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Mary Brown's Chicken (Delta)

B - 7213 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Mary Brown's Chicken (Delta) has been inspected 10 times by Fraser Health Authority since December 8, 2023. The most recent inspection, on September 10, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 4 times across 4 separate inspections, most recently on September 10, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on March 7, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 March 25, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on February 5, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 23, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

About this data

These results come from Fraser 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.

10 inspections

  1. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding of gravy measure 38C on the probe thermometer.
      • Asked staff how gravy is made. Gravy is made by mixing powder with hot water before putting it in the hot holding unit.
      • Inspection conducted at 11:30am, facility opens at 11am.
      • Corrective Action(s): Instructed staff to either make a new batch of gravy with water greater than 74C or reheat gravy to 74C before putting back into the hot holding unit.
      • Do not reheat gravy in the hot holding cabinet. Do not rely on the hot holding unit/cabinet to bring the gravy back up to reheat temperature (74C). It must be fully reheated on the stove.
      • Staff reheated it on the stove.
      • Violation Score: 15
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fried Chicken in the service cooler probed at 10.3C and 10.6C. Ambient temperature 12-13C.
      • Corrective Action(s): Staff stated that fried chicken and other unbaked biscuits were placed in cooler in the morning (11am-12pm). Inspection conducted at 2:30pm. Those items moved back into the walk in cooler.
      • Cheese was there overnight. Cheese curds discarded.
      • Bread is considered not a potentially hazardous food, can remain in this cooler.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stand up cooler labelled as service cooler measure 12-13C ambient temperature. Probed fried chicken at 10.3C and 10.6C.
      • Corrective Action(s): Cooler must be able to maintain 4C and below at all times. Please have a technician service cooler as soon as possible.
      • To be corrected by: March 30, 2026
      • Violation Score: 15
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station near the chicken cutting room did not have liquid soap in the dispenser at the time of inspection.
      • Corrective Action(s): Staff refilled with dispenser with liquid soap.
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator on-site does not have FOODSAFE Level 1 training or equivalent.
      • Corrective Action(s): Operator must have FOODSAFE Level 1 training or equivalent. Correct by October 26, 2024.
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 'Service cooler' registered at 10 C/51 F. Staff were aware that the cooler is unable to maintain a temperature of 4 C and continued using it for potentially hazardous foods. Cooler was stocked during opening hours (less than 2 hours ago).
      • Corrective Action(s): Do not use cooler for potentially hazardous foods until cooler is serviced. Transfer all potentially hazardous foods (chicken and cheese) that have been in the cooler for less than 2 hours to another functioning cooler. Discard any potentially hazardous foods that have been in the cooler for than 2 hours. Can continue using this cooler for buns.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed throughout premises in particular in chicken cutting station, near dishwasher/mop sink area, near staff personal storage area, and along dry storage walls
      • Corrective Action(s): Remove droppings immediately. Sanitize all surfaces. Continue keeping food 6 inches off the floor. Discard any contaminated product. Consult licensed pest control company. Seal any entry points.
      • Correct immediately.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors and walls have grease/debris build-up. Area around hot water tank is dirty.
      • Corrective Action(s): Clean and sanitize all surfaces. Increase frequency of cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 'Service cooler' registered at 10 C.
      • Corrective Action(s): Service/ repair this cooler so that it is able to main a temperature of 4 C or below at all times. Correct immediately.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Oil filter that no longer works is kept on site. Rodent droppings noted on top of the equipment.
      • Corrective Action(s): Discard/remove equipment if it is no longer used or needed in the premises. Correct immediately.
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A trolley of half cooked fries were stored outside of coolers and ranged between 17-19°C. The restaurant was not busy at the time of inspection
      • Corrective Action(s): Keep half cooked fries in cooler until needed. During meal rushes, bring out enough fries to be used within a 2 hour period at a time.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Knife stored in small gap between wall and metal panel at the back prep area.
      • 2. Fly light installed above food prep area.
      • Corrective Action(s): 1. Store knife in a place that can be easily cleaned and sanitized such as the magnetic knife strip.
      • 2. Move fly light away from this area to avoid attracting flies to the food prep area.
      • Violation Score: 9
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Potatoes were being soaked at the two compartment dishwashing sink.
      • 2. Knife was improperly stored between wall and metal panel at the food prep area.
      • Corrective Action(s): 1. Do all food prep at the food prep sinks to avoid potential contamination.
      • 2. Store knife properly at magnetic knife strip.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No FOODSAFE certified staff present during inspection.
      • Corrective Action(s): Ensure adequate number of staff are certified in FOODSAFE so at least one certified person is present while business is in operation.
      • Violation Score: 1

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