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Between The Buns

10728 101 Street Westlock AB T7P 1H7 · Food - General

Official record from Alberta →

Inspection summary

Between The Buns has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 15, 2025. The most recent inspection, on June 2, 2026, found no infractions.

2 of 6 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: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 4 separate inspections, most recently on May 26, 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 once on May 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 19, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ice cream scoops and other tools were stored in a container with water only. Ensure that the ice cream scoops or other tools be stored in a dipper well which must be connected to a continuously running approved potable water supply or they must be stored in a sanitizing solution at all times and sanitizing solution must be changed on a regular basis. The on site staff was required to change to the water to the sanitizing solution in the containers during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open packaged ketchup, relish and mustard were left at room temperature on the dining tables. Ensure that manufacturer's storage instructions be followed. If the label states "refrigerate after opening", they must be kept refrigerated after the bottles are opened. Or individually packaged condiments be provided.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy held on the hot holding unit was kept at 45C. The on site staff reported that it was cooked freshly in the morning. The staff was required to heat it up in the microwave oven or on the grill quickly until the internal temperature reaches 74C; then, it could be transferred back onto the hot holding unit and kept at 60C or higher at all times. The proper reheating procedure was once again discussed with the on site staff.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy was kept at 19C in a warmer during inspection. The on site staff advised that gravy was cooked about 2 days ago, cooled and stored in the cooler and was taken out of the cooler and placed on the warmer directly this morning. Ensure that high risk foods be reheated quickly such as being reheated in a microwave oven until the internal temperature of the food reaches 74C; then, it can be transferred back to the hot holding unit. Ensure that high risk foods intended for hot holding display be kept at or above 60C at all times. A hot holding unit must not be used for reheating foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open packaged ketchup, relish and mustard were left at room temperature on the dining tables. Ensure that manufacturer's storage instructions be followed. If the label states "refrigerate after opening", they must be kept refrigerated after the bottles are opened. Or individually packaged condiments be provided.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The left side and middle side of the cooling cabinets in the stainless steel cooling unit close to the back door were kept at 10C during inspection. The on site staff was required to transfer all the high risk foods to other cooling units which were maintained at 4C. The facility manager was contacted during inspection and she advised that she would further adjust and lower down the temperature of this cooling unit today. Ensure that high risk foods be kept refrigerated at 4C or below at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The soap dispenser was not securely mounted to the wall. Ensure that it be mounted to the wall. If not, a bottle of hand soap with a pump on the top should be obtained.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One cooler with sliding doors were kept at 8C during inspection. The staff was required to transfer all the high risk foods to other cooling units which were maintained at 4C or below during inspection. Discussed with the manager that the temperature of this cooler can be adjusted and monitored. In addition, another cooler next to the above cooler broke down. However, two bags of cheese were still being stored in it and the manager advised that they had been stored in there much longer than 2 hours. The cheese was required to be disposed of. Ensure that high risk foods be kept refrigerated at 4C or below at all times.
  6. Initial Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One upright display cooler in the kitchen was kept at 10C during inspection. Another display cooler with sliding doors in the kitchen was kept at 16C. The temperatures of the above coolers must be closely monitored. No high risk foods can be stored in them until they can be maintained at 4C or below. The onsite manager advised that a new cooler could be placed in the kitchen.

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