Mary Brown's Famous Chicken & Taters
3663 De Wolf Way Merritt BC V1K 1C4 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): INFRACTION NOT RESOLVED: The operator has not provided a valid certificate of food safety training to Interior Health, as requested/required from past inspections. The operator must email a photo of a valid food safety certificate to be in compliance with regulatory requirements.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): 1. CORRECTED DURING INSPECTION: Raw chicken is stored in containers with water, when this water is spilled on the floor or shelving staff must clean it up right away, and sanitize the floor, to minimize cross contamination of other products in the cooler and other areas of the restaurant. Also, water in the area of the walk-in cooler adjacent to the freezer door should be removed. 2. CORRECTED DURING INSPECTION: Do not store produce or other ready to eat foods under raw chicken containers; keep raw chicken separate from other products.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): NOTE: At the time of inspection an expired FoodSafe certificate for the operator was seen in the temperature log binder. File does not show a valid certification. Ensure that the operator has a valid/updated FoodSafe certification, or equivalent.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • NOTE - Prep table was reading at elevated temperatures of 11°C. Large quantities of product was kept in walk in cooler to ensure safe keeping. Operator has new table arriving within the next few weeks. Ensure only enough product that is needed for the next 2 hours are kept in the prep table cooler. • Please inform Interior Health when new cooler arrives
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): • NEW - pot of ground bread crumbs was found on the floor in kitchen next to the bread crumb grinder. Ensure something is kept under the pot when filling with bread crumbs (example can include shallow pan that can be washed after). The pot's bottom is considered contaminated after touching the floor and cannot be put on the counter, cooler, or any other food preparation surface.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • NEW - Paper towel was empty at handwashing sink in kitchen. Corrected immediately during inspection.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Risk Mitigated. The food prep table cooler is not maintaining a food temperature of 4° C or colder. the operator has previously taken out all at-risk foods and stored them in other coolers. A repair has been arranged.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): a) At the time of inspection there was no hot water supplied in the staff bathroom. All hand wash sinks must be supplied with hot water. Correct by October 26, 2018.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) Corrected During Inspection. Use a food scoop with a handle to dispense or portion out food items (e.g. grated cheese), store scoop so that handle does not touch food items.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?