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Mary Brown's Chicken

11358 104 Avenue NW Edmonton AB T5K 2W9 · Food - General

Official record from Alberta →

Inspection summary

Mary Brown's Chicken has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 25, 2024. The most recent inspection, on April 13, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances and Food temperature control.

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.

  • 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 July 25, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 25, 2024. 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 5 times across 4 separate inspections, most recently on April 13, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 April 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 July 25, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Cracked tiles by main cooking equipment. Staff indicated there is discussion to get it replaced to something like stainless steel.Required Action: Please repair or replace tiles. Ensure flooring is smooth, easily cleanable, non absorbent and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Stand up white fridge/ freezer and stainless steel prep cooler not working (staff previously identified the issue). No food currently store here. Manager advised replacement units have already been ordered as these are required for operation.Required Action: Repair or replace cooler units.
  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling vent cover in the kitchen had an accumulation of dust build up.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Waiting for repairs with the sink plumbing, however, a bin was used to collect the leak. At the time, the grey water was not overflowing.
  4. Monitoring Inspection

    7 infractions

    • 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?
      • Potato wedges in the sanitizer compartment of the three-compartment sink were kept at the room temperature. The operator was advised to always keep the cut vegetables in the cooler at or below 4 degrees C.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Disposable paper cups were observed to be used as scoops in the starch container and the seasoning container.The operator was advised to use proper scoops with handles which could prevent food from contamination. Materials must be smooth, impervious to moisture, easy to clean and in good repair.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles of cleaners/chemicals were stored next to starch containers.The operator was asked to store the chemical bottles and food items separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Backers rack contained trays of half cooked chicken and half-cooked potato wedges stored at room temperature. The operator mentioned that the rack was usually kept in the cooler and taken out only when required. It was also observed that the space in the walk-in-cooler was not properly used to maintain enough space to keep the rack and the raw potato wedges.The operator was advised not to keep food at room temperature for more than 2 hours and to cook small portions of food if there is not enough space in the walk-in-cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The drainage pipe below the three-compartment sink was in disrepair and leaking.Repair or replace plumbing to ensure water is contained at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tongs contained food debris left over from the previous night was observed. The operator was advised to remove the tongs from the service area and use clean and sanitized tongs. Washing utensils more frequently is required. It is important to wash all used utensils and trays at the end of the day to prevent pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A)1. Buildup of dust and dirt was observed on the ceiling and shelves above the back food prep counter. 2. The ceiling vent cover above the mop sink area is observed with a buildup of dust. 3. A buildup of food debris and grime was observed on the handles of the hot holding unit.4) Splashes of the raw chicken juice were observed on the paper towel dispenser of the handwashing sink.5) Back storage area: Pieces of bread and biscuit were noted at the corner of the window sill and behind the main door, respectively. 6) Accumulation of dirt was observed on the knife holder above the three-comp sink.Ensure that the indicated areas are cleaned and sanitized.B) Written sanitation procedures were not in place.The operator was advised to develop written sanitation procedures and keep records for the same.

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