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Browns Social House (Port Moody)

215 Newport Dr, Port Moody · Restaurant

Official record from Fraser Health →

Inspection summary

Browns Social House (Port Moody) has been inspected 21 times by Fraser Health Authority since January 9, 2013. The most recent inspection, on April 13, 2026, recorded 1 infraction.

10 of 21 inspections on record found no infractions at all. In the past 12 months there was 1 inspection 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 April 14, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on July 2, 2019. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on July 2, 2019. 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 3 times across 3 separate inspections, most recently on April 13, 2026. 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.

21 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris around dishwasher area, back prep area grills and under bar. This can attract pests within the establishment.
      • Correction: Please clean throughout the facility, including all area listed above.
      • Corrective Action(s):
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Scoops and knifes observed in containers with inadequate ice. Water in inserts can promote bacterial growth and cause customers to become ill.
      • Corrective action: Ensure utensils and kitchen equipment are place in inserts with with full imersion.
      • Date to be corrected by: 04/14/2025
      • Corrective Action(s):
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris (MINOR) and residue observed in multiple locations: Along bottom of walls under dry storage area, in between/behind equipment in bar area/kitchen line, and under glass mats in bar area. Debris can harbour bacteria and attract pests.
      • Correcitve action: Deep clean areas noted above.
      • Date to be corrected by : 04/17/2025
      • Corrective Action(s):
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher @ 0ppm at time of inspection; log book states that premises closed with 0ppm
      • Corrective Action(s): Dishwasher adjusted to 100ppm; all dishes to be rewashed/sanitized
      • Violation Score: 25
  5. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Plates stacked above cook line have food residue and oily surface.
      • Corrective Action(s): Wash all dishes again in the dishwasher. Rationale: to prevent contamination of food contact surfaces.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Accumilating food debris was observed in the following areas:
      • 1. The bottom left line prep cooler
      • 2. On the sliding mechanism of the drawers in the line prep cooler.
      • *This poses a risk of food contamination.
      • *The areas mentioned above require regular cleaning to ensure they are maintained in sanitary condition.
      • Corrective Action(s):
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation throughout facility in need of attention
      • Corrective Action(s): Please clean and sanitize entire premises
      • Violation Score: 9
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Fired onion in insert (display cooler near the end) temp 12 oC - other inserts temp was elevated.
      • Corrective Action(s): Discard any PHF with temp >4oC for >2 hrs (all) immediately.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glass washer sanitizer level 0 ppm- the issue noted on morning by the bar staff reported to the kitchen - no action taken??
      • Corrective Action(s): All washed glasses must be sanitized- put through the dishwasher in kitchen- don't use any glasses without sanitizing first.
      • * fixed at the end of the inspection- glass washer must be primed anytime there is a change of sanitizer/chemical
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Tray of foods was stored very close to the handwashing sink at time of visit.
      • Corrective Action(s): Install a splash guard between hand wash sink and food perp area.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in kitchen (floor- under equipment, dishwashing area) behind/under all equipment
      • Corrective Action(s): Through cleaning is required.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -1. Prep cooler (right side beside the hand sink) - temp is between 7-14 oC -operator reported that the repair was done at this unit this morning - no work order was found
      • Inserts both units- elevated temp in most items
      • 2- Cutting board on both prep cooler has a lot scratches resurface or use new cutting board on top.
      • Corrective Action(s): -This unit been repaired this morning- all foods been there since morning-time of visit 4 pm- all PHF foods with temp >4 oC to be discarded Immediately- No use of this unit- all non perishable foods (cut veggie - acid based sauce) are ok supplement with Ice
      • -Discard all PHF in inserts for the line cooler beside the wall- all inserts just 1/3 full and supplement with ice
      • Manager called the repair company
      • Violation Score: 15
  15. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Tongs were placed in a bucket containing QUATS sanitizer at the cook station.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: Ensure all utensils are placed in a container containing ice water to prevent chemical contamination. The tongs were removed from the sanitizer bucket and placed in the dishwasher.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat was stored above cooked meats and fresh produce inside the walk-in cooler. Raw meat juices could contaminate the cooked meats and fresh produce.
      • Date to be corrected by: Today
      • Corrective Action: Ensure all raw meats are stored below fresh produce and cooked meat
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Several tiles are missing at the cook station and the dishwasher station. Floors should be smooth and impervious to facilitate cleaning and to prevent the harbouring of pests.
      • Date to be corrected by: June 7, 2019
      • Corrective Action: Ensure the tiles are replaced.
      • Corrective Action(s):
  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature of food inserts in line cooler were at 8 degrees C. Minimum abouts are being stored in these inserts.
      • Corrective Action(s): - All inserts to be placed in ice to ensure that the food is maintained below 4 degrees C.
      • - Insert covers to be ordered to help with temperature control.
      • Violation Score: 5
  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temp of PHF stored in line cooler are > 4oC (random products in both units)
      • Corrective Action(s): Discard any temp abused PHF stored in these two units (temp >4 oC for >2 hrs)- kitchen manager already aware of this issue and called repair company to come.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line coolers are not maintaining temp of <= 4 oC
      • Corrective Action(s): Repair both units- in the meantime supplements with ice and store just 1/3 of inserts and drawers
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Leak noted for piping under sink beside the coffee machine
      • Corrective Action(s): Fix it
      • Violation Score: 1
  19. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: First line cooler temp (air) is > 4 oC at 12 oC to 16 oC - it has been stocked for 1 hr or so might be due to opening-it is very close to the cook line.
      • Corrective Action(s): Monitor the unit in 1 hr and if temp is still elevated repair. Send a report via email to [email protected]
      • Violation Score: 3
  20. Routine Inspection

    0 infractions

  21. Routine Inspection

    0 infractions

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