Mary Brown's Chicken
40-1800 Tranquille Rd Kamloops BC V2B 3L9 · Restaurant - Food Service
4 inspections
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2PHFs stored in temp control units ( coolers and hot holding units) were being maintained at safe temperatures, however, for menu items where TIME is used as PH Control, staff were not complying with the Conditions of using time as PH Control( un-labelled Taters (pulled from cooler and kept at ambient temp underneath the spreader table). The following coolers were checked: Sandwich unit, service fridge, salads in display, walk in cooler. The hot holding units that were checked at time of inspection were: Metro C5 holding cabinet for chicken, Gravy hot holding pot
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7 an opened bag of chicken breader ( flour mix) was being stored directly on the floor by 1 corner of the prep table; cooked chicken pcs in the cooling rack inside the walk in cooler was labelled USE BY March 10th ( but not discarded at the start of the operational day on March 11th)-other cooked chicken pcs ( in the cooling rack in the walk in cooler) were not labelled with USE BY dates ( cook claims to have fried those chicken pcs today)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2 pls read comment under F1.7 above ( contents of opened bags must be transferred to food grade bins with tight fitting pest-proof lids)
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Prof servicing of exhaust due was due on March 7th
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7A D E Hand wash station beside the walk in cooler is not supplied with hot water
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Only Mahfuj W has valid FS1 cert. ( his shift ends at 2 pm) Two other employees don't hold a valid FS cert.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): mouldy shredded cheese observed inside the insert of the line cooler (Ikon unit, sandwich prep cooler)-CDI- EHO informed Manager and Manager discarded the cheese UNlabeled pre-packaged coleslaw ( 2 units) found in the dispaly cooler ( front of the house) soiled, single use bag ( for re-use?) found sitting on top of the cordless phone beside the Vollrath hot holding equipment for gravy)- disposable items must be immediately discarded to waste once removed from the original packaging to prevent re-use by staff staff not inspecting and changing labels ( or diverting old food) on food containers- Chicken tenders with a label of "Use by 08/25, 8 am" was still in the cooler at time of inspection ( staff said they forgot to change the label but product was "new").
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): hot water taps are malfunctioning for both hand wash stations ( by the drive thru and the one by the Walk in cooler)- one has a leak which may be due to a loose thread on the locknut or damaged internal components ( washers, O rings or cartridge or corroded valve seat)
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): fried taters and fried chicken tenders that are cooled down at ambient temperatures ( on shallow trays, on the table adjacent to the walk in cooler) were not being labelled with hold time ( Max two hours must be stated on the label AND products must be placed inside the cooler on or before the two hour mark to enable quick-cooling and to ensure product meets Critical Limits for Quick Cooling Potentially Hazardous Foods). The printed label for the tray states "Prepared 02/11/25 11:48 am and Use by 02/11/25 5:48 am " This label does not address the time labelling requirements as per "using time as a Public Health Control at Ambient Temperatures".
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Cooling procedures must be reviewed with staff to ensure two hour time for cooling down to 20°C ( after cooking chicken or taters) is not exceeded. Operator must ensure approved materials for tracking cooling down temperatures and times are used by employees. Materials needed for active tracking of time and internal temperatures of food include: timer with alarm, probe thermometer and printed label for each batch or tray of food being cooled down.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A read comment under F2.2 ( opened bag of chicken breader flour in the kitchen)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Opened bag of flour product ( chicken breader) was found in the food prep area. Contents of opened bags of food must be transferred to food-grade bins or containers with tight-fitting lids to preclude contamination by pests.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): for the kitchen dedicated hand wash sink, the metallic parts /assembly at the base of the spout and/or faucet body has a build-up of lime scale and appears to have a broken piece ( obstructed view due to limescale build up); faucet handles were also found malfunctioning, in that water supplied at the spout cannot be temperature regulated ( water coming out of the spout must be mixed and cannot be 100% hot for user comfort)
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Staff uses the customer washrooms. The air hand dryer stops automatically within 3 seconds and fails to re-start so dryer fails to adequately dry the hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Fried potatoes (taters) underneath the spreader table was observed sitting at ambient temperatures and the tray is not labelled with a holding or discard by time; All other PHFs stored inside temp control units were being maintained at safe temperatures ( Curtis WI cooler, ikon sandwich cooler, True Refrigerator, CDS Salad cooler, Vollrath hot holding for gravy, hot holding cabinet for fried chicken and mashed potatoes)
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): exhaust hood/canopy is overdue for professional servicing ( TVS sticker states it was due on June 28th); Surfaces of Vents /air supply diffusers in the ceiling ( by the dishwashing area ) and surrounding ceiling tiles are coated with dust. Contaminants could potentially fall into the food and/or sanitized food contact surfaces ( pans in the drying rack of dishwash area).
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): staff don't know where the food safety plan is located in premises
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): staff don't know where the sanitation plan is located in premises
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Two employees working the shift during inspection (L and L; neither one holds a valid FS cert)
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?