115 - 351 4 Avenue SW · DOWNTOWN COMMERCIAL CORE
28 janvier 2026
ConformeNo sanitizer detected in bar glasswasher final rinse. New iodine jug located and installed. 12.5 PPM achieved,
Brix + Barrel se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 678 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 470 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 2 fois depuis le 9 décembre 2024, avec 2 conformes, 1 non conforme et 1 fermeture au dossier.
No sanitizer detected in bar glasswasher final rinse. New iodine jug located and installed. 12.5 PPM achieved,
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 COMMERCIAL CORE
Dented can stored on the shelves. Please ensure cans are not dented prior to use as this can pose a risk for botulism. , , Inspect the cans regularly to ensure they are in good condition. If cans have been damaged, the product must be used or discarded immediately. The operator discarded the can at the time of the inspection.
Cleaning cloths out of sanitizer solution when not in use. Cleaning cloths should be placed in a bucket with an approved sanitizer solution when not in use to prevent the growth of bacteria which can further contaminate the surfaces when cleaning. , , The operator placed the cloths in a bucket with a quat sanitizer solution at the time of the inspection and was measured at 200ppm.
Unlabeled sanitizer spray bottle. All chemicals must be labeled to ensure safe usage throughout the food establishment. , , The operator labeled the spray bottle at the time of the inspection.
Utensils are stored in water at a temperature of 19C. Utensils should not be stored in stagnant , 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 or in a food safe solution such as 200ppm of quat or 100ppm of bleach. , , The operator remade a quat sanitizer solution measured at 200ppm at the time of the inspection.