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The Canadian Brewhouse - Events

12 Conway Street Red Deer AB T4P 0N1 · Food - Special Event

Official record from Alberta →

Inspection summary

The Canadian Brewhouse - Events has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 27, 2026. The most recent inspection, on March 28, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on March 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 27, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Queso was stored in a hot holding unit, however, this unit was not plugged in. Queso was measured at 50C. Operator was instructed to plug equipment in / turn on high and reheat sauce to 74C.A re-inspection will be conducted to confirm hot holding temperatures.In addition, cooked pasta that was stored in a plastic insert was sitting in a bucket of ice. Surface temperature was measured at 9C. Operator was instructed to add ice tray to the top of the pasta container to help keep high risk foods cold.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A temporary hand-washing sink was available in booth; however, it was not easily accessible. Staff re-organized hand-washing set up.Cooler jug filled with warm water, liquid soap, paper towel and a catch basin were available. Staff handwashing and glove use was dicussed.For future events, it is strongly recommended to have a spigot or tap (on and off) style water tank, rather than a push button, as this allows a for hands-free flow of water.

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