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Burger Baron

979 Mistassiniy Road Wabasca AB T0G 2K0 · Food - General

Official record from Alberta →

Inspection summary

Burger Baron has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 20, 2023. The most recent inspection, on May 8, 2026, found no infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 17 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 5 times across 3 separate inspections, most recently on April 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on February 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 March 11, 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?

  • 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 once on April 8, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 February 24, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Staff were observed to be breading raw chicken in a container directly on top of a garbage can. Public Health Inspector instructed staff to bread the chicken on an appropriate food preparation table during the inspection. 2. Staff were observed to be rinsing raw chicken in the hand-washing sink. Public Health Inspector instructed staff to discontinue this practice during the inspection. A. Food must be prepared/handled in a sanitary manner on appropriate food preparation surfaces (ie. a preparation table or counter).B. Designated hand-washing sinks are meant for hand washing ONLY to prevent cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled chemical spray bottle containing pink liquid was observed next to the hand-washing station. Staff identified the contents as degreaser. Public Health Inspector instructed staff to label the spray bottle with a permanent marker during the inspection. Ensure that all bottles and/or container that contain chemicals are labeled to identify their contents and prevent accidental misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A box of frozen whole chicken was observed to be thawing on the counter at room temperature. The chicken was still in a frozen state. Public Health Inspector instructed staff to move the box into the walk-in cooler.Ensure that proper thawing methods for frozen foods are being followed: in the refrigerator, under cold running water, or in the microwave to prevent bacterial growth/contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two large containers of cooked pork spare-ribs and a small container of cooked bacon strips were observed to be cooling on the counter. Staff indicated that the items had been cooked earlier and had been sitting on the counter for less than 2 hours.Public Health Inspector instructed staff to move the food items into the walk-in cooler during the inspection to allow food items to cool faster.Cooling of cooked foods must be completed in the shortest time possible to prevent bacterial growth. Ensure cooked foods are cooled from 60 degrees C (140 degrees F) to 20 degrees C (70 degrees F) or less within two hours and then from 20 degrees C (70 degrees F) to 4 degrees C (40 degrees F) or less within 4 hours.Proper cooling methods include: portioning large batches into smaller shallow containers to cool food evenly.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Based on observations during the re-inspection, all staff at this facility who do not hold a certificate in Food Safety Training are required to take the free online Food Safety Basics Course through Alberta Health Services Environmental Public Health. Ensure this training is completed and a certificate of completion from each staff member must be submitted to Public Health Inspector for review/verification.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various containers of food items were observed to be uncovered in the white stand-up Midea freezer. Staff were able to cover the food items with appropriate lids/coverings during the inspection. Ensure that stored food items in containers are covered with a lid to prevent the introduction of contaminants.*This is a repeat violation
    • 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. Pest control records are not being adequately maintained. Operator indicated that they have not completed monthly records and could not produce a copy of pest control records for verification/review when requested by Public Health Inspector. AHS pest control template was provided to the operator during the inspection. Ensure that pest control records are completed monthly and available for verification/review when requested by a Public Health Inspector.2. The weather stripping/door seal on the back exterior door (teal coloured door) for the kitchen (for garbage disposal and deliveries) is observed to be in disrepair, with a visible gap at the bottom of the door. Sunlight can be seen from the outside through the visible door gap. Exterior openings must be properly sealed to deter/prevent the entry of pests.
  4. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine (bleach) sanitizer test strips are observed to be expired (EXP: 08/2025).Ensure that new test strips are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces and food equipment.**Update (February 26, 2026): Operator submitted purchase invoice for new test strips, which is estimated to arrive to the facility on March 5, 2026. Please send a picture to Public Health Inspector when they arrive.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A tall black glass door fridge in the kitchen is measured at a temperature of 12 degrees C. This was verified by the thermometer in the display case and Public Health Inspector's infrared thermometer. Food items inside were probed at measured at a temperature of 12 degrees C.Operator was instructed to move all high-risk food items into the walk-in cooler. Staff stated they would put an out of service sign on the fridge. THE ABOVE NOTED REFRIGERATION UNIT MUST NOT BE USED FOR FOOD STORAGE UNTIL IT IS SERVICED. Investigate the issue and ensure the affected refrigerator serviced/repaired. Refrigeration units must be capable of maintaining a temperature of 4 degrees C or lower for safe food storage.**Update (February 26, 2026): Operator indicated that a part has been ordered for the above noted fridge and repairs will be completed when it arrives.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bottom crevices of the white stand up Midea Freezer between the food preparation coolers has a significant build-up of food debris and grime. Ensure the above noted area is thoroughly cleaned and sanitized. All food equipment must be maintained in a clean and sanitary condition.
