Mary Brown's Chicken & Taters 9167
136 - 11988 Symons Valley Road NW Calgary AB T3P 0A3 · Food - General
Inspection summary
Mary Brown's Chicken & Taters 9167 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on October 1, 2026, found no infractions.
2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
The number of infractions per inspection has stayed roughly the same over time.
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 2 times across 2 separate inspections, most recently on September 25, 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 November 21, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 November 24, 2023. 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 September 25, 2026. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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 2 times across 2 separate inspections, most recently on September 25, 2026. 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.
6 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Significant numbers of cleaning cloths were stored on the counters.The cleaning cloths were stored in the sanitizer buckets.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A food handler was observed answering a call and placing the phone between her shoulder and her ear while conducting food handling. The food handler was observed wearing new pair of gloves without washing their hands prior. The food handler was instructed to remove their gloves, wash her hands before wearing new pair of gloves.Food handlers are to wash their hands when changing tasks or after any other activity or instance where hands may become soiled.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The facility was found to have delivered eight 12-quart containers of raw uncooked chicken from a different store to this location without temperature control.Do not deliver perishable food items without temperature control.Develop a food safety plan on how you plan to deliver raw uncooked chicken from a different store for review.
- 23. Is the facility maintained in a clean and sanitary condition?
- Mold build-up was observed along the caulking at the 2-compartment sink.Clean the indicated area
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Dirty scissors and knife were stored on the knife holder.The utensils were promptly washed.2. Serving mashed potato scoop was stored in a container on the counter at room temperature.The scoop was promptly washed.3. Serving utensils used to serve chicken was stored on the handle of the hot holding warmer.Serving tongs were washed and stored in quat sanitizer at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The temperature of the high temperature mechanical dishwasher measured between 59.8°C to 64.8°C, after running the dishwasher multiple times.Contact your dishwasher technician and ensure the dishwasher is measured at 71°C at the plate level.Two 3-compartments sinks are available and would be used in the meantime.
- 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 cold water faucet handwashing sink next to the entrance door was not operational.Fix the handwashing sink faucet.2. The handwashing sink adjacent the back exit door was obstructed with a red bin and white food bin.The red and white bins were promptly removed.Ensure handwashing sinks are accessible at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- In the walk-in cooler,1)The surface temperature of Chicken fillets was measured at 16.6 degrees Celsius.The internal temperature was measured at 12 C.2) The surface temperature of potato taters was measured at 14 C.The internal temperature was measured at 11 C.-Ensure that the perishable foods inside the refrigerator/cooler is maintained at 4 degrees C /40 degrees F.-Please reorganize the cooler.Make sure that the cooler is not overfilled because proper cooling throughout the cooler does not take place. -Please do not store food near the door and make sure that the cooled and hot food items are not placed near each other in the cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- Oil spill was observed under the fryers and the cooler beside it.-Please clean the area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
1 infraction
- 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?
- There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
- 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?