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Athabasca Burger Bar

4719 50 Street Athabasca AB T9S 1A3 · Food - General

Official record from Alberta →

Inspection summary

Athabasca Burger Bar has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 4, 2025. The most recent inspection, on June 24, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on June 23, 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 2 times across 2 separate inspections, most recently on December 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 4 separate inspections, most recently on June 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on December 8, 2025. For example: 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?

  • 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 once on December 8, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution located by the ice cream station was observed to be 200 ppm chlorine. The operator immediately remade the solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cupboard beneath the handwashing sink at the server station was found to have a buildup of dirt, debris, and old creamer containers. Clean and sanitize the entire cupboard to remove all residue and prevent pest attraction.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan in the walk-in cooler was observed to have a build-up of a mold-like substance. Areas of food storage are required to be maintained in a clean and sanitary condition to prevent cross contamination and bacterial growth. Please clean and sanitize the fan in the walk-in cooler.
  5. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal thermometer in the walk-in cooler was observed to be non-functional. Temperature monitoring equipment is a requirement for high-risk food storage to ensure temperatures are maintained at 4c to prevent the growth of bacteria. Ensure that the walk-in internal thermometer is replaced or repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to be expired. All testing equipment must be up to date to ensure adequate chemical concentration is met for effective sanitizing of food prep surfaces. Ensure that the chlorine test strips are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The handwashing sink, soap dispenser, and paper towel dispenser was observed to have food debris build up. Equipment used to wash hands must be kept in a clean and sanitary manner to prevent cross-contamination and ensure effective and proper handwashing is completed. Please clean and sanitize the handwashing sink area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Multiple surfaces including the kitchen line drawers, the handle of the walk-in cooler, and handle of the stand-up coolers were observed to be sticky and have a buildup of debris. All surfaces in a food preparation area should be maintained in a clean and sanitary condition to prevent cross contamination. Ensure that the surfaces are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan in the walk-in cooler was observed to have a build-up of a mold-like substance. Areas of food storage are required to be maintained in a clean and sanitary condition to prevent cross contamination and bacterial growth. Please clean and sanitize the fan in the walk-in cooler.
  6. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal thermometer in the walk-in cooler was observed to be non-functional. Temperature monitoring equipment is a requirement for high-risk food storage to ensure temperatures are maintained at 4c to prevent the growth of bacteria. Ensure that the walk-in internal thermometer is replaced or repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to be expired. All testing equipment must be up to date to ensure adequate chemical concentration is met for effective sanitizing of food prep surfaces. Ensure that the chlorine test strips are replaced.
    • 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?
      • Expired food handling permit. Invoice has been provided to owner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris build-up was observed in the microwave located in the kitchen. All equipment that comes into contact with food is required to be maintained in a clean and sanitary condition to prevent cross contamination and bacterial growth. The operator cleaned and sanitized the microwave.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Multiple surfaces including the kitchen line drawers, the handle of the walk-in cooler, and handle of the stand-up coolers were observed to be sticky and have a buildup of debris. All surfaces in a food preparation area should be maintained in a clean and sanitary condition to prevent cross contamination. Ensure that the surfaces are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan in the walk-in cooler was observed to have a build-up of a mold-like substance. Areas of food storage are required to be maintained in a clean and sanitary condition to prevent cross contamination and bacterial growth. Please clean and sanitize the fan in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The handwashing sink, soap dispenser, and paper towel dispenser was observed to have food debris build up. Equipment used to wash hands must be kept in a clean and sanitary manner to prevent cross-contamination and ensure effective and proper handwashing is completed. Please clean and sanitize the handwashing sink area.
  7. Demand Inspection

    1 infraction

    • 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?
      • Expired food handling permit. Invoice has been provided to owner.
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