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Mary Brown's Chicken & Taters

119 - 1800 Market Street SE Airdrie AB T4A 0K9 · Food - General

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls in the back are in disrepair. DO THE FOLLOWING:1. Ensure the walls are repaired and the wall repainted to allow for easy cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area under the shelves in the back area has debris built up. DO THE FOLLOWING:1. Ensure that hard to reach areas are cleaned and any clutter removed.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quats sanitizer concentration in the bucket was 0ppm. This was corrected during the inspection. Corrected quats sanitizer concentration was 200ppm. 2. Sanitizer cloths were not kept in the bucket. This was corrected during the inspection and the soiled cloths were removed.DO THE FOLLOWING:1. Test the sanitizer frequently to ensure a concentration in the range of 200-400ppm is achieved.2. Ensure that sanitizer cloths are placed back in the sanitizer buckets after use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed handling raw chicken with gloves and subsequently using the same gloves to touch cooler doors and carry out other tasks, without changing or removing the gloves. Staff was educated on the use of gloves. Gloves are not a replacement for handwashing and hands must be washed in between tasks in additional to changing gloves.DO THE FOLLOWING:1. Wash hands with warm water, apply soap, and scrub all surfaces for at least 20 seconds.2. Rinse thoroughly and dry with a single-use towel.3. Put on a clean pair of disposable gloves once hands are dry.4. Use gloves for a single task, then remove, discard, and repeat handwashing before putting on new gloves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Area in the back by the door and the storage room has clutter.2. Hard to reach areas by the batter station have flour build up in the corners and on the wheels of the table. 2. Grime build up observed by the 3 compartment sink.DO FOLLOWING:1. Ensure the area is organized to prevent dust, debris built up and pest harbourage.2. Ensure that hard to reach areas are cleaned routinely to prevent
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the sandwich cooler by the cookline was measured at 10 degrees C. Foods in inserts of cooler were measured at-Grated Cheese - 10.7 degrees C-Coleslaw - 9.4 degrees C-Chicken - 10 degrees CHigh-risk foods were moved out of cooler.**Repair/Replace cooler**Do not store high risk foods in cooler until cooler has been repaired or replaced.**Ensure that all high-risk foods in the refrigerator are held at 4 degrees and below at all times.
  5. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A mop bucket was obstructing the handwash sink by the food prep area. Operator moved the bucket.**Ensure that hand wash sinks are not obstructed to allow easy access to the sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was mold build-up around the caulking of the mop sink.**Please thoroughly clean area and replace caukling to prevent accumulation of moisture on the edges of the sink