The Canadian Brewhouse - Restaurant
10338 109 Street NW Edmonton AB T5J 4X9 · Food - General
13 inspections
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 5/20/2026 Violation still outstanding. Multiple chipped tiles in the dish pit with completely missing grout or grout is very worn down.Repair or replace tile, fill in grout and ensure floor is smooth, easily cleanable, and non absorbent.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The ice bin scoop was observed stored on a coat just beside the ice maker. Ensure utensils are stored on clean surfaces and personal items are stored away from food and food items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 4/5/2026 Violation Outstanding - Small to go container used as scoops in bulk food bins*Ensure scoops with a handle are used and store scoops in such a way as to prevent contamination of the bulk food (ie. store the scoop in a separate container outside the food bin).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 4/5/2026 Iodine test strips ordered bur yet to be delivered. There are no iodine test strips to check the dishwasher. Manager indicated that this is not checked regularly and is not on the checklist to verify concentration of the bar dishwasher. Acquire iodine test strips and ensure staff know how to use the test strips and the concentration is verified at least daily.
- 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?
- 4/5/2026. Met contractor onsite working on the door. - Weatherstripping does not create a tight seal at back door*Ensure there is weatherstripping that creates a tight seal to prevent easy access to pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Multiple chipped tiles in the dish pit with completely missing grout or grout is very worn down.Repair or replace tile, fill in grout and ensure floor is smooth, easily cleanable, and non absorbent.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 4/5/2026. Glass washer tested. Still requires a bit of work to get to 12ppm. Iodine glasswasher does not appear to be dispensing iodine sanitizer - measured 0ppm iodine.Follow manufacturer's instructions for dishwasher. Ensure it is sanitizing at an approved concentration (ie. 12.5ppm iodine).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple Cloths (dirty and damp) on counter topsSanitizer measured 0ppm Quat *Ensure wiping cloths are stored in the sanitizer solution when not in use. Verify concentration of the sanitizer and ensure it is at 200-400ppm Quat.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - Small to go container used as scoops in bulk food bins*Ensure scoops with a handle are used and store scoops in such a way as to prevent contamination of the bulk food (ie. store the scoop in a separate container outside the food bin).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - Mop bucket on pile of clean rags.*Ensure "dirty" items are stored away from "clean" items.- Scooter stored at the back door next to bulk food bins and clean cloths. *Keep non-food related items separate and away from food/ food related items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw meat thawing at room temperature. Raw Chicken was in stagnant water, thawing. *Ensure high risk foods are not thawed at room temperature. Thawing methods: (1) in a cooler at 4C or less (2) fully submerged under cold running water (3) in a microwave and then cooked immediately afterwards (4) cooked from frozenFood being prepared (shredded mozzarella pre portioned) but staff was doing other duties do it was left unnecessarily at room temperature for an extended period of time. *Ensure foods are worked on quickly and if staff are doing other duties, high risk items should be temperature controlled (ie. placed back in the cooler).Hot holding measured well below 60C for all items except the un portioned ground beef. The pulled beef measured approximately 42.6C. pre-portioned ground beef in baggies at approximately 42C (this was placed directly in hot holding unit and not reheated to 74C first). Bacon and cooked chicken were approximately 35C.*Ensure high risk foods are reheated to at least 74C first and then hot held to at least 60C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The bar glasswasher measured approx 0ppm iodine. Ensure the concentration is verified. A technician was called during the inspection. Manager said that they would cart dirty glasses to the back of house dishwasher to be washed until the iodine glasswasher could be fixed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no iodine test strips to check the dishwasher. Manager indicated that this is not checked regularly and is not on the checklist to verify concentration of the bar dishwasher. Acquire iodine test strips and ensure staff know how to use the test strips and the concentration is verified at least daily.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips expired July 2025.Ensure you have test strips that are not expired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- - There was no soap at the kitchen or bathroom hand sinks. The dispensers were broken. Staff were able to prop open the front of the dispenser to soap could be squeezed out of the packaging. - There was no soap at the bar hand sink.Ensure there is soap and paper towel always available for hand washing at the hand sinks. Ensure staff are relaying information like broken or missing equipment to management so it can be 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?
- - Weatherstripping does not create a tight seal at back door*Ensure there is weatherstripping that creates a tight seal to prevent easy access to pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Multiple chipped tiles in the dish pit with completely missing grout or grout is very worn down.Repair or replace tile, fill in grout and ensure floor is smooth, easily cleanable, and non absorbent.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Iodine glasswasher does not appear to be dispensing iodine sanitizer - measured 0ppm iodine.Follow manufacturer's instructions for dishwasher. Ensure it is sanitizing at an approved concentration (ie. 12.5ppm iodine).
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required due to food and/ or dirt buildup: mixer (all parts), metal can opener opposite hand sink, inside dishwasher on the spray nozzles and pipes, exterior of bulk food containers.The outside back area needs to be cleaned, organized, and items removed to prevent attraction of pests. There is a build-up of multiple boxes of bottles in the back, multiple wooden crates, and the shed which holds some food equipment is disorganized and the door to the shed was open allowing dirt and dried leaves to blow inside of it.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Not checked at this time - Mouse droppings were present in the following areas, but not limited to:-between stainless steel cooler and wall-between green shelving and wall-office-mechanical roomceiling tile missing above the exterior back door
- 23. Is the facility maintained in a clean and sanitary condition?
