Burger Creeations - Events

Undisclosed Location Edmonton AB T6X 0Z4 · Food - Special Event

5 inspections

1. Risk Management InspectionJul 20, 2026

   1 infraction

   • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
     • An adequate supply of potable water was not available at the time of inspection. The food trailer's potable water tank was empty, resulting in the absence of hot and cold running water for handwashing and dishwashing activities. Operators advised that they had been using the water and had run out. The operation involves handling raw meat and preparing food on-site, requiring a continuous supply of potable water throughout service. Potable water haulers were available at the event. A water hauler was flagged down and filled the tank during the inspection.
2. Demand InspectionJul 19, 2026

   7 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Sanitizing practices required corrective action during the inspection. Sanitizer concentration testing conducted during the initial visit found no detectable chlorine residual in the sanitizer solution available on site. The operator added bleach to the sanitizer bottle during the inspection, and the solution was subsequently verified at approximately 100 ppm chlorine. This corrective action was completed during the inspection. Chlorine test strips were not available on site; therefore, a sample supply was provided to the operator to support ongoing monitoring of sanitizer concentrations. Food-contact surface sanitizing was not directly observed. The food trailer was generally orderly; however, during the initial inspection some food preparation areas, particularly near the sink area, were observed to have accumulated dust and required cleaning.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Temperature control concerns were identified during the first inspection. The vendor's generator had run out of fuel, resulting in a loss of power to refrigeration equipment. One cooler measured approximately 10°C using an infrared thermometer. Staff advised that the power outage had been ongoing for approximately one hour and that the owner was returning with fuel for the generator.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The food trailer was operating at an event lasting six-days; however, adequate dishwashing facilities were not available at the time of inspection. The potable water tank servicing the trailer was empty, resulting in the absence of hot and cold running water required for utensil washing, equipment cleaning, and food-contact surface sanitation. Operators advised that reusable utensils and equipment would be taken to a nearby home for cleaning at the end of the day. This arrangement had not been disclosed to or approved by Environmental Public Health prior to the event and is not considered acceptable for an event of this duration and level of food handling. The AHS Special Events Food Vendor Package requires vendors participating in events longer than three days to have hot and cold running water and a sink adequate for washing, rinsing, and sanitizing reusable utensils throughout the event. Dishwashing facilities must be available during operation so that utensils and equipment can be cleaned and sanitized as necessary, particularly where raw meat handling and ongoing food preparation occur. The practice of transporting soiled utensils and equipment home for cleaning does not provide the operator with the ability to wash, rinse, and sanitize equipment during food service should contamination occur. It also increases the risk of cross-contamination associated with the storage and transport of dirty equipment. Given the handling of raw meat and the use of reusable food-contact equipment, adequate potable water and functional dishwashing facilities must be available on site at all times during operation. Operators were advised that potable water and dishwashing facilities must be restored and operational prior to resuming food service. Follow-up inspection required to verify compliance.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The available handwashing facilities were inadequate for the nature of the food handling and length of the event. Food preparation activities occurred inside the food trailer, while the only functioning handwashing station was located outside the unit. A conveniently located handwashing sink is required within or immediately accessible to food handling areas to facilitate frequent and effective handwashing by staff. Operators were advised to restore operation of the trailer's handwashing sink prior to resuming food service.
   • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
     • An adequate supply of potable water was not available at the time of inspection. The food trailer's potable water tank was empty, resulting in the absence of hot and cold running water for handwashing and dishwashing activities. The operation involves handling raw meat and preparing food on-site, requiring a continuous supply of potable water throughout service. Potable water haulers were available at the event and arrangements were made for the tank to be filled. Operators were advised that food service must not resume until an adequate supply of potable water has been restored
   • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
     • Employee hygiene conditions were generally satisfactory. No ill staff were observed. During the inspection, one employee was observed smoking in the outdoor preparation area near a location where gravy was being hot held. The employee discontinued the activity following discussion with the inspector. Operators were reminded that smoking is not permitted in food preparation or food storage areas.
   • 21. Is refuse being managed in a suitable manner?
     • Wastewater management practices required immediate corrective action. During the first inspection, the discharge hose from the handwashing station was draining directly onto the ground. This was corrected during the inspection by placing the discharge hose into a collection container to capture wastewater for proper disposal. No further discharge to ground was observed following correction. Adequate garbage containers were available on site.
3. Risk Management InspectionJul 19, 2026

