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Burger Baron

5403 50 Avenue Lamont AB T0B 2R0 · Food - General

Official record from Alberta →

Inspection summary

Burger Baron has been inspected 9 times by Alberta Health Services (Environmental Public Health) since September 19, 2024. The most recent inspection, on April 28, 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 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on November 6, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 29, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 4 times across 4 separate inspections, most recently on December 17, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times on September 19, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 October 29, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths not stored in sanitizing solution. Corrected during the inspection.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ensure chlorine test strips are available.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • For the display freezer the sliding door handle is damaged and repaired with tape. This does not allow for proper cleaning and sanitization of the handle.Repair the handle in manner that allows for proper cleaning and sanitization.
  7. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Seven cartons of uninspected eggs were in the walk in cooler. Owner said they belong to the cook who is the previous owner.Remove the uninspected eggs and ensure only approved food items are within the establishment.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Cook washed hands in two compartment sink and not the hand sink. All hand washing must be done at a hand sink. This to avoid the possibility of cross contamination.From now on all hand washing takes place only at a hand sink.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cook grabbed raw burger patties placed on grill then grabbed bun which was also placed on grill covered by lid. Then went back to cooler and touched handle without a hand washing step.After touching raw meat there must be a hand washing step prior to touching ready to eat food or other equipment/objects.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • For the display freezer the sliding door handle is damaged and repaired with tape. This does not allow for proper cleaning and sanitization of the handle.Repair the handle in manner that allows for proper cleaning and sanitization.
  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • For the display freezer the sliding door handle is damaged and repaired with tape. This does not allow for proper cleaning and sanitization of the handle.Repair the handle in manner that allows for proper cleaning and sanitization.
  9. Demand Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is cardboard lining part of the walk in cooler shelves. Shelving is to be made or lined with material which smooth, non-absorbent and easily cleanable
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • For the display freezer the sliding door handle is damaged and repaired with tape. This does not allow for proper cleaning and sanitization of the handle.Repair the handle in manner that allows for proper cleaning and sanitization.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required underneath a shelving unit in the dry storage area.

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