The Canadian Brewhouse - Food
105 - 840 St. Albert Trail St. Albert AB T8N 7V2 · Food - General
13 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Repeated violation:2026-05- 29: Dishes were found stacked while still wet, indicating they were not properly air-dried before being stored.2026‑05‑19: Dishes were observed stacked while still wet, indicating they had not been allowed to air‑dry completely before storage. Education was provided regarding the risk of moisture accumulation, which can compromise food safety. The operator was advised to provide refresher training to all staff on proper dishwashing and air‑drying practices.***2025-05-20: There were wet inserts present that had not been allowed to air dry before being stacked. They were currently having various staff responsible for the dishwashing but were trying to hire a regular dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A food container was observed in the handwashing sink in the kitchen. The operator was advised that the handwashing sink is designated for handwashing only and must not be used for storage. The operator removed the container upon request.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Repeated violation:2026‑05‑19: Dishes were observed stacked while still wet, indicating they had not been allowed to air‑dry completely before storage. Education was provided regarding the risk of moisture accumulation, which can compromise food safety. The operator was advised to provide refresher training to all staff on proper dishwashing and air‑drying practices.***2025-05-20: There were wet inserts present that had not been allowed to air dry before being stacked. They were currently having various staff responsible for the dishwashing but were trying to hire a regular dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
13 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple cleaning cloths were observed left on the countertops. The operator was advised to keep all in‑use cloths fully submerged in a sanitizer bucket between uses to prevent bacterial growth and ensure proper sanitation.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The operator was observed not maintaining proper food‑safety practices to prevent cross‑contamination. While checking for sanitizer test strips, the operator placed a plastic container directly on the cutting boards. Education was provided regarding cross‑contamination risks and the importance of keeping food contact surfaces protected. The operator was advised to wash the cutting boards with detergent and then sanitize them before reuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The shredded cheese was measured at 22°C using an infrared thermometer. The operator stated that the cheese had been held in this condition for approximately four hours and was instructed to discard the product. PHI educated the operator on time–temperature abuse, associated risks, and proper cold‑holding practices.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Beef was observed thawing in cold standing water. The operator was instructed to follow proper thawing procedures, as standing water eventually reaches room temperature and can expose the product to unsafe conditions. The operator immediately turned on the cold‑water tap to ensure continuous flow. PHI provided the operator with documentation outlining approved thawing methods via email.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked rice on the cooling rack measured 20°C using an infrared thermometer, indicating that the product was not cooling within required time–temperature limits. Cooling requirements specify that food must cool from 60°C to 20°C within 2 hours, and from 20°C to 4°C within the next 4 hours. The operator moved the rice to the cooler upon request to support rapid cooling. Education was provided regarding proper cooling procedures and the risks associated with time–temperature abuse
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler’s top compartments were measured at 13°C using an infrared thermometer, while the temperatures underneath were within the acceptable range. The operator was advised to keep the lid closed during slower periods to help maintain consistent temperatures across all compartments. The operator complied and closed the lid as requested.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Repeated violation:2026‑05‑19: Dishes were observed stacked while still wet, indicating they had not been allowed to air‑dry completely before storage. Education was provided regarding the risk of moisture accumulation, which can compromise food safety. The operator was advised to provide refresher training to all staff on proper dishwashing and air‑drying practices.***2025-05-20: There were wet inserts present that had not been allowed to air dry before being stacked. They were currently having various staff responsible for the dishwashing but were trying to hire a regular dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats test strips were found expired (Exp: Aug 01, 2025), and Iodine test strips were also expired (Exp: Feb 2025). The operator was advised to obtain valid test strips to ensure accurate sanitizer concentration verification. Replacement test strips were ordered during the inspection, and proof of purchase was provided to the PHI.
- 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 available at the staff washroom handwashing sink. The operator was advised to restock the soap and ensure that all required supplies are consistently available to support proper sanitary handwashing and drying options.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid food handling permit was not observed to be displayed within the facility. The operator was advised to post the permit in a location that is easily visible to the public, as required. The operator currently holds a valid permit, which is effective until September 30, 2026.
- 20. Do food handlers at the facility have adequate food safety training?
