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Mary Brown's Chicken & Taters

106 - 428 36 Street NE Calgary AB T2A 5W8 · Food - General

Official record from Alberta →

Inspection summary

Mary Brown's Chicken & Taters has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on April 13, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times on April 13, 2026. 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 November 26, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Tongs stored on the lower handle of the hot holding cabinet.COMPLETE THE FOLLOWING:1. Keep the tongs stored in a container to protect it from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The probe thermometer was turning not turning on due to low batteries. COMPLETE THE FOLLOWING:1. Please replace the batteries.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. There were six trays of fried chicken stored on a rack near the back door. Chicken was probed and the internal temperatures measured between 21*C - 27*C. Staff stated they did not have enough room in the walk-in cooler to store the food, so left it out at room temperature. Food was discarded during the inspection.2. Frozen chicken was thawing at room temperature. Chicken moved back to the cooler to thaw safely. COMPLETE THE FOLLOWING:1. Keep high risk foods stored below 4*C or less, or above 60*C.2. Do not thaw chicken at room temperature.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer bag connected to the 3-comp dispenser was empty. Washcloth bucket filled with sanitizer was tested at 100 ppm.-Operator attached new bag, and sanitizer concentration was tested at 200 ppm.- Ensure that sanitizer concentration is regularly checked using available test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink in kitchen had hot-water supply turned off below basin due to a leaking tap. - Make sure the kitchen handwash sink is repaired and fully functional to ensure it has hot water access at all times.
  3. Monitoring Inspection

    0 infractions

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