Skip to content
Loading map…

Burger King

Conc E - 2016 Airport Road NE Calgary AB T2E 3B9 · Food - General

Official record from Alberta →

Inspection summary

Burger King has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 14, 2024. The most recent inspection, on August 14, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Pests.

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 2 times across 2 separate inspections, most recently on August 14, 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 once on August 14, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 January 9, 2025. 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 2 times on August 14, 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?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on November 14, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle that contained sanitizer concentrate had the same label as ready to use sanitizer.Label chemical bottles accurately to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Creamer in undercounter cooler #3 measured 7.7C.2) Sliced tomatoes and cheese measured 10.5C and 10.6C in undercounter cooler #2.Store perishable foods at 4C or less under refrigeration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture in the walk-in cooler was burning out. This area of the unit was dim.Provide adequate lighting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dried brown drips were observed on the wall inside the walk-in cooler.Clean the wall.
  2. Demand 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?
      • Evidence of cockroaches in facility as noted on glue board in kitchen. Please work with professional pest control company towards eliminating cockroaches.
  3. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sliced tomatoes were stored in a cardboard box lid that was previously used for whole tomatoes (destroyed). Store foods in durable, foodgrade containers that can be washed and sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced cheese, lettuce, onions, tomatoes, etc. were stored at room temperature without any time records/labels and ranged 17-22C (all destroyed). Store perishable foods at 4C or lower, or maintain proper time logs/records when using max 2 hour time as a public health control.
Own this business? Add a badge to your website