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Alberta Dogs & Hamburgers - CGY-1884

6A - 2316 27 Avenue NE Calgary AB T2E 7A7 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Alberta Dogs & Hamburgers - CGY-1884 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 23, 2024. The most recent inspection, on May 5, 2026, recorded 5 infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on May 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on May 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 5, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 4 separate inspections, most recently on May 5, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 May 5, 2026. For example: Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

9 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. The bleach sanitizer was too strong and bleached out the test strip. The Operator made a new 100ppm bleach sanitizer during the inspection.COMPLETE THE FOLLOWING:1. Ensure the concentration of the bleach sanitizer always measures 100ppm chlorine.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. The bleach sanitizer spray bottle was not labeled. The bottle was labeled during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Hot dogs in the hot holding unit measured 55*C. Temperature of the hot holding unit increased during the inspection.COMPLETE THE FOLLOWING:1. Ensure food in the hot holding unit measures above 60*C at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand soap was in a large re-fill type bottle. COMPLETE THE FOLLOWING:1. Please purchase a dispenser with hand pump for the hand soap.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 1. The Operator has not submitted a bacteriological water sample this year. Information regarding sample bottle pick up provided during the inspection.COMPLETE THE FOLLOWING:1. Submit a water sample as soon as possible.
  2. Monitoring Inspection

    0 infractions

  3. Initial Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food-safe sanitizer solution available to sanitize food-contact surfaces. Please obtain bleach concentrate and prepare a 100-ppm chlorine concentration by mixing 1/2 teaspoon of household regular bleach per liter of water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces were stored in room temperature throughout the operations. The sauces indicate "Refrigerate after opening" that requires the sauces to be placed in proper refrigeration unit after opening and when in use.**NOTE (2025-04-15). There was no refrigerator available on site to store the sauces. Please obtain a portable refrigerator so that the sauces remain temperature controlled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available on site to confirm the safe internal temperature of food during the cooking process. Please obtain a probe thermometer that is able to measure 0-100 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips available on site. Please obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no water on the handwashing station. The operator mentioned that they ran out of water. The handwashing station was blocked with a table and other utensils. The inspector informed the operator that there must always be potable water available at all times during operations, and that the handwashing sink must be readily available.
  7. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces were stored in room temperature throughout the operations. The sauces indicate "Refrigerate after opening" that requires the sauces to be placed in proper refrigeration unit after opening and when in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no water on the handwashing station. The operator mentioned that they ran out of water. The handwashing station was blocked with a table and other utensils. The inspector informed the operator that there must always be potable water available at all times during operations, and that the handwashing sink must be readily available.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap in dispenser.No paper towel in dispenser.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No water or power.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Critical)?
      • Operator did not have mechanical refrigerator that business was initially approved with, on site.Operator indicated he does not use it anymore and that he just uses camping coolers with ice.Advised that mechanical refrigeration is required if selling burgers.

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