107 - 1840 Strachan Road SE
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 20, 2026
Donair meat was being reheated in the hot holding unit. Staff removed the meat and started cooking it on the grill to reheat the food. Foods being reheated must be done in a manner such that they pass through the danger zone (4-60 degrees C) as quickly as possible.
There is a gap at the back door along the vertical strip.
The elevate wire rack on top of the prep cooler for making pizzas have dried tomato sauce spilled on it. The middle section of wires are stabilized by adhesive putty and a zip tie. Clean this area and remove the adhesive putty; all surfaces need to be smooth, durable, and easy-to-clean.
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.
Browns Socialhouse
This restaurant has been inspected 10 times since December 19, 2023, with 5 in compliance, 5 not in compliance, and 0 closures on record.
3 violations
Donair meat was being reheated in the hot holding unit. Staff removed the meat and started cooking it on the grill to reheat the food. Foods being reheated must be done in a manner such that they pass through the danger zone (4-60 degrees C) as quickly as possible.
There is a gap at the back door along the vertical strip.
The elevate wire rack on top of the prep cooler for making pizzas have dried tomato sauce spilled on it. The middle section of wires are stabilized by adhesive putty and a zip tie. Clean this area and remove the adhesive putty; all surfaces need to be smooth, durable, and easy-to-clean.
No violations
3 violations
A non-food grade container was used to store donair meat in the front prep cooler. The operator transferred the meat into food grade containers as instructed.
Chemicals in spray bottles are not being labelled., *Clearly label contents of each chemical container.
The following areas are dirty and have accumulated grime: , - prep cooler at front service area, - the sides of the deep fryer, - can opener, *Thoroghly clean the indicated areas.
No violations
4 violations
Chicken (still in packaging) was thawing in the sink, it was not submerged under cold running water. Staff submerged the chicken under cold running water., , Food may be thawed:, i) under refrigeration at 4 degrees C or less;, Ii) completely submerged in cold running water;, iii) as part of the cooking process;, iv) by microwaving
Scrap donair meat was being held in a container at room temperature. It was discarded by staff., , Ensure any leftovers are quickly cooled and then stored at 4 degrees C or below.
Staff did not demonstrate or describe how to properly sanitize dishes when manually washing. They were given instructions on how to manually sanitize with 100 ppm chlorine and a sink was set up for demonstration. Written instructions on the poster by the sink were updated as it they were not longer legible.
No violations
No violations
2 violations
Donair meat from the cooler had been placed in hot holding and measured <60 degrees C. The operator recooked the donair meat before placing everything back in the hot holding.
The cold-water tap is not working at either handwashing sink in the kitchen area. Noted that the hot water tap did provide a comfortably warm temperature after 20 seconds.
No violations
3 violations
There is no cold water available at the hand sink adjacent to the donair grill area.
Scoops were being stored inside bulk food containers. The scoops were removed by the operator.
One of the dishwashing sinks was clogged. Staff were attempting to fix it during the inspection.
There is some dirt buildup underneath the hand dryer and beside the toilet in the customer washroom., , There is a buildup of dead ants/debris underneath the shelving by the three-compartment sink.