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Mary Brown's Chicken & Taters

223 - 130 Country Village Road NE Calgary AB T3K 6B8 · 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 July 17, 2024. The most recent inspection, on October 20, 2025, 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: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 across 2 separate inspections, most recently on October 10, 2025. 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 October 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 15, 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 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 3 times across 2 separate inspections, most recently on October 10, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times across 3 separate inspections, most recently on October 10, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature logs were observed at the time of the inspection.** Ensure to maintain adequate food safety records for the food processes at the facility.
  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Staff were not cleaning food contact surfaces with sanitizer.2. Several soiled cleaning cloths were observed on food contact surfaces.**Ensure food contact surfaces are routinely cleaned and sanitized with an approved sanitizer at adequate concentrations.**Ensure soiled cleaning cloths are stored in sanitizer at all times or discarded after each use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff are not using gloves properly. The rubber gloves being used at the chicken batter station are not changed frequently. Staff not performing hand hygiene between removing soiled gloves and donning clean gloves.**Ensure gloves are changed frequently.**Ensure to perform hand washing while changing gloves.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employee illness policy reviewed was inadequate. Food handlers are allowed back to work immediately after gastrointestinal illness symptoms are resolved.**Ensure staff do not return to work until 48 hours after the resolution of gastrointestinal illness symptoms or longer if required by Environmental Public Health.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature logs were observed at the time of the inspection.** Ensure to maintain adequate food safety records for the food processes at the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The standing steel cooler in the back kitchen area measured at 6 degrees C at the time of the inspection. The Operator indicated it was as a result of frequent opening of the cooler.**Please have the cooler adjusted to ensure it can maintain adequate temperatures of 4degrees or below during busy times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • October 10 2025; Canopy filters were greasy at the time of the inspection.-Please increase the frequency of cleaning for the unit.Outstanding Violation (July 15, 2025)The commercial canopy unit and the canopy filters were still observed to be greasy and coated with dust and food debris. Loose pieces of silicone were observed to be hanging from the canopy unit, potentially becoming a physical contaminant.Please clean the commercial canopy and remove the filters for thorough cleaning and sanitizing.----------Initial ViolationThe commercial canopy unit and the canopy filters were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the canopy, potentially becoming a contaminant during food processing.Please clean the commercial canopy and remove the filters for thorough cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area of the kitchen was observed to be cluttered and unorganized.**Please have the back storage area decluttered and organized to allow for proper sanitation and pest monitoring procedures.
  3. Risk Management Inspection

    2 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?
      • Pest control records were unavailable when requested.Please obtain and provide the most recent pest control records to the undersigned PHI.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding Violation (July 15, 2025)The commercial canopy unit and the canopy filters were still observed to be greasy and coated with dust and food debris. Loose pieces of silicone were observed to be hanging from the canopy unit, potentially becoming a physical contaminant.Please clean the commercial canopy and remove the filters for thorough cleaning and sanitizing.----------Initial ViolationThe commercial canopy unit and the canopy filters were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the canopy, potentially becoming a contaminant during food processing.Please clean the commercial canopy and remove the filters for thorough cleaning and sanitizing.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Breaded chicken wings, tenders, and patties were observed stored at room temperature on the cookline. The temperature of the rice, measured with a probe thermometer, was 19-21C. Perishable foods must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment. Food should not remain in the danger zone for more than 2 hours to prevent the risk of foodborne illness.The inserts of temperature abused chicken wings, tenders, and patties were promptly discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A stack of paper towels located at the handwash station on the service line was stored outside of a dispenser, exposed to cross-contamination, and not adequately protected. Paper towels must be stored in a dispenser that protects them from contamination.Please store the paper towels in an accessible dispenser free from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The commercial canopy unit and the canopy filters were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the canopy, potentially becoming a contaminant during food processing.Please clean the commercial canopy and remove the filters for thorough cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cardboard boxes were stored directly on the floor and on crates that obstruct visibility of the floor surface.Due to over-ordering, the facility did not have adequate storage capacity to store all incoming products in an organized and compliant manner. Please order fewer products and ensure all items are stored at least 6 inches off the floor and reorganize the dry storage area located at the back to enhance accessibility, improve visibility, facilitate cleaning, and eliminate potential hiding spots for pests.
  5. Demand Inspection

    0 infractions

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