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Browns Socialhouse

501 - 175 Chestermere Station Way Chestermere AB T1X 0A4 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime build-up observed around the dishwashing area, including the back of the dishwasher.- Ensure adequate cleaning, including hard-to-reach areas.
  2. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar- There were some boxes of juice observed to be placed in a container sitting in the ice well without sufficient contact with the ice.- Ensure to maintain proper temperature by having enough ice under the container. Alternatively, keep juice boxes in the refrigerator when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was frozen cod in plastic wrap observed thawing under running water but not submerged.- Operator was instructed to fully submerge cod under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bag of chopped lettuce was on food prep surface opposite the handwashing sink and measured at 12 degrees Celsius.- Operator was instructed to put back into the refrigerator until its ready to be used to avoid it sitting in the danger zone.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar- There was no designated hand washing sink. One sink had a food strainer in it with fruit, while the other had a cutting board in front of it and a container with brushes for washing glasses.- Ensure to designate a hand washing sink strictly for the purpose of washing hands that is accessible at all times during operation.
    • 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 pre-rinse faucet beside the dishwasher was leaking. - Repair or replace the faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime build-up observed around the dishwashing area, including the back of the dishwasher.- Ensure adequate cleaning, including hard-to-reach areas.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer buckets on cookline measured 0ppm and 100ppm. These were replaced during the inspection. Ensure quats sanitizer measures 200ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at hand sink on cookline was empty. Paper towel at hand sink across from walk in was available but not in dispenser. Ensure that paper towel dispensers are stocked at all times. This was corrected during the inspection.
  6. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Located in the dry storage area, a bottle of sanitizer containing a quats solution was found unlabeled. The operator corrected this during the inspection and labeled the bottle accordingly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A container of mole sauce was found on the prep line during the inspection. The operator corrected this during the inspection and put the mole sauce in the walk-in cooler. 2. A container of chopped bacon was found on the cook like during the inspection. The operator corrected this during the inspection and put the chopped bacon in the walk-in cooler. Please ensure that all high risks foods are being kept at or below 4 degrees Celsius, or at or above 60 degrees Celsius at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Storage shelving surfaces located in the dry storage area was unfinished and not easy to clean. Please replace the surfacing or refinish the surface so that it is easy to clean, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Staff members are storing utensils in ice when not in use, however the utensils were not fully submerged in the ice. It was recommended that staff members add cold water to the ice to allow for the utensils to be fully submerged when not in use. The operator corrected this during the inspection.