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Browns Socialhouse

12820 167 Avenue NW Edmonton AB T6V 1J6 · Food - General

Official record from Alberta →

Inspection summary

Browns Socialhouse has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on June 1, 2026, found no infractions.

5 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

The last 4 inspections in a row found no infractions. 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on March 26, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 times on February 12, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on March 26, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on March 26, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Weatherstrip at back door not fully covering the bottom of entire door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 fryer basket have loose wires not attached to basket frame.Please wrap or cut loose wires, or obtain new baskets.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Floors under sinks, dishwasher, and counter to left of dishwasher.- Under upper shelves in dishpit area- Under grill on cookline - built up grease noted- Space/shelf under handsink in prep/cookline area- Inside left lower shelf in back prep area.- Inside metal lid container on shelf in back prep area just outside walk-in cooler/freezer.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was weak in some sanitizer buckets throughout kitchen.Staff replaced sanitier solution during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths noted stored on counters and food prep surfaces.Corrective action: Please ensure cleaning cloths are stored in sanitizer bucket in between uses.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available for viewing during inspeciton.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Outside surfaces of some dry food bins - built up food debris noted- Cookline equipment with built up grease esp near deep fryers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule is available for viewing and in use
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:Walk-in cooler:- floors under grey shelves - food debris noted- grey shelves - built up dirt and grease notedPrep area & dry storage bin area:- all surfaces of storage shelves- empty bottle storage bin/containerCookline/dishwasher area:- Floors under mechanical dishwasher- floors under cookline with built up grease- under grill station - food debris noted- lower storage shelves beside prep coolers (under handsink on left, middle shelf, lower right shelf under rice cooler)

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