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The Canadian Brewhouse - EDM-596

1112 95 Street SW Edmonton AB T6X 0A7 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

The Canadian Brewhouse - EDM-596 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 19, 2024. The most recent inspection, on August 29, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on July 22, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 30, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on July 30, 2026. 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?

  • 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 once on April 21, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 30, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (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.

10 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The mobile vendor's QUAT sanitizer concentration was measured to be approximately 50 ppm at the start of the inspection.The product's concentration was increased to 200 ppm as per the manufacturer's specifications.Ensure that the concentration of mixed sanitizer solutions is verified before the solutions are put into active service.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Critical)?
      • The water leaving the mobile vendor's hot water tank at the start of the inspection was markedly brown.The discoloration was reported to be due to rust residue from standing water in the hot water tank.The tank was flushed until the water was confirmed to be exiting the tank clear and free of sedimentation.Ensure that the mobile's water supply is protected from contamination and that all water from the clear well on the mobile is kept potable to the point of use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ensure that the mobile's hot water tank, that has been reported to be the source of rust residue in the potable water system, is serviced or replaced as needed.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring 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?
      • ** - there was 2 leaks identified underneath the truck during the inspection: a steady drip was observed below the sewage and fresh water tank area, and another was located under the handsink. Please determine source and repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - the fresh water tank located within the kitchen was not maintained in a sanitary condition: grease, build up of debris, and water appeared to be sewage water was observed on the tank and around the tank. Please thoroughly clean the cavity and tank, sanitize the area, and disinfect the interior of the water tank. Once the disinfectant has been rinsed out from the tank, take a water sample to ensure that the interior of the tank did not become contaminated. The small water tank for the handsink was also in poor sanitary condition.** - a lack of sanitation and a build up of grime, grease, and debris were noted on the following areas that includes but is not limited to: the paper towel dispenser by the handsink, all doors/door edges/door frames, the ceiling near the canopy, every shelf, the fresh water tank and cavity under the handsink, the counters, the freezer lid, the freezer interior, the scale, the cleaning spray bottles, the knobs and controls of the grill, the spice container shaker, the ceiling, the upright cooler exterior and door track, the walls, ceilings were grease built up.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small prep cooler is operating at 25C, needs to be at 4C or colder. Some garnishes and butter stored in the top compartment of the cooler, the bottom compartment is empty. Corrected. Foods relocated to the other cooler. Butter will be stored in an ice-water bath.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The large standup refridgerator did not have a thermometer for temperature monitoring.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was not enough water to run the tap long enough to check for hot water. A water sample for 2024 had not yet been submitted.Ensure to submit a water sample yearly.
  10. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The large standup refridgerator did not have a thermometer for temperature monitoring.

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