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Brown's Socialhouse

502 - 70 Mcleod Avenue Spruce Grove AB T7X 3C7 · Food - General

Official record from Alberta →

Inspection summary

Brown's Socialhouse has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 20, 2024. The most recent inspection, on August 7, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 6 times across 4 separate inspections, most recently on July 30, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on February 20, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 11, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • 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 February 20, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff did not have this
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Line coolers were too warm
  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Line coolers were too warm
  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Line coolers were too warm
  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution measured 0 ppm QUAT residual. Sanitizer dispenser is not currently working and facility is manually preparing sanitizer.Operators were instructed on proper dilution of sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken was being thawed in a sifting tray where only a few pieces of chicken breast were under cold running water.Operators were instructed to ensure that all chicken breasts are submerged in cold water and that there is a constant recirculation of water. 2. Egg whites were being thawed at room temperature, Food is only to be thawed in refrigeration, or under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bag of soup was being kept warm at a temperature of roughly 40 degrees Celsius.The soup was discarded. Operator was instructed on proper re-heating and hot holding of foods. All foods are to be re-heated to a temperature of greater than 74 degrees Celsius and then hot held at a temperature greater than or equal to 60 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Many containers of sauces that were labeled "refrigerate after opening" were opened and stored at room temperature. Ensure manufacturer's instructions are followed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar dishwasher initially measured 0ppm chlorine sanitizer residual.With further investigation inspector discovered that sanitizer bottle was empty. The bottle was replaced and the dishwasher was able to produce a residual of 100ppm.Ensure that dishwasher is tested daily.
    • 20. Do food handlers at the facility have adequate food safety training?
      • When staff were questioned if they understood why, it was unsafe to hold foods at a temperature of 40 degrees Celsius, they responded "Its not Food Safe".Operators were educated on the risk of Food Borne Illness and Proper temperature holding for high-risk foods. Further education needed on understanding of safe food handling practices.
    • 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 ventilation canopy is missing a filter. Inspector was informed there is an issue with the airflow. Have ventilation canopy serviced and replace missing filter.

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