Fraser Health Authority



INSPECTION REPORT
Health Protection
YTAN-CL8R9L
PREMISES NAME
Mary Brown's Chicken #4020		Tel: (604) 575-2000
Fax:
PREMISES ADDRESS
101 - 5680 152nd St
Surrey, BC V3S 3K2		INSPECTION DATE
November 16, 2022		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Fahad Chowdhury		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 10
Critical Hazards: Total Number: 2
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Leftover gravy was being reheated in the hot-holding unit and was measured at 55C.
Corrective Action(s): All hot-held food items must first be properly reheated (to 74C), then hot-held at 60C or hotter in preheated hot-holding units.
Gravy was discarded at time of inspection, as a new pot was being heated.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was readily available for use in the kitchen.
Corrective Action(s): Operator filled sanitizer pails at time of inspection. 200 ppm Quats detected.
Ensure sanitizer is always available for use during all operational hours.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

- Hand sinks were properly supplied with hot and cold running water, liquid soap, and paper towels.
- Triple-sink available for manual warewashing was properly set up. 200 ppm Quats available in sanitizing sink and from dispenser.
- Triple-sink for food prep (thawing and draining chicken, soaking potatoes, etc.) maintained in sanitary conditions.
- All coolers were maintaining temperatures at 4C or colder.
- Freezers were maintaining temperatures at -18C or colder.
- Hot-held chicken measured at above 60C
- Accurate thermometers were available. Temperature records well-maintained and up to date.
- Food storage practices satisfactory.
- Equipment maintained in sanitary conditions
- Dry storage areas satisfactory
- General sanitation satisfactory at time of inspection
- No signs of pest activity noted at time of inspection
- Staff with valid FoodSafe certification onsite. **Recommended to have more staff complete the FoodSafe level 1 course, as at least one person with FoodSafe must be onsite at all times.