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Mary Brown's Chicken (Kingsway)

5902 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Mary Brown's Chicken (Kingsway) has been inspected 4 times by Fraser Health Authority since October 28, 2025. The most recent inspection, on June 15, 2026, recorded 1 infraction.

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

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.

  • 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 2 times across 2 separate inspections, most recently on June 15, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 once on October 28, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on February 4, 2026. For example: 310 - Single use containers & utensils are used more than once [s. 20]

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.

4 inspections

  1. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Paper sample cups used as bulk scooper for spice bucket in the back
      • Corrective Action(s): Do not use single use materials for scoopers they will break down and contaminate the food -use washable utensils/scoopers only
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): A makeshift container from a pop bottle was being used for the cheese curds
      • Corrective Action(s): Use dishwash safe ware.
      • Do not re-use single use containers
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer reading on one of the bucket reservoirs where the fryers are -tested at ~0ppm as per QUAT test strips
      • Corrective Action(s): Must be minimum >200ppm as per strips.
      • Ensure you are testing regularly throughout the day changing when needed
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Designated handsink where the fryers are was blocked off by the oil collector.
      • As well the front bar handsink is partially blocked off by a large thermal container
      • Corrective Action(s): Handsinks must be clear for use at all times. Do not obstruct it's use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed workers unpacking the raw chicken from the cardboard boxes to the containers -this was being transferred with the buckets on the floor -worker indicates this occurs once a week for restocking supplies
      • A number of potato sacks stacked on the floor
      • Corrective Action(s): Do not store/prepare foods on the floor.
      • Recommend using foldable tables for this weekly food transfer if need be otherwise use your carts and available preparation table space
      • Operator indicates the potato sack stands just came in -okay store foods >15cm off the ground on your shelves
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Ceiling panels not in place above the dishwasher
      • Corrective Action(s): Replace the ceiling panels to protect from contamination the dishware below
      • Violation Score: 3

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