Browns Socialhouse
140 - 880 16 Avenue SW Calgary AB T2R 1J9 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet reuseable cleaning cloth were observed throughout the kitchen counters. During inspection cleaning cloth was removed and placed into the sanitizer solution and to the dirty laundry. - Ensure that the cloth is submerge in sanitation solution between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In the walk-in fridge, was observed the lid for the guacamole was broken. During inspection the lid was replaced, the old broken lid was discarded. - Ensure that all lids are in good repair.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Lid of the bulk breadcrumbs was broken. - Ensure all bulk container have proper and good repair lids.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink by the grills had stove grease remover equipment in the sink. During inspection, the equipment was removed and placed at its proper location. - Ensure that hand sink is accessible at all times
- 23. Is the facility maintained in a clean and sanitary condition?
- The ceiling throughout the kitchen had dust and grease build up. - Ensure that ceiling is cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 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?
- No pH strips or meter to test the pH of the sushi rice. Provide a method to test the sushi rice.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Wine bottles were stored in the drink ice at the bar. Do not store any items in the drink ice.
- 09. Are chemicals stored and handled in a safe manner?
- Sink and Surface Cleaner Sanitizer spray bottles were labelled with Quat sanitizer labels. Correctly label all chemicals
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Horseradish sauce in the prep cooler insert was measured at 8.4 degrees C and perishable sauces in the prep cooler inserts were measured between 10 to 12 degrees C on the top.Reduce the perishable products in the prep cooler inserts and cover the products after busy service and store perishable food at 4 degrees C or below.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Pad used to cover the cooler inserts was dirty. Provide a cleanable cover. 2) Grease stains build-up on the white kitchen ceiling above the main cook line. Clean the ceiling.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of quat in wiping cloth sanitizer buckets measured between 0-100 ppm.Sanitizer wiping cloth buckets were remade and then concentration measured 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bag of raw pork was thawing at room temperature. Some pieces of pork had thawed and internal temperatures ranged between 5 and 13 degrees Celsius.The thawed out pieces of pork were discarded. Discussed proper thawing.
- 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?
- There were some fruit flies on the west side of the kitchen (by the mop sink, ice machine, and the liquor storage).Ensure that adequate pest control is taking place in the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The floor of the walk-in cooler under the west shelving unit closest to the walk-in freezer had food spillage accumulated.Clean the floor of the walk-in cooler and ensure that this area is cleaned on a regular basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ventilation canopy baffle filters and surfaces had grease accumulation.Clean the ventilation canopy baffle filters and surfaces and ensure they are cleaned on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor beneath the ice machine had some soil and dust accumulation.Clean the floor underneath the ice machine and ensure this area is cleaned on a regular basis.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions