Fraser Health Authority



INSPECTION REPORT
Health Protection
DFOR-AQ8UWM
PREMISES NAME
Mary Brown's Famous Chicken & Taters!		Tel: (604) 799-7574
Fax:
PREMISES ADDRESS
12 - 45905 Yale Rd W
Chilliwack, BC V2P 8E6		INSPECTION DATE
August 14, 2017		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Chirag Patel		NEXT INSPECTION DATE
August 28, 2017
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
Sanitation Plan [s. 24]
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10
Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Chicken is dipped in flour batter. This used flour batter is sifted and saved for later use with the potatoes. The operator reported that this flour is held in buckets at room temperature for 6 hours.
Corrective Action(s): Flour or dips that are in contact with raw chicken must not be held at room temperature for more than 2 hours. After this period of time, they must be immediately discarded or cooked. Use a timer to ensure batter/marinade products that have contacted chicken do not remain at room temperature for more than 2 hours.

Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1. Soiled tongs hanging on the wall above batter station.
2. Sanitizer in cloth bucket measured 0ppm Quat (200ppm in spray bottles).
Corrective Action(s): 1. Wash and sanitize tongs after maximum of fours hours while in use, or store in a bucket of ice water while in use.
2. Change sanitizer frequently enough to ensure 200ppm Quats maintained.
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

Comments:
- Hand sinks have hot and cold water, soap and paper towel
- Coolers <4C
- Freezers -18C
- Hot-held foods >60C
- No evidence of pests at the time of inspection
- Food storage is covered and on shelving