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The Canadian Brewhouse - Food

425 36 Street NE Calgary AB T2A 6K3 · Food - General

Official record from Alberta →

Inspection summary

The Canadian Brewhouse - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on September 16, 2026, recorded 1 infraction.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests 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.

  • 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 5 times across 5 separate inspections, most recently on September 16, 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?

  • 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 February 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on March 4, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 4 separate inspections, most recently on February 6, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 4 separate inspections, most recently on March 4, 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.

9 inspections

  1. 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?
      • 1. Several dead cockroaches were observed on a sticky trap under the empty ice well.COMPLETE THE FOLLOWING:1. Please monitor the traps and replace more often if traps get full.
  2. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Observed open containers of ketchup with papers stored between the containers. The paper was in direct contact with the ketchup. COMPLETE THE FOLLOWING:1. Ensure there is more separation between the ketchup and paper to protect food from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following was observed in the bar:- A dead cockroach in a sticky trap next to bottles of chemicals stored on floor. The trap appeared old. - An old trap observed on the floor under the table in the corner by the unused bar well. - Debris under equipment throughout the bar. COMPLETE THE FOLLOWING:1. Please clean the areas more thoroughly and frequently.
  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Observed a dirtied cloth on a counter in the cook line, and no bucket of sanitizer to store cloths in. A bucket of QUAT sanitizer was prepared during the inspection and cloth stored in sanitizer.2. A sanitizer spray bottle stored in the cook line measured 0ppm QUAT. Sanitizer replaced during the inspection. COMPLETE THE FOLLOWING:1. Keep cloths stored in sanitizer to prevent bacteria from growing and spreading to food contact surfaces when preparing food.2. Ensure sanitizer is maintained at 200ppm. Check with sanitizer test strips every 2 days.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Observed a stainless-steel bowl stored on top of an open insert of mushrooms in the right prep cooler in the cook line. Bowl removed. 2. Cambros of cooking utensils in the cookline were stored on the floor. Cambros stored off the floor during the inspection. COMPLETE THE FOLLOWING:1. Do not store containers directly on top of open food.2. Ensure cambros are stored off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Observed open containers of ketchup with papers stored between the containers. The paper was in direct contact with the ketchup. COMPLETE THE FOLLOWING:1. Ensure there is more separation between the ketchup and paper to protect food from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. A cutting board was stored on top of the right handwash sink in the cookline, and a cambro of ice was stored on the floor in front of the sink. Both were obstructing access to the sink and removed from the area during the inspection.COMPLETE THE FOLLOWING:1. Do not store anything of top or in front of the handwash sink. The sink must be easily accessible to food handlers to ensure they can properly wash their hands.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Observed old food debris on a can opener in the back food preparation area. COMPLETE THE FOLLOWING:1. Clean the can opener thoroughly and once done with using it.
  4. Risk Management Inspection

    2 infractions

    • 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?
      • 1. Bar area: One dead cockroach observed on a sticky trap under the glasswasher nearest to the kitchen. It was unclear how long the trap had been there for. COMPLETE THE FOLLOWING:1. Replace the trap and monitor for further signs of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. The floor throughout the bar was dirty and there was a lot of old debris under the sinks, coolers, and counters. COMPLETE THE FOLLOWING:1. Clean the floor in the bar. It needs to be cleaned more thoroughly and more often to maintain it in a visibly clean condition and to prevent attracting pests.
  5. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The QUAT sanitizer was being dispensed from the pre-diluted QUAT dispenser. The dispenser was determined to be not functional as it was also measured at 0-ppm QUAT. The inspector informed the operator that a 200-ppm chlorine sanitizer solution must be maintained at all times during the operations. In the meantime, the staff will be manually mixing a 100-ppm bleach-water (chlorine) sanitizer solution until the QUAT dispenser is fixed. Please contact a technician to service the dispenser.
    • 15. Is the facility free of a pest infestation?
      • Live cockroaches (3) were found in the glue trap in the bar station underneath the fridge unit. The pest control records indicated "no activity" in their most recent service report on August 29, 2025, and July 11, 2025. The operator mentioned that their pest control company was aware of the ongoing cockroach concerns on site, and that a plan was already in place to address the pest concerns. It was unclear why this was not reflected on their pest control service reports. However, proof was provided on site by the operator that they were already in coordination with their pest control company to address the cockroach concern in the facility. Thus, the inspector informed the operator that a weekly service from a professional pest control company must be maintained for the next four (4) weeks, and that a service report must be provided to a public health inspector indicating the services/treatment provided and report the pest activity for assessment. NOTE: The pest control provider was scheduled to service the facility on Friday, September 5, 2025. Once the service is completed, please provide a copy to the public health inspector for assessment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several floor areas in the kitchen and the bar area were noted as dirty, including the floors underneath the prep tables, underneath the coolers and kitchen equipment, and underneath the sinks. Please ensure that hard-to-reach areas are being maintained in a clean and sanitary condition at all times.
  6. Demand Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The small, white cutting board is damaged and can't be cleaned and sanitized properly. Discard the board
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Do not use sanitizer solution to store your knives at the line, unless you have a detailed, written procedure on how to completely remove the chemicals before cutting ready to eat food. Or you can use ice/water mix. Safe and efficient. When the ice melted make a new batch.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean both hand sinks at the bar
  7. Risk Management Inspection

    2 infractions

    • 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?
      • The weather stripping at the bottom of the back door is not in good condition - some light can be seen coming through cracks. REPLACE WEATHER STRIPPING ON BACK DOOR.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer was not maintained in a clean and sanitary manner. Buildup of food debris noticed.- Staff instructed to properly clean and sanitize the equipment before and after use.- Ensure hard-to-reach areas are thoroughly cleaned to prevent any possible cross-contamination.
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were stored on food contact surfaces. - Staff promptly removed the cleaning cloths from the area and prepared sanitizer buckets.- Cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food containers were stored uncovered in the in the walk-in cooler and standing cooler.- Staff covered containers with lid during inspection.- Ensure all food items are stored in food-safe containers and covered appropriately with a lid or plastic wrap.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Steel bowls being used as scoops in bulk containers were stored inside the food.- Staff voluntarily removed scoop from the food container.- Ensure scoops with handles are used, are not left in the food, and placed at the designated spot.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher tested at 0ppm chlorine at the time of inspection.- Staff instructed to get the dishwasher fixed right away.- Staff informed to not use the dishwasher until it was 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?
      • The weather stripping at the bottom of the back door is not in good condition - some light can be seen coming through cracks. REPLACE WEATHER STRIPPING ON BACK DOOR.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer was not maintained in a clean and sanitary manner. Buildup of food debris noticed.- Staff instructed to properly clean and sanitize the equipment before and after use.- Ensure hard-to-reach areas are thoroughly cleaned to prevent any possible cross-contamination.
  9. Monitoring Inspection

    0 infractions

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