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Burger King

201 - 2550 16 Avenue Cold Lake AB T9M 0L6 · Food - General

Official record from Alberta →

Inspection summary

Burger King has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on September 28, 2026, recorded 6 infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 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 3 times across 2 separate inspections, most recently on September 28, 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 2 times across 2 separate inspections, most recently on October 21, 2025. 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 once on September 28, 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?

  • 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 September 24, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 5 times across 3 separate inspections, most recently on September 28, 2026. 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.

8 inspections

  1. Monitoring Inspection

    6 infractions

    • 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?
      • Temperature records for refrigeration equipment were not being consistently maintained at the time of inspection. Monitor and record refrigeration temperatures at least once daily to verify that coolers are maintained at 4°C or colder and freezers at -18°C or colder. Maintain the temperature records onsite and make them available for review.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was operating at approximately 5°C at the time of inspection. The cooler door was not closing and sealing properly, which was contributing to the elevated temperature. Repair or adjust the cooler door so that the door closes and seals properly. Maintain all high-risk foods at 4°C or colder and routinely monitor the cooler temperature to ensure required refrigeration temperatures are consistently maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen beef patties were cooked from frozen in a conveyor oven. When asked how final cooking temperatures are verified, a food handler advised that internal temperatures are not routinely checked and that patties are assessed visually and are not served if they appear pink. Ensure ground beef patties reach a minimum internal temperature of 71°C for at least 15 seconds before service. Use an accurate probe thermometer to verify final cooking temperatures at a frequency sufficient to demonstrate that the cooking process consistently achieves the required internal temperature. Do not rely solely on colour or visual appearance to determine whether ground beef patties are adequately cooked.
    • 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?
      • Fly activity was observed within the food establishment. Dead insects and insect debris were also observed behind the sink near the drive-through area, within the UV insect-control unit, and on the surface directly below the unit. Implement effective pest-control measures to eliminate the fly activity and identify and correct any conditions that may support pest entry, harbourage, or breeding. Thoroughly clean the affected areas and insect-control unit, remove dead insects and other pest evidence, and clean and empty the unit at a frequency sufficient to prevent the accumulation of insects and debris.
    • 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 ceiling tiles in the rear area were visibly water stained and showed evidence of moisture damage. Identify and correct the source of the moisture and replace all water-damaged ceiling tiles after the source has been corrected. Maintain ceiling surfaces in good repair and in a condition that is smooth, durable and readily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Several areas of the food establishment required more thorough cleaning, including floors, walls, food preparation and service areas, and hard-to-reach areas around and beneath equipment. Thoroughly clean all affected areas and maintain floors, walls, ceilings and other premises surfaces in a clean and sanitary condition. Clean hard-to-reach areas at a frequency sufficient to prevent the accumulation of food residue, grease, dust and other debris.2. The ventilation filters above the deep fryer were visibly soiled with accumulated grease and debris. Thoroughly clean the filters and associated ventilation components and maintain the ventilation system in a clean and properly operating condition. Clean the filters at a frequency sufficient to prevent the accumulation of grease and other debris.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were observed stored on the counter between uses. This may lead to bacterial growth and cross-contamination. Please store wiping cloths in an approved sanitizer solution between uses.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No cold water available at the designated handwashing sink. Both hot and cold running water are required for proper handwashing. Please restore cold water supply to the handwashing sink.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The vegetable preparation sink did not have hot water, and a leak was noted at the base of the faucet. Lack of hot water prevents effective cleaning, and leaks may contribute to unsanitary conditions. Please repair the faucet and ensure both hot and cold water are available at the vegetable sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • One of the public washroom toilets was visibly dirty. Unsanitary washrooms may lead to the spread of pathogens and negatively affect public perception. Please clean and maintain all washroom fixtures in a sanitary condition.
  4. Demand Inspection

    1 infraction

    • 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 valid Food Handling Permit is not on display. Please ensure the permit is always on display.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several individual milk cartons with expired best before dates were observed in the walk-in cooler. Please discard.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure bacon is thawed under refrigeration temperatures. Thawing bacon at room temperature is not permitted due to exponential bacterial growth at room temperature rendering the food unsafe.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer concentration in 3rd compartment sink was found at 150 ppm quats. Please verify sanitizer in 3rd compartment sink is at 200 ppm quats to ensure all dishes/utensils are effectively sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The stainless steel gravy containers cannot be properly cleaned due to residue build-up that cannot be removed. Please replace stainless steel containers or remove build-up from current ones.2. The cutting board for onions is in poor repair and cannot be properly cleaned. Please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the walk-in cooler was visibly dirty at time of inspection. Please clean floor as often as required to maintain in a clean manner at all times.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

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