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Browns Socialhouse

1665 56th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Browns Socialhouse has been inspected 17 times by Fraser Health Authority since January 12, 2012. The most recent inspection, on March 4, 2026, found no infractions.

10 of 17 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: Cleaning and sanitizing, Pests and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on August 15, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on July 31, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 January 6, 2023. For example: 205 - 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 June 3, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on August 15, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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.

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fly activity noted in the recycling area.
      • Corrective Action(s): Follow recommendations of pest control company - keep drain in this corner clean.
      • Increasing cleaning in this area - add to your sanitation plan. Rinse cans and bottles before placing them in the recycling bin.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Glassware washer has a warm water final rinse (about 140F/60C) and a chlorine based sanitizer is being used. Chlorine level measured after final rinse was 25ppm. Bar area has test strips but these are for iodine sanitizer.
      • Corrective Action(s): Follow manufacturer's specifications for glassware washer final rinse. If using a chlorine based sanitizer, 50ppm is required (or as per label on the sanitizer bottle/chemical supplier). If using iodine sanitizer, 12.5ppm minimum and 25ppm maximum is required (or as per label on bottle). Use the correct test strips and keep records. Provide update to Fraser Health.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required: Dirt/possible rodent activity noted on floor around ice machine and under shelves in laundry storage area.
      • Corrective Action(s): Improve cleaning in kitchen and dry storage areas. This will help with monitoring for pests.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature of sauce in the upper prep cooler inserts (under heat lamp /plate hot holding area) is at about 46-49 F.
      • Corrective Action(s): All potentially hazardous foods are to be kept at 40F (4 C) or colder. Keep small volumes of sauces in inserts and change frequently (discard after 2 hours) if food temperature is above 40F.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glassware washer in bar area is connected to a chlorine based sanitizer. Machine was run several times and primed however 0ppm chlorine was detected using your test strip.
      • Corrective Action(s): Immediately wash, rinse, and sanitize glassware in the main commercial dishwasher that has a 50ppm sanitizing rinse or sanitize manually in a sink with 100ppm chlorine. Glassware washer must provide a 50ppm chlorine final sanitizing rinse when in use.
      • Violation Score: 15
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice Machine not maintained in a sanitary manner.
      • Corrective Action(s): Clean Ice Machine thoroughly to ensure no build up of scum. Date to be corrected by. Correct Immediately.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit fly activity noted in bar area.
      • Corrective Action(s): Contact pest control services to address Fruit Fly concern. Date to be corrected by Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dish washer in bar area detecting 0 ppm Chlorine during final rinse Leak noted under dish washer in bar .
      • Corrective Action(s): Repair/Service dish washer to repair leak ASAP.
      • During inspection after correction dishwasher in bar detected 50 ppm chlorine in final rinse. Operator ran load of dishes again to ensure adequate disinfection. Verify chlorine concentration daily before any dishes put throughout dishwasher.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen prep lines: Water leaks noted.
      • Corrective Action(s): Service/repair asap.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted throughout kitchen/prep areas - behind/under kitchen grills, on top of ovens, kitchen storage shelves unorganized, chemical bottles stored on food storage racks, etc.
      • Corrective Action(s): Clean and organize facility. Pull all items away from the walls. Organize kitchen - storing all items in designated areas.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Compressor leaks noted in bar area and noted in kitchen prep lines.
      • Corrective Action(s): Repair all leaks. Slip hazards noted.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mechanical Dishwasher (Low Temp) not functioning properly. Meat slicer not properly cleaned after use.
      • Corrective Action(s): Serviced during site visit. Meat slicer - cleaning and disinfection procedures are to be reviewed by all staff.
      • Violation Score: 5
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

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