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Browns Social House

A101 - 20159 88th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Browns Social House has been inspected 20 times by Fraser Health Authority since December 13, 2011. The most recent inspection, on September 24, 2026, found no infractions.

8 of 20 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 7 times across 7 separate inspections, most recently on November 24, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 October 2, 2018. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 7, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on February 5, 2020. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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.

20 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher final disinfecting rinse at 0 ppm Chlorine. Disinfectant concentrate container empty.
      • Corrective Action(s): Ensure dishwasher disinfects dishware with a final disinfecting rinse at 50 ppm Chlorine.
      • Disinfectant supply connected to dishwasher. Final rinse at 50 ppm Chlorine.
      • Staff educated on dishwasher disinfectant pump priming process.
      • All dishware in the process of be washed with final disfecting rinse functional.
      • Dishwasher final rinse is not being monitored and recorded routinely.
      • -Note Bar glass washer disinfectant concentrate near empty.
      • Violation Score: 25
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bar glass washer final disinfecting rinse tested at 0 ppm
      • Corrective Action(s): Ensure final disinfecting rinse at 50 ppm Chlorine. Unit will be serviced.
      • For the interim use the kitchen dishwasher to wash bar ware.
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher final disinfecting rinse at 0 ppm
      • Corrective Action(s): Dishwasher to be tested daily, and accurately, today's records indicate dishwasher had a final disinfecting chlorine rinse at 100 ppm. Improper records are of little value. Sanitizer pumps primed for 3-4 minutes before final rinse tested at 50 ppm Chlorine. Accurate records required
      • Note Pictures takenm
      • Violation Score: 25
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler and door gasket soiled.
      • Areas under shelving and lower level shelving have various accumulations
      • Corrective Action(s): Clean and disinfect walk-in cooler.
      • Clean under equipment and shelving and shelves as well and disinfect.
      • Violation Score: 15
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food handlers have towels on there person, on their apron to wipe their hands. This is a cross contamination issue, once the towel is contaminated is serves as reservoir for bacteria and contaminants each time hands are be wiped.
      • Wiping cloths not kept in sanitizer and not treated with sanitizer at time of inspection
      • BAR AREA
      • Glass bottle stored in beverage ice, concerns of contamination via un-sanitizer botlle in ice and potential for glass breakage Since i ice is dispensed using a metal scoop. Staff advised to remove glass from beverage ice
      • Corrective Action(s): Discontinue practice, this practice will contribute to potenial food borne illness as result of cross contamination.
      • Wiping cloths placed in sanitizer. issue corrected.
      • BAR AREA
      • Remove glass bottle from beverage ice, do not store any products in beverage ice. Staff informed
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Counters surrounding hand washing sinks soiled,
      • 2. Debris observed under equipment in rear preparation area.
      • Corrective Action(s): 1. Areas surrounding hand washing stations to be maintained.
      • 2. Clean areas under equipment
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler cooling unit, ceiling and door gaskets have debris accumulations
      • Corrective Action(s): Clean and disinfect areas and gaskets.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Area behind and under dishwasher has various particulates of food debris.
      • 2. Ice machine has some stains in ice bin and particulates and calcium residue at access panel for ice formation portion of unit.
      • 3. Canopy/Fumehood lighting poor.
      • 4. Cling wrap container permeable and may be a point of cross contamination
      • Corrective Action(s): 1. Clean under and behind dishwasher and disinfect.
      • 2. Clean and disinfect ice machine as per manufactures instructions.
      • 3. Improve canopy lighting, replace light bulbs with greater light output.
      • 4. Cling film washable holder/container recommended
      • Violation Score: 15
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Food particulates on backsplash areas and under heated busing station and at ketchup dispensing area.
      • Walk-in cooler cooling fan covers and immediate ceiling area have debris accumulations
      • Corrective Action(s): Clean areas and disinfect.
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas noted with excessive food debris accumulations:
      • - under ice machine.
      • - Floor of walk-in cooler.
      • - Food waste garbage cavity (pre-dishwasher).
      • Corrective Action(s): These three areas in need of significant cleaning. Areas noted as concern from previous inspection. Protocol (either system is inadequate or staff not following through with cleaning and monitoring incomplete).
      • NOTE: Food waste recepticle and inner cavity noted above needs to be cleaned out daily as this could be a reasonable breeding ground for fruit flies.
      • Follow up inspection to come as noted on report.
      • Violation Score: 9
  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Three key areas of premises observed with an excessive build-up of food debris. These include:
      • - Under the ice cooler;
      • - Below shelves in walk-in cooler;
      • - edges and harder to reach parts of the stainless steel counters and work area along the prep side of cook line.
      • Corrective Action(s): These three areas require improved quality in cleaning and/or frequency of cleaning.
      • - Review sanitation plan to ensure these areas are properly scheduled for cleaning.
      • - Review practices with night staff to ensure proper cleaning and accountability is taking place for cleaning.
      • This will be reviewed at next scheduled inspection.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Water observed ponding along floor at walk-in cooler. Appears to be coming from the inside of the wall (hinge side of wall). Possible water leak from condenser line inside wall? This water is stagnating and developing a slimy matt to it.
      • Corrective Action(s): Have wall exposed and source of water leak identified. Stop leak. Repair floor/grouting such that water cannot accumulate.
      • **Make sure the cleaning schedule procedures for this part of the premises is increased to ensure water does not accumulate.
      • This will be reviewed at next scheduled inspection.
      • Violation Score: 3
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Beef Jus (and potentially other liquid foods) in large batch, cooling in cooler but without aid of ice wand
      • Corrective Action(s): Purchase new ice wands (2-4) to facilitate proper cooling - to be ordered
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor in kitchen and bar area under counters and equipment observed with exessive accumulations of food debris and/or stagnant water (leak?)
      • Corrective Action(s): Better attention to cleaning hard to reach areas is needed to maintaining sufficient cleanliness until renovation begins.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Floor in kitchen and bar area falling apart.
      • Corrective Action(s): Replace. Renovations planned for January 2019
      • *confirm plan and dates in email and ensure floor plans are sent to Langley office for review/approval
      • Violation Score: 15
  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not measuring any 0 PPM sanitizer. Main bucket empty. Location or positioning of the sanitizer under the dishwasher makes it difficult to monitor liquid volumes. Handle of door broke off while during audit test.
      • Note: Door fixed and residual sanitizer measured at 100 to 200 ppm Chlorine. Make adjustments to sanitizer concentration such that at range of 50 to 100 ppm maintained.
      • Corrective Action(s): Replace bucket. Fix door such that unit works properly. Prime sanitizer and verify with test strips the unit obtains 50 ppm chlorine residual. Until such time the unit functions properly and dispenses sanitizer at required concentrations, implement manual dishwashing practices. For manual dishwashing the sanitize step must be between 100 and 200 ppm chlorine.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor in kitchen observed with food debris in areas underneath counters, shelves and equipment.
      • Corrective Action(s): Floor needs a good cleaning, including hard to reach areas. Aspects of cleaning must be increased until renovation process underway.
      • Violation Score: 3
  18. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup (and gravy) in center hot holding unit less than 60 C.
      • Corrective Action(s): Ensure all liquid hot held food get proposed re-heated to 74 C prior to placement in hot holding units at 60 C. Staff filled reservoir a bit more to promote better temperature exchange and the product in question was re-heated.
      • Violation Score: 5
  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    0 infractions

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