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Mary Brown's Chicken & Taters

119 - 1800 Market Street SE Airdrie AB T4A 0K9 · Food - General

Official record from Alberta →

Inspection summary

Mary Brown's Chicken & Taters has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 14, 2024. The most recent inspection, on July 21, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on May 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 14, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on July 21, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on May 5, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area under the shelves in the back area has debris built up. DO THE FOLLOWING:1. Ensure that hard to reach areas are cleaned and any clutter removed.
  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls in the back are in disrepair. DO THE FOLLOWING:1. Ensure the walls are repaired and the wall repainted to allow for easy cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area under the shelves in the back area has debris built up. DO THE FOLLOWING:1. Ensure that hard to reach areas are cleaned and any clutter removed.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quats sanitizer concentration in the bucket was 0ppm. This was corrected during the inspection. Corrected quats sanitizer concentration was 200ppm. 2. Sanitizer cloths were not kept in the bucket. This was corrected during the inspection and the soiled cloths were removed.DO THE FOLLOWING:1. Test the sanitizer frequently to ensure a concentration in the range of 200-400ppm is achieved.2. Ensure that sanitizer cloths are placed back in the sanitizer buckets after use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed handling raw chicken with gloves and subsequently using the same gloves to touch cooler doors and carry out other tasks, without changing or removing the gloves. Staff was educated on the use of gloves. Gloves are not a replacement for handwashing and hands must be washed in between tasks in additional to changing gloves.DO THE FOLLOWING:1. Wash hands with warm water, apply soap, and scrub all surfaces for at least 20 seconds.2. Rinse thoroughly and dry with a single-use towel.3. Put on a clean pair of disposable gloves once hands are dry.4. Use gloves for a single task, then remove, discard, and repeat handwashing before putting on new gloves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Area in the back by the door and the storage room has clutter.2. Hard to reach areas by the batter station have flour build up in the corners and on the wheels of the table. 2. Grime build up observed by the 3 compartment sink.DO FOLLOWING:1. Ensure the area is organized to prevent dust, debris built up and pest harbourage.2. Ensure that hard to reach areas are cleaned routinely to prevent
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the sandwich cooler by the cookline was measured at 10 degrees C. Foods in inserts of cooler were measured at-Grated Cheese - 10.7 degrees C-Coleslaw - 9.4 degrees C-Chicken - 10 degrees CHigh-risk foods were moved out of cooler.**Repair/Replace cooler**Do not store high risk foods in cooler until cooler has been repaired or replaced.**Ensure that all high-risk foods in the refrigerator are held at 4 degrees and below at all times.

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