INSPECTION REPORT Health Protection 233683

PREMISES NAME Mary Brown's Chicken (Port Moody)		Tel: (778) 355-4999 Fax:
PREMISES ADDRESS 138 Brew St Port Moody, BC V3H 0E6		INSPECTION DATE May 16, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ayyaz Bajwa		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen chicken observed being defrosted in hot water. Chicken was probed at 34C. Staff member discarded chicken voluntarily * Ensure staff members are trained on proper defrosting techniques such as using the fridge to defrost or cold running water. Hot/warm water is not an acceptable defrost method. Corrective Action(s): Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies observed in the back of premise next to dishwasher. Fruit flies observed in dining area as well. Pests found on premise pose risk of food contamination. * Ensure premises is free of pests. Date to be corrected by: Immediately Corrective Action(s): Violation Score: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: None of the three staff present had foodsafe or any food safety understanding. *Register for foodsafe level 1 and ensure at least one staff memeber has Food Safe level 1 at all times. Date to be corrected by: May 22/23 Corrective Action(s):

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

Comments

General comments: - Hand wash station stocked with soap, paper towel, hot/cold running water - Cold holding at </=4C - freezer operating at </=-18C - hot holding at >/=60C - General sanitation is satisfactory - Quats based sanitizer available at [200ppm] in buckets. Changed every 2 hrs. - High temp mechanical dishwasher operating >/=72C final rinse at the plate. - Food stored 6" off ground.