INSPECTION REPORT Health Protection YTAN-D48TYH

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 11, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Fahad Chowdhury		NEXT INSPECTION DATE April 15, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff stated pre-fried chicken and potato wedges had been cooling at room temperature for over 3 hours. Corrective Action(s): Review cooling procedures with staff. Hot food must be cooled from 60C to 20C within 2 hours, then from 20C to 4C within the next 4 hours inside a cooler. Process for chicken and wedges includes deep-frying a second time upon order. Returned to cooler at time of inspection. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Pre-fried chicken (bone-in and boneless) were stored on racks at room temperature and measured 18C. 2) Pre-fried potato wedges were stored on racks at room temperature and also measured 18C. Corrective Action(s): Both racks were returned to the walk-in cooler at time of inspection. Chicken and wedges are deep-fried, placed on racks for cooling, and deep-fried a second time upon order. Ensure cooling at room temperature does not exceed 2 hours. Also see violation code 203. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): In-use utensils are only being washed and sanitized once during each shift, according to staff. Corrective Action(s): Ensure all in-use utensils are washed and sanitized every 2 hours at a minimum. All utensils were placed in sinks for manual warewashing at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops were stored directly in dry ingredients and handles were in contact with the ingredients. Corrective Action(s): Do not store scoops in dry ingredient bins. Wash and sanitize scoops after each use, or store scoops in designated holders/containers. Correct by: Immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dirt/grime accumulation noted in hard-to-reach areas. Corrective Action(s): Deep cleaning required in hard-to-reach areas (along the perimeters, behind/underneath equipment and fixtures, in corners, etc.). Use a scraper as needed. Ensure deep-cleaning in all areas is done at least once a week. Correct by: 3 days. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Soiled cardboard was used to line the floor underneath the fryers. Staff stated the cardboard is changed every 3-4 days. Corrective Action(s): Cardboard cannot be properly cleaned and sanitized - all surfaces must be non-absorbent, smooth, and easily cleanable. If using cardboard to line the floors, they must be changed daily. Correct by: Today. Violation Score: 3

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

Comments

- Routine inspection conducted. - All hand washing sinks were properly supplied. - QUATs sanitizer solution available at 200 - 400 ppm in sanitizing pails and at triple-sink for manual warewashing. - Triple-sink for manual warewashing was properly set up at time of inspection. - Triple-sink for food prep (thawing and draining chicken, soaking potatoes, etc.) maintained in sanitary condition. - Coolers measured 4C or less. - Freezers measured -18C or less. - Hot-held food items (chicken, pies, gravy) available at 60C or hotter. - Accurate thermometers available. Temperature records available. *Ensure to record actual observed measurements displayed on your thermometers. - Food properly labelled and tracked. - Good food storage practices noted. Food stored off the floor, covered, with good separation between raw and ready-to-eat items. - Proper thawing of chicken in walk-in cooler noted. - Dry storage areas satisfactory. - No signs of pest activity noted at time of inspection. Regular pest control servicing in place. - Staff have FoodSafe level 1 or equivalent.