Report No. YTAN-CQLQ25

INSPECTION REPORT
Health Protection
YTAN-CQLQ25

PREMISES NAME
Mary Brown's Chicken #4020

Tel: (604) 575-2000
Fax:

PREMISES ADDRESS
101 - 5680 152nd St
Surrey, BC V3S 3K2

INSPECTION DATE
April 5, 2023

TIME SPENT
1 hour

OPERATOR (Person in Charge)
Fahad Chowdhury

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]	Yes
Food Safety Plan [s. 23]	Yes	No
Sanitation Plan [s. 24]	Yes	Yes

HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Hot-held gravy was measured to be at 38C.
Corrective Action(s): Gravy reheated at time of inspection. Ensure food to be hot-held is first heated to 74C (or 100C if food is liqiud), THEN placed in a preheated hot-holding unit to be held at 60C or hotter.
Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)]
Observation: A garbage bag was being used to line food preparation surfaces at the chicken cutting machine.
Corrective Action(s): Garbage bags are not food-grade and can chemically contaminate food. Discontinue this practice. Only use food-grade materials for food.
Correct by: immediately.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: High-touch surfaces such as cooler door handles were noted to be greasy/dirty.
Corrective Action(s): Ensure high-touch surfaces are frequently cleaned and sanitized throughout each day.
Correct by: immediately.
Violation Score: 3

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.
- Quats sanitizer solution also available in sanitizer pails at 200 ppm throughout.
- Triple-sink for food prep (thawing and draining chicken, soaking potatoes, etc.) was being used to thaw chicken at time of inspection. Ensure to thoroughly clean and sanitize these sinks after each use.
- Frozen chicken was being thawed under cold, running water. Good.
- Raw chicken was being cut/trimmed at time of inspection. **Reminder that processing at room temperature must not exceed 2 hours.
- All coolers were maintaining temperatures at 4C or colder.
- Freezers were maintaining temperatures at -18C or colder.
- Hot-held chicken and dessert pies measured at above 60C.
- Accurate thermometers were available. Temperature records well-maintained and up to date.
- Food storage practices satisfactory.
- Dry storage areas satisfactory
- General sanitation satisfactory at time of inspection (other than a few high-touch surfaces - see violation code 306 above).
- No signs of pest activity noted at time of inspection. Regular pest control is in place.
- Staff with valid FoodSafe certification (or equivalent) onsite.