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Browns Socialhouse

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

Official record from Alberta →

Inspection summary

Browns Socialhouse has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on July 8, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 January 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 6, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

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.
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