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Eddie Burger Bar

6 - 137 Banff Avenue Banff AB T1L 0A1 · Food - General

Official record from Alberta →

Inspection summary

Eddie Burger Bar has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 29, 2024. The most recent inspection, on January 27, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 5 separate inspections, most recently on January 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 4 times across 3 separate inspections, most recently on January 27, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on March 15, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on January 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Juice/drink mixes were stored on ice also used for drinks. Remove juice cartons or store in separate area than the ice for drinks (cartons can contaminate ice).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer for dishwasher had just been changed and was not reaching dishes at time of inspection. After priming pump and running a couple of times, chlorine was at adequate level. Ensure sanitizer level is checked after changing chemicals prior to running loads through the dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked tiles on floor of bar by dishwasher are creating areas that are no longer smooth/cleanable. Ensure floor stays in good repair.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Tube for dishwasher soap has become disconnected (top of dishwasher). Ensure all chemicals are connected and functioning prior to using dishwasher. Recommend adding to daily checklist (along with temperature logs).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bar shelving close to kitchen/bar dishwasher is flaking and finish is worn. Replace or re-cover shelving so that it is smooth, easily cleanable and waterproof.
  4. Monitoring 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 not getting sanitizer at plate level. Prior to using dishwasher, confirm that sanitizer concentration is adequate (chemical provided, not feeding through line).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink tap at bar is leaking. Repair plumbing to ensure area does not attract pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Generally facility maintained in clean and sanitary condition; some dust/grease build up was noted on vent above hot line. Ensure vent cover/vent cleaned as often as needed.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paper towel dispenser is missing cover. Provide cover and ensure this area is easily cleanable.
  6. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Main dishwasher was not getting any chlorine sanitizer at time of inspection. Do not use dishwasher until it can sanitize dishes (dishes may need to be moved to prep area kitchen for washing/sanitizing). **CALLED DISHWASHER TECHNICIAN; all dirty dishes to be done at Magpie/Stump in meantime until dishwasher repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paper towel dispenser is missing cover. Provide cover and ensure this area is easily cleanable.
  7. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Main dishwasher was not getting any chlorine sanitizer at time of inspection. Do not use dishwasher until it can sanitize dishes (dishes may need to be moved to prep area kitchen for washing/sanitizing).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paper towel dispenser is missing cover. Provide cover and ensure this area is easily cleanable.

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