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Mary Brown's Famous Chicken and Taters

2200 58 Ave Vernon BC V1T 9T2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mary Brown's Famous Chicken and Taters has been inspected 3 times by Interior Health Authority since May 13, 2022. The most recent inspection, on October 25, 2024, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on October 25, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on October 25, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on October 25, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on October 17, 2023. For example: 4 Are proper freezing and thawing procedures followed?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on October 17, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3. (1). The QUATS sanitizer concentration (cloth container) was measured at 0 ppm. The use of a sanitizer is an important step in reducing microbial load on surfaces. Corrective action: F2.3. (1) Discard the weak solution. Prepare new sanitizer solution at 200 ppm chlorine. Replace the solution every 2 hours or when tested below the required concentration.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 (1). Hand wash basin in the food preparation area was not clean and had accumulated moldy grime around the tap and in the sink. F2.5. (2). Overhead hood had accumulated debris and grease. Corrective action F2.5 (1). Sink must be cleaned and grime removed. Periodic cleaning is required to ensure that grime does not build up. F2.5. (2) Over head hood must be cleaned to remove grease accumulation.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7 (1) No liquid soap was available in the soap dispenser in the food preparation area. Corrective action F2.7. (1) Ensure that soap dispenser contains soap at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    6 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3C(1): Drain covers (over flow pipe) for the 3-compartment sink were broken. Corrective Action: Repair or replace the drain cover (overflow pipe) in order to ensure that all items are being sufficiently washed and sanitized. F2.3C(2): Visible debris observed on items located on the rack in the back of the store that is used to hold sanitized equipment/utensils. Corrective Action: Re-wash and sanitize all items containing visible debris in order to avoid cross contamination. F2.3D: Sanitizer solution is not being regularly tested. Corrective Action: Regularly test sanitizer solution to ensure the product is maintaining a concentration of 200 ppm of Quat residual at all times.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4A: During the inspection the freezer was measured at a temperature of -1.6°C. Corrective Action: Decrease the temperature in the unit to ensure it maintains a temperature of -18°C or colder at all times.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Adequate cleaning is required in the following areas: • Hard to reach areas (e.g. behind equipment, underneath fridges) • Underneath the racks located at the back of the store • On the walls near the meat cutter F2.5C: In-use wiping cloths were located throughout the facility on counter tops . Corrective Action: Keep wiping cloths submerged in a sanitizer solution containing 200 ppm Quat residual. Ensure cloths are being soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Use test strips to ensure the sanitizer solution is maintaining the required concentration. F2.5E: Personal items were found on the rack containing clean and sanitized dishes. Corrective Action: Ensure all non-food related items are stored in a location that does not come in contact with food items.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E: The handwashing sink located in the back of the store was obstructed. Corrective Action: Move all items blocking the handwashing sink and ensure the handwashing station remains accessible at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Operator was unable to locate the Food Safety Plan during the inspection. Corrective Action: The Food Safety Plan must be present on site at all times and available for staff to update and review when needed. If the Food Safety Plan can not be located, then a new plan must be completed.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: Operator was unable to locate the Sanitation Plan during the inspection. Corrective Action: The Sanitation Plan must be present on site at all times and available for staff to update and review when needed. If the Sanitation Plan can not be located, then a new plan must be completed.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B - Probe thermometer available to monitor cooking. However refrigeration equipment lacks NSF thermometers. Temperatures should not be monitored using door readouts as these are not always accurate. Corrective action: • Place a NSF certified thermometer in all cold holding units, place in a location representative of food • Monitor temperatures using the NSF certified thermometers
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B - Increased cleaning required behind food preparation sink and chicken cutting machine. Blood from chicken cutting is visible on the wall behind food preparation sink. This area is also used for potato cutting. Inadequate cleaning and sanitation may lead to cross contamination between chicken and potatoes. Corrective action: • Increase scope of cleaning behind chicken cutter • Ensure food preparation sink is adequately cleaned and sanitized between different food products (employee indicated that one side of sink is used for chicken, other is used for potatoes)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.

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