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Mary Brown's Chicken & Taters (Langley)

205 - 22259 48th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Mary Brown's Chicken & Taters (Langley) has been inspected 13 times by Fraser Health Authority since September 30, 2020. The most recent inspection, on June 18, 2026, found no infractions.

7 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 3 separate inspections, most recently on June 3, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 June 3, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 June 25, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 30, 2020. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on December 5, 2024. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

About this data

These results come from Fraser Health Authority, 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.

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature of fries measured approximately 19°C and had been out of the cooler for more than 2 hours.
      • Corrective Action(s): Discard these fries. Take out just enough fries to use within a 2 hour period.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ant activity observed around grease trap and back entrance.
      • Corrective Action(s): Mop floors with warm soapy water to remove chemical attractants left by ants. Seal gaps and holes if observed to prevent entry. Consult pest control company for measures to remove ants. Correct as soon as possible.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Hot water supply is intermittent at hand washing stations and three compartment sink. Dishwasher is able to reach sanitizing temperature of ≥ 71°C.
      • Corrective Action(s): Service hot water supply so all sinks are consistently supplied with hot water. Correct by Dec 9, 2024.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fly activity observed at dishwashing area.
      • Corrective Action(s): Clean all surfaces to remove any food debris or splatter. Sanitize surfaces and drains with a diluted bleach solution.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Perishable foods (chicken, fries) stored in the upper compartment of the two door cooler at approximately 7-8°C.
      • Corrective Action(s): Move all perishable foods to other coolers able to maintain 4°C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two door cooler is not able to maintain temperatures at 4°C or less. Bottom compartment is turned off pending repairs. Top compartment is in use but maintaining 7-8°C.
      • Corrective Action(s): Repair this cooler so it can maintain 4°C or less in both compartments. Do not store any perishable foods in this cooler until it is able to do so. Correct as soon as possible.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket with cloth for use on food preparation surfaces tested 50ppm Quats.
      • Cloth was not fully submerged in enough sanitizer.
      • Corrective Action(s): Operator refilled with sanitizer which tested 400ppm Quats. Thank you.
      • Significant foaming in the bucket - when this settles, it may not dissolve into enough sanitizer to fill the bucket and submerge the cloth.
      • Run the sanitizer until there is no foam and then fill the bucket; add more sanitizer to fill the bucket or use a smaller type cloth that fits the bucket.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher temperature measured 66.8C on final rinse after 5 times. Rinse gauge temperature was not working.
      • Operator turn water on/off, 2 more runs were done with 2 thermometers. Temperature at the back on last cycle was 80C while temperature in the front was 70.3C.
      • Two spray nozzles on the bottom rotating arm are clogged with food debris. Rinse gauge temperature was working toward the end.
      • Corrective Action(s): Ensure hot water tank is working adequately.
      • Ensure spray nozzles are cleaned, monitor to ensure they are not clogged.
      • Monitor rinse gauge temperature to ensure it reaches 180C minimum during final rinse.
      • Date to be completed by: Immediately.
      • Violation Score: 15
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pre-Cooked, cooled and ready to fry. braided chicken was observed stored in room temperature. Operator moved and stored the chicken tray to walk-in cooler at the time of inspection. Proper storage for high hazard food was discussed.
      • Corrective Action(s):
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen chicken "mary" observed in 3-comp sink thawing out but not under running water. Proper thawing procedure discussed.
      • Corrective Action(s): Ensure to thaw chikens under running water. Utilize only one sink at the time as there is only one tap. Ensure to change the water frequently during thawing time.
      • Date to be coorected by: Immediately
      • Violation Score: 5
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff do not have food safe training in absence of the operator.
      • Corrective Action(s): Ensure at least one staff present has food safe training.
      • Date to be corrected by: Next routine inspection
      • Violation Score: 1
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Chicken brine being strained in mop sink.
      • Corrective Action(s): Ensure that a preparation sink is used for straining brine to prevent contamination of chicken - Date to be corrected by: Immediately
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Paper towel dispenser required for paper towel at front sink.
      • Corrective Action(s): Please install a wall mounted unit for paper towel - Date to be corrected by: 1 week
      • Violation Score: 3

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