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Browns Social House

101-3167 Massey Drive, Prince George, V2N 2S9 · Restaurant

Official record from Northern Health →

Inspection summary

Browns Social House has been inspected 4 times by Northern Health Authority since October 6, 2022. The most recent inspection, on April 8, 2025, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on April 8, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on March 25, 2024. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on March 25, 2024. For example: 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 25, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

About this data

These results come from Northern Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. Cheese, chopped vegetables & sauces were measured to be at 14°C,8°C & 10°C. Bacon was measured to be at 26.9°C. Cooked rice was observed in a container near the open top cooler & had a surface temperature of 24.8°C. Operator mentioned that the food items were stored in the inserts of open top coolers (except for cooked rice and bacon) in that temperature for about 2 hours. Surface temperature of all food items were measured using infrared thermometer. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Operator moved the bacon to the refrigeration unit at the time of inspection.Operator was asked to move the food items to a refrigeration unit that is able to maintain temperature below 4°C. Ensure to bring the food out in small batches as deemed necessary and not overfill the open top coolers.
  2. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Quats sanitizer found in buckets throughout the facility were measured below a concentration below 200 ppm. This is below the threshold required for adequate sanitizer concentration.
      • Corrective Action: Ensure the sanitizer used for food contact surfaces reaches 200 - 400 ppm.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Pooling of water was observed underneath the dishwasher fixture.
      • Corrective Action: Ensure that the area below the dishwasher fixture is not accumulating or pooling standing water that supports the conditions for the harbourage/breeding of pests.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand washing stations were observed without paper towel. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure that you hand washing stations are equipped with hot/cold water, paper towel, and liquid soap.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    3 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous food (curry) were found cooling in large bucket in walk in cooler. The temperature is measured at 49.7°C. Cooked foods must be cooled in an ice bath or in shallow containers less than 10 cm deep. It must cool to 20°C within 2 hours and then refrigerated.
      • Corrective Action: Operator transferred the container with curry to a sink and cooled it with the use of ice bath method. Operator to ensure proper cooling methods are followed.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher was not functional. Operator mentioned they were waiting for its repair and in the mean time three compartment sink is being used for cleaning and sanitization of the utensils.
      • Corrective Action: Operator must ensure after cleaning the utensils, they must be sanitized by soaking them in a sanitizer solution for two minutes. Sanitizer level must be checked and maintained at 200 ppm for Quats.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Two handwashing sinks in the facility were seen without paper towels. One hand washing sink in the kitchen area does not have running hot water.
      • Corrective Action: Operator to get the handwashing sink fixed until then a sign must be posted for the employees to use a different handwashing sink located beside the sandwich preparation cooler. Ensure hand washing stations are adequately supplied and maintained; equipped with running warm water, soap and paper towels.

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