Report No. AJON-BGLTZZ

INSPECTION REPORT
Health Protection
AJON-BGLTZZ

PREMISES NAME
Mary Brown's Famous Chicken & Taters

Tel: (604) 799-7574
Fax:

PREMISES ADDRESS
103 - 18655 Fraser Hwy
Surrey, BC V3S 7Y3

INSPECTION DATE
October 3, 2019

TIME SPENT
1 hour

OPERATOR (Person in Charge)
Chirag Patel

NEXT INSPECTION DATE
October 04, 2019

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: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION):
Hand washing station beside 3-compartment sink was blocked with a tray at the time of inspection.
Corrective Action(s):
Ensure all hand washing stations are accessible at all times. Hand washing stations require liquid soap, paper towels, hot/cold running water and be easily accessible at all times.
Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION):
Several packs of frozen chicken were found to be defrosting at room temperature on a tray and in a bucket. Staff informed that for quality and marinating reasons, chicken is left out to thaw for sometime before being placed under cold water or cooked directly.
Corrective Action(s):
- Place frozen chicken under cold running water or in the cooler at or below 4 degrees Celsius immediately.
- Review proper thawing methods with staff. Frozen foods are to be thawed in any of the following methods:
1. Under cold running water, OR
2. In the cooler at a temperature of 4 degrees Celsius or below, OR
3. In the microwave.
Violation Score: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
Sauce/marinade spilled under shelf in walk-in cooler.
Corrective Action(s):
- Clean spilled sauce/marinade. To be corrected today.
- Ensure cleaning is doing under shelves and in walk-in cooler as per your approved sanitation plan.
Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation:
Degreaser stored in a food grade container and was not labeled.
Corrective Action(s):
- Transfer degreaser to a proper chemical bottle/container that is labeled as "degreaser". To be corrected today.
- To prevent a chemical contamination from occurring, ensure all chemicals are stored in proper containers that are clearly labeled.
- Food grade containers are to be used for food items.
Violation Score: 3

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

Comments

Routine Inspection:
Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water.
- See violation code 401 above for blocked hand sink.
All temperatures met health requirements:
- Coolers maintained at or below 4 degrees Celsius (40 degrees Fahrenheit).
- Freezers maintained below -18 degrees Celsius (0 degrees Fahrenheit).
- Hot holding maintained above 60 degrees Celsius (140 degrees Fahrenheit).
Thermometers available for all coolers and freezers.
3-compartment sink used for manual warewashing.
QUAT sanitizer at dispenser = 200 ppm.
QUAT sanitizer in all spray bottles and buckets = 200 ppm. Wiping cloths stored in sanitizer solution for adequate disinfection - good.
Organization for dry storage area satisfactory.
No signs of pest activity at the time of inspection.
One staff member has certification for FOODSAFE Level 1. Ensure that at all times of operation at least one person onsite has certification for FOODSAFE Level 1. It is in your best interest to have more employees with FOODSAFE Level 1 certification.