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Browns Socialhouse - Fort St John

9719 100 street, Fort St. John, V1J 3X9 · Restaurant

Official record from Northern Health →

Inspection summary

Browns Socialhouse - Fort St John has been inspected 4 times by Northern Health Authority since June 23, 2023. The most recent inspection, on February 24, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 3 separate inspections, most recently on December 16, 2024. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 4 times across 3 separate inspections, most recently on December 16, 2024. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 June 23, 2023. For example: 205 - Critical 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 once on June 23, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern 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.

4 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Small grime/bio-film was obsrved in the ice machine, which if dislodged can lead to contamination of ice; a ready to eat food.
      • Corrective Action: Operator instructed to immediately clean and carefully remove the grime/bio-film, this was corrected during inspection. Operator to add the regular cleaning of the ice machine in the sanitation plan, to ensure proper cleaning and monitoring.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (100 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications) The operator immediately ordered unscented bleach, instructed how to mix 100 ppm and immediately put into use for sanitizing of food contact surfaces and to keep the wiping cloth. Operator will ensure that Ecolab comes in within 3 days to check and fix any cause leading to failure of sanitizer dispensing. Pending the time the sanitizer connection is fixed, 100 ppm bleach should be continually used as the alternative to the QUATs.
  3. Follow-Up Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: The inside of the ice machine had some dirt residue on the top. (Public Health Sigificance) - Contamination of food from contact with objects, people, pests, or chemicals can cause serious illness.
      • Corrective Action: Clean and sanitize the inside of the ice machine.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A scoops was left in the flour for ongoing use. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Dispenser not pumping QUAT sanitizer at 200 ppm. No active sanitizer detected in sanitizer containers or spray bottles. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Operator manually prepared QUAT solution in the spray bottles. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Have QUAT dispenser repaired by technician to ensure QUAT sanitizer is dispensed at 200 ppm at all times.
  4. Routine Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Chicken and Tuna in the cooling trays were found to have an internal temperature of 7.3°C and were being held there since 7 am. Also, milk in the bar cooler was being held at 7°C for more than two hours. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Kitchen staff threw out the chicken and tuna upon request. Monitor and adjust the temperatures or have serviced, as required. Operator discarded the milk upon request. Do not store potentially hazardous food in the bar cooler unless it is able to hold a temperature of 4°C or less.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops are left in product for ongoing use inside the ingredient bins. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The inside of the ice machine had some dirt residue on the top. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Clean and sanitize the ice machine in manner that does not harbour dirt or grime
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles and the QUATS sanitizer dispenser was not dispensing the solution at 200 ppm. Public Health Significance - Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Operator manually prepared a QUATS solution to be used in the spray bottles. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Also, have ECOLAB technicians conduct an investigation regarding the QUATS dispenser.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is dirt and grease/grime build up under the dishwasher and under the commercial stoves. Public Health Significance - Grease buildup in food preparation areas can lead to pest infestation and contamination.
      • Corrective Action: Floors and hard to reach areas should be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.

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