INSPECTION REPORT Health Protection 246740

PREMISES NAME Mary Brown's Famous Chicken & Taters		Tel: (604) 799-7574 Fax:
PREMISES ADDRESS 103 - 18655 Fraser Hwy Surrey, BC V3S 7Y3		INSPECTION DATE July 27, 2020	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Chirag Patel		NEXT INSPECTION DATE August 10, 2020
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Chicken was probed to be at 70C after frying. *This is a repeat violation. If the violation persist, further enforcement will be required including but not limited to ticketing, closure order.* Correction: Ensure chicken is cooked to an internal temperature of 74C or more. The chicken was re-fried to obtain 74C. Equip the staff with probe thermometers to measure the temperature of each batch that is fried and/or reheated. Operator provided a probe thermometer. Corrective Action(s): Violation Score: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken held in hot holding oven had an internal temperature of 50C. *This is a repeat violation. If the violation persists, further enforcement will be required including ticketing and closure order.* Correction: The tray of chicken was re-heated to 74C and the hot holding unit was adjusted to increase temperature. Ensure probe thermometers are used to monitor the temperature of chicken held in the unit to verify temperature. The operator had confirmed that the tray was put in the hot holding unit half hour prior to inspector's arrival. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A bag of frozen chicken was kept on a tray at room temperature for thawing. Correction: The bag of chicken was moved to the cooler. Ensure frozen food is thawed in an acceptable manner that does not encourage microbial growth. Thaw foods inside the cooler or under running cold water to ensure the surface temperature does not warm up past 4C. Corrective Action(s): Violation Score: 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: The food safety plan was not updated to include temperature monitoring of chicken after cooking and reheating procedures. *This is a repeat violation.* Correction: Update the food safety plan to include the temperature monitoring procedures and sent to the inspector for approval. The re-heating time for chicken was increased from 1 min 25 secs to 1 min 50 secs to achieve 74C internal temp. Date to be corrected by: August 10, 2020 Corrective Action(s):

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

Comments

Comments Temperatures: -Drawer cooler was at 1.5C. -Stand-up double door cooler was at 3C. -Walk-in cooler was at 4C. -Preparation cooler (under counter) was at -1.5C. -Stand-up freezer was at -18C. -Refer to violations for hot-holding temperatures. Sanitation: -Spray bottles at the front and at the back kitchen were at 200ppm QUATS. -The dispenser was also at 200ppm QUATS. -3-compartment sink had a plug available for use. -Food was stored at least 6" off the ground. Note: Reminder to not store phones on food-contact-surfaces as that cross-contaminates the surface and can cause a foodborne illness. -No signs of pests noted at time of inspection. -Handwashing sinks adequately equipped with hot/cold running water, liquid soap, and disposable paper towels or hand iar dryer. -Washroom in sanitary condition. Administration: -Food Safety Training certificate valid till June 3, 2025. -Permit is posted. -Temperature logs are present on site. -*Develop a COVID safety plan as per the Public Health Order requirement.