INSPECTION REPORT Health Protection 258924

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 May 16, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Chirag Patel		NEXT INSPECTION DATE May 18, 2023
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 = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed mac & cheese and cold salad containers measuring at an internal temperature of 10C in the undercounter cooler - front of house. Staff stated that food was placed in cooler one hour prior. Health Rationale: Cold potentially hazardous food held above 4C increases the risk of potential pathogen growth/survival and/or toxin production, leading to potential foodborne illness. Corrective Action: Operator transferred all food products to the walk in cooler at the time of inspection. Ensure cold food is held at 4C or below, remove and serve cold salads and mac & cheese upon customer request. *Do not store any potentially hazardous food in the undercounter cooler until it has been serviced and can maintain a temperature of 4C or below.* Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed a sanitizer spray bottle in the kitchen measuring at 100ppm QUATs (range: 200 - 400ppm Quats). Health Rationale: Sanitizer at incorrect concentrations increase the risk of equipment and food contact surfaces not being adequately sanitized, leading to potential pathogen survival and foodborne illness. Corrective Action: Operator refilled the sanitizer spray bottle at the time of inspection, measured at 200ppm QUATs with a test strip. Ensure equipment and food contact surfaces are properly cleaned and sanitized with the correct concentration sanitizer. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observed the undercounter cooler in the front of house measuring at an ambient temperature of 10C. Health Rationale: Equipment such as a cooler, not in good working order increases the risk of cold potentially hazardous food being stored above 4C, increasing the risk of potential pathogen growth and/or toxin production, leading to potential foodborne illness. Corrective Action: Operator contacted a service technician, stated that they will arrive the same day or the following day. Ensure the cooler is serviced such that it can maintain food at a temperature of 4C or below. *Do not store any potentially hazardous food in the cooler until it has been serviced and can maintain a temp of 4C or below.* Date to be corrected by: 2 days Corrective Action(s):

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

Comments

Comments Temperature: Walk in cooler - marinated chicken measured at an internal temp. of 2C. Two standing freezers measured at -18C. Prep line - pickles measured at an internal temp. of 4C. Undercounter coolers measured at 2C. Chicken hot holding measured at 73C. Gravy hot holding measured at an internal temp. of 73C. Standing cooler measured at 3C. Temp. logs available for review, operator states temperatures are checked 2x/day. Sanitation: All 3 handsinks and public bathroom supplied with hot/cold running water, liquid soap and paper towels. Sanitizer dispenser at 3 compartment sink and spray bottle in the back of the facility measured at 200ppm QUATs. All foods are stored in proper containers and are minimum six inches off the floor. 3 compartment sink with sink plugs available for manual warewashing - staff demonstrated proper warewashing procedure - wash, rinse, sanitize and air dry. Ventilation hood and cook line free of excessive grease and debris. Potato slicer in use at the time of inspection, staff demonstrated proper disassembly and cleaning procedure for the equipment. All raw meat products are separated from ready to eat products in the walk in cooler. Overall sanitation of the premises is satisfactory. No signs of pest activity at the time of inspection. General: Health permit posted in a conspicuous location. FoodSafe Level 1 equivalent - staff on duty has valid certification - exp. June 17/2026.