Burger Barons
5016 48 Avenue Tofield AB T0B 4J0 · Food - General
Inspection summary
Burger Barons has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 28, 2023. The most recent inspection, on March 2, 2026, found no infractions.
1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
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 4 times across 3 separate inspections, most recently on September 17, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 3 times across 3 separate inspections, most recently on February 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?
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 4 times across 3 separate inspections, most recently on June 4, 2025. 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?
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.
7 inspections
- Risk Management Inspection
0 infractions
- 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?
- As discussed, discourage the use of sticky fly paper in the food preparation area (which was taken down during the inspection by Staff). Also encouraged the owner to purchase a new fly light control device for more effective fly control. This unit should be installed above/around the back door entrance and near an electrical outlet (since it has a light source).Recommend the purchase of above either on-line or through a pest control company.FEBRUARY 24, 2026 UPDATE:Confirmed with the business owner that the fly light control device has been purchased; however, still required to be installed at the establishment.As discussed with the Staff, ideally would be located near the rear Staff entrance door for effective fly control.
- 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?
- Monitoring 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?
- As discussed, discourage the use of sticky fly paper in the food preparation area (which was taken down during the inspection by Staff). Also encouraged the owner to purchase a new fly light control device for more effective fly control. This unit should be installed above/around the back door entrance and near an electrical outlet (since it has a light source).Recommend the purchase of above either on-line or through a pest control company.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Observed several ceiling light fixtures in the kitchen area (particularly the one above the three compartment sinks) which are not in good working order and many of the light tubes are either not working or are dimly lit.Repair and/or replace as deemed necessary to ensure adequate levels of lighting is achieved to easier facilitate cleaning.EXHAUST CANOPY HOOD:Confirmed the professional cleaning was carried out and is not due again till October 2025.
- 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?
- 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?
- As discussed, discourage the use of sticky fly paper in the food preparation area (which was taken down during the inspection by Staff). Also encouraged the owner to purchase a new fly light control device for more effective fly control. This unit should be installed above/around the back door entrance and near an electrical outlet (since it has a light source).Recommend the purchase of above either on-line or through a pest control company.
- 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?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Discussions were held with Staff during the assessment to understand the dishwashing procedure at this food facility.A premade 2 L container with chlorine solution is used for the sanitizing step for dishwashing. For large stainless steel bowls, tongs, spatulas, knives, cutting boards, etc., this amount may not achieve the required complete immersion and will need to follow-up next Monday with the owner to discuss.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Ensure that chlorine test strip papers are utilized to verify that the correct concentration of chlorine is used for the final sanitizing step.As discussed with Staff, would recommend purchasing these test strip papers on-line through Amazon.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed several dead flies in the ceiling light fixtures where the walk-in cooler is located.Please take covers off the light fixtures and clean/remove dead flies from these fixtures.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Discussions with Staff revealed that hot water and vinegar is used to sanitize utensils - please ensure that chlorine (e.g. - bleach) is used for the final sanitizing step. As discussed, 100 ppm chlorine (minimum) is required for this task and ensure utensils are completely immersed in this solution for at least 2 minutes prior to air drying.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Ensure that chlorine test strip papers are utilized to verify that the correct concentration of chlorine is used for the final sanitizing step.As discussed with Staff, would recommend purchasing these test strip papers on-line through Amazon.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- WALK-IN COOLER:Confirmed that a new flooring finish has been installed in this walk-in cooler; however, the edges of the flooring at all floor-wall junctions (particularly the corners) are not properly secured to the subfloor. Moreover, observed an excessive amount of foam insulation in these same covers which will need to be trimmed off to properly complete this task.CEILING LIGHT FIXTURE ABOVE THE EXHAUST CANOPY HOOD:Above fixture is not working at the time of inspection - repair/replace as deemed necessary to ensure adequate lighting levels in this kitchen area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed a significant amount of dust on the wall where the right hand side of the pizza oven is located - discussed with Staff that this wall surface needs to be thoroughly cleaned.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?