  5. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Five heads of lettuce were observed to be spoiled in the walk-in freezer. Public Health Inspector instructed staff to discard the spoiled food items into the garbage during the inspection.Ensure that all food items being stored are wholesome and in a suitable condition for human consumption.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloths were observed on counters in the facility. Staff were able to immerse the wet wiping cloths into sanitizer solution buckets during the inspection. Public Health Inspector provided education to kitchen staff on proper use of wiping cloths. Ensure that cloths used for wiping food contact surfaces are kept in a sanitizing solution when not in use OR single use and discarded immediately after use. Wiping cloths shall be stored in a place and manner that prevents contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following was observed to be uncovered:1. Two food containers of frozen beef bits in the white stand up Midea Freezer 2. A container of flour breading for chicken in the preparation coolerStaff were instructed to cover the food items with appropriate lids/coverings during the inspection. Ensure that stored food items in containers are covered with a lid to prevent the introduction of contaminants.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility does not have a probe thermometer to monitor internal food temperatures. Obtain a food grade thermometer to verify safe internal temperatures of high-risk foods are maintained during food preparation and storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine (bleach) sanitizer test strips are observed to be expired (EXP: 08/2025).Ensure that new test strips are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces and food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A tall black glass door fridge in the kitchen is measured at a temperature of 12 degrees C. This was verified by the thermometer in the display case and Public Health Inspector's infrared thermometer. Food items inside were probed at measured at a temperature of 12 degrees C.Operator was instructed to move all high-risk food items into the walk-in cooler. Staff stated they would put an out of service sign on the fridge. THE ABOVE NOTED REFRIGERATION UNIT MUST NOT BE USED FOR FOOD STORAGE UNTIL IT IS SERVICED. Investigate the issue and ensure the affected refrigerator serviced/repaired. Refrigeration units must be capable of maintaining a temperature of 4 degrees C or lower for safe food storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bottom crevices of the white stand up Midea Freezer between the food preparation coolers has a significant build-up of food debris and grime. Ensure the above noted area is thoroughly cleaned and sanitized. All food equipment must be maintained in a clean and sanitary condition.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 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 soap dispenser for the handwashing sink next to the preparation cooler was observed to be almost empty. Staff refilled the soap dispenser during the inspection. Ensure that all handwashing sinks are adequately stocked with supplies for proper hand hygiene of food service staff.
    • 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 are not being adequately maintained. New AHS pest control record template was provided to the operator during the inspection. Please ensure to complete pest control records monthly and keep them on site for verification by a Public Health Inspector. **Note: There were no signs pest activity observed during the inspection
  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A batch of chicken gravy was observed to be cooling at room temperature. PHI instructed staff to move the gravy into the walk-in cooler. Foods must be cooled from 60°C (140°F) to 20°C (68°F) within 2 hours. Then, food is to be cooled from 20°C (68°F) to 4°C (40°F) or colder within 4 hours. Ensure that proper cooling methods for cooked foods are followed: use of ice wands, ice baths, or portioning large batches of hot liquids into smaller shallow containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two boxes of frozen pork spare ribs were observed to be thawing on the counter at room temperature. PHI had staff move the boxes into the walk-in cooler.Ensure that proper thawing methods for frozen foods are being followed: in the refrigerator, under cold running water, or in the microwave to prevent bacterial growth/contamination.
  9. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution in a white bucket was measured at 0 ppm at the time of inspection. PHI had staff remake a fresh solution, which was tested and measured at 100-200 ppm. Ensure that all sanitizer solutions are prepared at adequate concentration and monitor regularly with a testing device.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher uses chlorine solution for its sanitization step. The chlorine concentration was measured at 10 ppm at the time of inspection. The equipment is set to dispense 50 ppm of chlorine. Operator replaced the old chemical bucket with a new unopened chlorine during inspection. New chlorine reading was measured at 50 ppm and temperature above 38 degrees Celsius.Ensure that staff regularly monitor dishwasher temperature and concentration of the chlorine solution using probe thermometer and test strips available on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The plumbing line below the mechanical dishwasher to remove wastewater from dishwashing was noted to be in disrepair with leak observed.Ensure that the plumbing and drainage system is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside of the door of deep fryers were noted to have buildup of grease.Ensure that the deep-frying area and all equipment surfaces are routinely cleaned to prevent buildup of grease and food debris.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand-washing sinks in the front service area and the kitchen were not easily accessible with sanitizer solution container and food items stored inside. Operator removed the items from the sinks during inspection. Ensure that hand-washing sinks are not used for any purposes other than hand-washing, and that they are always easily accessible for staff.
    • 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 old food handling permit under the previous ownership was noted to be still on display. Operator replaced the food handling permit with the current version during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several tiles in the men's washroom are in disrepair. Ensure that the floor surface is in good repair to allow easy cleaning and disinfection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Four metal whisks were noted to be in disrepair. Operator discarded the damaged utensils, and replaced with a new whisk in good repair during inspection.Ensure that all food utensils are in good repair to prevent injuries from ingestion of physical contaminants.
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