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Bastion Burger

501 17 Avenue SW Calgary AB T2S 0A9 · Food - General

Official record from Alberta →

Inspection summary

Bastion Burger has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 10, 2024. The most recent inspection, on January 9, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 on October 10, 2024. 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 once on December 12, 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?

  • 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 4 times across 3 separate inspections, most recently on January 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 separate inspections, most recently on October 22, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Build up of debris in the hard to reach areas of the floors and lower walls/doors. Ensure these areas are cleaned.
  2. Monitoring Inspection

    3 infractions

    • 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?
      • Gap in weather stripping at back door. Replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several light shields are broken or missing. Replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Build up of debris in the hard to reach areas of the floors and lower walls/doors. Ensure these areas are cleaned.2. Caulking on dishwashing sink was mouldy. Replace.
  3. Initial Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the back east hand wash sink was not dispensing paper towels.Repair or replace the paper towel dispenser.
  4. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The potato cutter was installed at the dishwashing sinks.Either remove the potato cutter, or move it to a location where it will be 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)?
      • Quat based food contact surface sanitizer was in use in the facility, but no quat test strips were available fur use.Obtain quat test strips.
    • 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 for verifying dishwasher sanitizer concentration.Obtain chlorine test strips for verifying dishwasher sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the back east hand wash sink was not dispensing paper towels.Repair or replace the paper towel dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Nobody in care and control had a valid certificate for a recognized food safety course.If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some lights were missing light covers.Either install covers on lights missing them, install protective sleeves on lightbulbs, or install shatter resistant bulbs.

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