425 36 Street NE
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 4, 2026
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.
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.
The Canadian Brewhouse is in the FRANKLIN neighbourhood. FRANKLIN, Calgary has 181 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 120 (66%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
The Dogwood Bar
MARLBOROUGH
This restaurant has been inspected 7 times since June 24, 2024, with 0 in compliance, 7 not in compliance, and 0 closures on record.
2 violations
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.
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.
5 violations
**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.
**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.
**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.
2 violations
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.
**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.
3 violations
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.
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.
3 violations
The small, white cutting board is damaged and can't be cleaned and sanitized properly. Discard the board
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.
Clean both hand sinks at the bar
6 violations
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.
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.
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.
2 violations
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.
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.
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.
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.
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.
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.
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.
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.