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Mary Browns 9082

2 - 6858 50 Avenue Red Deer AB T4N 4E3 · Food - General

Official record from Alberta →

Inspection summary

Mary Browns 9082 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on September 12, 2025, found no infractions.

3 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on August 30, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on August 29, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 5, 2023. For example: Are chemicals stored and handled in a safe manner?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 3 separate inspections, most recently on March 7, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times on December 5, 2023. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 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?
      • Permit was posted; however, it had expired on August 31, 2025.Please ensure the current permit is printed and posted in a visible location.
  3. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The cooler opposite the fryer and the walk-in-cooler had uncovered food containers. After the conversation with the owner, containers were covered with their respective lids. Please ensure food containers are covered at all times to protect from contamination.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the small prep cooler was measured at 10.0 degrees C. Please repair/adjust the cooler to ensure that the temperature is maintained at 4 degrees C or less.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer was measured at 100 ppm. After the conversation with the staff, the sanitizer solution was changed, and it was then measured at 200 ppm. Please utilize test strips to check the concentration of the sanitizer solution and also change it every two hours or visible soiled to ensure sanitizers are maintained at adequate concentrations for effective sanitation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the prep cooler was measured at 10.0 degrees C. Please repair/adjust the cooler to ensure that the temperature is maintained at 4 degrees C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The paper towel dispenser in the staff washroom was empty. - Please ensure that all the handwashing sink are supplied with soap, paper towels, and hot and cold running water at all times.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were left at room temperature on counter to the right of the sink. Cloths used to wipe down food areas provide ideal conditions for bacteria growth which can then contaminate surfaces when wiped.Operator was asked to keep all cleaning cloths in a sanitizing solution bucket to ensure cloths are properly sanitized after use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer solution concentration in sink measured 100ppm. Quats based sanitizers must measure at least 200ppm to ensure surfaces, utensils, equipment etc. are properly disinfected.Quats solutions in sink should be tested regularly to ensure sanitizer concentration is kept at acceptable levels.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member was reminded to wash hands after touching cell phone. Personal items such as phones or water bottles can contaminate the hands of staff with microbial organisms. If proper handwashing is not done after handling personal items; foods, food equipment, surfaces etc. can then become contaminated and create a risk to the public. Staff must wash their hands whenever they touch/handle personal items to ensure hands are clean before resuming food handling.
    • 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?
      • As per the information submitted by Western Canada Mary Brown's Incorporated, after initial cook step the product may be allowed to cool for no more than 1 hour. Production labels are required in order to verify that taters are not left to cool at room temperature for more than 1 hour. When taken out of cooler, taters may be held at room temperature for up to 3 hours after which they must be discarded. Production labels are required to ensure product does not exceed 3 hours.Upon arrival at facility taters were observed outside of walk-in cooler. No labels or dates to verify when taters were left out to cool at room temperature were observed on all but one of the trays. Trays were moved into cooler.Labels must be kept on trays in order to verify that taters are not being temperature abused during cooling process, creating an increased risk of foodborne illness.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A tray of fried bits of batter was found to be stored in close proximity to buckets of raw chicken in walk-in cooler. Tray was moved to top shelf of cooler above raw chicken.Foods stored in same area as raw animal food products must be stored in such a manner that it is protected from cross-contamination .
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as water bottles and snacks were found being stored with food equipment. Personal items stored with or in close proximity to foods and food equipment can create a risk for cross-contamination.Personal items should be stored in a designated area which reduces the risk of contamination to food and food equipment.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bucket of quats sanitizer was kept next to a tray of fried pickles. Keeping sanitizing buckets in close proximity to foods creates a high risk for chemical contamination should sanitizer spill out of bucket and onto foods.Chemicals and sanitizer solutions should not be stored in the same area as foods in order minimize the risk of chemical contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler containing lettuce, cheese, pickles and sauces was measured to have a temperature of 13C. Foods kept under refrigeration must be kept at or below 4C in order to slow bacteria growth.Foods stored in back of cooler were thrown out and follow-up will be required to verify that cooler is able to reach a temperature of 4C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Brush used at breading station and wire scoop were both in disrepair. Bristles were falling off brush and welds on wire scoop were broken. If a piece of either equipment unknowingly falls into breading station, it can create a choking hazard if it is swallowed by a customer.cracked plastic containers were observed in facility. Containers are no longer easily cleanable, foods stored within are not protected from contamination, foods are not protected from contamination by contents of bucket and broken pieces may result in physical contamination of foods.Please ensure equipment is inspected regularly for signs of disrepair and either repaired or thrown out as required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several pairs of tongs were being stored on the bottom handle of a hot holding unit in a high traffic area. Tongs were at a continual risk of being contaminated by people potentially brushing up against equipment or by being knocked onto the floor.Tongs should be stored in areas and in such a manner that they are protected from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Trays, wire racks and other equipment used at the breading station had a large accumulation of food debris/dust. Employee stated that equipment is cleaned every 5 hours. Areas in which raw animal food product is handled poses an increased risk for cross contamination.Equipment should be cleaned and sanitized every 4 hours to reduce bacterial loads to safe levels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires general cleaning in the following areas:- Shelves in the breading area and across from the breading area have a build-up of flour- Ceilings/vents have accumulations of dust and debrisFood debris creates an environment where bacteria can grow. Equipment used in food preparation is stored on the same shelves mentioned above and can become contaminated. Furthermore, food debris creates an increased risk of attracting pests to a facility.Dust/debris if left to accumulate on ceilings creates possibility for contamination of food and food handling areas.Floors, walls, ceilings and all surfaces should be cleaned and sanitized regularly to maintain all surfaces in a clean and sanitary manner.

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