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Brown's Socialhouse

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

10 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

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

    0 infractions

  5. Risk Management Inspection

    1 infraction

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

    0 infractions

  10. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Line cooler at 43F. This should be 39.2F or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Cook-line sink is too hot and the faucet is too long and close to the edge for the sink. This makes the sink hard to use.