113 - 1318 9 Avenue SE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 26, 2026
No sanitizer detected in glasswasher final rinse. (High temperature dishwasher is available however in busy times the glasswasher is required to cool off beer glasses.)
High Line Brewing is in the INGLEWOOD neighbourhood. INGLEWOOD, Calgary has 173 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 28, 2026, there are 111 (64%) 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.
Canela
INGLEWOOD
This restaurant has been inspected 5 times since March 8, 2024, with 2 in compliance, 3 not in compliance, and 0 closures on record.
1 violation
No sanitizer detected in glasswasher final rinse. (High temperature dishwasher is available however in busy times the glasswasher is required to cool off beer glasses.)
No violations
2 violations
1. The glass dishwasher is not dispensing adequate concentrations of chlorine to effectively sanitize the glassware. A trapped bubble is seen in the lines. , , Chlorine must dispense a minimum of 50ppm to effectively sanitize glassware. , , 2. The high temperature dishwasher on the right side of the bar was measured around 60 to 64C., , The temperature of the high temperature dishwasher should reach 71C on the final rinse cycle to effectively clean dishes. , , Fix/repair both dishwashers. In the meantime, use the sink or the ice compartment at the bar to sanitize your dishes. Fill the compartment with water and ensure the largest equipment can be fully submerged for two minutes. Make a bleach solution of 100-200ppm by mixing 1 tablespoon per gallon or 1 teaspoon per litre. A document will be provided to the operator for guidance on how to manually sanitize dishes and mix a sanitizer solution.
Spatula stored in water at a temperature of 17C near the beer taps. , , Utensils should not be stored in water at room temperature as this can create an ideal environment for bacteria to grow, therefore, contaminate the utensil. , , Utensils should either be stored in iced water <4C, hot water >60C or in a food safe solution such as 200ppm of quat or 100ppm of bleach.
No violations
3 violations
Bottles of sanitizer were not labeled. , , Ensure that all chemicals used in food handling areas are correctly labeled.
The chlorine glasswasher was measured at a concentration of 0ppm chlorine. Inspection of the glasswasher indicated that chemical feed lines may not be operating correctly., , Have the glasswasher serviced and verify that a solution of 100ppm chlorine is being dispensed. Use the available high-temperature dishwasher to wash and sanitize glassware until the glasswasher is repaired.
Test strips were not available for either of the sanitizers currently being used (chlorine glasswasher and quats dispenser)., , Acquire suitable test strips for each type of sanitizer being used. Ensure that sanitizers are being routinely tested to verify correct concentrations.