INSPECTION REPORT Health Protection 257358

PREMISES NAME Mary Brown's Famous Chicken & Taters!		Tel: (604) 799-7574 Fax:
PREMISES ADDRESS 12 - 45905 Yale Rd Chilliwack, BC V2P 8E6		INSPECTION DATE May 3, 2022	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Chirag Patel		NEXT INSPECTION DATE May 10, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mop sink observed with plastic food inserts. Operator states dishes get rinsed in this sink first to remove food, then gets washed in three-compartment sink at the end of the day. Corrective Action(s): Please discontinue this practice. Dishes must not be rinsed or stored in the mop sink. Corrected during inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Thawed raw chicken breasts found on cutting board at three-compartment sink. Internal temperature measured at 10.8°C. Operator states they have been thawing and will be cut soon. Unknown start time of thawaing under room temperature. 2. Thawed raw chicken breasts in buckets on kitchen floor observed thawing under room temperature for unknown amount of time. Internal temperature 8.0°C Corrective Action(s): 1. Operator required to discard these chickens by accompanying EHO. 2. Operator required to discard these chickens by accompanying EHO. Please thaw frozen chicken using proper procedures, such as thawing in the cooler or fully submerged under cold running water. Violation Score: 5

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

This inspection was conducted by a student EHO. -Two handsinks (front and back kitchen) both supplied with hot/cold running water, liquid soap, and paper towels. -QUATS sanitizer dispenses 200ppm. Two spray bottles spray 200ppm. -All coolers < 4°C. Freezers < -18°C -Hot holding gravy > 60°C -Old food debris noted underneath equipment and tables in back kitchen. Please maintain sanitation as per sanitation plan -Please ensure all refrigeration units are equipped with thermometers (ie: display cooler). Recommendations: -Install a food preparation sink -Monitor and record receiving temperature of incoming perishable foods -Mopping equipment should be stored away from clean utensils -Obtain strainer to catch food in dish washing sink.