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Batter N' Bunz Ltd.

5006 50 Street Sylvan Lake AB T4S 1M5 · Food - General

Official record from Alberta →

Inspection summary

Batter N' Bunz Ltd. has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 6, 2026. The most recent inspection, on July 23, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 June 10, 2026. 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?

  • 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 once on April 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times on June 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 April 28, 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?

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.

5 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was being stored on the counter in contact with food related items which could lead to contamination. Ensure articles that aren't required for food preparation are stored separately.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was observed with a large container blocking it, making it inaccessible for hand washing. Sink was emptied during the inspection. Please ensure the hand sink is kept accessible and used only for hand washing at all times.
    • 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?
      • The front door was propped open upon arrival. Back door was tightly shut. Operator is looking into a screen door to allow some natural ventilation. Door was closed during inspection. Please ensure doors remain closed until a tight-fitting screen door has been installed. This is to prevent pests (eg. flies, mice) from entering the facility.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    2 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?
      • There is a gap at the back door along the left side. Gaps will allow for pests to enter. There is a missing screen in the bathroom and the window serves as natural ventilation. Ensure a screen is in place and all doors are tight fitting.Pest records are present.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Walls in the bathroom have not been surfaced in a suitable manner. Please ensure the walls are surfaced in a material that is smooth, non-absorbent and easily cleanable.2. Backboard around the dishwashing sinks need the edges sealed to prevent water seaping in. **Please note if this wall surface shows signs of wear, becomes damaged or cannot be kept in a sanitary manner, it will need to be replaced.
  5. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There is a large single basin and separate hand wash sink present. This sink doesn't meet the requirements for dishwashing as it is only one basin with one drain and cannot divide the soap and wash water from the sanitizing solution. Please ensure at a minimum there is a 2-compartment sink with basins large enough to fully submerge your largest piece of equipment/utensils AND a separate hand-washing sink with it's own faucet.Any sinks that are in close proximity to the food prep or storage will need sufficient barriers in place to prevent contamination of the food. Ensure there is sufficient drying racks in the dish area.
    • 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?
      • There is a gap at the back door along the left side. Gaps will allow for pests to enter. Please ensure all doors are tight fitting.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors are planks that are separating in several areas and some different flooring has been added where a wall or other item was removed. Joints are wide between the flooring and planks which will allow for debris to become trapped. Flooring will need to be replaced or resurfaced with something that is smooth, non-absorbent and easily cleanable.Walls in the bathroom have some exposed studs at this time while plumbing is being completed, and there are holes in the walls in the back hall near the exit door. Please ensure the holes are covered, primed/painted and walls are smooth and washable.

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