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Burger Baron

7920 118 Avenue NW Edmonton AB T5B 0R6 · Food - General

Official record from Alberta →

Inspection summary

Burger Baron has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on April 24, 2026, recorded 2 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 6 times across 4 separate inspections, most recently on April 23, 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 4 times across 4 separate inspections, most recently on April 24, 2026. 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 4 times across 4 separate inspections, most recently on April 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on March 17, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on April 24, 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

    2 infractions

    • 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?
      • Pest control records were not available onsite for review. Please ensure pest control documentation is available for review.
    • 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?
      • The posted food handling permit was expired. Please ensure a valid food handling permit is posted onsite.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The initial measured concentration of the chlorine sanitizer solution in the sanitizer pail was highly concentrated (1000ppm). Requested staff to remake the chlorine sanitizer and correct dilution of chlorine and water. Retested concentration was acceptable (100ppm).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front counter upright beverage cooler was missing a thermometer to monitor the temperature of the milk products. Please ensure a functional thermometer is available inside the unit.
    • 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?
      • Pest control records were not available onsite for review. Please ensure pest control documentation is available for review.
    • 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?
      • The posted food handling permit was expired. Please ensure a valid food handling permit is posted onsite.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles were not labelled.ACTION REQUIRED: Ensure all spray bottles are labeled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Unable to locate probe thermometer. ACTION REQUIRED: obtain or locate the probe thermometer. Ensure it is in good working condition. Store the thermometer in the cookline. Train staff regarding using a probe thermometer. RESOURCES: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cooking-procedures.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-thermometer-calibration.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Unable to locate chlorine test strips. ACTION REQUIRED: obtain or relocate chlorine test strips. Provide staff with training about the purpose of chlorine test strips.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 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 soap dispenser in the kitchen was not functional; determined it was out of batteries. CDI: batteries replaced. 2. The staff bathroom in the basement was not equipped with soap.ACTION REQUIRED: Ensure all hand sinks are equipped with soap & paper towel. Emphasize the importance of washing hands thoroughly with soap to all staff members.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottle was not labelled to indicate contents.ACTION REQUIRED: label all chemical spray bottles to indicate contents.
  8. Risk Management Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottle was not labelled to indicate contents.ACTION REQUIRED: label all chemical spray bottles to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer in the walk-in cooler was in disrepair. Probe thermometer was not observed.ACTION REQUIRED: please ensure all coolers are equipped with functional thermometers. Ensure the facility is equipped with a probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility only had one drain plug for the three-compartment sink.ACTION REQUIRED: Obtain drain plugs for all three sink compartments. Review dishwashing requirements with staff.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff unable to locate chlorine test strips.ACTION REQUIRED: obtain chlorine test strips.
    • 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. Light visible at the base of the back exterior door.ACTION REQUIRED: ensure all doorways are tightly sealed. 2. Facility did not appear to have a pest control program in place. Staff were not aware of any pest control efforts or records. ACTION REQUIRED: Implement a pest control program to monitor for potential pest activity. This should include setting traps and keeping monthly records. This can be achieved by self-monitoring or hiring a pest control contractor. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Light cover in the walk-in freezer was broken. ACTION REQUIRED: replace the broken light cover. 2. Exposed, unfinished wood on the wall behind the dishwashing sink. ACTION REQUIRED: ensure all surfaces in the food facility are smooth, washable, & impervious to moisture.
  9. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottle was not labelled to indicate contents.ACTION REQUIRED: label all chemical spray bottles to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer in the walk-in cooler was in disrepair. Probe thermometer was not observed.ACTION REQUIRED: please ensure all coolers are equipped with functional thermometers. Ensure the facility is equipped with a probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility only had one drain plug for the three-compartment sink.ACTION REQUIRED: Obtain drain plugs for all three sink compartments. Review dishwashing requirements with staff.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff unable to locate chlorine test strips.ACTION REQUIRED: obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap at the three-compartment sink that also duals as the hand wash station in the back kitchen.
    • 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. Light visible at the base of the back exterior door.ACTION REQUIRED: ensure all doorways are tightly sealed. 2. Facility did not appear to have a pest control program in place. Staff were not aware of any pest control efforts or records. ACTION REQUIRED: Implement a pest control program to monitor for potential pest activity. This should include setting traps and keeping monthly records. This can be achieved by self-monitoring or hiring a pest control contractor. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Light cover in the walk-in freezer was broken. ACTION REQUIRED: replace the broken light cover. 2. Exposed, unfinished wood on the wall behind the dishwashing sink. ACTION REQUIRED: ensure all surfaces in the food facility are smooth, washable, & impervious to moisture.

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