227 35 Avenue NE · GREENVIEW INDUSTRIAL PARK
November 4, 2025
Not in ComplianceThe concentration of the quats sanitizer measured greater than 500ppm. , , The manufacturer's directions indicate to maintain the concentration between 200ppm to 400ppm. , , Ensure the manufacturer's directions are followed on how to properly dilute the quat sanitizer. , , The operator diluted the quat sanitizer solution during the inspection and measured 200ppm.
The hot holding unit measured 55C. , , Hot holding units must maintain a temperature above 60C to prevent the growth of bacteria. , , Ensure the temperature is frequently tested. Refrain from placing food inside until it has reached a temperature above 60C. , , The operator increased the temperature during the inspection and measured 60C.
Facility uses small containers that could fit into the 3-compartment sink., , No mechanical dishwasher in the sea-can., Mechanical dishwasher was available in the bar area., , Previous violation:, Facility has 3 compartment sink where all utensils, containers and equipment are being sanitized. Due to volume of food being produced in the kitchen, large containers are used for items such as raw hamburger, lettuce washing, macaroni salad, etc.... , Containers do not fit in sink properly and cannot be properly cleaned or immersed in sanitizer. , , , Dishwasher has been ordered for kitchen, but is currently back ordered. Will be installed as soon as it arrives. , , Containers have been reduced to ensure they will fit in both sinks and dishwasher. , , Due to volume of business, nature of food and size of containers, larger sinks/commercial dishwasher is needed to properly clean and sanitize items.
There were utensils stored in water that measured 23C. , , Utensils must not be stored in water at room temperature as this promotes the growth of bacteria. , , Store utensils in the following manner: , - Iced cold water <4C , - Hot water >60C , - An approved sanitizer solution (100ppm of chlorine or 200ppm of quats). , , The operator discarded the water and replaced it with quats sanitizer during the inspection.
Citizen Brewing Company is in the GREENVIEW INDUSTRIAL PARK neighbourhood. GREENVIEW INDUSTRIAL PARK, Calgary has 81 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 61 (75%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 2 times since November 26, 2024, with 0 in compliance, 2 not in compliance, and 0 closures on record.
The concentration of the quats sanitizer measured greater than 500ppm. , , The manufacturer's directions indicate to maintain the concentration between 200ppm to 400ppm. , , Ensure the manufacturer's directions are followed on how to properly dilute the quat sanitizer. , , The operator diluted the quat sanitizer solution during the inspection and measured 200ppm.
The hot holding unit measured 55C. , , Hot holding units must maintain a temperature above 60C to prevent the growth of bacteria. , , Ensure the temperature is frequently tested. Refrain from placing food inside until it has reached a temperature above 60C. , , The operator increased the temperature during the inspection and measured 60C.
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.
GREENVIEW INDUSTRIAL PARK
Facility uses small containers that could fit into the 3-compartment sink., , No mechanical dishwasher in the sea-can., Mechanical dishwasher was available in the bar area., , Previous violation:, Facility has 3 compartment sink where all utensils, containers and equipment are being sanitized. Due to volume of food being produced in the kitchen, large containers are used for items such as raw hamburger, lettuce washing, macaroni salad, etc.... , Containers do not fit in sink properly and cannot be properly cleaned or immersed in sanitizer. , , , Dishwasher has been ordered for kitchen, but is currently back ordered. Will be installed as soon as it arrives. , , Containers have been reduced to ensure they will fit in both sinks and dishwasher. , , Due to volume of business, nature of food and size of containers, larger sinks/commercial dishwasher is needed to properly clean and sanitize items.
There were utensils stored in water that measured 23C. , , Utensils must not be stored in water at room temperature as this promotes the growth of bacteria. , , Store utensils in the following manner: , - Iced cold water <4C , - Hot water >60C , - An approved sanitizer solution (100ppm of chlorine or 200ppm of quats). , , The operator discarded the water and replaced it with quats sanitizer during the inspection.
Facility uses small containers that could fit into the 3-compartment sink., , No mechanical dishwasher in the sea-can., Mechanical dishwasher was available in the bar area., , Previous violation:, Facility has 3 compartment sink where all utensils, containers and equipment are being sanitized. Due to volume of food being produced in the kitchen, large containers are used for items such as raw hamburger, lettuce washing, macaroni salad, etc.... , Containers do not fit in sink properly and cannot be properly cleaned or immersed in sanitizer. , , , Dishwasher has been ordered for kitchen, but is currently back ordered. Will be installed as soon as it arrives. , , Containers have been reduced to ensure they will fit in both sinks and dishwasher. , , Due to volume of business, nature of food and size of containers, larger sinks/commercial dishwasher is needed to properly clean and sanitize items.
1. Under the handwashing sink near entrance door, where the pest traps are located and hard-to-reach areas in the sea-can are dirty., , 2. The sea-can flooring has buildup of grease and appeared to be slippering., , Ensure the indicated areas are maintained in a sanitary condition at all times,