Browns Socialhouse

A101-1180 Columbia St W Kamloops BC V2C 6R6 · Restaurant - Food Service

15 inspections

1. MonitoringMar 18, 2026

   0 infractions

2. MonitoringDec 15, 2025

   0 infractions

3. MonitoringMar 25, 2025

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): • Debris noted on parts of meat slicer and mixing bowl. Please have staff thoroughly clean. • Health Officer to supply handout on "in use utensil storage" - do not store utensils in water or sanitizer when not in use. Discussed/corrected at the time of inspection.
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Some white cutting boards stained/scored. If the stains cannot be removed via standard cleaning and sanitizing, boards to be replaced. • Clean up shelving (as noted during inspection) where debris has built up.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
4. MonitoringMay 16, 2024

   3 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Soup bucket was observed cooling at room temperature, and soup temperature was measured at 57.7 °C. Soup was cooked within two hours, so operator was asked to cool the soup with ice bath or ice wand immediately. This practice of cooling of foods may put the foods in danger zone (4°C - 60°C) for longer periods. Corrected During Inspection: • Ensure to follow the approved methods for cooling of foods. • Use Ice water baths or ice paddles to cool the foods from 60°C - 20°C within 2 hours. • Portion food into smaller amounts and refrigerate. • Cut big pieces into smaller pieces and transfer liquids into shallow pans. • Do not fully cover pans during cooling and do not stack pans. Note: Cooling logs maintained.
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
     • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Expired Sink & Surface Cleaner sanitizer test strips observed to measure concentration of food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Corrective actions: Ensure appropriate sanitizer testing strips are accessible and available to staff onsite.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Wiping cloths were observed stored on the white cutting boards. Wiping cloths may harbor pathogens which can cross contaminate the food. Corrective action: Store wiping cloths in a sanitizer solution.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
5. MonitoringJan 8, 2024

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): • CORRECTED DURING INSPECTION: Anchovies (6 cans) were discarded due to room temperature storage. Anchovies require refrigerated storage; review with appropriate staff.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): • CORRECTED DURING INSPECTION: The bar glasswasher did not have a detectable concentration of sanitizer at the time of inspection. Staff must check the chemical supply of all washers at the starts of the first shift to ensure proper operation of equipment etc.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • NEW: Do not store wipe cloths on the white cutting boards; potential for cross contamination; preferable storage is in the sanitizing solution. • NEW: In-service utensils must be stored in a manner that they are not stored in the temperature danger zone. All in-service utensils must be stored in one of the approved methods indicated on the Steri-tech info sheet attached. i.e. store utensils below 4° C or above 60° C, or replace every two hours. Discuss with appropriate staff. • NEW: All damaged or cracked plastic inserts must be discarded to prevent contamination of foods.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): • NEW: Do not block access to the hand wash sinks; at the time of inspection the hand wash sinks were blocked by a food cart, and one was used for storage. Correct right away.
     • F2.7E Handwashing stations must remain accessible at all times.
6. MonitoringJan 30, 2023

   0 infractions

7. MonitoringJan 10, 2022

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • The water supply hose for the chemical dispensers (i.e. sanitizer, cleaners, etc.) has a hole/leak. The hole appears to have developed as a result of friction contact with the adjacent hose reel. Repair the leak so that the chemical dispensers can be properly.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
8. MonitoringJan 7, 2021

   0 infractions

9. MonitoringDec 19, 2019

   0 infractions

10. MonitoringNov 8, 2018

    0 infractions

11. MonitoringDec 28, 2017

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) At the time of inspection the quats sanitizer solution in all sanitizer pails and spray bottles was measured to be less than 100 ppm; two test methods were used. All quats sanitizer solutions are to be a minimum of 200 ppm. b) Food staff reported testing the quats concentration at the quats dispenser by placing a strip of test paper under the flowing quats dispenser. Quats sanitizer concentrations must be tested as per the instructions outlined by EcoLab: 1. Place sanitizer solution in a pail 2, Let solution sit until all bubbles/foam have disappeared 3. Solution must be between 65 F and 75 F before testing 4. Dip a strip of test paper in the solution without moving it around for 10 seconds 4. Compare the test strip to the colour chart 5. Quats sanitizer must have a minimum concentration of 200 ppm. c) Obtain a sanitizer testing poster from chemical supplier and post in the sanitation station. d) On receipt of this report test the Quats sanitizer, if quats sanitizer is not being dispensed at 200 ppm minimum then call chemical tech to adjust.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
12. MonitoringJan 5, 2017

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) At the time of inspection the concentration of quats sanitizer in the spray bottles tested at 0 ppm;; solution was 21° C at time of test. b) At the time of inspection the concentration of quats sanitizer being dispensed at the sani-station tested at 0 ppm, solution was cooled to 24° C prior to testing; the water temperature at dispenser was 45° C. Facility staff also tested sanitizer with results of 0 ppm. c) The concentration of the quats sanitizer at the time of dispensing should be a minimum of 200 ppm. Consult with the chemical supplier regarding this issue if this cannot be corrected in-house. Correct right away.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): a) Food handler was observed multi-tasking with a gloved hand and then using same gloved hand to plate ready-to-eat salad; tongs must be used to handle the ready-to eat salad or other foods. A gloved hand used for multi-tasking must not handle read-to-eat foods without the use of tongs or other utensil. Correct right away. b) Raw beef patties were stored directly adjacent to uncovered bread product in a cooler drawer at the prep line; Foods not requiring additional cooking (e.g. bread, produce) must not be stored in a way that they can be contaminated by raw meat products. This was corrected at the time of inspection.
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
      • F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
13. MonitoringMay 14, 2016

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) Food debris was noted on many washed utensils (e.g. tongs). The dish wash staff must ensure that the pre-rinse (spray) and wash cycle removes food debris from the utensils, dishes and wares; staff must do a frequent inspection of dishes, utensils, etc. to ensure that the wash process is removing food debris and contamination. Staff should check the dishwasher frequently to ensure that food debris is not remaining in the dishwasher after a wash cycle and then being deposited back onto the dishes etc. during the final rinse cycle. b) The deli meat slicer must not have any meat debris on it after cleaning; debris was noted at various places on the slicer; clean and sanitize before next use and clean thoroughly after each use. Staff must conduct a visual inspection after cleaning and sanitizing. c) Clean the inside top of the rice cooker on the prep line; food debris was noted at time of inspection. d) The faucet handles at the prep sink between the produce prep and the meat prep areas must be cleaned and sanitized. these handles should be cleaned and sanitized regularly throughout the day to minimize the risk of contamination from meats to produce.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
14. MonitoringJul 11, 2014

    0 infractions

15. MonitoringJun 21, 2013

    0 infractions