Skip to content
Loading map…

Buckeye BBQ - Events

112 - 11716 100 Avenue NW Edmonton AB T5K 2G3 · Food - Special Event

Official record from Alberta →

Inspection summary

Buckeye BBQ - Events has been inspected 45 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on September 4, 2026, recorded 1 infraction.

36 of 45 inspections on record found no infractions at all. In the past 12 months there were 14 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on September 4, 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 2 times across 2 separate inspections, most recently on August 9, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 5, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 3 separate inspections, most recently on August 20, 2026. For example: Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 4 separate inspections, most recently on August 29, 2025. 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.

45 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The macaroni and cheese stored in the hot holding unit was observed at a temperature below 60C. The hot holding unit was also observed to have an insufficient water level in the water bath.Owner placed more water in the hot holding unit and the temperature was measured above 60C.Ensure that all cooked high risk food items are stored and displayed away from the temperature danger zone (4C to 60).
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water was not available at the truck/booth. No food preparation/cooking can take place until hot and cold water is available at the truck/booth.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

  12. Demand Inspection

    0 infractions

  13. Demand Inspection

    0 infractions

  14. Demand Inspection

    0 infractions

  15. Demand Inspection

    0 infractions

  16. Demand 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 bottles of hand soap were observed little to almost empty. Facility operator obtained more hand soap and was observed by the public health inspector during the inspector.Ensure that hand washing sinks are fully stocked and adequate supply of hot and cold running water, soap, and paper towel.
  17. Risk Management Inspection

    0 infractions

  18. Demand Inspection

    0 infractions

  19. Demand Inspection

    0 infractions

  20. Demand Inspection

    0 infractions

  21. Demand Inspection

    0 infractions

  22. Demand Inspection

    0 infractions

  23. Demand Inspection

    0 infractions

  24. Demand Inspection

    0 infractions

  25. Demand Inspection

    0 infractions

  26. Demand Inspection

    0 infractions

  27. Risk Management Inspection

    0 infractions

  28. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer in the spray bottles were measured between 500 to 800ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no pressure at the front handwash sink due to a loose tap. Little or no hot water at the front handwash sink.Repair the handwash sink tap.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • Generator onsite was not adequate to provide power for all vendors. Generator was tripped twice during inspection.Address this issue.
    • 21. Is refuse being managed in a suitable manner?
      • No wastewater tank onsite. Wastewater was dispensing on the floor or garbage bin.Provide wastewater tank for wastewater.
  29. Risk Management Inspection

    1 infraction

    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • Generator onsite was not adequate to provide power for all vendors. Generator was tripped twice during inspection.Address this issue.
  30. Demand Inspection

    0 infractions

  31. Demand Inspection

    0 infractions

  32. Demand Inspection

    0 infractions

  33. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One bleach water spray bottle is tested at 0 ppm chlorine. Its contents are immediately discarded.(The others are tested at >200 ppm chlorine.)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Baked beans are being hot held at 47°C. This food is immediately placed in the oven again.(The other hot holding temperatures are excellent.)
  34. Demand Inspection

    0 infractions

  35. Risk Management Inspection

    0 infractions

  36. Demand Inspection

    0 infractions

  37. Demand Inspection

    0 infractions

  38. Risk Management 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?
      • No water was available.
  39. Risk Management Inspection

    0 infractions

  40. Demand Inspection

    0 infractions

  41. Demand Inspection

    0 infractions

  42. Risk Management Inspection

    0 infractions

  43. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bleach solution in the third sink was insanitary state. The operator replaced the bleach solution during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hot water was not observed by the hand washing sink located in the front area. The operator repaired the faucet during the inspection and hot water was noted. 2. The faucet of back hand washing sink was leaking. The operator repaired the leak during the inspection.
  44. Demand Inspection

    0 infractions

  45. Risk Management Inspection

    3 infractions

    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot and cold running water was not observed. The operator connected the unit with water line from the city of St. Albert during the inspection. The water turned warm and cold water was noted.
    • 21. Is refuse being managed in a suitable manner?
      • The unit was not connected to wastewater. The operator connected the unit to 1000 liters wastewater tank during the inspection.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Walls and ceiling were not observed in the back prep area. The operator installed vinyl walls and ceiling during the inspection.

Nearby inspected facilities

Own this business? Add a badge to your website