- Not checked at this time - The office and the area by the back door is disorganized and there is unused equipment (ie. old pop machine equipment, some other items that belong to staff or other stores) that is being stored here, which it makes it more difficult to clean. The office had multiple items stored on the floor, and receipts were scattered.Please clean and organize this area. Remove any equipment that the facility is not using.
- 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?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Outstanding – The hand sink in the bar area was missing soap. Keep the supplies stocked and closer to the hand sink.
- 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?
- Not checked at this time - Mouse droppings were present in the following areas, but not limited to:-between stainless steel cooler and wall-between green shelving and wall-office-mechanical roomceiling tile missing above the exterior back door
- 23. Is the facility maintained in a clean and sanitary condition?
- The office and the area by the back door is disorganized and there is unused equipment (ie. old pop machine equipment, some other items that belong to staff or other stores) that is being stored here, which it makes it more difficult to clean. The office had multiple items stored on the floor, and receipts were scattered.Please clean and organize this area. Remove any equipment that the facility is not using.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management 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?
- The hand sink in the bar area was missing soap. Keep the supplies stocked and closer to the hand sink.
- 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?
- Mouse droppings were present in the following areas, but not limited to:-between stainless steel cooler and wall-between green shelving and wall-office-mechanical roomceiling tile missing above the exterior back door
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand 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?
- The hand sink in the bar area was missing soap and paper towels nearby. Keep the supplies closer to the hand sink.
- 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?
- Mouse droppings were present in the following areas, but not limited to:-staff shoe cubby holes-between stainless steel cooler and wall-between green shelving and wall-office-mechanical roomceiling tile missing above the exterior back door
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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?
- The repairs in the mechanical room were completed. There were less mouse droppings noted in the room. Please continue to monitor and clean as needed. The side door (by ATM machine) had a gap at the bottom. Operator indicated that it would need to be readjusted again.Two areas of the ceiling by the back door were exposed. Please ensure those areas are covered to prevent entry.
- 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?
- 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?
- Mouse droppings were observed to be removed in majority of the affected areas. Some droppings were present in the mechanical room, the office and the flooring by the green metal shelf. Please continue to clean and monitor the areas. Any unwanted gaps, cracks in the facility is to be properly sealed to prevent entry into the facility. The side door (by ATM machine) had a gap at the bottom. Operator indicated that it would need to be readjusted again.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The rubber seals around the walk in freezer and walk in cooler doors was in poor repair. Operator indicated the parts were on order. Operator explained the sliding double door cooler (holding sauces) was adjusted; however, they will try to order a replacement cooler in the near future.
- 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?
- 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?
- Mouse droppings were observed to be removed in majority of the affected areas. Some droppings were present in the mechanical room, the office and the flooring by the green metal shelf. Please continue to clean and monitor the areas. Any unwanted gaps, cracks in the facility is to be properly sealed to prevent entry into the facility. The side door (by ATM machine) had a gap at the bottom. Operator indicated that it would need to be readjusted again.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The rubber seals around the walk in freezer and walk in cooler doors was in poor repair. Operator indicated the parts were on order. Operator explained the sliding double door cooler (holding sauces) was adjusted; however, they will try to order a replacement cooler in the near future.
- 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?
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooler holding the bottles of sauces was at 6C. Operator was asked to relocate all high risk foods to another cooler at 4C. Please ensure all coolers are equipped with thermometers. Hot holding was at 60C and higherLeftover foods from hot holding unit were discarded No cooling of large batches of hot food.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were availableQUAT test strips had no legendPlease obtain new chlorine and QUAT test strips. Iodine test strips were present.
- 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?
