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Backstairs Burger

11010 51 Avenue NW Edmonton AB T6H 0L4 · Food - General

Official record from Alberta →

Inspection summary

Backstairs Burger has been inspected 10 times by Alberta Health Services (Environmental Public Health) since July 11, 2025. The most recent inspection, on March 26, 2026, recorded 1 infraction.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 28 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 4 separate inspections, most recently on March 25, 2026. 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 4 times across 3 separate inspections, most recently on December 23, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on December 23, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 11, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 15 times across 8 separate inspections, most recently on March 25, 2026. 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.

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket for the stand-up display fridge was noted to be in disrepair, and it appears that door is not able to close.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigeration temperatures for the stand-up display cooler units of over 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket for the stand-up display fridge was noted to be in disrepair, and it appears that door is not able to close.Grey bins noted to be in disrepair. Ensure all equipment is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas noted to be needing additional sanitation. Areas discussed onsite.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigeration temperatures for both units were measured to show temperatures of over 4C. High risk food (i.e. cheese) measured at 7.6C with a probe thermometer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket for the stand-up display fridge was noted to be in disrepair, and it appears that door is not able to close.Grey bins noted to be in disrepair. Ensure all equipment is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas noted to be needing additional sanitation. Areas discussed onsite.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigeration temperatures for both units were measured to show temperatures of over 4C. High risk food (i.e. cheese) measured at 7.6C with a probe thermometer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket for the stand-up display fridge was noted to be in disrepair, and it appears that door is not able to close.Grey bins noted to be in disrepair. Ensure all equipment is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas noted to be needing additional sanitation. Areas discussed onsite.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 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?
      • Outstanding from a previous inspection:2-compartment sink faucet is not working.Faucet was noted to be running continuously. Ensure all equipment is in good 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?
      • Ventilation/canopy hood cleaning noted to be scheduled for upcoming end of week. Please ensure ventilation/canopy hood is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas noted to be needing cleaning. Areas were discussed with the operator.
  7. Risk Management Inspection

    3 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?
      • Ventilation/canopy hood cleaning noted to be scheduled for upcoming end of week. Please ensure ventilation/canopy hood is cleaned on a regular basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding from a previous inspection:2-compartment sink faucet is not working.Faucet was noted to be running continuously. Ensure all equipment is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas noted to be needing cleaning. Areas were discussed with the operator.
  8. Demand Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Trays with food are being stacked on top of one another without a barrier/protection in place. Ensure food is protected from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Outstanding from a previous inspection:Test strips are not available for measuring the concentration of sanitizer prepared.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Outstanding from a previous inspection:Pest control records are not being maintained. If self-monitoring for pests, the AHS Pest Control Checklist must be filled out monthly and records must be kept onsite.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Strong sewer like smell in the men washroom noted. Please investigate the origin of the smell and address the reason that might cause the smell. Please ensure all maintenance is done on a regular basis.Electrical plug next to the hand sink noted to be missing a cover. Ensure all electrical outlets are kept in good repair.
    • 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?
      • Food Handling Permit posted noted to be expired. Ensure a valid Food handling Permit is posted and visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding from a previous inspection:2-compartment sink faucet is not working.Faucet was noted to be running continuously. Ensure all equipment is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Preparation cooler noted to not be working at the time of the visit. Ensure all food equipment is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding from a previous inspection:1) Back room area and kitchen require decluttering of all items not used by the business.2) Detailed written cleaning schedule/checklist required.Several areas noted to be needing cleaning. Areas were discussed with the operator.
  9. Demand Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not available for measuring the concentration of sanitizer prepared.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records are not being maintained. If self-monitoring for pests, the AHS Pest Control Checklist must be filled out monthly and records must be kept onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2-compartment sink faucet is not working.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Back room area and kitchen require decluttering of all items not used by the business.2) Detailed written cleaning schedule/checklist required.
  10. Initial Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Operator could not provide evidence if the Drunken Pho Vietnamese Chili Oil used for burgers and sold in jars is made in a permitted/licensed facility. Operator removed jars from sale and indicated it won't be used in burgers until they can confirm the facility is licensed (AHS food permit or CFIA license). Ensure all food comes from an approved source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not prepared while food prep was occurring. Ensure a sanitizer solution is made prior to food prep starting for the day, and is available at all hours of operation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliding door cooler and prep cooler were both measuring at around 7-9C. Temperature was manually adjusted for both coolers. Ensure all coolers are maintaining temperatures below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not available for measuring the concentration of sanitizer prepared.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records are not being maintained. If self-monitoring for pests, the AHS Pest Control Checklist must be filled out monthly and records must be kept onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2-compartment sink faucet is not working.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Back room area and kitchen require decluttering of all items not used by the business.2) Detailed written cleaning schedule/checklist required.

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