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Browns Socialhouse

108 - 11509 Westgate Drive Grande Prairie AB T8V 3B1 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths are being left on counters and food-handling surfaces.Staff replaced a few wiping cloths and moved all wiping cloths to the sanitizer bucket. Ensure a sanitizer bucket is set up and that clothes are in the bucket between uses. If heavily soiled, the cloth should be replaced and removed to be laundered.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glassware dishwasher in the bar area was not dispensing chlorine sanitizing solution. Ensure the dishwasher is dispensing Chlorine sanitizing solution at 100 ppm.Use the chemical dishwasher in the kitchen until the unit dispenses the required concentration of chlorine.
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher has a leak in the connection. Ensure all equipment are maintained in working condition.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottle had a cleaning solution instead of sanitizerThe staff refilled the bottle with sanitizer.Ensure bottles are filled with appropriate solutions according to the labels.
    • 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?
      • There were no records to measure the pH of the sushi rice. Staff measured the pH of sushi rice and recorded it.Ensure to record the pH of sushi rice every time a new batch is prepared.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The sushi rice was kept open, and a fly was found sitting on the cooked sushi rice.Staff discarded the sushi rice. Ensure all the food is covered when kept outside and protected from pests.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The line for rinse aid had air bubbles and not rinsing the utensils in the dishwasher. Ensure the line is always in working condition and free of any block.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit is not posted in the facility.Ensure to display food permit in place that is visible to all patrons.
  6. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit is not posted in the facility.Ensure to display food permit in place that is visible to all patrons.