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Mary Brown's Chicken

100 Aldersmith Place, C5, Victoria, BC, V9A 7M8 · Food Premises

Official record from Island Health →

Inspection summary

Mary Brown's Chicken has been inspected 4 times by Island Health (Vancouver Island Health Authority) since May 27, 2026. The most recent inspection, on October 13, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 once on October 5, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 once on October 5, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 3 times across 2 separate inspections, most recently on October 7, 2026. For example: Improper Construction / Maintenance of Establishment

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 27, 2026. For example: Improper Sanitary Facilities

About this data

These results come from Island Health (Vancouver Island 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.

4 inspections

  1. Follow-Up

    0 infractions

  2. Follow-Up

    2 infractions

    • Improper Construction / Maintenance of Establishment
      • The malfunctioning cheese and sauce fridge is scheduled to be repaired. In the meantime, this unit is not being used.
    • Improper Construction / Maintenance of Establishment
      • The sanitizer dispenser is to be replaced, in the meantime staff are manually mixing the sanitizer solution for wiping cloth buckets. The surface sanitizer concentration was measured at 200ppm quats.
      • Comments Follow-up to the inspection conducted on October 5, 2026.
  3. Routine

    2 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • The cheese and sauce fridge was measured to be operating around 10°C.
      • Please remove all potentially hazardous products from this cooler and have this unit replaced immediately.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The sanitizer dispenser is not properly dispensing at 200ppm quats.
      • Please contact your chemical supply company to service this dispenser. In the meantime, manually mix your sanitizer solution buckets and monitor using test strips. Comments Routine inspection conducted today. Overall, facility is clean and well maintained. All hot holding protective temperatures are in compliance with Health requirements 60°C or above. Mechanical warewasher is properly sanitizing at 82°C measured at the manifold. Protective temperature records are up to date.
  4. Routine

    2 infractions

    • Improper Sanitary Facilities
      • The hot water tap on the rear kitchen handsink is in need of repair.
    • Improper Construction / Maintenance of Establishment
      • Replace the missing floor covings in the kitchen.
      • Please note this is a repeat violation. Enforcement actions will be taken if this issue is not addressed within one month. Comments Routine inspection conducted today. Facility is clean and well maintained. All hot holding 60°C or above and cold holding 4°C or below protective temperatures are in compliance with Health requirements. Mechanical warewasher is properly reaching sanitizing temperatures of 82°C measured at the manifold. Protective temperature logs are up to date.

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