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Mary Brown's

120 - 1878 McCallum Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Mary Brown's has been inspected 24 times by Fraser Health Authority since June 30, 2017. The most recent inspection, on May 26, 2026, found no infractions.

14 of 24 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on May 25, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on April 24, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on November 23, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on January 27, 2020. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on November 27, 2018. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

24 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Potato taters were observed being placed in walk-in cooler rught after cooking, resulting in an increase in ambient cooler temperature to 9C (Temp of taters 49.8C)
      • Corrective Action(s): Always cool hot foods to room temperature (60C to 20C) within first 2 hours and then to 4C within the next 4 hours.
      • Cool Foods Quickly by:
      • - Using a shallow container
      • - Dividing into small portions
      • - Use ice bath
      • This will slow the growth of pathogens and prevent raising temperature of other potentially hazardous foods in walk-in cooler.
      • Violation Score: 15
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler is unable to maintain 4C and below.
      • Staff stated techician came in yesterday and cooler was working up to this morning. Cooler started to raise in temperature in the afternoon. They have techician working on the problem at time of inspection.
      • However, food items was still observed in the bottom compartment of the cooler.
      • Corrective Action(s): Please ensure cooler can maintain 4C and below before storing food here for long periods of time.
      • Max holding time for inserts is 4hours when cooler cannot maintain 4C and below.
      • Instructed staff to move all food back to walk in cooler where it can maintain 4C and below.
      • To be corrected by: April 29, 2025
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler measure 8-9C ambient temperature. Temperatures not checked and logged.
      • Corrective Action(s): All cheese thrown away. All extra sauces and shredded lettuce moved to another working cooler.
      • Only sauces that are being used at the inserts are kept in this cooler. The sauces in this prep cooler are to have a max holding time of 4hours.
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen food observed thawing in cold water.
      • Corrective Action(s): Please ensure frozen food is thawing under cold running water. Please ensure cold water is running at all times. Or thaw in cooler.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulation and food debris observed behind and underneath cookline.
      • Cooler/freezer handles and other high touch surfaces observed sticky and grimy.
      • Corrective Action(s): Please pull out the equipment degrease and clean. Do not let grease and food debris accumulate.
      • Please ensure high touch surfaces are frequently cleaned thoroughout the day.
      • To be corrected by: Apr 22, 2025
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler measure 8-9C ambient temperature.
      • The door to the lower compartment seems loose and may easily leave a crack (not closed properly) but appear closed.
      • Corrective Action(s): Please have prep cooler serviced to maintain 4C and below at all times.
      • Staff may use this prep cooler during lunch/dinner rush. Max holding time is 4hours and remaining food/sauces must be discarded after 4hours.
      • To be corrected by: April 22, 2025
      • Violation Score: 15
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Prep cooler does not have thermometer.
      • Staff did not check temperatures as the log was empty this week.
      • Corrective Action(s): Please ensure all coolers have a working thermometer inside and staff is checking and logging temperatures everyday.
      • To be corrected by: April 22, 2025
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution available. Operator prepared a 200ppm Quats solution during inspection.
      • Corrective Action(s): Ensure to have a sanitizer solution prepared at all times during operation.
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items were stored on the ground in walk in cooler
      • Corrective Action(s): Ensure all food items are stored at least 6 incehs off of the ground.
      • To be corrected by: 1 week
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small preparation cooler near kitchen door was >4C during inspection.
      • Corrective Action(s): Preparation cooler must be repaired or replaced so that it can reach 4C or lower. Operator will move potentially hazardous food items to walk in cooler after lunch rush.
      • To be corrected by: July 14, 2023
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Utensil was stored in hand wash station near serving window. Operator moved utensil during inspection
      • Corrective Action(s): Ensure hand wash stations are free or utensils or other items at all time.
      • Violation Score: 5
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Flooring in the back have debris on the corner and sides of baseboards (behind the palette, side corners).
      • Underneath the shelf in the front service counter have debris/filth build up.
      • Corrective Action(s):
      • Clean kitchen floor thoroughly especially in corners, underneath shelves and other hard to reach areas.
      • Move shelf in the front service counter and clean debris underneath.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • Seal of the upright fridge in the food prep area worn off.
      • Corrective Action(s):
      • Equipment to be maintained and this fridge to be replaced with a commercial type cooler in the future.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • No staff on duty has Food Safe 1 training.
      • Corrective Action(s):
      • Ensure at least one staff on duty has valid Food Safe 1 certification.
      • Recommend all staff handling food take Food Safe training.
      • This must be address as soon as possible.
      • Violation Score: 1
  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rolling racks where chicken and potato wedges were cooling did not have cover.
      • Corrective Action(s): Provide rolling rack covers to protect food from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some areas of the floor (underneath equipment) and kitchen walls and inside walk-in cooler had dirt and debris build up.
      • Corrective Action(s): Sweep and mop thoroughly underneath equipment (i.e. upright freezer, underneath 3 comp sink, inside walk-in cooler,etc.) and also degreaser may need to be used to clean floor thoroughly as well as the walls.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health permit not posted.
      • Corrective Action(s): Ensure health permit is posted in plain public view.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen floors, back splashes, behind equipment and upright freezer bottom front have grease and some food debris.
      • Corrective Action(s): Clean all these items thoroughly by sweeping and mopping. Move equipment so that other areas area also cleaned.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light bulb over the cooking area was burnt out.
      • Corrective Action(s): Replace light bulb.
      • Violation Score: 1
  20. Routine Inspection

    0 infractions

  21. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Container of potato wedges for frying and bun crate were stored directly off the floor.
      • Corrective Action(s): Provide a rolling cart to keep the container of potato wedges off the floor and also keep an empty bun crate underneath the stacks of bun crates.
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths were found sitting on prep tables/counters.
      • Corrective Action(s): Store wiping cloths in sanitizing solution at all times (200 ppm Quats).
      • Violation Score: 5
  24. Follow-Up Inspection

    0 infractions

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