Mary Brown's Chicken - Stratford
9 Kinlock Road, Unit D, Stratford · Food Premises
Inspection summary
Mary Brown's Chicken - Stratford has been inspected 6 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since April 9, 2024. The most recent inspection, on September 15, 2026, found no infractions.
5 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control 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 once on September 8, 2026. For example:
Hot holding temperatures of 60C (140F) or hotter
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 September 8, 2026. For example:
Appropriate procedures followed for dishwashing
About this data
These results come from Prince Edward Island Department of Health and Wellness (Environmental 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.
6 inspections
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Re Inspection Required
2 infractions
- Hot holding temperatures of 60C (140F) or hotter
- Failure to maintain potentially hazardous food at a temperature of 60C (140F) or hotter during hot holding periods.
- Appropriate procedures followed for dishwashing
- Failure to provide a final rinse temperature of 82C (180F) for high temperature mechanical dishwashing units.
- Hot holding temperatures of 60C (140F) or hotter
- Routine Inspection — Satisfactory
0 infractions
- Routine Inspection — Satisfactory
0 infractions
- Routine Inspection — Satisfactory
0 infractions
- Routine Inspection — Satisfactory
0 infractions