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Mary Brown's Famous Chicken & Taters

30 - 112 Town Crest Road Fort Saskatchewan AB T8L 0G7 · Food - General

Official record from Alberta →

Inspection summary

Mary Brown's Famous Chicken & Taters has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on August 26, 2025, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 once on January 8, 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 once on March 25, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 4 separate inspections, most recently on August 26, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 August 26, 2025. 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 once on October 31, 2023. 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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use paper cups were being reused to scoop spice.Single use cups cannot be re-used. Use a scoop with a handle that is constructed of food grade material and is cleanable.
    • 20. Do food handlers at the facility have adequate food safety training?
      • *Additional food safety training required. Staff member has the basic 2 hours certification course completed. Ensure someone in care and control of the kitchen is food safety certified as per Section 31 of the Food Regulation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1 Single use paper cups were being reused to scoop spice.Single use cups cannot be re-used.2. The cutting boards of the front prep cooler had become heavily rutted and stained. Repair or replace cutting board so that it is smooth, non-porous and easy to clean.
  2. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • *Additional food safety training required. Staff member has the basic 2 hours certification course completed. Ensure someone in care and control of the kitchen is food safety certified as per Section 31 of the Food Regulation.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Paper cups were observed to be used as scoops. Please ensure bulk product is protected from contamination. Ensure scoops are used.* Ensure all food is protected from contamination. Food was observed to not be covered in the fridge across from the grill and walk in cooler. This was corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Fridge in the front area next to the food preparation area observed to be at 11 C (shredded cheese measured). Temperature was measured with a probe thermometer. High risk food was moved into another refrigerator unit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • *Additional food safety training required. Staff member has the basic 2 hours certification course completed. Ensure someone in care and control of the kitchen is food safety certified as per Section 31 of the Food Regulation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Refrigerator unit not cooling down properly. Please ensure refrigeration unit is able to maintain a safe temperature (under 4C). Records for food temperature was not observed since December 15, 2024. Ensure refrigeration unit is fixed and records for temperature are maintained.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a bucket of Quat sanitizer solution at the cooking line was measured to be less than 50ppm. The operator prepared a fresh 200ppm solution during inspection.Please ensure the required 200ppm Quat sanitizer concentration is maintained at all times.
  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Non-food grade containers were being used to store cut potato wedges. The containers were damaged and peeling. Inspector requested containers to be removed, and potatoes be moved to be stored in containers made of food grade material.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Containers storing potatoes were damaged and peeling. Utensils and containers being used must be in good condition, in a condition that is easy to clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris in the crevasses of the residential refrigerator in the cooking area.Clean and sanitize area noted above.

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