Mary Brown's Chicken & Taters 9010
3 - 213 Timberline Drive Fort McMurray AB T9K 1S1 · Food - General
5 inspections
- Demand Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Tongs were observed resting on the handles of the hot holding cabinet. Staff promptly relocated the tongs into a proper container.Ensure that the tongs are stored in a designated container or utilize S-hooks to keep them securely suspended and away from potential contamination sources.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A fridge thermometer was not available in the cooler located next to the deep fryer unit. The onsite staff placed a thermometer in the indicated cooler during the inspection.Ensure thermometers are available in all the cooler units.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The Ceiling light covers are missing from the fixtures above the handwashing station and the freezers. Ensure these lights are properly covered using shatterproof covers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The display cooler unit located adjacent to the deep fryers is currently missing its handle.Arrange for the installation of a suitable replacement handle.2.Light cords were observed hanging low at the entrance of the walk-in cooler.Ensure the cords are properly secured or repositioned to maintain a safe and organized environment.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require some cleaning:1. oil spill on the floor under the deep fryer units,2. surface of the white metal storage shelf above the food prep counter,Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer dispenser measured less than 200ppm QUAT (50-100ppm). Have the dispenser recalibrated as required.In the meantime obtain a source of sanitizer that can be prepared manually. Store manager indicated that she would grab bleach from the grocery next door immediately after the inspection. Store manager also called to book an emergency sanitizer dispenser repair during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The cabinetry below the hand sink at the cookline was in disrepair and requires attention.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths were stored on the counters and the gravy hot holding unit. All wiping cloths must be stored in a sanitizing solution when not in active use. Cloths were transferred to a sanitizing solution or the laundry during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sandwich cooler measured greater than 4C. Products were transferred to a different cooler during the inspection. Do not use this cooler until it can maintain products below 4C at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The cabinetry below the hand sink at the cookline was in disrepair and requires attention.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Multiple lights were not functioning in the food prep area. Light cover missing from fixture above the cookline. Repair light fixtures and replace light cover.Caulking at mop sink area was in disrepair and requires repair/refinishing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sandwich cooler measured greater than 4C - repair/service cooler as needed. Do not use unit until it can maintain product at or below 4C.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following items/areas were visibly dirty and require cleaning:- cookline walls next to deep fryerIt is strongly recommended that the wall materials next to the deep fryer on the front cookline wall be refinished to a more heat resistant material that is easily cleanable and non-porous. Also, the ventilation system for the deep fryer should also be looked at to ensure it is operating suitably for the amount of deep frying occurring.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?