Mary Brown's Chicken & Taters
106 - 428 36 Street NE Calgary AB T2A 5W8 · Food - General
4 inspections
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Tongs stored on the lower handle of the hot holding cabinet.COMPLETE THE FOLLOWING:1. Keep the tongs stored in a container to protect it from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The probe thermometer was turning not turning on due to low batteries. COMPLETE THE FOLLOWING:1. Please replace the batteries.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **CORRECTED**1. There were six trays of fried chicken stored on a rack near the back door. Chicken was probed and the internal temperatures measured between 21*C - 27*C. Staff stated they did not have enough room in the walk-in cooler to store the food, so left it out at room temperature. Food was discarded during the inspection.2. Frozen chicken was thawing at room temperature. Chicken moved back to the cooler to thaw safely. COMPLETE THE FOLLOWING:1. Keep high risk foods stored below 4*C or less, or above 60*C.2. Do not thaw chicken at room temperature.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer bag connected to the 3-comp dispenser was empty. Washcloth bucket filled with sanitizer was tested at 100 ppm.-Operator attached new bag, and sanitizer concentration was tested at 200 ppm.- Ensure that sanitizer concentration is regularly checked using available test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Front hand sink in kitchen had hot-water supply turned off below basin due to a leaking tap. - Make sure the kitchen handwash sink is repaired and fully functional to ensure it has hot water access at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions