10013 101A Avenue NW · DOWNTOWN
18 février 2026
Non conformeFacility manager indicated that pest control management is completed weekly. , Ensure all entry points such are holes observed between the wall and floor are sealed and patio door is kept closed.
* Mice droppings were present in the hard-to-reach areas in the facility/equipment in the basement prep area and main kitchen, behind the doors and near the mice traps., - The front door had an opening between the lower parts. Manager indicated the weatherstripping has been booked., , , Ensure;, 1. Floor and wall gaps are properly sealed to prevent pest entry., 2. Weekly pest records are being completed., 3. The hard-to-reach areas are cleaned, 4. The mice droppings are cleaned and floors disinfected
Craft Beer Market se trouve dans le quartier DOWNTOWN. DOWNTOWN, Edmonton compte 585 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 461 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 8 fois depuis le 8 juillet 2024, avec 2 conformes, 6 non conformes et 1 fermeture au dossier.
Facility manager indicated that pest control management is completed weekly. , Ensure all entry points such are holes observed between the wall and floor are sealed and patio door is kept closed.
* Mice droppings were present in the hard-to-reach areas in the facility/equipment in the basement prep area and main kitchen, behind the doors and near the mice traps., - The front door had an opening between the lower parts. Manager indicated the weatherstripping has been booked., , , Ensure;, 1. Floor and wall gaps are properly sealed to prevent pest entry., 2. Weekly pest records are being completed., 3. The hard-to-reach areas are cleaned, 4. The mice droppings are cleaned and floors disinfected
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.
DOWNTOWN
* Mice droppings were present in the hard-to-reach areas in the facility/equipment in the basement prep area and main kitchen, behind the doors and near the mice traps., - The front door had an opening between the lower parts. Manager indicated the weatherstripping has been booked., - Sealing done under the sitting area were observed to not be properly sealed to the floor. , , Ensure;, 1. Floor and wall gaps are properly sealed to prevent pest entry., 2. Weekly pest records are being completed., 3. The hard-to-reach areas are cleaned, 4. The mice droppings are cleaned and floors disinfected
Facility manager indicated that pest control management is completed weekly. , Ensure all entry points such are holes observed between the wall and floor are sealed and patio door is kept closed.
Facility manager indicated that pest control management is completed weekly. , Ensure all entry points such are holes observed between the wall and floor are sealed and patio door is kept closed.
The hand sinks in the prep hall had no soap nor paper towel., The handsink of the patio bar had no soap or paper towels., Ensure hand sink is fully equipped at all times.
Mice droppings were noted in the following areas: Inside cabin in the upstairs dining room, floor behind cabin in the upstairs dining area, and floor behind couches in the main floor dining area,, , - Use an approved sanitizer or disinfectant to clean all up all mice droppings noted in the facility., - Identify all mice nesting sites in the facility (holes behind/underneath couches in dining) and have them sealed to prevent pest harborage., - Remove materials/items that are not in use from the facility. These items clutter the facility and provide hiding areas for pest., - Store all client utensils and dry foods in pest proof containers with tight fitting covers to prevent pest contamination., - Active monitoring and additional traps are required throughout the facility.
The walls behind the handsink in the prep hall is damaged. Ensure wall is repaired and maintained in a smooth, easy to clean and non-absorbent manner.
Sanitizer was dispensed during inspection, wet cleaning clothes were on the counters. Sanitizer was measured at 0ppm of quat. Chef prepared sanitizer and was measured between 200-400ppm., , Ensure sanitizer is prepared and tested manually until the dispensing station is serviced and is able to dispense quat sanitizer at 200ppm., Cleaning clothes should be immersed in the sanitizer., , Ensure sanitizer is available in the kitchen and wet cleaning clothes are immersed in the sanitizer during food prep.
The sautee cooler was measured abive 10C. Internal temperature of food in the cooler ranged from 7C TO 11C. Temperature record from the morning was 36F. Food was moved out of the cooler onto ice. , , Ensure cooler is not used until temperatures can be maintained below 4C/40F.
The hand sinks in the prep hall had no soap nor paper towel., The handsink of the patio bar had no soap or paper towels., Ensure hand sink is fully equipped at all times.
Mice droppings were noted in the following areas: Inside cabin in the upstairs dining room, floor behind cabin in the upstairs dining area, and floor behind couches in the main floor dining area,, , - Use an approved sanitizer or disinfectant to clean all up all mice droppings noted in the facility., - Identify all mice nesting sites in the facility (holes behind/underneath couches in dining) and have them sealed to prevent pest harborage., - Remove materials/items that are not in use from the facility. These items clutter the facility and provide hiding areas for pest., - Store all client utensils and dry foods in pest proof containers with tight fitting covers to prevent pest contamination., - Active monitoring and additional traps are required throughout the facility.
The walls behind the handsink in the prep hall is damaged. Ensure wall is repaired and maintained in a smooth, easy to clean and non-absorbent manner.
There is a buildup of soil/debris accumulation on the floor of the basement walk-in freezer., Clean the floor of the basement walk-in freezer
Chicken broth soup in a large pot was left cooling at room temperature on a stove/burner., Cool food rapidly using the methods below:, - Divide food into smaller portions in shallow containers for faster cooling., - Use a blast chiller., - Use ice water baths., - Stir liquid food often using a clean and sanitized utensil.
The handwashing sink in the back prep room was blocked with a food container and utensils., Remove all items blocking the handwashing sink in the back prep room.
Mice droppings were noted in the following areas: Inside cabin in the upstairs dining room, floor behind cabin in the upstairs dining area, and floor behind couches in the main floor dining area,, , - Use an approved sanitizer or disinfectant to clean all up all mice droppings noted in the facility., - Identify all mice nesting sites in the facility (holes behind/underneath couches in dining) and have them sealed to prevent pest harborage., - Remove materials/items that are not in use from the facility. These items clutter the facility and provide hiding areas for pest., - Store all client utensils and dry foods in pest proof containers with tight fitting covers to prevent pest contamination., - Active monitoring and additional traps are required throughout the facility.
Plumbing connection beneath the back kitchen prep sink is in disrepair., A pool of water was noted on the floor beneath line coolers in the kitchen main line., Repair the plumbing leak underneath the back kitchen prep sinks., Check the main kitchen coolers to ensure there are no plumbing leaks from the equipment.
A knife was stored inside a gap between equipment on main line - corrected on-site. , Please ensure knives are not stored in these gaps
There is a buildup of soil/debris accumulation on the floor of the basement walk-in freezer., Clean the floor of the basement walk-in freezer
Debris, solid and dirt is present in the following areas: floor at the patio bar. Wall and floor in the dishwashing area are unclean., Clean the patio bar flooring, the wall and floor in the dishwashing area.