-Wash/sanitize utensils in main dish washer until this basement dish washer is repaired.
    • 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?
      • Fruit flies were noted in the facility.Requirement:Implement control measures to eradicate fruit flies issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Buildup on scoop stand located at ice machine in the kitchen.(Repeat violation from previous inspection)Requirement:Clean the scoop and scoop stand.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in Sani-pail in bar located on the main floor.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on spray bottle containing cleaning chemical located in the kitchen.Requirement:Provide label on spray bottle to identify its contents.
    • 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 provided to verify concentration of quat in sanitizer solution provided for surfaces.Requirement:Provide quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was provided at hand washing sink located between prep coolers in the kitchen.Requirement:Provide soap at this hand washing sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Buildup on scoop and scoop stand located at ice machine in the kitchen.Requirement:Clean the scoop and scoop stand.

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