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Browns Socialhouse

5139 Elbow Drive SW Calgary AB T2V 1H2 · Food - General

Official record from Alberta →

Inspection summary

Browns Socialhouse has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on October 5, 2026, recorded 1 infraction.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 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 3 times across 2 separate inspections, most recently on October 1, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on January 14, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on October 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on December 5, 2023. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food debris on floor below fryers.Clean noted areas.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ambient air temperature of one prep cooler was 10 degrees Celsius.Unit may have been going through a defrost cycle.Monitor cooler temperature, adjust thermostat and/or have unit serviced if necessary.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in dishwasher's rinse water.Tube was not dispensing chlorine. In addition, the chlorine solution in the container was no longer yellow.Technician contacted during inspection, replaced tube and changed out container of chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • "Sink and Surface" test strips being used to check dishwasher's chlorine sanitizer concentration.Use chlorine test strips to check dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dirt and dust on ceiling tiles.Grease and food debris on floor below fryers.Clean noted areas.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap for the bar hand wash sink had low water pressure.Repair the hand wash sink to increase the water pressure.
  6. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap for the bar hand wash sink had low water pressure.Repair the hand wash sink to increase the water pressure.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A reusable dirty cleaning cloth used for wiping food prep surfaces was observed on the kitchen counter.The dirty cleaning was removed from the kitchen counter during inspection and a fresh reuseable cleaning cloth for wiping surfaces was placed in a bucket of sanitizing solution. Store cleaning cloth in a bucket of sanitizing solution or use single-use disposable towels for wiping and sanitizing contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw beef was stored together with frozen fruits on the top shelf of the walk-in freezer. Vegetables such as corn and green peas were at the bottom shelf below the raw meat. The raw beef was moved to another shelf in the freezer designated for raw meat products at the time of inspection. Raw meat must be stored below and away from vegetables, fruits, or any ready-to-eat foods to prevent the risk of cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of frozen fish were stored on the floor of the walk-in freezer. Ensure all foods are stored at least 6'' off the floor. The Boxes of frozen fish were moved to a shelf at the time of inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification from a recognized food safety program was not available for review.If six or more food handlers are working on the premises, at least one member of the management or supervisory staff who has taken an approved food safety course must be present in the facility at all times. The operator communicated plans to take the food safety course within a week.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The covers of some dry food storage bins were broken.The operator communicated that new storage bin covers has been ordered.Please replace the dry storage bin covers once you receive them.All covers of dry food storage bins must have a smooth surface and be easily cleanable.

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