Browns Socialhouse
104 - 1100 Alaska Avenue, Dawson Creek, V1G 4V8 · Restaurant
Inspection summary
Browns Socialhouse has been inspected 4 times by Northern Health Authority since August 11, 2022. The most recent inspection, on May 11, 2026, recorded 1 infraction.
1 of 4 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: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 May 11, 2026. For example:
205 - Critical 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 once on July 24, 2024. For example:
209 - Food not protected from contamination [s. 12(a)]
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 once on May 31, 2023. 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 once on May 31, 2023. For example:
403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
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 2 times on May 31, 2023. For example:
402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
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
- Routine Inspection
1 infraction
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Some temperatures of potentially hazardous cold foods were observed measured above 4°C (5 C,6 C) (Public Health significance) - All potentially hazardous foods must be stored below 4°C, out of the danger zone (4 C- 60 C) to prevent bacterial growth and possibly food borne illness
- Corrective Action: Operator is aware that pans will not be overfilled and all foods in line cooler be discarded after 4 hours.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) In freezer, raw meat observed above ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
- Corrective Action: This was corrected at time of inspection. Store raw meats below and isolated from ready to eat items and produce.
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
4 infractions
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) The QUATs sanitizer solutions inside sanitation buckets located at the kitchen line was measured at a concentration of 100 ppm via test strip. Public health significance: QUATs-based solutions effectively sanitize surfaces against microorganisms at concentrations of 200 - 400 ppm. QUATs-based solutions with concentrations below 200 ppm may not adequately sanitize surfaces against pathogens and increase the risk of food contact surfaces to be contaminated with pathogens that can lead to foodborne illnesses.
- Corrective Action: Replace the old QUATs sanitizer solution inside sanitation bucket at the kitchen line with new QUATs sanitizer solution, and ensure the concentration of the new solution is between 200 ppm and 400 ppm. Operator must monitor the QUATs solutions every two hours or when visibly dirty/cloudy to ensure the concentrations are maintained at an adequate level.
- 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation: (CORRECTED DURING INSPECTION) Line cooks were observed to not wash hands at an adequate frequency in accordance to the facility's approved food safety plan. Public health significance: Inadequate technique or frequency of hand hygiene practices increase the risk of cross-contamination of prepared food items by pathogens or allergens. Furthermore, there is an increased risk for the spread of communicable diseases if staff may be asymptomatically ill but are still on duty. The ingestion of contaminated food may lead to foodborne illnesses, allergic reactions, or communicable diseases experienced by patrons upon the consumption of the prepared food.
- Corrective Action: Operator (manager or supervisor) educated and reminded all staff at premises, especially those in the kitchen areas, to wash hands after the preparation of each food item/recipe. Line cook staff were reminded and compliant. Hand hygiene practices must be at the same standard as the approved food safety plan of the facility. The operator is to continue to keep all staff members responsible and committed to the hand hygiene standard.
- 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
- Observation: (CORRECTED DURING INSPECTION) Prep cook staff was observed to be storing personal belongings (keys, watch, and sunglasses) on a surface above salads in the prep kitchen area. Public health significance: Personal belongings should not be stored in the kitchen or nearby any foods or food contact surfaces to reduce the risk of physical or biological contamination of foods.
- Corrective Action: Employee removed all personal belongings from the prep kitchen area and stored them at their designated staff area locker.
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: Substitute manager on duty and all AM shift staff (line cooks & prep cooks) did not have a valid FOODSAFE Level 1 certification or equivalent at the time of inspection. Some staff had expired certificates and were in the process of becoming recertified. Public health significance: Adequate education and training on safe food preparation and handling is an effective way to prevent the contamination of food and preventing the spread of foodborne illnesses and communicable diseases.
- Corrective Action: At least one supervisor or staff on duty must have a valid FOODSAFE Level 1 certification or equivalent at all times during the facility's operation. It is recommended that as many supervisors and cooks to be certified in the event that the usual certified supervisor or manager is not on duty during that shift.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
0 infractions