Browns Socialhouse
200 - 55 Salisbury Way Sherwood Park AB T8B 0A9 · Food - General
9 inspections
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were observed not to be fully immersed in the sanitizing bucket during the inspection. The operator was advised to ensure that cleaning cloths are kept fully submerged in the sanitizer solution between uses to maintain effective sanitization and prevent cross-contamination.
- 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?
- Sushi rice pH monitoring records were available for review during the inspection. However, records were not being maintained consistently by the operator. The operator was advised to accurately complete and maintain pH monitoring records for each batch of sushi rice to demonstrate ongoing compliance
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Bean sprouts stored in the cooler were measured at 17.2°C with infrared thermometer. It was observed that the container was overfilled, which may have prevented the product from being adequately cooled. The operator was advised not to overfill containers and to portion bean sprouts into smaller quantities to ensure proper temperature control is maintained. The operator immediately complied and portioned the bean sprouts into smaller containers during the inspection.2. Parmesan cheese stored in the cooler was measured at 8.3°C using a probe thermometer. Operator was advised to monitor and maintain cooler temperatures to ensure potentially hazardous foods are kept at 4°C or less.3. Mayonnaise was measured at 14°C using an infrared thermometer, exceeding the required cold-holding temperature of 4°C or below. The operator was advised to ensure that mayonnaise is maintained at 4°C or less at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There were wet inserts present that had not been allowed to air dry before being stacked. Education was provided regarding the risk of moisture accumulation, which can compromise food safety. The operator was advised to provide refresher training to all staff on proper dishwashing and air‑drying practices.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of smart power sanitizer in a bucket at the kitchen area was too strong. The solution was diluted to the required concentration during inspection.Please ensure your sanitizer dispenser is re-calibrated to dispense the appropriate concentration. Dilute all dispensed sanitizer solution manually until the dispenser is re-calibrated.
- 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?
- 1. Suchi rice pH testing record was not being kept. Create a pH testing log sheet. Sushi rice pH must be tested and recorded after preparation. 2. pH test strips or testing equipment were not observed. Obtain pH test strips to measure the pH of prepared sushi rice.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A disposable bowl without handle was being used to portion sugar in a dry storage bin. The bowl was discarded during inspection.Ensure scoops with handle are always used to portion food at the facility to prevent contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bar Glasswasher and Main Dishwasher- Sanitizer tests on both machines were conducted today and found to be compliant. However, staff were not knowable on the proper testing procedures, nor were the tests results being recorded/logged as part of the continuous facility sanitation program. Please ensure these items are corrected.
- 23. Is the facility maintained in a clean and sanitary condition?
- Reduce the clutter of staff shoes and personal items, stored on the floor located in the employee room, to allow access to the flooring surface for proper cleaning. encourage all staff to use the supplied locker spaces.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bowl was being used as a French fry scoop and stored in french fries. PHI requested that a scoop with a handle be used.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?