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Burger Baron

211 Main Avenue W Sundre AB T0M 1X0 · Food - General

Official record from Alberta →

Inspection summary

Burger Baron has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on August 11, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 3 times across 2 separate inspections, most recently on July 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on October 23, 2024. 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?

  • 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 January 10, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 4 separate inspections, most recently on July 13, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 13, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The surface sanitizer bucket in the kitchen was a mixture of bleach and soap. Do not add soap to the bleach sanitizer.2. The surface sanitizer bucket under the front counter contained no bleach. Surface sanitizer must be at least 100ppm bleach solution.3. The bleach test trips were not accessible by staff. Bleach test strips must be easily accessible by staff so that sanitizer solution can be mixed up regularly.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. A food handler was observed to dry hands on a hanging smock. Handwashing should be dried with fresh, clean, single use paper towel only.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The ice scoop in the front counter area was left in the ice bucket. Ice scoops must be stored in a separate container that can be easily cleaned and sanitized.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 1. The old Food Handling Permit was still posted. Replace the old permit with the current, valid permit.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A cell phone was left on the food preparation cutting board in the kitchen. Do not place personal items on food preparation surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no paper towel available at the kitchen hand sink. Ensure paper towel is available at the kitchen hand sink.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The ice scoop was stored inside the ice machine. Ensure the ice scoop is stored in a container that can be cleaned and sanitized regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no paper towel available at the kitchen hand sink. Ensure hand sinks are properly stocked at all times.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 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?
      • 1. There was no pest control system in place. Institute a pest control program including documentation of pest control efforts.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no surface sanitizer solution available in the kitchen. Ensure that a surface sanitizer solution is mixed up and available at all times when food is being prepared.Test strips were available.Do Not add soap to the sanitizer solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The bleach sanitizer for dishwashing had soap added to it. Do not add soap to the sanitizer solution.A two-compartment sink was in place. Proper dish washing methods were in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand sink near the grill did not have paper towel available. Ensure single use paper towel is always available for hand washing.
  9. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All coolers including line cooler, walk on cooler were less than 4C, thermometers in place. Hot held foods ie. gravy is heated thoroughly and then hot held at over 60C. Foods are made to order. Gravy made in small amounts daily - Ii there are leftovers they are cooled quickly and reheated prior to service - only one reheat. If perishable foods are purchased in the city, they are transported in coolers with ice. Chicken is purchased pre-cooked. Probe thermometer available. There were some raw burgers on the counter ear the stove - the surface temperature was 7C, staff transferred to the cooler at the time of the inspection. Staff take burgers out for cooking when orders come in and an order came in just prior to the inspection.

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