80 Longview Common SE
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 17, 2025
Cleaning cloth was kept on prep counter after use in the kitchen., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
Internal temperature of chicken strips stored in insert of prep cooler located under the grill was 8.5C., , Ensure that perishable foods under refrigeration are stored at 4C or less., Chicken was moved to walk in cooler during inspection.
Soap dispenser was empty located at hand washing sink in the main floor bar., , Requirement:, Provide soap in the dispenser.
No hot water supply was available at hand washing sink located in the basement prep area., , Requirement:, , Ensure that hot/cold water supply is available at hand washing sinks all the time.
Scoop for ice machine was stored in unclean scoop stand located in the kitchen., , Requirement:, Store scoop in a clean container to prevent contamination of ice.
Accumulation of dirt and debris under equipment in the kitchen., , , Requirement:, Clean the above noted areas.
The Canadian Brewhouse is in the LEGACY neighbourhood. LEGACY, Calgary has 82 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 25, 2026, there are 66 (80%) 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.
Winners 478
LEGACY
This restaurant has been inspected 7 times since June 26, 2023, with 1 in compliance, 6 not in compliance, and 0 closures on record.
6 violations
Cleaning cloth was kept on prep counter after use in the kitchen., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
Internal temperature of chicken strips stored in insert of prep cooler located under the grill was 8.5C., , Ensure that perishable foods under refrigeration are stored at 4C or less., Chicken was moved to walk in cooler during inspection.
Soap dispenser was empty located at hand washing sink in the main floor bar., , Requirement:, Provide soap in the dispenser.
No hot water supply was available at hand washing sink located in the basement prep area., , Requirement:, , Ensure that hot/cold water supply is available at hand washing sinks all the time.
Scoop for ice machine was stored in unclean scoop stand located in the kitchen., , Requirement:, Store scoop in a clean container to prevent contamination of ice.
Accumulation of dirt and debris under equipment in the kitchen., , , Requirement:, Clean the above noted areas.
1 violation
Dish washer located in the basement was out of order and out of service., , Requirement:, , - Repair dish washer and ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., - Basement prep utensils are washed and sanitized in the main dish washer.
5 violations
a) Concentration of quat measured more than 400 ppm in sanitizer solution of sani -pails in the kitchen and basement prep area., , b) Quat sanitizer label was provided on spray bottle containing cleaning chemical located in main floor bar area., , Requirement: , , a) Ensure that concentration of quat is maintained at 200 ppm., , b) provide correct label on spray bottle to identify its contents.
Internal temperature of burger patty stored in drawer of prep cooler under grill in kitchen was 10.1C, portioned steak was at 9.3C, 7.5C, raw steak was at 8.8C., -Some inserts were overfilled., Requirement:, , - Ensure that perishable foods under refrigeration are stored at 4C or less., - Burger patty at 10.1C was discarded., - Food from top of overfilled inserts was moved to walk in cooler., -Ice packs were put on remaining foods.
5 violations
Concentration of quat measured 0 ppm in Sani-pail in bar located on the main floor., , Requirement:, , Ensure that concentration of quat is maintained at 200 ppm.
No label was provided on spray bottle containing cleaning chemical located in the kitchen., , Requirement:, , Provide label on spray bottle to identify its contents.
No soap was provided at hand washing sink located between prep coolers in the kitchen., , Requirement:, , Provide soap at this hand washing sink.
No violations
7 violations
No label was provided on sanitizer spray bottle located in the basement., (This is repeat violation from previous inspection), Requirement: , Provide label on spray bottle to identify its contents.
Hand washing sink located in the kitchen was blocked with dirty dishes kept in sink basin., (This is repeat violation from previous inspection), Requirement:, Ensure that hand washing sink is available for use all the time and it must not be blocked.
Scoop for ice machine was stored directly on machine counter located in the kitchen, this area is not adequately cleaned and sanitized. , , Requirement:, Store scoop in a clean container to prevent contamination of ice., ,
9 violations
1) Concentration of quat measured 50 ppm in sanitizer solution provided in bar upstairs., 2) Cleaning clothes were kept on the counter after use in the kitchen., , Requirement: , 1) Ensure that concentration of quat is maintained at 200 ppm., 2) Soak cleaning clothes in sanitizer solution in between use.
No label was provided on sanitizer spray bottle located in the basement., Requirement: , Provide label on spray bottle to identify its contents.
1) Internal temperature of chicken stored in the warmer was 44C., 2) Internal temperature of tuna stored in the prep cooler located in the kitchen was between 8C-9C, Requirement:, 1) Ensure that hot perishable foods are stored at 60C or higher during hot holding., -Chicken was discarded., 2) Ensure that perishable foods under refrigeration are stored at 4C or less., Tuna was moved to other cooler during inspection.
Concentration of chlorine measured 0 ppm during sanitizer cycle of dish washer located in basement prep area., , Requirement:, -Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., , -Wash/sanitize utensils in main dish washer until this basement dish washer is repaired.
Fruit flies were noted in the facility., , Requirement:, , Implement control measures to eradicate fruit flies issue.
Buildup on scoop stand located at ice machine in the kitchen., , (Repeat violation from previous inspection), , Requirement:, , Clean the scoop and scoop stand.
No test strips were provided to verify concentration of quat in sanitizer solution provided for surfaces., , Requirement:, , Provide quat test strips.
Buildup on scoop and scoop stand located at ice machine in the kitchen., , Requirement:, , Clean the scoop and scoop stand.
Weather stripping located at the bottom of back door located near the basement stairs in the kitchen was damaged leading to a gap, which could allow entry of pests/vermin., (Repeat violation from previous inspection), Requirement:, Repair/replace weather stripping to seal the gap. ,
Fruit flies and house flies were noted in the facility., (Repeat violation from previous inspection), Requirement:, -Implement control measures to eradicate flies, -Clean spills right way, -Do not leave dirty dishes for longer time..
No pest control records were available on site., , Requirement:, Maintain adequate pest control records.
Food spills in the kitchen at a couple of places, , Requirement: , Keep kitchen floor clean.
-No thermometer was provided in the cooler located in the bar upstairs being used for storing juices., -No thermometer was provided in the cooler being used for storing creamers located upstairs., Requirement:, Provide thermometers in the coolers.
1) No soap was provided at hand washing sink located in the bar upstairs., 2) Hand washing sink located in the kitchen was blocked with dirty dishes kept in sink basin., , Requirement:, 1) Provide soap in the dispenser at this hand washing sink., 2) Ensure that hand washing sink is available for use all the time and it must not be blocked.
1) Scoop for ice machine was stored directly on machine counter located in bar upstairs, this area is not adequately cleaned and sanitized. , 2) Scoop for ice machine was stored in a container having filthy water located in the kitchen., 3) Juice cartons were stored in ice of ice well meant for drinks located in the bar upstairs., , Requirement:, 1) Store scoop in a clean container to prevent contamination of ice., 2) Do not store any food in the ice meant for drinks to prevent contamination of ice.,
No iodine test strips provided to verify concentration of iodine during sanitizer cycle for the glass washers located in bars., , Requirement:, Provide iodine test strips.
Weather stripping located at the bottom of back door located near the basement stairs in the kitchen was damaged leading to a gap, which could allow entry of pests/vermin., (Repeat violation from previous inspection), Requirement:, Repair/replace weather stripping to seal the gap. ,
Fruit flies were noted in the dish washing area of the kitchen., , Requirement:, Implement control measures to eradicate fruit flies.