140 - 880 16 Avenue SW · BELTLINE
Browns Socialhouse is in the BELTLINE neighbourhood. BELTLINE, Calgary has 778 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 7, 2026, there are 555 (71%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 7 times since July 18, 2024, with 4 in compliance, 3 not in compliance, and 0 closures on record.
Wet reuseable cleaning cloth were observed throughout the kitchen counters. , During inspection cleaning cloth was removed and placed into the sanitizer solution and to the dirty laundry. , - Ensure that the cloth is submerge in sanitation solution between use.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Hand sink by the grills had stove grease remover equipment in the sink. , During inspection, the equipment was removed and placed at its proper location. , - Ensure that hand sink is accessible at all times
In the walk-in fridge, was observed the lid for the guacamole was broken. , During inspection the lid was replaced, the old broken lid was discarded. , - Ensure that all lids are in good repair.
Lid of the bulk breadcrumbs was broken. , - Ensure all bulk container have proper and good repair lids.
The ceiling throughout the kitchen had dust and grease build up. , - Ensure that ceiling is cleaned.
No pH strips or meter to test the pH of the sushi rice. , , Provide a method to test the sushi rice.
Sink and Surface Cleaner Sanitizer spray bottles were labelled with Quat sanitizer labels., , Correctly label all chemicals
Horseradish sauce in the prep cooler insert was measured at 8.4 degrees C and perishable sauces in the prep cooler inserts were measured between 10 to 12 degrees C on the top., , Reduce the perishable products in the prep cooler inserts and cover the products after busy service and store perishable food at 4 degrees C or below.
Wine bottles were stored in the drink ice at the bar. , , Do not store any items in the drink ice.
1) Pad used to cover the cooler inserts was dirty. , , Provide a cleanable cover. , , 2) Grease stains build-up on the white kitchen ceiling above the main cook line. , , Clean the ceiling.
The concentration of quat in wiping cloth sanitizer buckets measured between 0-100 ppm., , Sanitizer wiping cloth buckets were remade and then concentration measured 200 ppm.
A bag of raw pork was thawing at room temperature. Some pieces of pork had thawed and internal temperatures ranged between 5 and 13 degrees Celsius., , The thawed out pieces of pork were discarded. Discussed proper thawing.
There were some fruit flies on the west side of the kitchen (by the mop sink, ice machine, and the liquor storage)., , Ensure that adequate pest control is taking place in the facility.
The floor of the walk-in cooler under the west shelving unit closest to the walk-in freezer had food spillage accumulated., , Clean the floor of the walk-in cooler and ensure that this area is cleaned on a regular basis.
The ventilation canopy baffle filters and surfaces had grease accumulation., , Clean the ventilation canopy baffle filters and surfaces and ensure they are cleaned on a regular basis.
The floor beneath the ice machine had some soil and dust accumulation., , Clean the floor underneath the ice machine and ensure this area is cleaned on a regular basis.