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The Canadian Brewhouse

9538 Ellerslie Road SW Edmonton AB T6X 0K6 · Food - General

Official record from Alberta →

Inspection summary

The Canadian Brewhouse has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on December 18, 2025, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 November 21, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 2 separate inspections, most recently on November 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on November 21, 2025. 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?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 5 separate inspections, most recently on November 21, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 6 times across 2 separate inspections, most recently on November 12, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • * - glasswashers in the bar exhibited disrepair: one glasswasher was not in use and dismantled. The conveyor belt glasswasher priming switch system was in disrepair - PHI could not prime the sanitizer to remove air bubbles or feed the required sanitizer or detergent into the lines - had to run the glasswasher continuously to get the chemical feed through the lines. Please repair at least one of the glasswashers.
    • 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?
      • * - mouse droppings (old?) were observed in the basement. Please clean and disinfect all areas of mouse contamination and do not block or interfere with installed pest control monitoring system (discussed in detail with manager).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * - plastic cutting board on the cook line appeared dirty, was overused/pitted/overworn. Flip to fresh side (if one) or replace
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * - a thick buildup of grime and grease was observed on the floors throughout the basement.
  3. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - soda dispensing hand nozzles in the bar were not maintained in a clean and sanitary condition: a buildup of product and slime was observed in several of the drink hand dispensers on the interior. ** - the cold plates in the bar that get covered in drinking ice for the customers exhibited what appeared to be a moldlike substance around the lines and around the plate itself. ** - glass rinse devices under the beer taps were not maintained in clean and sanitary condition: slime, build up or deposits were observed on every rinse/spray device which may contaminate sanitized glassware when in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - PHI informed the staff member that surfaces cannot be handled with contaminated gloves, the hands must be washed before conducting any other tasks in the back kitchen - the staff member pulled off the gloves then reached for new gloves without first handwashing their hands that touched the raw meat contamination on the gloves as they removed them. The staff member washed hands after being directed to do so with soap.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Container of gravy was stored on the dirty floor and not on food preparation/processing surfaces to store foods in a sanitary manner. Foods in the basement were stored on the floor and against dirty surfaces and not stored in a sanitary manner. Cease and desist the practice of storing foods on the floor at any time.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - When PHI pointed out the improper cooling of gravy and that it was stored on the floor, a staff member processing raw chicken - without handwashing or changing of gloves - grabbed the large container of gravy off the floor and placed the container of gravy into a dirty sink - ignoring the PHI attempting to prevent the cross contamination with the contaminated gloves. PHI grabbed a cloth with sanitizer and wiped down the contaminated surfaces so that the contamination would not spread further.** - raw meat was store above and/or beside vegetables/cooked foods/ready-to-eat foods in the cooler. Please reorganize all coolers and ensure that raw meat is not stored in a manner that may contaminate other foods in storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were improperly stored with the high-touch/dirty handles in direct contact with the food ingredient.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - a large container of gravy was improperly cooling at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper thawing of raw meat was observed: large amounts of raw meat were thawing in stagnant water at room temperature in the sinks. No running water or ice was observed. Later a staff member in the kitchen ran over and turned the cold water on the thawing meat without prompting of the PHI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper use of an ice bath on the cook line was observed. All items requiring refrigeration or to be maintained at 4'C or less were stored on top of ice. The dispensers were 12 inches or more high. Only the bottom inch of food will be cold. An ice bath requires that ice surrounds the food items. Setting an item on top of ice is not a "bath".
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • * - glasswashers in the bar exhibited disrepair: one glasswasher was not in use and dismantled. The conveyor belt glasswasher priming switch system was in disrepair - PHI could not prime the sanitizer to remove air bubbles or feed the required sanitizer or detergent into the lines - had to run the glasswasher continuously to get the chemical feed through the lines. Please repair at least one of the glasswashers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - back kitchen handwashing sink was blocked and inaccessible for frequent and proper handwashing. Staff were handling raw meat at the time with no way to wash hands.
    • 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?
      • * - mouse droppings (old?) were observed in the basement. Please clean and disinfect all areas of mouse contamination and do not block or interfere with installed pest control monitoring system (discussed in detail with manager).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * - plastic cutting board on the cook line appeared dirty, was overused/pitted/overworn. Flip to fresh side (if one) or replace
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a thick buildup of grime, grease, spills and/or foods was observed on the ice machine exterior, the bar walk-in cooler door edges + handles, the underside of the shelf over the cook station, the blenders, some containers/inserts, the industrial mixer, the beverage equipment throughout the bar, containers, and point of use computer screens, the pizza/conveyor oven.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * - a thick buildup of grime and grease was observed immediately outside the back door (attractant to pests), and on the floors throughout the basement.
  4. Risk Management Inspection

    0 infractions

  5. 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 first green shelving unit when entering the walk-in cooler is observed with a buildup of rust and is no longer smooth and easy to clean. Ensure that the indicated shelf is replaced or removed.
  6. Risk Management Inspection

    2 infractions

    • 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 first green shelving unit when entering the walk-in cooler is observed with a buildup of rust and is no longer smooth and easy to clean. Ensure that the indicated shelf is replaced or removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust is observed on the top of the front food prep island across from the grill line. Ensure that the indicated areas are cleaned and sanitized.
  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An ice scoop is observed to be sitting on top of the ice machine which makes it prone to contamination. Ensure that the scoop is stored in a clean container. The operator provided a clean container to store the scoop during the inspection.
    • 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 first green shelving unit when entering the walk-in cooler is observed with a buildup of rust and is no longer smooth and easy to clean. Ensure that the indicated shelf is replaced or removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden spoon in the back food prep area is observed to be in disrepair and is no longer smooth and easily cleanable. Ensure all utensils are smooth and easy to clean. The operator discarded the indicated spoon during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The "Pepsi" cooler door in the back is observed with a buildup of grease. 2. A buildup of dust is observed on the top of the front food prep island across from the grill line. 1-2. Ensure that the indicated areas are cleaned and sanitized.
  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken was "cooling" in the hot holding unit (back prep area) that was turned on. Internal temperature of chicken was 35C. CDI: removed from hot holding unit. Trained staff on proper cooling at the time of inspection.2. Cooked chicken in hot holding (cookline) had an external temperature of 48C & internal temperature of 52C. CDI: Discarded. 3. Sliding door pepsi cooler had an elevated temperature of 8-11C. Mayo based sauces were found to have an internal temperature of 8-9C. CDI: discarded. Facility does keep temperature logs of the coolers. Instructed kitchen manager to monitor cooler temperature multiple times per day.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher tested at 0ppm chlorine at the beginning of the inspection - bucket of sanitizer was empty. CDI: sanitizer restocked. Tested at 100 ppm chlorine.

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