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Bussin Burgers

715 17 Avenue SW Calgary AB T2S 0B6 · Food - General

Official record from Alberta →

Inspection summary

Bussin Burgers has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 16, 2024. The most recent inspection, on September 24, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 6 times across 5 separate inspections, most recently on September 24, 2026. 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 2 times across 2 separate inspections, most recently on September 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 16, 2024. 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 6 times across 2 separate inspections, most recently on December 2, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • 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 3 times across 3 separate inspections, most recently on September 24, 2026. 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.

6 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket from the night before, measured 0ppm. Changed onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy from the night before left in the hot holding unit. Measured 45C. Staff was making new gravy at the time of inspection. Ensure gravy is discarded the night of not left over night.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build up of grease on shelving units, between coolers and between equipment. 2. Build up of debris in the hot holding unit.3. Build up of ice cream in dipper well. Not currently in use. Ensure these areas are cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 64C.Violations still outstanding Dec 30. There was an error code on the dishwasher and inspector was unable to test. Ensure this is operating correctly.
  4. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 64C.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff in kitchen need food safety training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling, upper wall, flour bin, lower legs of equipment, back stairs, back door had a build up of debris. Ensure these areas are cleaned.
  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The front counter sanitizer bucket measured 0ppm quat and was from the previous night.2. There was no sanitizer in the cooking area.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was not washing hands frequently between touching raw meat and RTE items after removing gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff was touching raw meat and then prep cooler handles and RTE customer foods. Ensure gloves are removed immediately after touching raw meat products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a piece of foam under parchment where raw chicken is prepped. Ensure only smooth and easily cleanable equipment is used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff indicated that they thawed beef out at room temperature the day before then placed it back in the fridge. They then left it out at room temperature for prep (measured 13C). Ensure meat is defrosted in the cooler and is not pulled out until ready to prep.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 64C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was blocked by the sanitizer bucket.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff in kitchen need food safety training.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The meat mallet was missing a handle. 2. The plastic mixing spoons for shakes in the front were stained. 3. There were several cutting boards that were stained/gouged.4. There was a knife with a chip in it. 5. The flour bin used to coat chicken was cracked. Ensure all utensils are maintained in good repair to prevent cross contamination and ease of cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling, upper wall, flour bin, lower legs of equipment, back stairs, back door had a build up of debris. Ensure these areas are cleaned.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The concentration of Quats in one of the sanitizer buckets was measured at 0 ppm.*The solution was changed and tested at 200 ppm, test strips that were available on-site.*Please ensure to change the solution every two hours or immediately if visibly dirty.
    • 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?
      • - There was no record of monthly pest control document on-site.*Please ensure that the pest control record is kept on-site at all times and must be perform at least once a month.Link to AHS checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 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 food handling permit was not on display at the time of inspection.*The operator promptly corrected the violation by printing the new permit and displaying it in the front area.

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