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Burger Baron

4609 50 Avenue Valleyview AB T0H 3N0 · Food - General

Official record from Alberta →

Inspection summary

Burger Baron has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 2, 2024. The most recent inspection, on April 29, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Protecting food from contamination 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.

  • 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 2 times across 2 separate inspections, most recently on October 10, 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 15, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 2, 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 2 times across 2 separate inspections, most recently on April 15, 2025. 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 once on April 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A bag of romaine lettuce was observed with signs of spoilage:- Visible white-blue growth was present on the lettuce- lettuce leaves were observed with brown spotting, - some leaves present were soft "goo-like" and brown in colourationCorrected during inspection:- The bagged romaine lettuce was discarded. - Remaining lettuce in the facility was inspected for signs of spoilage
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of diced tomatoes was observed directly on-top of a container of shredded lettuce.Corrected during inspection:- The tomato container was repositioned in a manner where its base was not in contact with the shredded lettuce product.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Deep frier basket was observed with a long loose wire- The topping cooler in the food prep area was observed to be leaking water onto the bottom shelving- The topping cooler doors were observed to be loose and would not close properly unless liftedCorrection:- Repair or replace the damaged deep frier basket- Repair the topping cooler in a manner that prevents leaking and allows the bottom doors to function as intended
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The follow areas were observed to require cleaning:- Mildew was observed on the corner ceiling tiles in the front area walk-in refrigeration unit- The women's washroom ventilation unit was observed with an accumulation of dust that appeared to hinder its effectivenessCorrection:- Clean and sanitize the mildew present in the front area walk-in refrigeration unit- Clean and remove the dust accumulation on the women's washroom ventilation unit, and service if required.
  3. 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?
      • Rear Ventilation window located behind the dishwasher was observed to be open and was without a screen.Correction:- Equip the rear ventilation window with a functioning screen
  4. Monitoring 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?
      • Screen on the rear storage door was damaged, exposing gaps.Correction:- Replace and/or repair the screen on the back storage door to prevent entry of pests.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot-holding unit containing cooked mushrooms and bacon was measured to be 48*C.Corrected during inspection:- The hot-holding unit temperature was increased- Hot-holding temperatures were corrected to be no lower than 60*C
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • French fry scoop was observed in the hot-holding unit with the scoop handling in contact with the food area.Corrected during inspection:- The scoop was relocated outside of the hot-holding unit- Education provided

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