9538 Ellerslie Road SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
The Canadian Brewhouse se trouve dans le quartier ELLERSLIE INDUSTRIAL. ELLERSLIE INDUSTRIAL, Edmonton compte 131 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 23 juillet 2026, 115 (88%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Ce restaurant a été inspecté 12 fois depuis le 22 juin 2023, avec 4 conformes, 8 non conformes et 1 fermeture au dossier.
Aucune infraction
4 infractions
* - glasswashers in the bar exhibited disrepair: one glasswasher was not in use and dismantled. The conveyor belt glasswasher priming switch system was in disrepair - PHI could not prime the sanitizer to remove air bubbles or feed the required sanitizer or detergent into the lines - had to run the glasswasher continuously to get the chemical feed through the lines. Please repair at least one of the glasswashers.
* - mouse droppings (old?) were observed in the basement. Please clean and disinfect all areas of mouse contamination and do not block or interfere with installed pest control monitoring system (discussed in detail with manager).
* - plastic cutting board on the cook line appeared dirty, was overused/pitted/overworn. Flip to fresh side (if one) or replace
* - a thick buildup of grime and grease was observed on the floors throughout the basement.
14 infractions
** - soda dispensing hand nozzles in the bar were not maintained in a clean and sanitary condition: a buildup of product and slime was observed in several of the drink hand dispensers on the interior. , ** - the cold plates in the bar that get covered in drinking ice for the customers exhibited what appeared to be a moldlike substance around the lines and around the plate itself. , ** - glass rinse devices under the beer taps were not maintained in clean and sanitary condition: slime, build up or deposits were observed on every rinse/spray device which may contaminate sanitized glassware when in use.
** - PHI informed the staff member that surfaces cannot be handled with contaminated gloves, the hands must be washed before conducting any other tasks in the back kitchen - the staff member pulled off the gloves then reached for new gloves without first handwashing their hands that touched the raw meat contamination on the gloves as they removed them. The staff member washed hands after being directed to do so with soap.
Aucune infraction
1 infraction
The first green shelving unit when entering the walk-in cooler is observed with a buildup of rust and is no longer smooth and easy to clean. , Ensure that the indicated shelf is replaced or removed.
2 infractions
The first green shelving unit when entering the walk-in cooler is observed with a buildup of rust and is no longer smooth and easy to clean. , Ensure that the indicated shelf is replaced or removed.
A buildup of dust is observed on the top of the front food prep island across from the grill line. , Ensure that the indicated areas are cleaned and sanitized.
4 infractions
An ice scoop is observed to be sitting on top of the ice machine which makes it prone to contamination. Ensure that the scoop is stored in a clean container. The operator provided a clean container to store the scoop during the inspection.
The first green shelving unit when entering the walk-in cooler is observed with a buildup of rust and is no longer smooth and easy to clean. , Ensure that the indicated shelf is replaced or removed.
A wooden spoon in the back food prep area is observed to be in disrepair and is no longer smooth and easily cleanable. Ensure all utensils are smooth and easy to clean. The operator discarded the indicated spoon during the inspection.
2 infractions
, 1. Chicken was "cooling" in the hot holding unit (back prep area) that was turned on. Internal temperature of chicken was 35C. CDI: removed from hot holding unit. Trained staff on proper cooling at the time of inspection., , 2. Cooked chicken in hot holding (cookline) had an external temperature of 48C & internal temperature of 52C. CDI: Discarded. , , 3. Sliding door pepsi cooler had an elevated temperature of 8-11C. Mayo based sauces were found to have an internal temperature of 8-9C. CDI: discarded. Facility does keep temperature logs of the coolers. Instructed kitchen manager to monitor cooler temperature multiple times per day.
, Mechanical dishwasher tested at 0ppm chlorine at the beginning of the inspection - bucket of sanitizer was empty. CDI: sanitizer restocked. Tested at 100 ppm chlorine.
Aucune infraction
2 infractions
1) It was observed during the inspection that the patio door was left open. Staff mentioned that the door would lock if closed. The Alberta Food Code (2020) Section 2.20 states," b) If windows or doors are kept open for ventilation or other purposes, the exterior openings should be protected against the entry of pests by means such as:, i) screens (a screen size of 16 mesh to 25 mm (1 in.) is generally recommended);, ii) properly designed and installed air curtains; or, iii) other effective means to restrict the entry of pests.", , Ensure exterior doors including patio doors have an "effective means to restrict the entry of pests.", , August 2, 2023 Staff have consulted with companies to be able to keep the doors closed without locking. Both doors leading to the patio were open at the time of the inspection.
1) The ceiling tiles in the dishpit area were dirty. Ensure that the ceiling tiles are cleaned regularly to prevent dust build up that can contaminate food.
5 infractions
1) Glassware was found stored on an outdoor service counter unprotected from the elements. Ensure that glassware stored outside are protected from contamination.
1) Boxes of pop mixes were found stored in an outdoor patio area. One box of mix was found on the ground. The area had dried on pop mix on the ground. Ensure that pop mix boxes are protected from the environment and stored at least 15cm (6 inches) off the ground to prevent food contamination. Clean and sanitize the cement floor to prevent the attraction of pests and food contamination.
