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Browns Socialhouse Harvey

100-1544 Harvey Ave Kelowna BC V1Y 6G2 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.3 / 5 (8)

Opening hours

  • Friday11 a.m.–12 a.m.
  • Monday11 a.m.–11 p.m.
  • Saturday11 a.m.–12 a.m.
  • Sunday11 a.m.–11 p.m.
  • Thursday11 a.m.–11 p.m.
  • Tuesday11 a.m.–11 p.m.
  • Wednesday11 a.m.–11 p.m.

Contact details, hours and reviews from Google Maps

Inspection summary

Browns Socialhouse Harvey has been inspected 5 times by Interior Health Authority since January 10, 2017. The most recent inspection, on June 3, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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 4 times across 3 separate inspections, most recently on July 7, 2025. For example: 7 Are foods protected from contamination?

  • 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 4 times across 2 separate inspections, most recently on November 29, 2018. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 7, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on June 3, 2026. For example: 1 Are proper cooking procedures followed?

About this data

These results come from Interior 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.

5 inspections

  1. Monitoring

    1 infraction

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): As reviewed while onsite, the last record for cooking and cooling of advance prepared whole muscle beef roast showed that the roast did not reach the final cook temperature of 127deg.F as specified in the Brown’s Social House food safety plan (FSP) (ie. once 110F is reached, remove from oven and transfer to resting rack in a hotel pan, insert stem thermometer into the thickets part of the muscle until the roast reaches a temperature of 127deg.F), nor was it held at the dwell time as specified in the FSP prior to cooling (ie. once the roast reaches a temperature of 127deg.F, start your timer and ensure that 127deg.F is held for a minimum of 60minutes). As discussed, at the time of next roast beef preparation, please follow-up on the efficacy of the roast beef cooking/dwell time as outlined in the Brown’s Social House FSP. Where the specified cook temperature, dwell time cannot be met under current procedures, please revise practices to ensure that the final cook temperature-dwell time is being met in accordance with the Brown's Social House FSP.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw beef stored above prepared gravy in the walk-in cooler.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed the ice wand stored in a container shared with raw tuna. Although covered with plastic wrap, the ice wand should be stored in its own separate container to prevent the risk of cross-contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed the handwashing sink behind the bar to be obstructed by a garbage can.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Equipment that is used for food preparation were being stored on lower shelves that were soiled with dust and food debris.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    4 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): The final cook temperature for a whole muscle beef roast was observed at 110deg.F on temperature monitoring logs, as specified within the corporate food safety plan for this menu item. Further, the Brown's Social House corporate food safety plan did not appear to specify a minimum holding time at 110deg.F. It is therefore not clear whether this specified temperature follows a known standard for advanced prepared whole muscle roast beef. In addition, a specified reheating temperature also does not appear to be identified in the corporate food safety plan at the time of order (ie. beef dip sandwich), which is generally an accepted practice, as long as the initial cook temperature/time for the whole muscle beef meets an acceptable standard in conjunction with proper cooling.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Pre-cooked bacon was observed in storage along the main grill line for a prolonged period and not being maintained at ≤4deg.C or ≥60deg.C. The Brown's Social House Food safety plan does not reference this storage practice for pre-cooked bacon.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): The above noted rare cooked roast was observed being cooled uncovered as a large whole muscle roast - cooling logs indicated that the cooling standard was not met over 6 hours of cooling (ie 50deg.C following the end of the 6hour cooling standard). No corrective actions were noted and no portioning of the meat was observed to enhance cooling.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed an insert container of hot sauce stored along the grill line beside a container of sanitizer - contamination of hot sauce with sanitizer solution could easily occur when a cleaning cloth is used. An ice wand was observed being stored directly on a shelf in the walk-in freezer. Ice wands are placed directly into food and should be stored in a manner that maintains proper sanitation of the ice wand.
  5. Monitoring

    2 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Large portion of sauce observed cooling with lid on-top, inside walk-in cooler.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Some PHF items inside the prep table refrigerator measured as high as 10-16deg.C.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Patru Oana

    Went to Brown Social House with friends. Drinks and calamari were really good, and the desserts we tried were delicious. The chicken pasta, seared tuna, and beef noodles were pretty bland and didn’t feel worth the price. Service was excellent and the atmosphere was nice. Overall, a decent spot for drinks and dessert, but main dishes were disappointing :(.

