Mary Brown's Famous Chicken & Taters
245 Main Street Red Earth Creek AB T0G 1X0 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Live mouse found on site in the corner for equipment storage. Mouse observed running across floor under a storage rack near a mouse trap. Facility uses a professional pest control company that comes in once every 3-4 months. Recent reports show an average of one mouse found in traps.Traps are positioned throughout the facility.No mouse droppings observed.Operator was asked to call the pest control company back for another inspection.A re-inspection will occur to verify no pests are present and that the pest control company has done another inspection.ENSURE:Pests are free from the facility.An assessment is conducted to see if pest control needs to come in more frequently.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Robot Coupe vegetable shredder in an unsanitary condition.ENSURE:All equipment is maintained in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Equipment/utensil storage area floor in an unsanitary condition.Due to mouse presence, ensure floor is maintained in a sanitary condition to ensure pests do not have a food source.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Popcorn chicken cooling at room temperature. - Operator indicated it had been there 60 minutes. Moved to a cooler during inspection.ENSURE:High risk foods (dairy, meat, eggs) are either stored at 4C or below or 60C or above.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Front salad cooler near register was 8C. - Operator will monitor it and contact a technician if it does not come down within an hour. ENSURE:All cold-holding units with high risk foods are 4C or below.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel not in a dispenser. - The dispenser is not functioning properly.ENSURE:All handwashing stations are stocked with liquid soap and paper towels in dispensers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Pot in the kitchen had been cleaned but still had some scale built up. Operator has ordered a new pot to replace this one.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Pot in the kitchen had scale built up. Operator said they will clean it. Please ensure that utensils and cooking equipment are kept clean and sanitary.Oven had grease and food debris build up. Freezer had debris built and the handles for the freezers and coolers were greasy.
- 23. Is the facility maintained in a clean and sanitary condition?
- Area under the deep fryer had grease built up. Please ensure this is cleaned routinely.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket of QUATS next to the handwashing sink at the front counter was tested and measured at a concentration of 50 - 100 ppm. Operator remade the solution, which was tested and measured at a concentration of 200 ppm.Ensure that sanitizer solutions are tested throughout the day and refreshed as needed to ensure effective sanitization of food contact surfaces and during dishwashing at this facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions