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Carl's Jr. 1102406

6950 75 Street NW Edmonton AB T6E 5A9 · Food - General

Official record from Alberta →

Inspection summary

Carl's Jr. 1102406 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 1, 2024. The most recent inspection, on February 3, 2026, recorded 1 infraction.

4 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 November 15, 2024. 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 November 15, 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?

  • 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 February 3, 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

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Yes (corrected during inspection) - the operator was advised to ensure schedule of regular washing of the rodent metal traps set out throughout the food premises, as there was accumulation of grime/dirt on the traps, with transfer to the flooring in the food premises. This is to be coordinated with the contracted licensed pest control company, as necessary.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Yes (corrected during inspection) - the small open mobile food prep refrigeration unit (with some raw meat and seafood products in metal inserts) at the main kitchen line was apparently unplugged briefly during cleaning and then re-plugged, with the cold-holding temperature achieved soon after 15mins of being re-plugged (with ambient air temperature at 4 degrees Celsius). Operator and staff are to ensure to be careful with such mobile refrigeration units during cleaning and moving, so as to not inadvertently unplug the unit.Note: all other cold-holding refrigeration units were at 4 degrees Celsius, or lower, and freezer units were functional (with stored foods frozen solid). Also, all hot-holding food equipment was at minimum of 60 degrees Celsius, or higher. Staff were using daily food safety temperature checklists/logs, with copies available on-site for review (and which are to be kept for a period of 90 days).
    • 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?
      • No - there was noted evidence of rodent entry and activity in the food premises, primarily at the rear dishwashing area under the 3-compartment sinks (two dead mice in a rodent ketch-all trap), and rear corner dry food and beverage storage area (with about 20+ old mouse droppings).Also, better vermin-proofing is necessary under the dishwashing sinks at the baseboard sections, near the in-ground grease interceptor (as this is a possible rodent entry point). And further, the operator is to ensure the rear exit door weather-stripping and outdoor wall sections at the garbage area are fully sealed, to prevent any future possible rodent entry.
  6. Monitoring Inspection

    0 infractions

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