11736 104 Avenue NW · WÎHKWÊNTÔWIN
19 mars 2026
ConformeAucune infraction trouvée
Brewsters Brewing Company & Restaurant se trouve dans le quartier WÎHKWÊNTÔWIN. WÎHKWÊNTÔWIN, Edmonton compte 219 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 174 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 27 février 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
A can of RAID spray was observed in the mop sink room. It was corrected during the inspection.
Three compartment sink was equipped with detergent and QUAT. , , Mechanical dishwasher was equipped with detergent, however, the chlorine concentration was at <50ppm. Repair or replace the unit. , , Both the mechanical glasswashers in the bar area were fully equipped with supplies. Concentration of chlorine at both units were at 100ppm.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Minor gap at the bottom corner of the exterior back door. Repair or replace door to ensure no gaps are present. , , Mouse droppings were present inside cabinet in the staff room/washrooms. Remove droppings and repair any areas showing gaps, cracks, unwanted openings.
Prep cooler hood/cover (across from grill) was loose. , Hand sink basin (across from walk in unit) was loose., One square strainer was in poor repair.
1. A non food grade sanitizer was being used as a sanitizing solution at the bar. Solution was discarded and replaced with quat solution at 200ppm., 2. Wet cleaning towels were observed on the counters, towels were immersed in 200ppm of quat solution during inspection., , Ensure;, - Food grade sanitizers such as 200ppm quats or 100ppm of chlorine solution is used as food surface sanitizers., - Cleaning towels are immersed in sanitizing solution or laundry when not in use.
The prep cooler on the cookline and nearest to the dishwashing area, was measured at 15C.Probe thermometer also measured food at 12C. Chef had satisfactory temperature records from the morning and indicated food in the cooler were moved from the walk-in cooler in the morning. Food was moved into an alternative cooler during inspection., , Ensure cooler is not used until temperatures can be maintained less than 4C/40F.
- The sanitizer bucket was stored in the bar handwashing sink. Sink was cleared during inspection., - Paper towels were stored directly on the counter on the handwashing sink. , , Ensure;, - hand sink is always accessible., - paper towels are stored on/in a dispenser .
Gap was observed by the base of the back door., , Ensure the gap is sealed and the door can prevent pest entry.
1.Dried food stains were observed behind the blades of the meat slicer., 2. Buildup was observed under the soda gun nozzle., , , Ensure:, - The meat slicer is taken apart and well cleaned., - The sides of the spray head should also be cleaned after the nightly soaks.
The prep cooler on the cookline and nearest to the dishwashing area, was measured at 15C.The thermometer in the cooler was at 65F(18C)., , Ensure cooler is not used until temperatures can be maintained less than 4C/40F.
Dust and debris accumulation was observed on the ceiling above the prep line in the coffee station area.