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Burgers Plus

132 6 Avenue SE Slave Lake AB T0G 2A3 · Food - General

Official record from Alberta →

Inspection summary

Burgers Plus has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on August 27, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on August 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6, 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 August 6, 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?

  • 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 4 times across 2 separate inspections, most recently on August 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on December 15, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer spray bottle (bleach + water) was tested and measured at a concentration exceeding 200 ppm. The sanitizer solution was diluted to 200 ppm during the inspection. Ensure that sanitizer solutions are maintained at their required concentrations (100-200 PPM Chlorine) for effective sanitization of food contact surfaces and equipment. Sanitizer solutions exceeding their required concentrations can leave harmful chemical residues on food contact surfaces and food equipment, posing a risk of chemical contamination of food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A bulk bowl of rice in the walk-in cooler was observed to have single use disposable gloves stored in the product. Operator was able to remove the gloves from the bowl during the inspection. Ensure single use gloves are disposed of into the garbage after use and not stored in bulk food products to prevent contamination.2. A stainless-steel bowl containing two bags of burger buns was observed to be stored on top of a garbage bin. Operator was able to relocate the buns onto a suitable food preparation table when requested. Ensure that food items are stored in a manner that prevents contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a shelf on the left-hand side of the walk-in cooler that is utilized for storage of personal food items. Operator was able to attach a sign to the shelf labeled 'Personal Use Only'. Ensure that personal items/food not intended for use in the food facility are properly separated, labeled, and stored to prevent accidental misuse/cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A can of Lysol disinfectant spray was observed to be stored next to food items/equipment on a shelf underneath the food preparation table. Operator was able to remove the can and store it in a suitable area when requested. Ensure that chemicals and similar substances are stored separately from food/food handling areas to prevent chemical contamination.
    • 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. After review of the physical records on site, the most recent completed pest control record is dated May 2026. Ensure that pest control records are completed monthly and available for verification/review when requested by a Public Health Inspector.**Note: No evidence of pests or pest activity was observed at the time of inspection.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal mesh strainer used to scoop french fries was observed to be in disrepair, with frayed metal pieces sticking out. Operator discarded the broken strainer into the garbage during the inspection.Ensure that all kitchen utensils/equipment are maintained in good repair to prevent contamination of food products that they come into contact with.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 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) test strips were observed to have expired in July 2024. New test strips must be obtained to accurately test and verify the concentration of sanitizer solutions, which ensures food contact surfaces/food equipment are effectively sanitized.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cooked rice in a stainless steel bowl was noted to be without a cover. Operator covered the food item during inspection. Ensure that all foods in cold holding units are adequately covered to prevent contamination.
    • 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 sink was not supplied with soap in a working pump bottle. Operator replaced the soap container in disrepair with a new bottle of liquid soap during inspection. Ensure that hand soap is available and easily accessible near hand washing sinks at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Chlorine solution for surface sanitization was measured at 1000 ppm. Operator diluted the solution during inspection. Ensure that chlorine solution is maintained between 100 ppm and 200 ppm.

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