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Mary Brown's Famous Chicken & Taters 9130

16228 Ellerslie Road SW Edmonton AB T6W 3S8 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior and exterior of the hot holding cabinet has grease and food particle accumulation. The interior of the one door food preparation cooler is dirty. - Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove dried food splashes and/or grime buildup: the walls and ceiling above the hot holding cabinet, the wall and floor in the dishwash area, the floor under the walk-in cooler shelves as well as the floor throughout the facility where back grime is visible.Written cleaning schedules/lists are not available- Locate and post the cleaning schedules so that staff can follow and implement.
  3. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A tray of Potatoe wedges out at room temperature next to the deep fryer did not have a proper time label sticker on it. The food was discarded.- Comply with approved conditions for holding food at alternative temperatures.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Takeout food packaging is stored in grease-soaked cardboard boxes located by the deep fryer.- Store packaging materials in containers that can be properly washed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 8 pieces of cooked chicken (temperature measured at 15C) were left out at room temperature on the racks by the deep fryer. Food discarded.- High risk foods must be stored at less than 4C or greater than 60C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior and exterior of the hot holding cabinet has grease and food particle accumulation. The interior of the one door food preparation cooler is dirty. - Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove dried food splashes and/or grime buildup: the walls and ceiling above the hot holding cabinet, the wall and floor in the dishwash area, the floor under the walk-in cooler shelves as well as the floor throughout the facility where back grime is visible.Written cleaning schedules/lists are not available- Locate and post the cleaning schedules so that staff can follow and implement.
  4. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The handwash sink at the end of the cook line is not operational.- Requires repair. In the meantime staff are using the other handwash sink in the front area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy dust accumulation observed on the ceiling tiles around the air vents in the main cooking area.- Cleaning is required.
  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Trays of cooked chicken (temperatures measured at <60C) were noted on a rack cooling at room temperature. No timer being used to monitor cooling times.- Proper cooling practices reviewed with the staff.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • July 9, 2024: A tray of taters with a label indicating a discard time of 1:45 pm was still being used at 2: 30 pm. Food discarded.- Ensure staff are observant of the time labels and not using the food past the discard times.June 26, 2024:No time label present on the taters that are being held at room temperature. (The food had just been brought from the walk-in cooler but staff did not label with a discard time.)- Comply with approved conditions for holding food at alternative temperatures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • July 9, 2024: More cleaning required of all the equipment listed below as well as the exhaust hood filters wand walls surrounding the open deep fryers.June 26, 2024: The following equipment requires cleaning to remove grease accumulation; the microwave, the 2 door hot holding unit interior and exterior, the gravy hot holding unit, exterior and interior of the small prep cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • July 9, 2024: Further cleaning still required of the floors along the wall edges throughout the facility to remove black buildup and areas of the tile baseboards where still visibly dirty.June 26, 2024: Food particle/grime accumulation noted on the floor along the wall edges in the main cooking area, the dishwashing area and in the mop sink area and on the walls behind the deep fryers and sinks- Cleaning required.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solutions readily available in the food handling areas .- Staff prepared 200 ppm quat solutions for the storage of wiping cloth
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No time label present on the taters that are being held at room temperature. (The food had just been brought from the walk-in cooler but staff did not label with a discard time.)- Comply with approved conditions for holding food at alternative temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff are not checking reheating temperatures and did not know the minimum required reheating temperature for the gravy.- Ensure a minimum of 74C (165F) internal temperature is achieved when reheating foods.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit is not displayed and could not be located by staff.- Locate and display the Permit where the public can view it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tile baseboards are missing by the 3 compartment sink and by the mop sink.- Requires repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen handwash sink plumbing is leaking- Require repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning to remove grease accumulation; the microwave, the 2 door hot holding unit interior and exterior, the gravy hot holding unit, exterior and interior of the small prep cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particle/grime accumulation noted on the floor along the wall edges in the main cooking area, the dishwashing area and in the mop sink area and on the walls behind the deep fryers and sinks- Cleaning required.
  9. Initial Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food particle and grease accumulation noted in the interior of the chicken hot holding cabinet.- Requires cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove the accumulation of grease and food particles: the exhaust hood canopy, the sides of the prep cooler, the walk-in cooler door front and handles, the area around the breader machine.