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Burger Baron

1105 10 Street Wainwright AB T9W 1E3 · Food - General

Official record from Alberta →

Inspection summary

Burger Baron has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 12, 2024. The most recent inspection, on April 30, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 March 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on November 12, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 5 separate inspections, most recently on April 30, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on April 30, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 once on March 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • - No staff present with proper food safety training, - Discussed with premise representative at this time, informed by individual he plans on doing online food safety course. Discussed and reviewed with him where to get information on approved food safety courses in Alberta.- Still a work in Progress -
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Observed that prep cooler in pizza processing area has severely damaged door seals.- Directed operator present to have the cooler door seals repaired or replaced, unit properly cleaned - (work in progress acquiring the door seals) -- New stainless steel shelving unit observed on floor, waiting for install -
  2. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • - No staff present with proper food safety training.- Discussed with premise representative at this time, informed by individual he plans on doing online food safety course. Discussed and reviewed with him where to get information on approved food safety courses in Alberta.- Work in Progress -
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Observed that prep cooler in pizza processing area has severely damaged door seals.- Directed operator present to have the cooler door seals repaired or replaced, unit properly cleaned - (work in progress) -
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - At time of review premise did not have proper sanitizer solution or any tet strips.- Proper sanitizer solution preparation discussed with staff.- Premise to acquire test strips for verifying sanitizer solution.
    • 20. Do food handlers at the facility have adequate food safety training?
      • - No staff present with proper food safety training.- Request that food safety training be reviewed, recommend current primary staff to complete an approved food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Observed that prep cooler in pizza processing area has severely damaged door seals.- Directed operator present to have the cooler door seals repaired or replaced, unit properly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Observed that premise food processing and rear preparation areas have surfaces which are not being properly cleaned.- Directed staff present to have the premise thoroughly cleaned and prep areas sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza prep cooler is icing up and not functioning properly.* Operator has called Vincor heating to assess the cooler.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature in pizza prep cooler was 11-13C. This is due to the fact that it must be unplugged as it ices up. Cooler was plugged back in.Second cook step is used for donair meat.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza prep cooler is icing up and not functioning properly.

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