1) It was observed during the inspection that the patio door was left open. Staff mentioned that the door would lock if closed. The Alberta Food Code (2020) Section 2.20 states," b) If windows or doors are kept open for ventilation or other purposes, the exterior openings should be protected against the entry of pests by means such as:, i) screens (a screen size of 16 mesh to 25 mm (1 in.) is generally recommended);, ii) properly designed and installed air curtains; or, iii) other effective means to restrict the entry of pests.", , Ensure exterior doors including patio doors have an "effective means to restrict the entry of pests.",
3 infractions
- Cutting boards of the two prep coolers in the back kitchen need resurfacing/repair or replacement. Deep gaps noted in the cutting boards., , June 2, 2023- one of the cutting boards on the prep cooler had been resurfaced. Ensure the other cutting board on the adjacent prep cooler is resurfaced. All food prep surfaces need to be smooth, impervious to water and easy to clean to prevent the accumulation of food debris that can contain microbes that cause foodbourne illness.
- Exhaust canopy had grease/oil on the filters and walls and had oil drops forming on the edges. Clean filters regularly. Next service date indicated on the canopy sticker: Jan 2023., - Clean slicer., - Clean inside the dishwasher. White layer visible on the inside, , June 22, 2023 Grease buildup was noted on the fridge wall next to the cooking line and along the wall. Ensure that equipment are cleaned and sanitized to prevent the accumulation of grease that can be a fire hazard and attract pests.
** - Container of gravy was stored on the dirty floor and not on food preparation/processing surfaces to store foods in a sanitary manner. Foods in the basement were stored on the floor and against dirty surfaces and not stored in a sanitary manner. Cease and desist the practice of storing foods on the floor at any time.
** - When PHI pointed out the improper cooling of gravy and that it was stored on the floor, a staff member processing raw chicken - without handwashing or changing of gloves - grabbed the large container of gravy off the floor and placed the container of gravy into a dirty sink - ignoring the PHI attempting to prevent the cross contamination with the contaminated gloves. PHI grabbed a cloth with sanitizer and wiped down the contaminated surfaces so that the contamination would not spread further., ** - raw meat was store above and/or beside vegetables/cooked foods/ready-to-eat foods in the cooler. Please reorganize all coolers and ensure that raw meat is not stored in a manner that may contaminate other foods in storage.
** - a large container of gravy was improperly cooling at room temperature.
** - improper thawing of raw meat was observed: large amounts of raw meat were thawing in stagnant water at room temperature in the sinks. No running water or ice was observed. Later a staff member in the kitchen ran over and turned the cold water on the thawing meat without prompting of the PHI.
** - improper use of an ice bath on the cook line was observed. All items requiring refrigeration or to be maintained at 4'C or less were stored on top of ice. The dispensers were 12 inches or more high. Only the bottom inch of food will be cold. An ice bath requires that ice surrounds the food items. Setting an item on top of ice is not a "bath".
* - glasswashers in the bar exhibited disrepair: one glasswasher was not in use and dismantled. The conveyor belt glasswasher priming switch system was in disrepair - PHI could not prime the sanitizer to remove air bubbles or feed the required sanitizer or detergent into the lines - had to run the glasswasher continuously to get the chemical feed through the lines. Please repair at least one of the glasswashers.
** - back kitchen handwashing sink was blocked and inaccessible for frequent and proper handwashing. Staff were handling raw meat at the time with no way to wash hands.
** - scoops were improperly stored with the high-touch/dirty handles in direct contact with the food ingredient.
* - mouse droppings (old?) were observed in the basement. Please clean and disinfect all areas of mouse contamination and do not block or interfere with installed pest control monitoring system (discussed in detail with manager).
* - plastic cutting board on the cook line appeared dirty, was overused/pitted/overworn. Flip to fresh side (if one) or replace
** - a thick buildup of grime, grease, spills and/or foods was observed on the ice machine exterior, the bar walk-in cooler door edges + handles, the underside of the shelf over the cook station, the blenders, some containers/inserts, the industrial mixer, the beverage equipment throughout the bar, containers, and point of use computer screens, the pizza/conveyor oven.
* - a thick buildup of grime and grease was observed immediately outside the back door (attractant to pests), and on the floors throughout the basement.
1. The "Pepsi" cooler door in the back is observed with a buildup of grease. , 2. A buildup of dust is observed on the top of the front food prep island across from the grill line. , 1-2. Ensure that the indicated areas are cleaned and sanitized.
1) Clean refrigerator near the cooking line including the exterior ventilation ducts at the bottom of the unit and the interior shelves.
1) A couple of large tarps were stored on the cement floor of the outdoor patio area. Ensure that tarps are stored in a manner to allow for smooth flow of food in the outdoor serving area and to prevent the harbourage of pests.
, Clean behind and under cook line., - Oil noted under the fryers. Ensure there is no leak in the fryers. Clean under fryers regularly. , , - Clean the ice machine and behind it. Remove all dust build up along the front and back of the unit that can contaminate the ice and cause foodbourne illness.