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Browns Socialhouse

10 - 1010 Webber Greens Drive NW Edmonton AB T5T 4K5 · Food - General

Official record from Alberta →

Inspection summary

Browns Socialhouse has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on July 23, 2026, recorded 1 infraction.

3 of 6 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: Food temperature control.

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 once on April 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 9, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 9, 2023. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

6 inspections

  1. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Dynamite roll – Sushi rice pH was measured to be towards 5. The pH of sushi rice must be 4.6 or below. Please ensure that AHS Guidelines for Preparing Sushi Products are followed to ensure food safety. - Lettuce wrap – Unwashed whole lettuce was observed along with ready to eat food in the prep cooler at the main kitchen line. o Ready to eat and unwashed whole produce must be kept separated from each other to prevent potential cross contamination and to ensure food safety.
  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Sushi rice kept at room temperature was checked and was observed to be at a pH (acidity) above 4.6. Please ensure the pH (acidity) of the sushi rice is below 4.6 or keep the rice refrigerated at all times. Please follow AHS "Guidelines for Preparing Sushi Products".
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food facility was busy at the time of inspection. Food item (noodle) in the preparation cooler across the cooking oven was observed to be at 6C when probed with a prob thermometer. Please monitor the cooler and ensure that food items are always at or below 4C. Coolers when frequently opened and closed, temperature compensation strategies aim to minimize temperature fluctuations and maintain a stable internal environment.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sticky fly control ribbon observed hanging from the ceiling. Please avoid using sticky fly ribbon in the kitchen area; please have appropriate fly control measured in place in consultation with pest control professional. Ribbon was removed by the operator during inspection.

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