- It was observed that the operator lacks knowledge of the proper cleaning procedure for the meat slicer. The operator omitted the second step, which involves using an approved soap or detergent before the sanitization step. Education was provided on-site, and a document outlining the cleaning and sanitizing procedure was emailed to the operator.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The oven was observed with heavy buildup of burnt food residue and grease on the racks, walls, and lower surfaces, indicating that it has not been deep cleaned recently. The operator was advised to clean it thoroughly to ensure proper food safety.
- 23. Is the facility maintained in a clean and sanitary condition?
- Black debris and buildup were noted along the seam between the dishwashing sink and the wall. The area requires thorough cleaning and regular maintenance to prevent microbial growth and contamination. The operator was advised to clean and sanitize the affected area and maintain it in a clean condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***Glasswasher sanitizer logs are required. There seems to be a problem with ensuring that the glasswashers are maintaining an effective sanitizer concentration. The units are to be checked at least once daily before use and the concentrations of sanitizer are to be documented and available for review.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***There were wet inserts present that had not been allowed to air dry before being stacked. They were currently having various staff responsible for the dishwashing but were trying to hire a regular dishwasher.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***Operator was in the process of trying toe have the glass washers (3) repaired. A different repair person was scheduled to come out tomorrow.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
5 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***Glasswasher sanitizer logs are required. There seems to be a problem with ensuring that the glasswashers are maintaining an effective sanitizer concentration. The units are to be checked at least once daily before use and the concentrations of sanitizer are to be documented and available for review.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***The glass washer upstairs had an empty source bottle that was changed during the inspection and the unit was primed and allowed to run to ensure that the air bubble that was in the lines had worked its way through (the concentration was on the low end of acceptable reaching 12 ppm by the end of the inspection).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***The glass washer on the main floor further from the main entrance had no measurable sanitizer present in the final rinse water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***The glass washer on the main floor closer to the main entrance had no measurable iodine sanitizer present in the rinse water.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***The supply of clean dry inserts was observed and there were cracked/damaged plastic inserts present. They were removed during the inspection.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
7 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***Glasswasher sanitizer logs are required. There seems to be a problem with ensuring that the glasswashers are maintaining an effective sanitizer concentration. The units are to be checked at least once daily before use and the concentrations of sanitizer are to be documented and available for review.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***There were broken/cracked inserts being stored with the clean inserts. Broken/cracked inserts have surfaces that cannot be effectively cleaned and sanitized. They were removed by the staff during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***Glass washers in use were not adequately sanitizing the glasses between customers. There was no measurable sanitizer present in the final rinse water for two of the glasswashers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***There were soiled sauce squeeze bottles present in with the clean. Dishes and utensils are to be checked for cleanliness and sanitation before being put away.***There were soiled squeeze bottles present in with the clean squeeze bottles.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***The inserts were not begin allowed to air dry prior to being stacked. Proper dishwashing procedures require dishes to be allowed to air dry before being put away.***The inserts were not being allowed to air dry before being stacked.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- ***Glass washers were being inappropriately used for dishes/utensils. Ensure manufacturers instructions are followed, glasswashers are to be used for glasses. Non glasses were removed to the bus pan for proper washing and sanitizing in the main dishwasher.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***There were soiled inserts (with paper stickers present) stored in with the usable inserts.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- 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)?
- ***The inserts were not being allowed to air dry before being stacked.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***There were soiled squeeze bottles present in with the clean squeeze bottles.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***There were no iodine test strips located by the staff at the time of inspection. Glasswashers are to be checked regularly to ensure that the glasses are being properly sanitized between uses.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***There were damaged/broken inserts stored in with the usable inserts.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***There was a paper cup being used as a bulk scoop. It was removed and discarded by staff during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***The main floor glasswasher was not sanitizing the glasses. There was no measurable sanitizer present in the rinse water. Manager was instructed to use the working dishwasher in the kitchen to ensure that the glasses were properly washed and sanitized between customers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***The storage area for clean squeeze containers and inserts contained soiled containers, paper labels were still present on inserts and stacked wet inserts. Discussed that before the containers were put away they should be air dried and visually checked.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***There were no iodine test strips located by the staff at the time of inspection. Glasswashers are to be checked regularly to ensure that the glasses are being properly sanitized between uses.
