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Browns Socialhouse

601 - 200 Southridge Drive Okotoks AB T1S 0B2 · Food - General

Official record from Alberta →

Inspection summary

Browns Socialhouse has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on March 10, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on January 2, 2025. 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 March 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 January 2, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 10, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Missing pH and Sink and Surface Cleaner Sanitizer test strips. **Obtain missing test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Underneath the cook line by the hand washing station. 2) Underneath shelving in the walk in cooler.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were used for scoops in the cornstarch and gluten free flour bins. **Do no use bowls as scoops. If scoops are stored inside bins, ensure the handle is not touching the bulk food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in the walk in cooler. **Obtain thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: 1) Ventilation canopy grills closest to the exit of the kitchen into the dining area were observed to have a build up of grease.2) Severe accumulation of dirt/food debris observed underneath the cookline equipment especially underneath the handwashing station. 3) Accumulation of food debris and dirt observed underneath the shelving in the walk in cooler. 4) Sugar was observed to be spilled on the floor near the dish pit area.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large piece of cooked roast beef was probed in the walk-in cooler at a temperature of 19.4C. Staff indicated that this meat had been cooling from at least 2.5 hours prior. Cooling procedure was modified during inspection (meat cut to increase surface area, placed into freezer for more rapid cooling). Ensure available cooling logs for this cooked meat product are being completed to verify that food is being cooled down quick enough.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few of the dry bulk food containers contained metal bowls without handles that could be kept out of food. Bowls were removed from food during inspection. Recommend using scoops with handles for these containers to minimize potential cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large container of hot gravy was found stored in the walk-in cooler with a lid on. A food preparation logbook suggested that the gravy had only been recently prepared, likely within the last half hour.Gravy was removed from cooler and inserted with an ice wand during inspection. Cooling log and available probe thermometers could be used to ensure proper temperatures of product were reached.

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