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British Banger Company

A - 17 Elizabeth Street Okotoks AB T1S 1K1 · Food - General

Official record from Alberta →

Inspection summary

British Banger Company has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on September 22, 2026, recorded 2 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on September 22, 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 September 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water sanitizer was too strong (>200 ppm). **Ensure bleach water sanitizer is maintained at 100 ppm. ***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in the meat display cases. **Obtain thermometers.***CORRECTED DURING THE INSPECTION.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the main display coolers were measured at ambient temperatures of 4.2-10.3C.Adjust and/or conduct maintenance on coolers to ensure that potentially hazardous foods are kept at temperatures of 4C or lower at all times.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the main display coolers were measured at ambient temperatures of 5.4-9.8C. Several meat products were probed at internal temperatures of 6.4C to 8.3C. The smaller display coolers were measured at ambient temperatures of 6.3C. Meat product was probed at an internal temperature of 5.9CAdjust and/or conduct maintenance on coolers to ensure that potentially hazardous foods are kept at temperatures of 4C or lower at all times.

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