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Mary Brown's Chicken & Taters

202 - 723 46 Avenue SE Calgary AB T2G 2A4 · 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 January 11, 2024. The most recent inspection, on June 17, 2026, recorded 1 infraction.

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

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on January 21, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 June 17, 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 January 21, 2025. 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 July 11, 2024. For example: Do food handlers at the facility have adequate food safety training?

  • 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 once on January 11, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a container of raw chicken stored on boxes at room temperature, across from the walk-in cooler.Ensure that high risk foods are stored under refrigeration at 4C or less when not being prepped.Staff relocated the container into the cooler.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer solution in the front area was measured at 150ppm. All quat sanitizer solutions must be maintained between 200 to 400ppm to ensure food contact surfaces are adequately cleaned and sanitized. The operator remade the quat sanitizer solution at the time of the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ***Outstanding violation - noted January 21, 2025***A gap was found at the bottom of the back door.- Seal the gap to avoid entry of pest.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • ***Outstanding violation - noted January 21, 2025***A fly light was installed on top of pop drinks and container storage.- Move the light to somewhere without food and equipment storage.
  4. Monitoring Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A gap was found at the bottom of the back door.- Seal the gap to avoid entry of pest.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A fly light was installed on top of pop drinks and container storage.- Move the light to somewhere without food and equipment storage.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There were more than 6 staff per shift but no person who is in charge has completed an approved food safety couse.
  5. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel dispenser at the hand wash sink across from the cooking line was not dispensing paper towel. Staff fixed the dispenser before the end of the inspection.2. The paper towel was not stored in the dispenser in the staff washroom. Ensure that paper towel is stored in the dispenser to protect against contamination.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cooked potato wedges were stored at room temperature on the cooking line. The stickers indicated that they were put out at 11:30AM on Jan 11, 2024. Health inspection occurred at approximately 10:10AM. Ensure that potato wedges are properly labeled indicated the time they were taken out of the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The toilet paper roll in the staff washroom was stored on top of the toilet. Store toilet paper in the dispenser.

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