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Browns Socialhouse (Langley Centre)

101 - 20065 Langley Bypass, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Browns Socialhouse (Langley Centre) has been inspected 19 times by Fraser Health Authority since July 7, 2017. The most recent inspection, on September 25, 2026, found no infractions.

11 of 19 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The last 4 inspections in a row found no infractions. 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 6 times across 6 separate inspections, most recently on October 20, 2022. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 April 16, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 10, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

19 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar hand sink had scrub brushes in it as well as a metal insert
      • Corrective Action(s): Ensure hand sinks are empty and always available for hand washing
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine has a build up of mildew
      • Corrective Action(s): Ensure ice machine is emptied, cleaned, sanitized and allowed to refill by monday Oct 24/22
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar hand sink had glasses of ice water sitting in it
      • Corrective Action(s): Ensure the hand sink is free of obstructions and available for hand washing at all times
      • Violation Score: 5
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Right line cooler is maintaining foods on top at 6 degrees C.
      • Bar fridge is 7 degrees C
      • Corrective Action(s): Ensure that all potentially hazardous foods are maintained at 4 degrees C or colder.
      • Operator to adjust temperatures of fridges. Store only small portions of potentially hazardous foods that will be either used or discarded within 4 hours in these coolers until they can be repaired or adjusted.
      • Violation Score: 5
  14. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris observed behind blade guard of meat slicer.
      • Corrective Action(s): Ensure staff are properly trained to clean and sanitize the slicer. Disassemble meat slicer after each use and thoroughly clean and sanitize all parts.
      • Corrected at time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low-temperature chemical dishwasher in main kitchen was not dispensing sanitizer into the rinse cycle at time of inspection. 0 ppm chlorine residual detected at the dish surface. Repeat violation.
      • Corrective Action(s): After priming the sanitizer line, 100 ppm chlorine residual was detected at the dish surface after the rinse cycle. Ensure that the sanitizer line is primed after switching to a new chemical bottle. Use test strips during opening on a daily basis to monitor the dishwasher sanitizer concentration.
      • Corrected at time of inspection.
      • Violation Score: 5
  15. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): A few bus pans/containers on designated clean equipment rack were observed to have leftover food debris/residue on them.
      • Corrective Action(s): Equipment placed in dishwashing area for re-washing and sanitizing.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine detected on dish surface after dishwasher rinse cycle.
      • Corrective Action(s): Sanitizer supply bucket had just been changed in the morning, sanitizer line was not primed. Line was primed at time of inspection, 100 ppm chlorine detected on dish surface after rinse cycle.
      • Violation Score: 5
  16. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - Blade guard for meat slicer observed to have accumulation of old food residue (not in use at time of inspection).
      • - Bellini machine is only cleaned with hot water.
      • Corrective Action(s): - Ensure meat slicer is thoroughly cleaned and sanitized after each use.
      • - All food contact surfaces must be washed, rinsed, then sanitized with an approved sanitizer unless manufacturer's instructions state otherwise.
      • Violation Score: 5
  17. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Many cutting boards were significantly scored and stained.
      • Corrective Action(s): Scores/grooves in surfaces cannot be properly washed and sanitized. Replace or sand down cutting boards such that surfaces are smooth and easily cleanable.
      • Correct by: 1 week
      • Violation Score: 3
  18. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Potato press was not cleaned properly since last use - old food debris remnants observed.
      • Corrective Action(s): Chef took apart the press to be cleaned and sanitized at time of inspection. Ensure potato press is completely disassembled to be properly cleaned/scrubbed and sanitized after each use.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer buckets had 0 ppm Quats residual at beginning of inspection.
      • Corrective Action(s): Staff replaced all sanitizer buckets with fresh solution at time of inspection. 200 ppm Quats detected. Ensure to change solution every 2 hours or sooner if solution becomes visibly dirty.
      • Violation Score: 5
  19. Routine Inspection

    0 infractions

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