INSPECTION REPORT Health Protection KLAI-CKRREE

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 November 1, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Chirag Patel		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fried chicken noted with internal temperature of 54C in the hot hold unit. Corrective Action(s): **Issue corrected at the time of inspection** Hot hold unit was turned up during the inspection and was noted over 60C before the end of inspection. Please place the fried chicken or any food requiring hot holding immediately in the hot hold unit after cooking to ensure the food maintain over 60C to deter bacterial growth while being hot hold. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Dust buildup noted on the ceiling in the walk-in cooler. 2. Buildup noted on the head of the dish sink sprayer head. Corrective Action(s): Clean and sanitize the aforementioned areas and maintain in a sanitary condition. Date to be corrected by: Nov 2, 2022 Violation Score: 3

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

Comments

Routine inspection conducted today: All handwash stations, including washroom, accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at ≤ 4C. All freezer units were at ≤ -18C. Please ensure all food in the reach-in coolers and freezers are stored protected with a lid or plastic wrap to avoid potential contamination, especially during times when the restaurant is not busy. Gravy in the hot hold unit were noted at 61C. 200 ppm QUAT detected in the QUAT sanitizer spray bottle. Drain plugs available for the 3-compartment sink for manual warewashing. All in-use utensils and equipment were stored organized and in a sanitary manner. Overall cleanliness satisfactory. No signs of pest activities noted during the inspection. Supervisor's FOODSAFE level 1 equivalent certificate present and within the expiry date.