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Mary Brown's Famous Chicken & Taters 9130

16228 Ellerslie Road SW Edmonton AB T6W 3S8 · Food - General

Official record from Alberta →

Inspection summary

Mary Brown's Famous Chicken & Taters 9130 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since June 26, 2024. The most recent inspection, on August 17, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 3 separate inspections, most recently on July 14, 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 2 times across 2 separate inspections, most recently on August 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 10, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 11 times across 7 separate inspections, most recently on August 17, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 4 separate inspections, most recently on August 10, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked floor tiles noted under and in front of the deep fryers. Grease accumulation noted in the cracks.- The damaged floor tiles need to be replaced.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloth bucket sanitizer solutions are measured at less than 100 ppm Quats, need to be at minimum 200 ppm Quats. Several used wiping cloths were stored on the deep fryers and the prep cooler cutting board.- Staff prepared new 200 ppm Quat sanitizer solutions. Wiping cloths are to be returned to the sanitizer solutions after each use.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A tray of potato wedges out at room temperature next to the deep fryer was past the time label discard time. The food was discarded.- Comply with approved conditions for holding food at alternative temperatures.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle of cleaner was stored on a shelf located above the food prep sinks/chicken slicer.- All cleaning supplies are to be stored below food preparation surfaces/food equipment/open foods.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked floor tiles noted under and in front of the deep fryers. Grease accumulation noted in the cracks.- The damaged floor tiles need to be replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease accumulation noted on the exterior and interior of the upright hot holding cabinet. - Increase the cleaning frequency from the current once a week to twice a week to ensure the equipment is maintained in a clean adn sanitary manner.2. Dried food splashes note don the side of eth "Pepsi" cooler .- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Order screens, storage containers and surfaces by the drive through window are greasy to the touch.- Cleaning is required
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior and exterior of the hot holding cabinet has grease and food particle accumulation. The interior of the one door food preparation cooler is dirty. - Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove dried food splashes and/or grime buildup: the walls and ceiling above the hot holding cabinet, the wall and floor in the dishwash area, the floor under the walk-in cooler shelves as well as the floor throughout the facility where back grime is visible.Written cleaning schedules/lists are not available- Locate and post the cleaning schedules so that staff can follow and implement.
  5. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A tray of Potatoe wedges out at room temperature next to the deep fryer did not have a proper time label sticker on it. The food was discarded.- Comply with approved conditions for holding food at alternative temperatures.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Takeout food packaging is stored in grease-soaked cardboard boxes located by the deep fryer.- Store packaging materials in containers that can be properly washed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 8 pieces of cooked chicken (temperature measured at 15C) were left out at room temperature on the racks by the deep fryer. Food discarded.- High risk foods must be stored at less than 4C or greater than 60C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior and exterior of the hot holding cabinet has grease and food particle accumulation. The interior of the one door food preparation cooler is dirty. - Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove dried food splashes and/or grime buildup: the walls and ceiling above the hot holding cabinet, the wall and floor in the dishwash area, the floor under the walk-in cooler shelves as well as the floor throughout the facility where back grime is visible.Written cleaning schedules/lists are not available- Locate and post the cleaning schedules so that staff can follow and implement.
  6. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The handwash sink at the end of the cook line is not operational.- Requires repair. In the meantime staff are using the other handwash sink in the front area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy dust accumulation observed on the ceiling tiles around the air vents in the main cooking area.- Cleaning is required.
  7. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Trays of cooked chicken (temperatures measured at <60C) were noted on a rack cooling at room temperature. No timer being used to monitor cooling times.- Proper cooling practices reviewed with the staff.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • July 9, 2024: A tray of taters with a label indicating a discard time of 1:45 pm was still being used at 2: 30 pm. Food discarded.- Ensure staff are observant of the time labels and not using the food past the discard times.June 26, 2024:No time label present on the taters that are being held at room temperature. (The food had just been brought from the walk-in cooler but staff did not label with a discard time.)- Comply with approved conditions for holding food at alternative temperatures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • July 9, 2024: More cleaning required of all the equipment listed below as well as the exhaust hood filters wand walls surrounding the open deep fryers.June 26, 2024: The following equipment requires cleaning to remove grease accumulation; the microwave, the 2 door hot holding unit interior and exterior, the gravy hot holding unit, exterior and interior of the small prep cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • July 9, 2024: Further cleaning still required of the floors along the wall edges throughout the facility to remove black buildup and areas of the tile baseboards where still visibly dirty.June 26, 2024: Food particle/grime accumulation noted on the floor along the wall edges in the main cooking area, the dishwashing area and in the mop sink area and on the walls behind the deep fryers and sinks- Cleaning required.
  10. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solutions readily available in the food handling areas .- Staff prepared 200 ppm quat solutions for the storage of wiping cloth
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No time label present on the taters that are being held at room temperature. (The food had just been brought from the walk-in cooler but staff did not label with a discard time.)- Comply with approved conditions for holding food at alternative temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff are not checking reheating temperatures and did not know the minimum required reheating temperature for the gravy.- Ensure a minimum of 74C (165F) internal temperature is achieved when reheating foods.
    • 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?
      • The food handling permit is not displayed and could not be located by staff.- Locate and display the Permit where the public can view it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tile baseboards are missing by the 3 compartment sink and by the mop sink.- Requires repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen handwash sink plumbing is leaking- Require repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning to remove grease accumulation; the microwave, the 2 door hot holding unit interior and exterior, the gravy hot holding unit, exterior and interior of the small prep cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particle/grime accumulation noted on the floor along the wall edges in the main cooking area, the dishwashing area and in the mop sink area and on the walls behind the deep fryers and sinks- Cleaning required.

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