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Mary Brown's Famous Chicken & Taters

3663 De Wolf Way Merritt BC V1K 1C4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mary Brown's Famous Chicken & Taters has been inspected 9 times by Interior Health Authority since October 11, 2017. The most recent inspection, on January 26, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 2 times across 2 separate inspections, most recently on February 25, 2025. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on May 9, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 9, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 October 11, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on January 26, 2026. For example: 5 Are the FOODSAFE training requirements being met?

About this data

These results come from Interior 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.

9 inspections

  1. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): INFRACTION NOT RESOLVED: The operator has not provided a valid certificate of food safety training to Interior Health, as requested/required from past inspections. The operator must email a photo of a valid food safety certificate to be in compliance with regulatory requirements.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. CORRECTED DURING INSPECTION: Raw chicken is stored in containers with water, when this water is spilled on the floor or shelving staff must clean it up right away, and sanitize the floor, to minimize cross contamination of other products in the cooler and other areas of the restaurant. Also, water in the area of the walk-in cooler adjacent to the freezer door should be removed. 2. CORRECTED DURING INSPECTION: Do not store produce or other ready to eat foods under raw chicken containers; keep raw chicken separate from other products.
  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): NOTE: At the time of inspection an expired FoodSafe certificate for the operator was seen in the temperature log binder. File does not show a valid certification. Ensure that the operator has a valid/updated FoodSafe certification, or equivalent.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • NOTE - Prep table was reading at elevated temperatures of 11°C. Large quantities of product was kept in walk in cooler to ensure safe keeping. Operator has new table arriving within the next few weeks. Ensure only enough product that is needed for the next 2 hours are kept in the prep table cooler. • Please inform Interior Health when new cooler arrives
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): • NEW - pot of ground bread crumbs was found on the floor in kitchen next to the bread crumb grinder. Ensure something is kept under the pot when filling with bread crumbs (example can include shallow pan that can be washed after). The pot's bottom is considered contaminated after touching the floor and cannot be put on the counter, cooler, or any other food preparation surface.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • NEW - Paper towel was empty at handwashing sink in kitchen. Corrected immediately during inspection.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Risk Mitigated. The food prep table cooler is not maintaining a food temperature of 4° C or colder. the operator has previously taken out all at-risk foods and stored them in other coolers. A repair has been arranged.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): a) At the time of inspection there was no hot water supplied in the staff bathroom. All hand wash sinks must be supplied with hot water. Correct by October 26, 2018.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  9. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) Corrected During Inspection. Use a food scoop with a handle to dispense or portion out food items (e.g. grated cheese), store scoop so that handle does not touch food items.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.

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