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Browns Socialhouse - Coquitlam

120 - 2950 Glen Dr, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Browns Socialhouse - Coquitlam has been inspected 12 times by Fraser Health Authority since February 28, 2018. The most recent inspection, on September 22, 2026, recorded 1 infraction.

6 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 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 5 times across 5 separate inspections, most recently on September 22, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 September 21, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on September 21, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, 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.

12 inspections

  1. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The bottom drawers of the cooler measured at 5.2C min ambient air temperature. Operator stated that the technician was called in and he refilled the gas. Operator provided the quotation for the replacement of cooler parts which they have been waiting on for couple months.
      • Corrective Action(s): Operator emptied out the bottom drawers during inspection. Operate with the bottom drawers left empty until the cooler is entirely fixed. Operator to fix the cooler and ensure it maintains 4C or below. Do not store any potentially hazardous food items in the bottom drawers until it is able to maintain 4C or below. Operator to continously monitor the temperature of the cooler and get the cooler parts replaced ASAP.
      • Date to be corrected by: Oct 22, 2026
      • Violation Score: 15
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The bottom 2 drawers of both the prep coolers had raw chicken, fish stored inside measured at 8C internal temperature. Operator stated the food items have been stored inside the cooler since morning (> 2hrs)
      • Corrective Action(s): Operator discarded the items measured above 4C during inspection - raw chicken, fish. Operator moved the food items stored in those deawers for less that 2hrs into the walk-in cooler. Ensure all potentially hazardous food items are stored at 4C or below.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust and grime buildup observed under the equipment on cook line.
      • Corrective Action(s): Operator ot clean the above mentioned area thoroughly.
      • Date ot be corrected by: Spet 22, 2026
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The bottom two drawers of both the line prep coolers measured at 6.5C ambient air temperature.
      • Corrective Action(s): Operator to fix teh cooler and ensure it maintains 4C or below at all times. Do not store any potentially hazardous food items inside the cooler until it is fixed.
      • Date ot be corrected by: Sept 22, 2026
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer is finished at glass washer - it is on order for today
      • Corrective Action(s): - Ensure to wash glasses using dishwasher in kitchen till supply is provided
      • -Ensure to test the concentration prior to use
      • - Send a report via email re: correction
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer detected in glass washer- sanitizer bottle was almost empty
      • Corrective Action(s): -Ensure to check sanitizer level and change it once the solution is <1/3 - check the sanitizer level with test strip daily to ensure enough sanitizer is injected
      • - It is done at time of visit.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Kitchen floor and storage room is in bad condition
      • Corrective Action(s): Repair/replace to aid for cleaning .
      • Violation Score: 1
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Bar washer has 0ppm chlorine
      • Corrective Action(s): Please repair immediately and monitor daily
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation poor throughout facility, under and in equipment, along grill area, dishwashing area, walk in coolers
      • Corrective Action(s): Clean and sanitize entire premise including bar.
      • Violation Score: 15
  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sanitizer solution spray bottles (2) at the back kitchen prep area tested at 100 ppm Quats. It is not at an adequate concentration to achieve a 5-log reduction of illness causing mirobes. Quats sanitizer solution need to be at 200 ppm to effectively sanitize food contact surfaces, and should not be too high in concentration to create potential chemical contamination.
      • Asked staff member to show how and where they prepared the sanitizer solution, and staff led to the dispensing area. Tested sanitizer at the dispenser and it showed a concentration of 200 ppm. Staff refilled the 2 sanitizer bottles with new solution from the dispenser, and retested the sanitizer solution, it achieved a concentration of 200 ppm.
      • 2. Low-temp glasswasher that uses chlorine as its sanitizer had no residual observed on chlorine test strip (0 ppm) at plate level after final rinse. The sanitizer container appeared to have adequate level of solution inside, and the tube was well connected from the sanitizer container to the glasswasher.
      • Manager of the facility was called to fix the machine.
      • It was fixed during inspection, and later tested again, and was measured at 50 ppm chlorine residual with test strip at plate level after final rinse.
      • Corrective actions:
      • 1. Re-sanitize the food contact surfaces at the back kitchen prep area with new sanitizer solution (200 ppm Quats).
      • Ensure when filling sanitizer at the dispenser, first run the dispenser for 5-10 seconds so that the dispenser is properly primed to release sanitizer at the correct concentration. Use test strip to measure sanitizer solution in the spray bottle on a regular basis to ensure it is at an adequate concentration (200 ppm for Quats sanitizer), and change solution as needed.
      • 2. Re-wash and sanitize all the utensils and glasswares at the bar so to ensure that they are properly sanitized in order to adequately reduce microbial level to prevent potential food borne illnesses. Ensure that the dishwasher/glasswasher is properly primed before each use. Monitor and record sanitizer concentration regularly to ensure the machine is achieving the effective results.
      • Corrective Action(s):
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

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