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Mary Browns 9102

104 - 11020 100 Avenue Grande Prairie AB T8V 7L5 · Food - General

Official record from Alberta →

Inspection summary

Mary Browns 9102 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 5, 2025. The most recent inspection, on October 14, 2026, recorded 3 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 2 times on February 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 5 separate inspections, most recently on October 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on October 14, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on October 14, 2026. 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.

7 inspections

  1. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 10/14. Staff was observed donning gloves without washing their hands first. Hands must be thoroughly washed and dried before donning gloves. The staff member was directed to wash their hands before donning gloves at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 10/14. The following equipment requires cleaning:- Grease dripping on the outside of the larger ventilation canopy. - The lower racks in the walk-in cooler. - Inside the standing freezer across from the deep fryers. - Inside the standing freezer near the drive thru window.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 10/14. The following areas require cleaning:- Floors under the deep fryers. - Floor under the oven. - Floor inside the walk-in cooler.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are dirty:- wall next to the service refrigeration unit- floor and wall (ventilation hood) near the deep fryer. Ensure walls and floors are cleaned and maintained.Update: October 31, 2025The above areas will be cleaned over the weekend.
  4. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The complaint was discussed with the manager. Gloves are available for staff to use. The manager discussed the matter with staff and provided education and coaching. No further action necessary at this point in time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink near the drive thru window: paper towel dispenser was empty.Ensure paper towel and liquid soap dispensers are refilled immediately when they are empty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The follow-up equipment(s) were dirty and not cleaned from the previous day:- oven- steamer- gravy hot holding unit- surfaces of refrigeration units- surface and inside the prep cooler- tray next to the hot holding unitEnsure all the food equipment's are cleaned daily as needed or at the end of the day.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are dirty:- wall next to the service refrigeration unit- floor and wall (ventilation hood) near the deep fryer. Ensure walls and floors are cleaned and maintained.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor grout has a built up of dirt and debris. Majority of the floor was cleaned but some spots were missed (especially near the dishwashing sink).Ensure the entire floor of the facility is cleaned. Remove dirt and debris that has been caked on the grout.
  7. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was not at 60 Deg C before cooked food was placed inside it. Temperature of unit was 45 Deg C. It was at 60 Deg C by the time facility inspection was completed. Ensure hot holding unit is turned on and is at 60 Deg C before cooking of food occurs.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit built in thermometer is not working. Ensure hot holding unit is equipped with a oven thermometer to monitor temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor grout has a built up of dirt and debris.Ensure the entire floor of the facility is cleaned. Remove dirt and debris that has been caked on the grout.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following equipment was dirty and was not cleaned from previous day:- Bun steamer- Gravy hot holding unitThese were cleaned during inspection. Ensure all food equipment are cleaned daily.

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