INSPECTION REPORT Health Protection MUPN-D4NQD3

PREMISES NAME Mary Brown's Chicken (Pitt Meadows)		Tel: (778) 670-9737 Fax:
PREMISES ADDRESS 941 - 19800 Lougheed Hwy Pitt Meadows, BC V3Y 2W1		INSPECTION DATE April 25, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hao Hai Lu		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Main hand washing station in sandwich prep area initially had hot water turned off leaving only cold water available for staff to wash hands. Staff turned on the hot water at the base of the sink again but then the handle was loose and could not turn the tap off easily. Corrective Action(s): Tighten the handle on the hot water tap for this hand washing station to make it easier for them to access/use hot water when washing hands. Due: April 26, 2024 Violation Score: 9

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

Comments

General observations: - Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C - Good food storage practices noted such as raw meat stored separate from ready to eat foods - Food up off floor ≥6”, good stock rotation noted - Time stamp system used for room temperature holding of cooked foods – no food found out passed expiry time - All other hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel - Quats sanitizer available at 200ppm in sanitizer bucket - High temperature dishwasher sanitizing at ≥71°C - Three compartment sink stocked with dish soap, sanitizer, hot and cold running water - All other equipment appeared to be in good working order - General sanitation and maintenance is very good - Thermometers present - Temperature logs maintained and no issues with equipment have been noted - Staff with FoodSafe (or equivalent) present. - No concerns with staff hygiene or food handling noted during inspection - Permit posted in visible location