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Mary Brown's Chicken

201 - 3610 56 Street Wetaskiwin AB T9A 3T5 · Food - General

Official record from Alberta →

Inspection summary

Mary Brown's Chicken has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 29, 2024. The most recent inspection, on December 9, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 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 May 29, 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 once on May 29, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on June 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on June 11, 2024. For example: Is solid and liquid waste being managed in a suitable manner?

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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal items were observed in food storage areas.These were removed immediately and stored properly.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Not in compliance: There were no garbage bins at the hand washing stations. The operated will be providing them in 2 days from today. In compliance. There are waste bin and oil container for the facility.
  5. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There are no probe thermometers available at the facility. The operator noted they are waiting for delivery.- Please ensure there is at least one probe thermometer available on site for measuring and monitoring temperatures such as cooking.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There is no equipment available for testing the high temperature dishwasher (such as a maximum read thermometer). - Please ensure there is equipment available for measuring/monitoring the high temperature dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • All hand washing sinks require soap and paper towel.- The operator noted these supplies are waiting to be delivered and stocked.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • 1) There are no garbage bins in the kitchen. The operator noted they are waiting on delivery.2) The operator noted that the waste bin and oil waste container are pending. These will be provided by a third-party contractor.
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