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The Canadian Brewhouse

D - 108 Riverstone Ridge Fort McMurray AB T9K 1S6 · Food - General

Official record from Alberta →

Inspection summary

The Canadian Brewhouse has been inspected 21 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on October 8, 2026, found no infractions.

6 of 21 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 16 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 separate inspections, most recently on August 24, 2026. 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 3 times across 3 separate inspections, most recently on April 8, 2026. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 8 times across 7 separate inspections, most recently on September 29, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 8 times across 7 separate inspections, most recently on August 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 8 times across 8 separate inspections, most recently on May 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

21 inspections

  1. Risk Management Inspection

    0 infractions

  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?
      • 1. There was significant build up of ice in the walk-in freezer along the ceiling and storage shelves. Manager indicated that they just had a delivery which caused excess ice build up and will send a picture once defrosting has occurred. Ensure that the ice is removed so that the freezer can optimally circulate cold air throughout the unit.2. The door seals of the "3-door cheese cooler" were clean and did not have a build up of food debris.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple containers of processed fruits and vegetables were observed stored in the walk-in cooler without proper covers. Ensure that all processed food items are covered when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bottle of maple syrup was observed stored at room temperature even though the manufacturer label indicated that it is required to be refrigerated after opening. Staff placed the maple syrup in a cooler during the inspection. Ensure that manufacturer label instructions are followed and that foods are refrigerated if required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was significant build up of ice in the walk-in freezer along the ceiling and fans. Operator indicated that they are aware of the issue and are working to reduce ice build up. Ensure that the ice is removed so that the freezer can optimally circulate cold air throughout the unit.2. There was a build up of food and other debris in the door seals of the "cheese 3-door cooler". Ensure that the door seals are cleaned on a regular basis and maintained in a clean and sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Multiple food items and other debris were observed on the floor and underneath storage shelves in the walk-in freezer. Ensure that the area is inspected and cleaned on a regular basis. Recommend raising the height of the lower shelving units so that it is easier to clean underneath.
  6. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seal of the glass two-door cooler labelled "Unit #37" was in disrepair. Ensure that the door seal is either repaired or replaced such that it is in good working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Multiple food items and other debris were observed on the floor and underneath storage shelves in the walk-in freezer. Ensure that the area is inspected and cleaned on a regular basis. Recommend raising the height of the lower shelving units so that it is easier to clean underneath.
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered processed food items were observed stored in the walk-in cooler. Ensure that all processed food items are covered when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An opened container of "Golden Brand Teriyaki Sauce" was observed stored on a shelf at room temperature. The label on the sauce indicated that it was required to be refrigerated after opening. Ensure that manufacturer labels are followed and that high-risk food items are refrigerated as required.
    • 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?
      • Monthly pest inspection reports were not available onsite or sent for review. Ensure that a monthly pest inspection is completed and that the reports are available for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seal of the glass two-door cooler labelled "Unit #37" was in disrepair. Ensure that the door seal is either repaired or replaced such that it is in good working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Multiple food items and other debris were observed on the floor and underneath storage shelves in the walk-in freezer. Ensure that the area is inspected and cleaned on a regular basis.
  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build up of dust and food debris on the fan covers in the beer cooler. Ensure the above noted areas are cleaned and maintained in sanitary condition.
  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build up of dust and food debris on the fan covers in the beer cooler. Ensure the above noted areas are cleaned and maintained in sanitary condition.
  10. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no soap available at the rear handwash station by the mechanical dishwasher.2. The paper towel in the staff washroom was not located in a covered dispenser.Ensure that all handwash stations are properly stocked with soap and paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a build up of dust and food debris on the fan covers in the beer cooler and walk-in cooler.2. Pieces of spilled pepperoni slices were observed on the floor underneath a shelf in the walk-in freezer.Ensure the above noted areas are cleaned and maintained in sanitary condition.
  11. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build up of food debris and ice in the walk-in freezer. The ice and food debris were removed. Ensure that all areas of the food facility are maintained in a clean and sanitary condition.
  12. Risk Management 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?
      • Monthly pest monitoring reports were not available at the time of inspection or sent to PHI for review.
  13. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple processed food items were left without a proper cover in the walk-in cooler and freezer. Ensure that all processed food items are covered when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The automatic soap dispenser for the handwash station, located next to dishwashing area, is not dispensing soap. Ensure that it is repaired such that staff have access to soap for effective handwashing. Recommend installing a manual pump soap dispenser until the automatic dispenser is fixed.
    • 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?
      • Monthly pest monitoring reports were not available at the time of inspection or sent to PHI for review.
  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the cheese cooler located in the rear prep area of the kitchen. Ensure that a thermometer or alternate temperature measuring device is available to measure the temperature of the unit.
    • 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 dispensers in the rear handwash station by the cheese cooler and the staff washroom was not working at the time of inspection. Ensure that the dispenser is repaired so that paper towel can be stored, and dispensed easily to staff members.
    • 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 sink in the staff washroom has become semi-detached from its adjoining wall, creating a gap. Ensure that the sink is securely attached to the wall and that the gap is covered with aa suitable sealant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A rubber spatula was observed in disrepair on a storage hook. This spatula should be discarded as it cannot be effectively cleaned and sanitized.
  16. Risk Management Inspection

    0 infractions

  17. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A single-use bowl was stored inside a bulk spice container. All scoops used to transfer bulk dry goods should have a handle as to minimize the risk of cross contamination. The bowl was discarded during the inspection. Ensure that all scoops used for food transfers are re-usable and have a handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan covers in the walk-in cooler have a build up of food debris. Ensure that the fan covers are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A damaged metal sifter was stored by the dishwashing pit. The operator discarded it during the inspection. Ensure that all tools and utensils used in food preparation are maintained in good working order.
  18. Risk Management Inspection

    0 infractions

  19. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple bottles of "Golden Dragon" brand sauces were stored at room temperature. The labels indicate that these sauces should be refrigerated after opening. Ensure that all manufacturer label instructions are followed to maintain food safety.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The fan vent cover and light in the walk-in freezer require repairs. Ensure that the equipment is fixed and maintained in good working order.2. The fan vent covers in the keg room have a build up of dust and debris. Ensure that the covers are cleaned on a regular basis to promote a clean environment.
  20. Risk Management Inspection

    0 infractions

  21. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple processed food items were uncovered in the walk-in freezer. Ensure that all processed food items are covered when not in use.

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