Mary Brown's Famous Chicken & Taters
245 Main Street Red Earth Creek AB T0G 1X0 · Food - General
Inspection summary
Mary Brown's Famous Chicken & Taters has been inspected 12 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on September 28, 2026, found no infractions.
6 of 12 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.
The last 3 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 3 times across 2 separate inspections, most recently on July 20, 2026. 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 March 18, 2026. 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?
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 January 10, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 March 18, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 March 18, 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.
12 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The front cooler holding high risk foods (potato salad) measured 6.2C. REPEAT VIOLATION.Due to this ongoing issue, the facility cannot use this cooler until it is either repaired or replaced. A public health inspector must verify the internal temperature to be 4C or below before it can be used again. ENSURE:All cold-holding units with high-risk foods are maintained at 4C or below at all times.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Permit not displayed in a conspicuous place.ENSURE:A valid food handling permit is displayed in view of customers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 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?
- Live mouse found on site in the corner for equipment storage. Mouse observed running across floor under a storage rack near a mouse trap. Facility uses a professional pest control company that comes in once every 3-4 months. Recent reports show an average of one mouse found in traps.Traps are positioned throughout the facility.No mouse droppings observed.Operator was asked to call the pest control company back for another inspection.A re-inspection will occur to verify no pests are present and that the pest control company has done another inspection.ENSURE:Pests are free from the facility.An assessment is conducted to see if pest control needs to come in more frequently.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Robot Coupe vegetable shredder in an unsanitary condition.ENSURE:All equipment is maintained in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Equipment/utensil storage area floor in an unsanitary condition.Due to mouse presence, ensure floor is maintained in a sanitary condition to ensure pests do not have a food source.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Popcorn chicken cooling at room temperature. - Operator indicated it had been there 60 minutes. Moved to a cooler during inspection.ENSURE:High risk foods (dairy, meat, eggs) are either stored at 4C or below or 60C or above.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Front salad cooler near register was 8C. - Operator will monitor it and contact a technician if it does not come down within an hour. ENSURE:All cold-holding units with high risk foods are 4C or below.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel not in a dispenser. - The dispenser is not functioning properly.ENSURE:All handwashing stations are stocked with liquid soap and paper towels in dispensers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Pot in the kitchen had been cleaned but still had some scale built up. Operator has ordered a new pot to replace this one.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Pot in the kitchen had scale built up. Operator said they will clean it. Please ensure that utensils and cooking equipment are kept clean and sanitary.Oven had grease and food debris build up. Freezer had debris built and the handles for the freezers and coolers were greasy.
- 23. Is the facility maintained in a clean and sanitary condition?
- Area under the deep fryer had grease built up. Please ensure this is cleaned routinely.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket of QUATS next to the handwashing sink at the front counter was tested and measured at a concentration of 50 - 100 ppm. Operator remade the solution, which was tested and measured at a concentration of 200 ppm.Ensure that sanitizer solutions are tested throughout the day and refreshed as needed to ensure effective sanitization of food contact surfaces and during dishwashing at this facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions