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Mary Brown's Chicken & Taters 9010

3 - 213 Timberline Drive Fort McMurray AB T9K 1S1 · Food - General

Official record from Alberta →

Inspection summary

Mary Brown's Chicken & Taters 9010 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on April 27, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 August 13, 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 2 times across 2 separate inspections, most recently on November 27, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 3 separate inspections, most recently on August 13, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on August 13, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 August 13, 2025. 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.

5 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tongs were observed resting on the handles of the hot holding cabinet. Staff promptly relocated the tongs into a proper container.Ensure that the tongs are stored in a designated container or utilize S-hooks to keep them securely suspended and away from potential contamination sources.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A fridge thermometer was not available in the cooler located next to the deep fryer unit. The onsite staff placed a thermometer in the indicated cooler during the inspection.Ensure thermometers are available in all the cooler units.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The Ceiling light covers are missing from the fixtures above the handwashing station and the freezers. Ensure these lights are properly covered using shatterproof covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The display cooler unit located adjacent to the deep fryers is currently missing its handle.Arrange for the installation of a suitable replacement handle.2.Light cords were observed hanging low at the entrance of the walk-in cooler.Ensure the cords are properly secured or repositioned to maintain a safe and organized environment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some cleaning:1. oil spill on the floor under the deep fryer units,2. surface of the white metal storage shelf above the food prep counter,Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer dispenser measured less than 200ppm QUAT (50-100ppm). Have the dispenser recalibrated as required.In the meantime obtain a source of sanitizer that can be prepared manually. Store manager indicated that she would grab bleach from the grocery next door immediately after the inspection. Store manager also called to book an emergency sanitizer dispenser repair during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cabinetry below the hand sink at the cookline was in disrepair and requires attention.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were stored on the counters and the gravy hot holding unit. All wiping cloths must be stored in a sanitizing solution when not in active use. Cloths were transferred to a sanitizing solution or the laundry during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwich cooler measured greater than 4C. Products were transferred to a different cooler during the inspection. Do not use this cooler until it can maintain products below 4C at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cabinetry below the hand sink at the cookline was in disrepair and requires attention.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple lights were not functioning in the food prep area. Light cover missing from fixture above the cookline. Repair light fixtures and replace light cover.Caulking at mop sink area was in disrepair and requires repair/refinishing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sandwich cooler measured greater than 4C - repair/service cooler as needed. Do not use unit until it can maintain product at or below 4C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- cookline walls next to deep fryerIt is strongly recommended that the wall materials next to the deep fryer on the front cookline wall be refinished to a more heat resistant material that is easily cleanable and non-porous. Also, the ventilation system for the deep fryer should also be looked at to ensure it is operating suitably for the amount of deep frying occurring.

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