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Browns Socialhouse (Grandview)

105 - 16030 24th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Browns Socialhouse (Grandview) has been inspected 17 times by Fraser Health Authority since May 29, 2018. The most recent inspection, on September 8, 2026, found no infractions.

6 of 17 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 10 times across 8 separate inspections, most recently on September 4, 2026. For example: 302 - 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 2 times across 2 separate inspections, most recently on June 20, 2025. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 31, 2020. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 November 29, 2018. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

17 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Two lactic acid sanitizer buckets at the cook line area were measured with concentration of 0 ppm.
      • 2. Bar area glass washer dispensed 0 ppm chlorine sanitizer at the plate level.
      • Corrective Action(s): 1. Staff refilled the sanitizer buckets with 704 ppm lactic acid. Clean and sanitize all food surfaces at the cook line area.
      • 2. Wash and sanitize all glasses at the dishwasher in the kitchen.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glass washer was unable to dispense any levels of chlorine sanitizer at the plate level.
      • Corrective Action(s): Service / repair the glass washer to ensure 50-200 ppm chlorine sanitizer is dispensed at the plate level. Correct by :Sep 6, 2026.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Oven roasted brisket inside the walk-in cooler was measured with an internal temperature of 8C. Chef stated it was cooked yesterday.
      • Corrective Action(s): Instructed chef to discard the roasted brisket. Food must be cooled from 60C to 20C in 2 hours and 20C to 4C in 4 hours. Discussed the properly cooling procedure and recommend to stored the brisket in freezer for 1-2 hours before transferring it to cooler.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) 2 margherita glasses found to have smudges and residue on them
      • 2) Glass washer found to be equipped with an empty sanitizer bottle
      • Corrective Action(s): 1) Rewash and sanitize margherita glasses
      • 2) Replenish glass washer sanitizer bottle
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gravy and soup in the hot holding units were measured with an internal temperature of 52-53C. Staff stated the temperatures were at 170F but the temperature was turned turn to decrease evaporation.
      • Corrective Action(s): Aforementioned food items were discarded. Ensure hot food is hot held at 60C or above.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris observed under the blade guard of the deli slicer.
      • Corrective Action(s): Clean and sanitize the deli slicer. Ensure hard to reach areas are properly cleaned and sanitized.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. QUATS sanitizer pails in back along cooking line and in preparation area (X3) measured at <50ppm QUATS concentration with test strip. Chef replaced the sanitizer pails during time of inspection which measured at 200 ppm QUATS concentration.
      • 2. Chemical dishwasher located at bar measured at 0 ppm chlorine concentration with test strip after multiple cycle runs. Staff replaced the sanitizer stock bottle during inspection and it later measured at 100 ppm chlorine concentration with test strip. Sanitation log is not maintained for the dishwasher. Chlorine test strips are observed available on site.
      • Corrective Action(s):
      • 1. Change QUATs sanitizer pails frequently (as per approved sanitation plan) ensuring sanitizer is at 200 ppm QUATS concentration at all times to effectively food contact surfaces throughout the day. Measure QUATS concentration with available test strips on site.
      • 2. Check chlorine sanitizer strength at least once per day (or as per approved sanitation plan) with available test strips on site ensuring sanitizer is at least 50 ppm chlorine concentration. Ensure all staff is trained to check the dishwasher chlorine concentration and keep a record on site to be checked by the health inspector.
      • Violation Score: 15
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer spray bottle at back dishwashing area measured at 0 ppm QUATS concentration during time of inspection. Staff replaced the sanitizer solution and it was later measured at 200 ppm QUATS concentration.
      • Corrective Action(s): Change QUATS sanitizer in both spray bottles and pails frequently (as per approved sanitation plan) to ensure sanitizer is at adequate sanitizing strength (200 ppm) to effectively kill potential pathogens on food contact surfaces, equipment and utensils and to prevent food borne illness.
      • Violation Score: 5
  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket and spray bottle measured to have 0-100ppm QUATs.
      • Corrective action: Replace with new QUATs sanitizer solution in the bucket and spray bottle. Re test with test strips to confirm that at 200ppm.
      • Rationale: Surface sanitizer needs to be at the proper concentration to adequately reduce pathogens (eg. harmful bacteria) to an acceptable level and prevent the incidence of foodborne illness.
      • Corrective Action(s):
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not properly washed and sanitized.
      • Observation: Two dirty knives were found in the knife rack.
      • Correction: The knives were moved to the dishwashing area at the time of inspection. Ensure knives and utensils are washed and sanitized before being replaced in the racks. Re-wash the knife rack, also.
      • Rationale: Dirty knives can cross-contaminate the clean knife rack which can then contaminate all knives. Contaminated utensils can contaminate food and cause a foodborne illness.
      • Corrective Action(s):
      • Violation Score:
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Conditions observed that may allow entrance/harbouring/breeding of pests.
      • Observation: The back door of the facility was left open. Operator informed that they had just received a delivery.
      • Correction: The back door was closed at the time of inspection. Ensure the back door is kept shut to prevent entry of pests.
      • Rationale: Open doors allow easy access for pests to enter the facility.
      • Corrective Action(s):
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bar glass washer chlorine residual was measured at 10 ppm chlorine or less.
      • Corrective Action(s): Do not use bar glass washer until further notice. Glassware located in bar area was placed in dish pit to be rewashed and sanitized using main dishwasher. Ensure all equipment, utensils, and food contact surfaces are properly washed and sanitized.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bar glass washer was measured at 55 degrees C and 10 ppm chlorine or less in rinse residual over two cycles. Bar glass washer sanitizer was then primed by staff, and chlorine residual measured 50 ppm in the next cycle. However, chlorine residual again dropped to 10 ppm or less over the following two cycles.
      • Corrective Action(s): Ensure bar glass washer is capable of maintaining 50 ppm chlorine rinse residual without the need for priming the sanitizer each time. Have bar glass washer properly serviced to ensure it is in good working order. Date to be corrected by: November 22, 2019.
      • Violation Score: 9
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health Operating Permit is not posted.
      • Corrective Action(s): Ensure that Health Operating Permit is located and posted in a conspicuous location (in view of the public). Contact Fraser Health Health Protection if a replacement permit is required. Date to be corrected by: December 29, 2018.
      • Violation Score: 1
  17. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dried on food debris was observed on vegetable cutter that had been stored away.
      • Corrective Action(s): Vegetable cutter was set aside to be washed and sanitized at time of inspection. Ensure that all equipment/utensils/food contact surfaces are properly washed and sanitized to limit potential cross contamination.
      • Violation Score: 5

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