Skip to content
Loading map…

Browns Socialhouse

5210 Windermere Boulevard SW Edmonton AB T6W 0L9 · Food - General

6 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution at the kitchen prep table (Ecolab Sink & Surface Cleaner Sanitizer) was observed at 170 ppm, which is below the required concentration. The operator was advised to replace the solution with a freshly prepared one. After replacement, the sanitizer concentration was re-tested and found to be within the acceptable range (700 ppm).
    • 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?
      • Operator had not tested the pH of the sushi rice, and no pH test strips were available on-site.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the top end cooler (Right side-middle one) was observed at 8°C. The operator was instructed to take corrective action.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor inside both the walk-in cooler and freezer were observed with accumulated debris and buildup. Operator is advised to clean and sanitize the indicated areas.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black buildup is noted on the wall and floor behind the kitchen dishwasher.- Cleaning is required.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution in the kitchen was measured at 0ppm when tested.Ensure all sanitizer solutions are regularly remade and tested to ensure they are at the minimum required concentration.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were used cleaning cloths left out on food prep surfaces. Ensure that all cleaning cloths are either kept in sanitizer or laundered between uses.