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D'Famous Burger Baron

10215 101 Avenue Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

D'Famous Burger Baron has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 14, 2025. The most recent inspection, on September 18, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 6 inspections with 23 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 5 times across 4 separate inspections, most recently on February 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on August 10, 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 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 on December 4, 2025. 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 6 times across 4 separate inspections, most recently on August 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 5 separate inspections, most recently on September 18, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the women's washroom, a ceiling tile was observed to be improperly installed. In addition, the ceiling vent cover located above the toilet was not fully secured to the ceiling.Ensure all ceiling tiles and fixtures are properly installed and maintained in good repair to prevent potential safety hazards and to facilitate effective cleaning and maintenance of the facility. The vent cover should be securely attached and the damaged or displaced ceiling tile repaired or replaced as necessary.
  2. Monitoring Inspection

    5 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?
      • When asked to describe the preparation and cooking process for donair meat, staff stated that the meat is cooked on the rotisserie, shaved, and then stored in the refrigerator until needed for service, at which time it is reheated and served. This process does not include a secondary cooking step prior to cooling and storage. Improper cooking, cooling, and reheating practices may allow the survival and growth of harmful bacteria.Ensure that donair meat undergoes a complete secondary cooking step after being shaved from the rotisserie and before being cooled and stored. All cooking, cooling, cold holding, and reheating processes must be conducted in accordance with safe food handling practices to minimize the risk of foodborne illness.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1- Bags of flour were observed stored directly on the floor in the storage area. Ensure that all food and food-related products are stored off the floor on shelving, racks, or pallets to protect them from contamination and facilitate cleaning. Operator moved the bags of flour off the floor during the inspection.2- Multiple food products labelled "Refrigerate After Opening" were observed stored at room temperature after opening. Failure to store products according to the manufacturer's instructions may compromise product quality and safety.Ensure that all products are stored in accordance with the manufacturer's storage requirements, including refrigeration after opening where required. Operator relocated the affected products to the refrigerator during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were available at the staff handwashing sink at the time of inspection. Ensure that all handwashing sinks are supplied with an adequate supply of paper towels at all times to facilitate proper hand hygiene. Operator provided paper towels during the inspection.
    • 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 pest control reports were available for review at the time of inspection. Ensure that pest control records are maintained on-site and made available upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A large ceiling tile was missing in the men's washroom at the time of inspection.Ensure that the ceiling is maintained in good repair and that missing or damaged ceiling tiles are replaced to provide a smooth, cleanable surface and maintain the facility in a sanitary condition.
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution in the bucket for cleaning cloths measured 50 ppm. Water was cloudy.Replace chlorine solutions approximately every 2 hours or when water becomes dirty. Chlorine solutions must be maintained at 100-200 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket containing sanitizer and cleaning cloths was in the handwashing sink.Do not store items in the handwashing sink. The handwashing sink must remain clear and easily accessible for handwashing at all times.Bucket was removed from handwashing sink during inspection.
  4. Risk Management Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There was water dripping from the ceiling over the prep table.Do not use the prep table while the ceiling is dripping as unsanitary water may splash onto food.Repair the roof so it does not leak.
  5. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine concentration measured <100 ppm.Chlorine was added to create a 100 ppm solution during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator was observed to rinse hands in the dishwashing sink and dry them on his apron.Hands must be washed with soap and water in the handwashing sink, and dried with single use paper towel.Handwashing was reviewed with operator during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing capabilities are not sufficient.The dishwasher is not functional and only a 2 compartment sink is available. Facility uses re-usable customer items (eg cups).Facility must have one of the following options:- a functional dishwasher capable of sanitizing dishes and a two compartment sink, or- a three compartment sink (no dishwasher required), or- only use disposable customer items (plates, utensils, cups, etc).Forward a plan to EPH by the date indicated on how this concern will be addressed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was paper towel in the dispenser at the kitchen handwashing sink; however, the dispenser was not functioning. There was no hot water present at the sink.Note: a new paper towel dispenser is onsite and will be installed.Handwashing sink must be only used for handwashing.Handwashing sink must have hot and cold running water.
    • 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 were not available.Ensure a pest control inspection is conducted at least once per month and results documented.Records must be available for inspection.Pest control self checklist provided via email.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was no paper towel present in the dispenser in the women's washroom. Ensure there is paper towel in the dispenser at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top of the pizza oven had a build up of dust/debris.Clean the top of the pizza oven.
  6. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were three stainless steel containers of raw hamburger patties sitting on the counter, likely to thaw.High risk foods must be thawed in an approved manner:- in the cooler- under cold running water- as part of the cooking process- in the microwave, if the food will be used immediately.Do not store high risk food at room temperature.Containers with patties were moved to the cooler during inspection.Guideline document on thawing and cooling foods provided via email.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a container of sliced donair meat sitting beside the rotisserie that was just over half full of donair meat. Operator could not specify what time he started slicing the donair meat.Donair meat must be cooled from 60C to 4C within two hours. Do not overfill containers as they take longer to cool and are difficult to stir.Fill containers halfway and allow to cool to room temperature before placing in the cooler. Stir meat frequently to help cool. Mark time in some way (eg timer, grease pencil on the container, sharpie on tape on the container).Sliced donair meat was placed into the cooler during inspection and a new container started.Donair guideline document sent via email.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing capabilities are not sufficient.The dishwasher is not functional and only a 2 compartment sink is available. Facility uses re-usable customer items (eg cups).Facility must have one of the following options:- a functional dishwasher capable of sanitizing dishes and a two compartment sink, or- a three compartment sink (no dishwasher required), or- only use disposable customer items (plates, utensils, cups, etc).Forward a plan to EPH by the date indicated on how this concern will be addressed.
    • 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 sink in the kitchen had a large garbage can in front of it, restricting access. The sink also had a bucket of sanitizer present in the sink. There was paper towel in the dispenser; however, the dispenser was not functioning. There was no hot water present at the sink.Keep the hand sink easily accessible at all times.Handwashing sink must be only used for handwashing.Handwashing sink must have hot and cold running water.It is recommended to have a small garbage can under the handwashing sink and move the large garbage can to a location where it does not impede access to the handwashing sink.
    • 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 were not available.Ensure a pest control inspection is conducted at least once per month and results documented.Records must be available for inspection.Pest control self checklist provided via email.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was no paper towel present in the dispenser in the women's washroom. Ensure there is paper towel in the dispenser at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation filters above the grills/fryers had a significant build up of grease and debris and require cleaning. Inspector was informed that filters are cleaned monthly.Clean filters as often as necessary to prevent grease/debris build up. Weekly cleaning is recommended to start.
  7. Initial 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)?
      • Dishwashing capabilities are not sufficient.The dishwasher is not functional and only a 2 compartment sink is available. Facility uses re-usable customer items (eg cups).Facility must have one of the following options:- a functional dishwasher capable of sanitizing dishes and a two compartment sink, or- a three compartment sink (no dishwasher required), or- only use disposable customer items (plates, utensils, cups, etc).Forward a plan to EPH by the date indicated on how this concern will be addressed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was no paper towel present in the dispenser in the men's washroom. A loose paper towel roll was present.Ensure there is paper towel in the dispenser at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The caulking has worn away where the counter and the wall join behind the handwashing sink in the front area.Ensure the joint between the wall and counter is sealed to prevent water infiltration.2. The wall behind the line cooler has some damage.Ensure the wall is repaired and maintained so it is smooth, impervious to moisture and easy to clean.

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