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The Well

203 3 Street W Brooks AB T1R 0S4 · Food - General

Official record from Alberta →

Inspection summary

The Well has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 20, 2025. The most recent inspection, on September 29, 2026, recorded 5 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 2 separate inspections, most recently on September 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on September 29, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 separate inspections, most recently on September 29, 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?

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. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach is not available to sanitize dishes, counters, and food equipment. *Obtain regular, household bleach to prepare a non-rinse sanitizer solution of 100 ppm bleach.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals dispensed in spray bottles are not labelled. *Ensure all chemicals dispensed into a new container are labelled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips are not available to check sanitizer concentration. *Obtain bleach test strips to verify sanitizer concentration is prepared to 100 ppm.
    • 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 is a gap on the wall around the electrical plug-ins behind the stove and counter, exposing the inner wall cavity and wood frame. The trim is missing around one door frame, exposing rough drywall edge. *Seal up wall gap with a smooth wall finish that is cleanable and moisutre resistant.*Complete door trim.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fry cutter is dirty and there are food scraps on the counter under the countertop deep-fryer appliance. *Clean and sanitize counters and food equipment after use.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach is not available to sanitize dishes, counters, and food equipment. *Obtain regular, household bleach to prepare a non-rinse sanitizer solution of 100 ppm bleach.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals dispensed in spray bottles are not labelled. *Ensure all chemicals dispensed into a new container are labelled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips are not available to check sanitizer concentration. *Obtain bleach test strips to verify sanitizer concentration is prepared to 100 ppm.
    • 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 is a gap on the wall around the electrical plug-ins behind the stove and counter, exposing the inner wall cavity and wood frame. The trim is missing around one door frame, exposing rough drywall edge. *Seal up wall gap with a smooth wall finish that is cleanable and moisutre resistant.*Complete door trim.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fry cutter is dirty and there are food scraps on the counter under the countertop deep-fryer appliance. *Clean and sanitize counters and food equipment after use.

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