INSPECTION REPORT Health Protection ADIG-D2QT9C

PREMISES NAME Mary Brown's Chicken & Taters (Langley)		Tel: (604) 510-5031 Fax:
PREMISES ADDRESS 205 - 22259 48th Ave Langley, BC V3A 3N4		INSPECTION DATE February 23, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gurvinder Kaur		NEXT INSPECTION DATE March 04, 2024
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer bucket with cloth for use on food preparation surfaces tested 50ppm Quats. Cloth was not fully submerged in enough sanitizer. Corrective Action(s): Operator refilled with sanitizer which tested 400ppm Quats. Thank you. Significant foaming in the bucket - when this settles, it may not dissolve into enough sanitizer to fill the bucket and submerge the cloth. Run the sanitizer until there is no foam and then fill the bucket; add more sanitizer to fill the bucket or use a smaller type cloth that fits the bucket. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher temperature measured 66.8C on final rinse after 5 times. Rinse gauge temperature was not working. Operator turn water on/off, 2 more runs were done with 2 thermometers. Temperature at the back on last cycle was 80C while temperature in the front was 70.3C. Two spray nozzles on the bottom rotating arm are clogged with food debris. Rinse gauge temperature was working toward the end. Corrective Action(s): Ensure hot water tank is working adequately. Ensure spray nozzles are cleaned, monitor to ensure they are not clogged. Monitor rinse gauge temperature to ensure it reaches 180C minimum during final rinse. Date to be completed by: Immediately. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Food Handler Hygiene -Hand wash stations are fully supplied with hot and cold running water, liquid soap and paper towels in dispensers -Operators had clean clothing for food preparation -Staff and Public washrooms appear clean and are fully supplied for hand hygiene Food Safety -Food in cold holding Coolers are below 4C - salad coolers 4.0C, prep cooler top and bottom are below 3.8C. -Hot holding food items are at or above 60C - gravy 67C, chicken pieces 68C. -Cooking - Temperatures are being monitored -Thawing of chicken breasts observed in sink with cold running water <4C. -Approved Food Source - food ingredients from an approved source -Food is stored in covered containers; food storage is organized in coolers to prevent contamination. Salads are stored above raw chicken and other items. Maintenance and Sanitation -2 Compartment Sink is fully supplied with 200ppm Quats for sanitizing (400ppm measured coming out of dispenser) -Sanitizer bottles - have 300ppm Quats - spray bottles are being used for clean in place equipment -Storage of chemicals is separate and away from food -Condition of equipment and surfaces - food contact surfaces are in good repair and clean condition -Pest control - Operators have a pest control contractor in place and there are no signs of pests at the time of inspection. Administration -Staff is certified in food safety