6093 Currents Drive NW · AMBLESIDE
27 janvier 2026
ConformeImproper thawing was observed in the prep sink, where spinach dip was found thawing in warm water. PHI instructed the operator to thaw food under cold running water to ensure food safety.
The Canadian Brewhouse se trouve dans le quartier AMBLESIDE. AMBLESIDE, Edmonton compte 101 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 84 (83%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 13 janvier 2025, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
Improper thawing was observed in the prep sink, where spinach dip was found thawing in warm water. PHI instructed the operator to thaw food under cold running water to ensure food safety.
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.
AMBLESIDE
Inadequate ice water bath setup observed for foods undergoing cooling in the food prep sink. The containers of food must be fully immersed in the ice-water.
Mayonnaise was observed at 18.5 °C and shredded cheese was observed at 10.7 °C. The operator was instructed to destroy the affected food items and to ensure that all perishable foods are maintained at less than 4°C at all times.
A knife was observed in a designated handwash sink. Handwashing sinks are to be used solely for handwashing purposes.
A staff coffee cup was observed on the shelf above the food prep counter and Staff jacket was observed on food racks. Operator was instructed to avoid storing any personal items in food handling areas. Operator removed the cup and jacket during the inspection.
Feb 3, 2025: Quat sanitizer solutions on the cookline were measured at 0 ppm, need to be at minimum 200 ppm. It was determined that the automatic chemical dispenser is not working. Operator will call for service and in the meantime manually prepare 200 ppm Quat solutions. Sanitizer solutions must be tested on a DAILY basis., , Jan 13/2025: Quat sanitizer solutions on the cook line were measured at 50 ppm, need to be at minimum 200 ppm., , Nov 17: Buckets of quat sanitizer still measured at 0-50ppm. Operator was instructed to get the sanitizer dispenser recalibrated and add extra quat to all buckets to ensure adequate concentration in the meantime., , Nov 8: The buckets of sanitizer in the kitchen measured at 0-50ppm quats, needs to be at 200ppm., , Ensure that any quat sanitizer solution is at 200ppm and is tested regularly.
Feb 3, 2025: A few small black flies were still noted in the dishwashing area., , Jan 13, 2025: Small black flies are still noted in the dishwashing area., , Nov 17, 2023: Flies still present, , Nov 8, 2023: There were black flies noted in the dishwashing area. , , Ensure you implement abatement measures.
Feb 3, 2025:, The following equipment does not appear to have been cleaned: the interiors of the hot holding drawers and the exterior of the rice cooker, , Jan 13, 2025:, The following equipment requires cleaning to remove dried food debris/ buildup: the interiors of the hot holding drawers, the exterior of the rice cooker, the pop dispenser nozzles (upstairs bar)
Feb 3, 2025:, The following areas still require further cleaning: the floors in the dishwash area, under the pop stand, in the corner by the walk in cooler doors and the carts stored in the back hallway are visibly dirty., , Jan 13, 2025:, The following areas require cleaning to remove grime, dried food spills and food particle buildup: the floors in the dish pit area, floors around equipment legs and floor edges throughout, the walk-in cooler floor under the food racks, carts stored in the back hallway area and floors under the bar counters.
Jan 13/2025: Quat sanitizer solutions on the cook line were measured at 50 ppm, need to be at minimum 200 ppm., , , Nov 17: Buckets of quat sanitizer still measured at 0-50ppm. Operator was instructed to get the sanitizer dispenser recalibrated and add extra quat to all buckets to ensure adequate concentration in the meantime., , Nov 8: The buckets of sanitizer in the kitchen measured at 0-50ppm quats, needs to be at 200ppm., , Ensure that any quat sanitizer solution is at 200ppm and is tested regularly.
Used wiping cloths were left on the counters in between use., - Store wiping cloths in an approved sanitizer solution after each use.
Jan 13, 2025: Once again tongs were noted hanging from the handwash sink faucet, which poses a cross contamination concern., , Nov 17, 2024: Tongs were still noted hanging around the handwashing sinks faucets which prevented easy access to the handwashing sink., , Ensure that nothing is stored in the handwashing sinks, and they remain accessible.
Iodine sanitizer test papers are not available., - Iodine test papers must be available for measuring the sanitizer strength in the glasswashers on a daily basis.
Jan 13, 2025: Small black flies are still noted in the dishwashing area., , Nov 17, 2023: Flies still present, , Nov 8, 2023: There were black flies noted in the dishwashing area. , , Ensure you implement abatement measures.
The following equipment requires cleaning to remove dried food debris/ buildup: the interiors of the hot holding drawers, the exterior of the rice cooker, the pop dispenser nozzles (upstairs bar)
The following areas require cleaning to remove grime, dried food spills and food particle buildup: the floors in the dish pit area, floors around equipment legs and floor edges throughout, the walk-in cooler floor under the food racks, carts stored in the back hallway area and floors under the bar counters.