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Bussin Burger

1121 9 Avenue SE Calgary AB T2G 0S8 · Food - General

Official record from Alberta →

Inspection summary

Bussin Burger has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on February 23, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 2 separate inspections, most recently on March 12, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on September 17, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on March 12, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 12, 2025. For example: 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?

  • 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 once on September 17, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available at the time of the inspection. Ensure a sanitizer solution of 200ppm of quats is made daily and readily available for all staff members to use. The operator made a sanitizer solution of 200ppm of quats at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cheese were stored in an open can for two days in the cooler. Food should not be stored in cans once opened as they can corrode over time, and they are not easily cleanable. Once the can is open, use all the food content inside or discard it. The operator discarded the can at the time of the inspection.2. Sifter stored inside the flour container with the handle touching the food. Please ensure the handle of the utensil is not touching the food as this can result in cross contamination. Refrain from storing the utensils inside the flour container. Store the utensils in a separate area. The operator removed the utensils sifter at the time of the inspection.
    • 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?
      • Food permit is not posted. Ensure the food permit is posted in a conspicuous place where the public can easily see it.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of ranch dressing was discarded due to manufacturing instructions were not followed: product must be refrigerated after opening, but product was found half empty and open more than a day ago.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A strong sewage smell was noted in the 3 comp sink area.- Ensure the grease trap is serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required of the stainless stain table at the dishwashing area.
  5. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cardboard was used to line a shelf near the cooking line. Remove the cardboard as it is not cleanable. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer was prepared or ready for use in the kitchen. Ensure that whenever food handling is conducted that a surfaces sanitizer is prepared and ready for use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff indicated that they rinse the food off dishes, sanitize and then wash with soap and water. Ensure that all staff are trained on approved manual dishwashing methods. Dishes must be washed manually using the following method 1) scrape dish to remove food debris 2) wash in warm water and soap 3) rinse with clean water 4) submerge in a sanitizing solution (i.e. 200ppm quats) for 2 minutes and 5) air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were unavailable upon request. Purchase quat test strips. Ensure that test strips are available for each type of sanitizing solution used onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Violation noted again on Feb 15, 2024.Paper towel dispenser needed at the front hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap was unavailable at the hand wash station in the cooking area. Ensure that all hand wash stations are equipped with soap and single-use paper towels.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Food stained cardboard was used to line one of the shelves near the prep cooler. Remove the cardboard as it is not cleanable. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
  7. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser needed at the front hand wash sink.

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