  • Shannon Sorelle

    This was the best evening we have had in so long at a restaurant! I ordered the Cajun salmon/coconut rice and cowboy salad and it was legit the best meal I have had EVER!!! Thanks you chefs!!! Also, Nixon was the most incredible waitress! She was attentive, super helpful with our questions and very fast to come back often and make sure we were doing great. She was soooo friendly! To be honest, we had a bad experience at the location in Vancouver, but they gave us a gift card and we decided to give the Kelowna location a try and boy are we glad we did!! We will be back often! Thank you to all the staff. From the front end hostesses to the end, it was just top notch! ❤️❤️❤️ I added a picture but my food was half eaten, cause i couldn’t wait to eat it!

  • Emily Overton

    I came to Brown’s specifically because I was craving the salmon bowl. I even mentioned to the hostess how excited I was to have it. We were seated at the bar, ordered drinks, and I ordered the salmon right away. After sitting there for 40 minutes and having three drinks while waiting for my meal, the bartender finally came over to tell me they were out of salmon. I completely understand that restaurants run out of menu items, but waiting 40 minutes to tell a customer after the order has already been placed is unacceptable. If the salmon was unavailable, someone should have checked before taking my order or let me know as soon as possible. Instead, I spent almost an hour waiting for a meal that was never coming. It turned what was supposed to be a nice evening into a really disappointing experience. I hope the restaurant improves communication between the kitchen and front-of-house staff so this doesn’t happen to other guests.

  • Cindy Friesen

    It was our first time going to Brown’s Social House. We came from Vancouver to meet our good friends to celebrate a Birthday. The entire staff .. and I mean the entire staff from arriving to leaving were Exceptional,, the Service .. the food.. were 10 stars. We have never been so impressed at a restaurant in our lives. Thank-you again for making our evening so memorable. ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️Everytime we travel to Kelowna The Browns Social House will be on the top of our buck list to go too. 👍👍

  • Shawn Huskinson

    Wow!! So first time to the Browns Socialhouse. What an awesome atmosphere, friendly wonderful staff from the moment we stepped inside. Our waiter Matthew was top notch second to none, best server we've ever had at a restaurant. My wife is dealing with celiac and he made recommendations and actually cared about her well being, sat right down and talked to us like family. Professional and courteous all the way, Hats off to you Matthew! We met the manager Bailey who is also a cut way above, personally oversaw the food prep for my wife, and made sure there was no cross contamination, super awesome person and made us feel so valued. The food was incredible, thank you to the chef that prepared our food, you are amazing! The food made us feel great. Then to top it off they brought us a gluten free dessert on the house. My wife and I can't thank you all enough, we will be bringing our family to dine here any chance we get. We are not people that like to be catered to in any sence of the meaning, but they made us feel special! Thank you to all the staff!!

  • Patru Oana

    Went to Brown Social House with friends. Drinks and calamari were really good, and the desserts we tried were delicious. The chicken pasta, seared tuna, and beef noodles were pretty bland and didn’t feel worth the price. Service was …

  • Shannon Sorelle

    This was the best evening we have had in so long at a restaurant! I ordered the Cajun salmon/coconut rice and cowboy salad and it was legit the best meal I have had EVER!!! Thanks you chefs!!! Also, Nixon was the most incredible waitress! …

  • Emily Overton

    I came to Brown’s specifically because I was craving the salmon bowl. I even mentioned to the hostess how excited I was to have it. We were seated at the bar, ordered drinks, and I ordered the salmon right away. …

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