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Mary Brown's Chicken (Delta)

B - 7213 120th St, Delta · Restaurant

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fried Chicken in the service cooler probed at 10.3C and 10.6C. Ambient temperature 12-13C.
      • Corrective Action(s): Staff stated that fried chicken and other unbaked biscuits were placed in cooler in the morning (11am-12pm). Inspection conducted at 2:30pm. Those items moved back into the walk in cooler.
      • Cheese was there overnight. Cheese curds discarded.
      • Bread is considered not a potentially hazardous food, can remain in this cooler.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stand up cooler labelled as service cooler measure 12-13C ambient temperature. Probed fried chicken at 10.3C and 10.6C.
      • Corrective Action(s): Cooler must be able to maintain 4C and below at all times. Please have a technician service cooler as soon as possible.
      • To be corrected by: March 30, 2026
      • Violation Score: 15
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station near the chicken cutting room did not have liquid soap in the dispenser at the time of inspection.
      • Corrective Action(s): Staff refilled with dispenser with liquid soap.
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator on-site does not have FOODSAFE Level 1 training or equivalent.
      • Corrective Action(s): Operator must have FOODSAFE Level 1 training or equivalent. Correct by October 26, 2024.
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 'Service cooler' registered at 10 C/51 F. Staff were aware that the cooler is unable to maintain a temperature of 4 C and continued using it for potentially hazardous foods. Cooler was stocked during opening hours (less than 2 hours ago).
      • Corrective Action(s): Do not use cooler for potentially hazardous foods until cooler is serviced. Transfer all potentially hazardous foods (chicken and cheese) that have been in the cooler for less than 2 hours to another functioning cooler. Discard any potentially hazardous foods that have been in the cooler for than 2 hours. Can continue using this cooler for buns.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed throughout premises in particular in chicken cutting station, near dishwasher/mop sink area, near staff personal storage area, and along dry storage walls
      • Corrective Action(s): Remove droppings immediately. Sanitize all surfaces. Continue keeping food 6 inches off the floor. Discard any contaminated product. Consult licensed pest control company. Seal any entry points.
      • Correct immediately.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors and walls have grease/debris build-up. Area around hot water tank is dirty.
      • Corrective Action(s): Clean and sanitize all surfaces. Increase frequency of cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 'Service cooler' registered at 10 C.
      • Corrective Action(s): Service/ repair this cooler so that it is able to main a temperature of 4 C or below at all times. Correct immediately.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Oil filter that no longer works is kept on site. Rodent droppings noted on top of the equipment.
      • Corrective Action(s): Discard/remove equipment if it is no longer used or needed in the premises. Correct immediately.
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A trolley of half cooked fries were stored outside of coolers and ranged between 17-19°C. The restaurant was not busy at the time of inspection
      • Corrective Action(s): Keep half cooked fries in cooler until needed. During meal rushes, bring out enough fries to be used within a 2 hour period at a time.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Knife stored in small gap between wall and metal panel at the back prep area.
      • 2. Fly light installed above food prep area.
      • Corrective Action(s): 1. Store knife in a place that can be easily cleaned and sanitized such as the magnetic knife strip.
      • 2. Move fly light away from this area to avoid attracting flies to the food prep area.
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Potatoes were being soaked at the two compartment dishwashing sink.
      • 2. Knife was improperly stored between wall and metal panel at the food prep area.
      • Corrective Action(s): 1. Do all food prep at the food prep sinks to avoid potential contamination.
      • 2. Store knife properly at magnetic knife strip.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No FOODSAFE certified staff present during inspection.
      • Corrective Action(s): Ensure adequate number of staff are certified in FOODSAFE so at least one certified person is present while business is in operation.
      • Violation Score: 1