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Mary Brown's Famous Chicken & Taters

10 - 504 St. Albert Trail St. Albert AB T8N 5Z1 · Food - General

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bone-in chicken breasts, thighs and wings were being stored in a hot holding unit and the infrared thermometer measured an ambient temperature of 52.2°C. Internal temperatures of the chicken measured 55°C. Operator had not printed a time stamp sticker to show when chicken batch was prepared and could not reliably demonstrate if the chicken had been hot held beyond the 2-hour limit. The Operator was instructed to destroy the product. A total of 30 pieces of bone-in chicken were destroyed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked boneless chicken pieces intended for sandwiches were being stored on cooking racks at room temperature. When measured, they showed a surface temperature of 17.8C and an internal temperature of 19.4°C. Time stamp stickers on the batches showed that greater than 2 hours had passed since the batches were prepared, thus the Operator was instructed to destroy the chicken. A total of 90 pieces of cooked chicken were destroyed during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat based sanitizer was not dispensing properly at the required 200 ppm minimum concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operators were observed using gloves for multiple tasks, and changing gloves without washing hands first.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employee was observed using a cell phone while handling raw chicken.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A large amount of liquid was on the floor throughout the back prep area. Employee had been handling large quantities of raw, brined, chicken and preparing the brine. Operator was also cutting raw chickens and juices were being caught in a dish pan. The liquid throughout the area was unable to be determined as clean or contaminated. Operator was instructed to mop up and sanitize all surfaces including the floor. Operator was also instructed to wash and sanitize the dish pan being used for chicken juices and to drain this pan immediately following this task in the future to prevent the chance of spillage.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a bucket of Quat sanitizer solution at the front area was measured to be less than 50ppm. The staff present prepared a fresh 200ppm solution during inspection.Please ensure the required 200ppm Quat sanitizer solution is maintained at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A disposable scoop with no handle was being used to portion BBQ powder inside a dry storage bin. The staff removed the scoop during inspection. Please ensure proper scoops with handle are used to portion food items in the facility to prevent contamination. 2. Fried chicken and potato wedges were left open in the walk-in cooler. The staff covered the food items during inspection.Please ensure food are always covered during storage to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fried chicken was left to cool at room temperature. The temperature was measured to be between 26C - 30C. The staff indicated the chicken was fried about an hour before inspection and was moved to the cooler during inspection.Please note that cooked food must be cooled as quickly as possible, from 60C - 20C within 2 hours and then from 20C - 4C or less within 4 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing was observed during inspection. Frozen chicken twist was left to thaw at room temperature on the kitchen counter. The manager moved the chicken twist to the walk-in cooler during inspection.Please note that food can be thawed properly inside the cooler or under cold running water.