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Carl's Jr.

298C - 402 Collegiate Boulevard NW Calgary AB T2N 1N4 · Food - General

Official record from Alberta →

Inspection summary

Carl's Jr. has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on March 25, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 7 times across 4 separate inspections, most recently on March 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on May 2, 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 2 times across 2 separate inspections, most recently on September 9, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 25, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 March 25, 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.

5 inspections

  1. Demand Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Time as Public Health Control (TPHC) for sliced cheeses under Carl's Jr. standards is at 4 hours. The available slices of cheese should have been discarded at 2:00 PM but were still on the assembly line after 4 hours. The internal temperature of cheese slices were measured over 10C. - Discarded. -Ensure all high-risk items under TPHC are in compliance the requirements/approved conditions.
    • 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 expired. Please purchase new Quat test strips and use to verify sanitizer solution concentration regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease, dust and food debris was observed in the following areas:- Hard-to-reach areas such as between wall and cooler/freezers- under cooking equipment - on the hood ventilation canopy. Clean and maintain in clean and sanitary condition at all times.
  2. Monitoring Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used single-use disposable gloves were left in the breading flour. - Single-use gloves are for a single use and cannot be reused once doffed or contaminated. Discard each time. Wash hands prior to donning new gloves.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inspection conducted after a planned power outage. Power had been restored at the time of inspection. Facility was without power for 26 hours. 2 upright freezers and 1 double door freezers had perishable foods. Perishable foods such as raw chicken and burgers were fully thawed. Operator was instructed to discard all of the perishable foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Utensils and equipment are washed, rinsed and air dried in the 3rd compartment. Manual dishwashing utilizing a three-compartment sink must conform to the following procedures/conditions:- All cooking utensils, pots and pans etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C; and3) rinsed in the second sink using clean water maintained at not less than 45°C; and4) sanitized in the third sink by immersion in an approved sanitizer such as Quat at 200 ppm for at least two minutes4) Air dried in a clean area
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were expired and discolored. - Please purchase new Quat test strips and use to verify the sanitizer concentration.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inspection conducted after a planned power outage. Power had not been restored at the time of inspection and was expected to be restored at 8:00 PM (26 hours without power). 2 upright freezers and 1 double door freezers had perishable foods. Signs of thawing observed. Burgers measured at -2C. All perishable foods must be discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Utensils and equipment are washed, rinsed and air dried in the 3rd compartment. Manual dishwashing utilizing a three-compartment sink must conform to the following procedures/conditions:- All cooking utensils, pots and pans etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C; and3) rinsed in the second sink using clean water maintained at not less than 45°C; and4) sanitized in the third sink by immersion in an approved sanitizer such as Quat at 200 ppm for at least two minutes4) Air dried in a clean area
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were expired and discolored. - Please purchase new Quat test strips and use to verify the sanitizer concentration.
  5. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used single-use disposable gloves were left in the breading flour. - Single-use gloves are for a single use and cannot be reused once doffed or contaminated. Discard each time. Wash hands prior to donning new gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A piece of raw chicken was left in the breading flour container. Temperature measured at 23 degrees Celsius. - Discarded. Do not leave high-risk foods in room temperature. Excess food should be returned to cooler or cooked and hot held.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Utensils and equipment are washed, rinsed and air dried in the 3rd compartment. Manual dishwashing utilizing a three-compartment sink must conform to the following procedures/conditions:- All cooking utensils, pots and pans etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C; and3) rinsed in the second sink using clean water maintained at not less than 45°C; and4) sanitized in the third sink by immersion in an approved sanitizer such as Quat at 200 ppm for at least two minutes4) Air dried in a clean area
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were expired and discolored. - Please purchase new Quat test strips and use to verify the sanitizer concentration.

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