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Browns Socialhouse

200 - 55 Salisbury Way Sherwood Park AB T8B 0A9 · Food - General

Official record from Alberta →

Inspection summary

Browns Socialhouse has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on July 8, 2026, recorded 4 infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 3 separate inspections, most recently on July 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on July 8, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on March 5, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on October 7, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

9 inspections

  1. 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.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. 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.
  7. Demand Inspection

    0 infractions

  8. 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.
  9. 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.

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