Mary Brown's Famous Chicken & Taters
30 - 112 Town Crest Road Fort Saskatchewan AB T8L 0G7 · Food - General
5 inspections
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Single use paper cups were being reused to scoop spice.Single use cups cannot be re-used. Use a scoop with a handle that is constructed of food grade material and is cleanable.
- 20. Do food handlers at the facility have adequate food safety training?
- *Additional food safety training required. Staff member has the basic 2 hours certification course completed. Ensure someone in care and control of the kitchen is food safety certified as per Section 31 of the Food Regulation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1 Single use paper cups were being reused to scoop spice.Single use cups cannot be re-used.2. The cutting boards of the front prep cooler had become heavily rutted and stained. Repair or replace cutting board so that it is smooth, non-porous and easy to clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- *Additional food safety training required. Staff member has the basic 2 hours certification course completed. Ensure someone in care and control of the kitchen is food safety certified as per Section 31 of the Food Regulation.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Paper cups were observed to be used as scoops. Please ensure bulk product is protected from contamination. Ensure scoops are used.* Ensure all food is protected from contamination. Food was observed to not be covered in the fridge across from the grill and walk in cooler. This was corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Fridge in the front area next to the food preparation area observed to be at 11 C (shredded cheese measured). Temperature was measured with a probe thermometer. High risk food was moved into another refrigerator unit.
- 20. Do food handlers at the facility have adequate food safety training?
- *Additional food safety training required. Staff member has the basic 2 hours certification course completed. Ensure someone in care and control of the kitchen is food safety certified as per Section 31 of the Food Regulation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Refrigerator unit not cooling down properly. Please ensure refrigeration unit is able to maintain a safe temperature (under 4C). Records for food temperature was not observed since December 15, 2024. Ensure refrigeration unit is fixed and records for temperature are maintained.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 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 cooking line was measured to be less than 50ppm. The operator prepared a fresh 200ppm solution during inspection.Please ensure the required 200ppm Quat sanitizer concentration is maintained at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Non-food grade containers were being used to store cut potato wedges. The containers were damaged and peeling. Inspector requested containers to be removed, and potatoes be moved to be stored in containers made of food grade material.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Containers storing potatoes were damaged and peeling. Utensils and containers being used must be in good condition, in a condition that is easy to clean and sanitize.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of food debris in the crevasses of the residential refrigerator in the cooking area.Clean and sanitize area noted above.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?