- 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?
- ***There were small flying insects observed during the inspection in the kitchen and dish washing areas. Ensure vermin are eliminated.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***there were broken/damaged inserts in the ready to use inserts. Bacteria can be present in the uncleanable/rough and cracked areas of the inserts. Manager removed them and discarded.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***The main floor glasswasher was not sanitizing the glasses. There was no measurable sanitizer present in the rinse water. Manager indicated a report person would be out tomorrow morning to correct.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***There was a build up of dirt/debris present on the non food contact surfaces (handles, walls, control for the hand sink etc). Ensure thorough cleaning is done and maintained.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ***Discussed the line coolers with staff and with manager. Unless they are being used or stocked, the lids are to be closed between uses. The lids were closed during the inspection. This helps with temperature control and food protection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***The upstairs glasswasher was not properly set up with the rinse hose and the sanitizer hose being put in the incorrect source bottles. Corrected during the inspection. Discussed accurate records being kept with regards to the sanitizer concentrations. After correction the final rinse sanitizer concertation was 12.5ppm iodine.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***The storage area for squeeze containers and inserts contained soiled containers, paper labels were still present on inserts and stacked wet inserts. Discussed that before the containers were put away they should be air dried and visually checked. Soiled containers and containers with labels still present were moved back to the dishwashing area. Corrected during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Dec 18, 2023*** The balcony was not in use. Area will be checked when in use. July 12, 2023Currently the balcony was not set up or in use. Area will be checked on a Friday (when the area was in use).Jun 8 2023***Bird feces was present in the dining area on the patio. There were bird droppings present at each of the table sets on the raised area of the patio (at least one table and or chair and or cushion in each group had bird feces present).Proper cleaning and sanitizing of the surfaces is to be completed.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bucket of Quat sanitizer solution at the bar was measured to be at 10ppm. A fresh 200ppm solution was prepared during inspection.Ensure the required 200ppm is maintained at all times.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. An improper scoop with no handle was found embedded inside a dry storage bin containing pepper. The staff present removed the scoop during inspection.Please ensure proper scoops with handles are used to portion food items in the facility to prevent food contamination. 2.Bottles containing juice and syrup were stored inside the ice sink at the bar. The staff present removed the bottles during inspection.To prevent contamination of ice, please ensure such bottles are always stored separately.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were not observed in two line/prep coolers (at the cooking line and back food prep area) and a True cooler in the facility.Please ensure the coolers are supplied with functional thermometers.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Dec 18, 2023*** The balcony was not in use. Area will be checked when in use. July 12, 2023Currently the balcony was not set up or in use. Area will be checked on a Friday (when the area was in use).Jun 8 2023***Bird feces was present in the dining area on the patio. There were bird droppings present at each of the table sets on the raised area of the patio (at least one table and or chair and or cushion in each group had bird feces present).Proper cleaning and sanitizing of the surfaces is to be completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Two chopping boards (white and green) were not smooth and easy to clean. The chopping boards were pitted with lots of grooves. The kitchen manager removed the chopping boards during inspection. Other chopping boards (with different colors, white and green inclusive) were observed to be in good condition and can be used.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean utensils such as insert covers were stored in unclean storage containers. Wash and sanitize the storage containers including the utensils.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- ***There were wet inserts nested and not being air dried properly before being put away
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- July 12, 2023Currently the balcony was not set up or in use. Area will be checked on a Friday (when the area was in use).Jun 8 2023***Bird feces was present in the dining area on the patio. There were bird droppings present at each of the table sets on the raised area of the patio (at least one table and or chair and or cushion in each group had bird feces present).Proper cleaning and sanitizing of the surfaces is to be completed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***There were soiled squeeze bottles present in the clean equipment area. Equipment is to be physically cleaned before sanitizing or the sanitizing may not be effective. There was a build up of food on the inside of some of the squeeze bottles and in the lids. There were paper labels present on the squeeze bottles which could prevent the sanitizer from coming into contact with the surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***There were damaged plastic inserts stored on the shelving. Some were discarded during the inspectioin.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?