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Mary Brown's Famous Chicken & Taters!

12 - 45905 Yale Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Mary Brown's Famous Chicken & Taters! has been inspected 20 times by Fraser Health Authority since August 14, 2017. The most recent inspection, on June 21, 2026, recorded 1 infraction.

10 of 20 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 6 times across 6 separate inspections, most recently on June 21, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 5 times across 5 separate inspections, most recently on May 2, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on May 17, 2021. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 27, 2017. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 May 2, 2025. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

20 inspections

  1. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed a metal container for gravy (previously used) stored inside the mop sink with water filled.
      • Corrective Action(s): Do no use the mop sink for cooking utensils/equipment. Use the 3-compartment sink to soak, clean, drain, sanitize.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The fron handwashing station was missing paper towel.
      • Corrective Action(s): Equip all handwashing stations with soap, paper towels, cold/hot running water.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen hand sink cold water tap not working. Manager supplied cold water by using undersink valve. Sink is otherwise supplied with hot running water, liquid soap and paper towels.
      • Corrective Action(s): Manager stated the tap broke yesterday and a repair technician has been contacted to visit within the week. Repair cold water tap so that it is in good working order. Correction date: 1 week
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following cold potentially hazardous foods were stored with internal temperatures greater than 4 deg C in the prep insert cooler unit for an unknown amount of time
      • - 4x packages of sliced cheddar cheese
      • - 2x packages of sliced habanero cheese
      • - 1 container of shredded cheese
      • Corrective Action(s): Staff discarded all cold potentially hazardous foods that were stored in the prep insert cooler unit that had internal temperatures greater than 4 deg C
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knife observed stored between the space between the prep insert cooler unit and the food prep surface.
      • Corrective Action(s): Staff removed the knife from the space between the prep insert cooler unit and the food prep surface and placed it in the three compartment sink to be washed, rinsed, sanitized and air dried.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Cardboard observed in use as a slash guard beside the deep fried and the stainless steel shelf.
      • Corrective Action(s): Staff removed and discarded the cardboard. Please ensure that the material used as a splash guard between the deep frier and stainless steel shelf is non-absorbent, easy to clean, and impervious to moisture.
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mop sink observed with plastic food inserts. Operator states dishes get rinsed in this sink first to remove food, then gets washed in three-compartment sink at the end of the day.
      • Corrective Action(s): Please discontinue this practice. Dishes must not be rinsed or stored in the mop sink. Corrected during inspection.
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Thawed raw chicken breasts found on cutting board at three-compartment sink. Internal temperature measured at 10.8°C. Operator states they have been thawing and will be cut soon. Unknown start time of thawaing under room temperature.
      • 2. Thawed raw chicken breasts in buckets on kitchen floor observed thawing under room temperature for unknown amount of time. Internal temperature 8.0°C
      • Corrective Action(s): 1. Operator required to discard these chickens by accompanying EHO.
      • 2. Operator required to discard these chickens by accompanying EHO. Please thaw frozen chicken using proper procedures, such as thawing in the cooler or fully submerged under cold running water.
      • Violation Score: 5
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Handwashing sink at the service area is fully equipped with hot and cold running water, liquid soap and paper towels. However, access to the sink was obstructed by a table.
      • 2. Handwashing sink in the kitchen is not working. Staf are temporarily using the three-compartment sink for handwashing. However, at the time of inspection the three-compartment sink was not equipped with liquid soap or paper towels.
      • Corrective Action(s): 1. Handwashing sink must always be unobstructed so staff can fequently wash their hands.
      • 2. Sinks used for handwashing must always be equipped with hot and cold running water, liquid soap, and paper towel so proper handwashing can be performed
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two bags of raw chicken observed to be thawing at room temperature.
      • Corrective Action(s): -Thawing at room temperature can promote the growth of pathogen as the outside thaws faster than the inside
      • -Do not thaw food at room temperature
      • -Instructed staff to thaw in a cold water bath under cold running water
      • -Another option is to thaw in the cooler.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: All three staff do not have FoodSafe Level 1 or equivalent.
      • Corrective Action(s): Please always ensure staff have FoodSafe training so they know safe food handling practises. To be corrected by 17-June-2021.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer was not available at the time of inspection.
      • Corrective Action(s): Fill up buckets with sanitizer and place them in areas where food is being prepared. Ensure this is done before starting food prep.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at the front was not supplied with soap. Hand washing station in the back was not supplied with paper towels.
      • Corrective Action(s): Supply all hand washing stations with liquid soap and paper towels. Ensure this is checked before starting food prep.
      • Violation Score: 5
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Double-door cooler freezer at 0-2C upon start of inspection. Foods not frozen solid.
      • Corrective Action(s): Staff called manager for maintenance of cooler and freezer. Freezers must operate at less than or equal to -18 degrees Celsius in order to maintain the shelf life as required.
      • **Correct by: Immediately**
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The interior of the prep cooler was not cleaned of spilled food. The exterior (handles) of the freezer in the back area were dirty.
      • Corrective Action(s): Clean and sanitize the noted areas. DATE TO BE CORRECTED BY: IMMEDIATELY
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed 2 bags of raw chicken on a rack. Staff noted that they had just taken them out to thaw.
      • Corrective Action(s): The staff was directed to move the bags of chicken to the cooler.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed small flies near the mop sink.
      • Corrective Action(s): The owner shall implement pest control or receive professional pest control service immediately to remediate the issue. Submit your recent pest control report to the health inspector. DATE TO BE CORRECTED BY: IMMEDIATELY
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Only one handsink was being used for the whole operation.
      • Corrective Action(s): Use the back handsink before and after handling raw chicken, and use the other handsink in the kitchen before and after handling foods other than raw chicken to eliminate the point of cross contamination. Ensure that all handsinks are equipped with hot & cold running water, liquid soap and paper towel at all times. Date to be corrected by: immediately
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed dead flies in the corners of the kitchen and near the janitorial sink. Fly traps are set up at multiple locations and pest control inspections are received routinely. The owner noted that the fly infestation has mitigated since he has taken over the facility which had been vacant for years.
      • Corrective Action(s): Deep cleaning is required throughout the facility, especially under large equipment, shelves and racks. Date to be corrected by: Nov. 29th. 2017
      • Violation Score: 9
  20. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken is dipped in flour batter. This used flour batter is sifted and saved for later use with the potatoes. The operator reported that this flour is held in buckets at room temperature for 6 hours.
      • Corrective Action(s): Flour or dips that are in contact with raw chicken must not be held at room temperature for more than 2 hours. After this period of time, they must be immediately discarded or cooked. Use a timer to ensure batter/marinade products that have contacted chicken do not remain at room temperature for more than 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Soiled tongs hanging on the wall above batter station.
      • 2. Sanitizer in cloth bucket measured 0ppm Quat (200ppm in spray bottles).
      • Corrective Action(s): 1. Wash and sanitize tongs after maximum of fours hours while in use, or store in a bucket of ice water while in use.
      • 2. Change sanitizer frequently enough to ensure 200ppm Quats maintained.
      • Violation Score: 5

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