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MARY BROWNS NEW MINAS

9319 COMMERCIAL, NEW MINAS · Food Establishment

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PTOGRAM.
      • Clean floors & platforms in walk-in cooler and secure light fixture over door. Clean staff washroom including lockers. Educate staff on cleaning to include focus on hand contact surfaces on hot holding unit and sinks. Repair / replace cover on refuse bin. Correct slow drain at handwash sink in front public washroom. Provide accurate thermometer in hot holding unit. One sanitizer pail low concentration replenished during inspection.
  3. Inspection

    4 infractions

    • 27(f) - OPERATOR FAILING TO DEMONSTRATE POLICIES & PROCEDURES THAT ENSURE PERSONNEL REFRAIN FROM BEHAVIOR OR PRACTICE THAT RISKS CONTAMINATING FOOD.
      • Provide beard net for bearded personnel and ensure use. Cease use of common use hand towels for handwashing.
    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING COURSE PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.
      • Owner must ensure that at least one person with valid food hygiene training course is present at all times.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Replenish supply of floor degreaser product and clean / degrease floor daily and as required. Clean all walls in production areas. Replace light bulb fixture in passageway to back door. Do not leave oil filter in unsanitary condition. Perform thorough cleaning of outdoor garbage corral and surrounding area. Proper close grease trap. Clean / sanitize staff washroom daily and as required. Replace refuse bin that bottom is rusted out.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED / PREPARED / STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Cease practice of putting equipment away uncleaned. Rewash and sanitize all equipment. All foods must be stored >= 15cm. / 6in. off of the floor (corrected during inspection). Do not store raw foods over Reay To Eat (corrected). Cease use of expired hydrogen peroxide product and replenish supply. Educate staff to promptly return potentially hazardous foods to refrigeration and proper rapid cooling methods. Time stamp and follow timelines for taters.