INSPECTION REPORT Health Protection ALUI-CXKQFA

PREMISES NAME Mary Brown's Chicken (Port Coquitlam)		Tel: (778) 285-1889 Fax:
PREMISES ADDRESS 130 - 2325 Ottawa St Port Coquitlam, BC V3B 8A4		INSPECTION DATE November 14, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Li Fen Chen/Pei Min Chen		NEXT INSPECTION DATE 3 Months
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 Yes 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: There are no non-critical hazards.

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

Comments

Foodborne illness complaint received: Complainant had chicken from facility on November 12 and indicates they experienced foodborne illness symptoms. Onsite inspection conducted: Reviewed chicken cooking procedure with staff: Boneless chicken arrives frozen (put in walk in freezer, at -19 deg C), and bone-in chicken arrives refrigerated and is stored in walk in cooler (3 deg C during inspection). Frozen chicken is thawed in walk in cooler. Chicken is taken from walk in cooler and put into batter/marinated, before being deep fried (minimum 165 deg F per temperature log book). Chicken is then hot held in hot holding unit for 2 hours and tagged with time label. (hot holding unit at 65 deg C during inspection). No leftovers are carried over to the next day. Ensure to maintain temperature log book accurately. As discussed previously, ensure there is a minimum of 1 person on site with FOODSAFE at all times.