   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 food trailer was operating at an event lasting six-days; however, adequate dishwashing facilities were not available at the time of inspection. The potable water tank servicing the trailer was empty, resulting in the absence of hot and cold running water required for utensil washing, equipment cleaning, and food-contact surface sanitation. Operators advised that reusable utensils and equipment would be taken to a nearby home for cleaning at the end of the day. This arrangement had not been disclosed to or approved by Environmental Public Health prior to the event and is not considered acceptable for an event of this duration and level of food handling. The AHS Special Events Food Vendor Package requires vendors participating in events longer than three days to have hot and cold running water and a sink adequate for washing, rinsing, and sanitizing reusable utensils throughout the event. Dishwashing facilities must be available during operation so that utensils and equipment can be cleaned and sanitized as necessary, particularly where raw meat handling and ongoing food preparation occur. The practice of transporting soiled utensils and equipment home for cleaning does not provide the operator with the ability to wash, rinse, and sanitize equipment during food service should contamination occur. It also increases the risk of cross-contamination associated with the storage and transport of dirty equipment. Given the handling of raw meat and the use of reusable food-contact equipment, adequate potable water and functional dishwashing facilities must be available on site at all times during operation. Operators were advised that potable water and dishwashing facilities must be restored and operational prior to resuming food service. Follow-up inspection required to verify compliance.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The available handwashing facilities were inadequate for the nature of the food handling and length of the event. Food preparation activities occurred inside the food trailer, while the only functioning handwashing station was located outside the unit. A conveniently located handwashing sink is required within or immediately accessible to food handling areas to facilitate frequent and effective handwashing by staff. Operators were advised to restore operation of the trailer's handwashing sink prior to resuming food service.
   • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
     • An adequate supply of potable water was not available at the time of inspection. The food trailer's potable water tank was empty, resulting in the absence of hot and cold running water for handwashing and dishwashing activities. The operation involves handling raw meat and preparing food on-site, requiring a continuous supply of potable water throughout service. Potable water haulers were available at the event and arrangements were made for the tank to be filled. Operators were advised that food service must not resume until an adequate supply of potable water has been restored
4. Risk Management InspectionJul 19, 2026

   4 infractions

   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • Discussion:During the third visit, no wastewater was observed within the handwashing station's greywater collection container despite staff having been observed moving between generator maintenance activities and food handling duties previously.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The food trailer was operating at an event lasting six-days; however, adequate dishwashing facilities were not available at the time of inspection. The potable water tank servicing the trailer was empty, resulting in the absence of hot and cold running water required for utensil washing, equipment cleaning, and food-contact surface sanitation. Operators advised that reusable utensils and equipment would be taken to a nearby home for cleaning at the end of the day. This arrangement had not been disclosed to or approved by Environmental Public Health prior to the event and is not considered acceptable for an event of this duration and level of food handling. The AHS Special Events Food Vendor Package requires vendors participating in events longer than three days to have hot and cold running water and a sink adequate for washing, rinsing, and sanitizing reusable utensils throughout the event. Dishwashing facilities must be available during operation so that utensils and equipment can be cleaned and sanitized as necessary, particularly where raw meat handling and ongoing food preparation occur. The practice of transporting soiled utensils and equipment home for cleaning does not provide the operator with the ability to wash, rinse, and sanitize equipment during food service should contamination occur. It also increases the risk of cross-contamination associated with the storage and transport of dirty equipment. Given the handling of raw meat and the use of reusable food-contact equipment, adequate potable water and functional dishwashing facilities must be available on site at all times during operation. Operators were advised that potable water and dishwashing facilities must be restored and operational prior to resuming food service. Follow-up inspection required to verify compliance.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The available handwashing facilities were inadequate for the nature of the food handling and length of the event. Food preparation activities occurred inside the food trailer, while the only functioning handwashing station was located outside the unit. A conveniently located handwashing sink is required within or immediately accessible to food handling areas to facilitate frequent and effective handwashing by staff. Operators were advised to restore operation of the trailer's handwashing sink prior to resuming food service.
   • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
     • An adequate supply of potable water was not available at the time of inspection. The food trailer's potable water tank was empty, resulting in the absence of hot and cold running water for handwashing and dishwashing activities. The operation involves handling raw meat and preparing food on-site, requiring a continuous supply of potable water throughout service. Potable water haulers were available at the event and arrangements were made for the tank to be filled. Operators were advised that food service must not resume until an adequate supply of potable water has been restored
5. Risk Management InspectionJul 19, 2026

   0 infractions