- Mouse droppings were observed in various areas of the facility such as but not limited to -underneath the microwave by the pizza prep cooler area-the office and the mechanical/electrical room-by the storage rack closest to the exterior back door-by the fountain drink syrup area-around the ice machine room-beneath the coffee machine (behind metal door)Ensure all affected areas are thoroughly cleaned using a disinfectant. Repair any damaged, cracked foundation. Increase frequency of cleaning in the affected areas. Reduce any items that no longer serve a purpose to the facility, *Note, mouse traps were placed in the walk in cooler, please also focus on investigating that area as well.Pest control company comes on a monthly basis.The side door (by ATM machine) had a gap at the bottom. The outside weatherstripping may need to be relocated to ensure it is fully covering the gap. Repair or replace door.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A bike was leaning up against the dry storage rack that had aprons, food packaging, etc. Please relocate the bike to another non-food related area such as the office.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The top view of the meat slicer was clean, however, the surrounding area beneath the blade had buildup of food. Ensure the meat slicer is thoroughly cleaned and sanitized.The rubber seal around the walk in freezer door was in poor repair. Replace the rubber seal. The sliding double door cooler (holding sauces) was not closing properly on one side. The bottom corner had a gap showing and cold air was escaping. Please replace or repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Drink syrup observed on floor by the boxes of fountain syrup. Please clean.Metal square strainer was in poor repair and was discarded during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cream sauces in squeeze bottles were sitting ontop of ice again, rather than inside ice to keep them cold.Discussed with staff onsite to add water to the ice to make a slurry to make it easier to nestle the squeeze bottles inside the ice. Also recommend not filling the squeeze bottles to the top. Ensure high risk foods are kept at 4C or less.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Not checked at this inspection - Grouting has worn away and dirt/ debris buildup noted in high traffic and moisture areas, including but not limited to:- dishpit- around the larger mixer- walk-in beer fridge- walk in freezerEnsure floors are smooth, easily cleanable and non absorbent. Review areas mentioned above but also look at flooring throughout the entire facility as there may be more areas that require more grouting.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Not checked at this inspection - The hand sink at the bar area was dripping water at the faucet even when the taps were turned off.Ensure plumbing is in good repair and free of leaks/ drips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Not checked at this inspection - Please review the violations listed at the Oct 3, 2022 inspection and ensure they are corrected:- The meat slicer still had food debris around the blade.- The dishwasher well and inside the dishwasher had grime buildup in corners.- There is grime buildup on the mixer where the beater attachment attaches to the main mixer component.- There was one fraying sieve. Please clean, repair, and replace as required for the above noted items. Please check other pieces of equipment for cleanliness and disrepair (ie. check all utensils to see if there are any other fraying sieves.)
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Not checked at this inspection - - Inside of dishwasher and well had visible grime buildup- Silicone along the dish sinks was dirty and beginning to peel away- large sheet pans had buildup of black/ burnt food on edgesPlease clean the above areas
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Jan 9, 2024: Glasswasher was not serviced yet, but was not being used. A technician was supposed to be coming in soon. Main kitchen dishwasher was being used in the meantime. Jan 8, 2024: Dishwasher was not sanitizing at an approved concentration.Ensure dishwasher is sainting using an approved method. Use the main kitchen dishwasher until this one is serviced.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Not checked at this inspection - Outside the back door, there are multiple cardboard boxes full of empty bottles, beer kegs, pallets and other items. Items meant for garbage/ recycle need to be disposed of often. They should be kept in a receptacle with a tight fitting lid. This is especially important to prevent harborage and nesting areas/ materials for pests, like mice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Damp and used cleaning cloths were noted on food prep surfaces.Ensure cleaning cloths are store in sanitizer solutions when not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cream based sauces in squeeze bottles were sitting on top of the ice and not inside the ice on the expo line. The sauces were not being maintained at 4C or less because this method does no adequately keep the sauces cold. Ensure high risk food items are kept at 4C or less. If wanting to use ice to maintain temperature at 4C or less, ensure the container is nestled inside of the ice water slurry to fully surround the container.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The main glasswasher used at the bar measured 0ppn chlorine and iodine. Staff were uncertain what the chemical sanitizer was being used. Bottles hooked up to the dishwasher both mentioned "detergent". Ensure the dishwasher is sanitizing as per manufacturer's instructions. Staff agreed to use the main kitchen dishwasher until this one was serviced/ confirmed as sanitizing at approved concentrations.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no iodine test strips available. Ensure iodine test strips are available if the glasswashers use iodine as the chemical sanitizer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grouting has worn away and dirt/ debris buildup noted in high traffic and moisture areas, including but not limited to:- dishpit- around the larger mixer- walk-in beer fridge- walk in freezerEnsure floors are smooth, easily cleanable and non absorbent. Review areas mentioned above but also look at flooring throughout the entire facility as there may be more areas that require more grouting.
- 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 hand sink at the bar area was dripping water at the faucet even when the taps were turned off.Ensure plumbing is in good repair and free of leaks/ drips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Please review the violations listed at the Oct 3, 2022 inspection and ensure they are corrected:- The meat slicer still had food debris around the blade.- The dishwasher well and inside the dishwasher had grime buildup in corners.- There is grime buildup on the mixer where the beater attachment attaches to the main mixer component.- There was one fraying sieve. Please clean, repair, and replace as required for the above noted items. Please check other pieces of equipment for cleanliness and disrepair (ie. check all utensils to see if there are any other fraying sieves.)
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Inside of dishwasher and well had visible grime buildup- Silicone along the dish sinks was dirty and beginning to peel away- large sheet pans had buildup of black/ burnt food on edgesPlease clean the above areas
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher was not sanitizing at an approved concentration.Ensure dishwasher is sainting using an approved method. Use the main kitchen dishwasher until this one is serviced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The scoop for the ice bin was sitting directly on the machine which is not a sanitary spot. Ensure the scoop is stored in a way to prevent it from contamination (ie. store ice scoop in a clean container on top of the ice bin).
- 24. Is solid and liquid waste being managed in a suitable manner?
- Outside the back door, there are multiple cardboard boxes full of empty bottles, beer kegs, pallets and other items. Items meant for garbage/ recycle need to be disposed of often. They should be kept in a receptacle with a tight fitting lid. This is especially important to prevent harborage and nesting areas/ materials for pests, like mice.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?