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Mary Brown's Chicken 9100

5822 Terrace Road NW Edmonton AB T6A 3Y8 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - the cold water tap at the front sales counter area hand-wash sink was in disrepair. The operator is to repair this tap and ensure there is hot and cold running water under pressure at all hand-wash sinks and dishwashing sinks.
  3. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Yes (corrected during inspection) - at time of inspection, it was observed that staff were using gloves but not washing hands prior to changing gloves after other activities. Note that when staff use a smartphone in the corridor, they must wash hands prior to adding/using gloves and working in the main kitchen. This was discussed with the operator, with a reminder of training and requirements of hand-washing and glove use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Yes (corrected during inspection) - the food prep refrigeration unit in the main kitchen front area was fully open during use, with the ambient air temperature range of 10 degrees Celsius. Note that the unit was functional, with very cold air of -4 degrees Celsius emanating from the internal air holes, and it was advised to staff and the operator that this unit must be kept closed as much as possible to retain temperature for adequate cold-holding temperature of 4 degrees Celsius, or lower.All freezer units were functional at range of -14 to -18 degrees Celsius, with stored foods frozen solid. All hot-holding food equipment was functional at minimum temperature of 60 degrees Celsius. Also, staff were using checklists/logs for daily food safety temperature measurements (with records to be kept for a period of 90 days).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - the front area hand-wash sink cold water tap was not functional. Operator is to ensure all hand-wash sinks are provided with hot and cold running water under pressure, with available supplies of liquid soap and paper towels.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Yes (corrected during inspection) - the posted and displayed Food Handling Permit (FHP) was an expired copy, as the updated FHP (expiry date of December 31, 2024) must be continually posted in a conspicuous location for public view (and at time of inspection, was printed and posted on the side wall at the front sales counter area).
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy pot was at 45C.