Browns Socialhouse
205 - 840 St. Albert Trail St. Albert AB T8N 7V2 · Food - General
6 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were not fully immersed in the sanitizer solution, and the sanitizer was visibly dirty at the time of inspection. The operator was instructed to prepare a fresh sanitizer solution immediately and, moving forward, to ensure that all cleaning cloths are fully immersed in sanitizer when not in use.
- 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 sushi rice pH test strips were available at the time of inspection, as the test strips were out of stock on the same day the inspection was conducted. However, the operator provided documentation demonstrating that the sushi rice pH had been checked and recorded, and that test strips had been used earlier that day. The operator was instructed to obtain new pH test strips and confirmed that they had been ordered, providing proof of purchase to the PHI.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The meat slicer was demonstrated to be improperly cleaned and sanitized. When asked to explain the cleaning procedure, the operator stated that the slicer was cleaned using plain water and then sanitized, without a washing step using detergent and without a proper rinse. The equipment was then dried using paper towel instead of being air‑dried.PHI educated the operator that all food contact equipment must be washed, rinsed, sanitized, and properly air-dried before storage or use. Equipment must be stored in a clean and sanitary manner to prevent contamination and ensure the safe operation of the facility.PHI provided Alberta Health Services (AHS) documentation outlining the proper cleaning and sanitizing steps for food contact equipment via email.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 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?
- ***Concern with the staff recording 848 as 700 on the tracking sheets for the surface sanitizer concentration. Ensure accurate readings are recorded. Accurate readings are to be recorded. Education provided during the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- ***The concentrations in the buckets and spray bottles was measured at 848. There was an Ecolab repair person onsite who indicated that they would re-calibrate the dispenser.The concern with too high a concentration is that it may cause chemical contamination of food contact surfaces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***The dishwasher had 0 ppm sanitizer present. The line was full of air indicating that the unit had been running with no sanitizer present. The source bottle was changed during the inspection and after the unit was primed and run, the sanitizer concentration was 100ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***Inserts were not being allowed to air dry before being stacked. This moisture can allow growth of biological contaminants after cleaning before use. Discussed ensuring inserts are dry before they are stacked.
- 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
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Current FHP had been printed out. It was moved to an area where it could be seen by the public during the inspection.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Demand Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Facility has switched sanitizers from quat to lactic acid, but not all spray bottles are properly labelled with the new products.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- At time of inspection, only one of the two sinks at the bar were functional. This sink was being used for handwashing, but also for drink preparation and had a cutting board immediately in front of the sink as well as drink utensils and a juicer stored within splashing distance. Until the second sink (dedicated handsink) can be repaired, this sink cannot be used for drink preparation of any kind, and all items stored surrounding it must be moved, including the cutting board.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit was not in display of the public.
- 23. Is the facility maintained in a clean and sanitary condition?
- High level dusting is required for ceiling grates and ceiling surrounding.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning is required for floors throughout the facility, including walk-in coolers and freezers, with special attention to areas surrounding and underneath equipment. Remove items from floor and clean before returning items to ensure adequate cleaning is achieved.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 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?
- 1. Sushi rice pH records were not being kept. 2. pH test strips were not observed. Please obtain pH test strips, measure and record the pH of prepared sushi rice daily or each time sushi rice is prepared.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Trays of food items such as fries, meat products and cooked corn were left open on a rack in the walk-in cooler. The operator asked for some time to get a cover for the entire rack. For the meantime, please ensure individual food trays are always covered to prevent contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The kitchen ventilation exhaust system was overdue for cleaning. The manager indicated an appointment had been made for cleaning.Ensure the exhaust system and hood are professionally cleaned.
- 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?