H and D Burger Barn
4620 50 Street Millet AB T0C 1Z0 · Food - General
Inspection summary
H and D Burger Barn has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on February 2, 2026, found no infractions.
2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 2 times across 2 separate inspections, most recently on June 11, 2024. 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 once on October 26, 2023. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 6 times across 5 separate inspections, most recently on November 19, 2024. For example:
Is the facility maintained in a clean and sanitary condition?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 4 separate inspections, most recently on June 11, 2024. For example:
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?
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 November 10, 2025. 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.
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Personal items (e.g. supplements, hydrogen peroxide, hand cream) were being kept in the food preparation area.Corrective action: Personal items and items that are incompatible with food preparation need to be stored outside of the food preparation area.2. A few food items in the walk-in cooler and ice cream freezer were missing lids. Corrective action: Please ensure that lids are kept on food containers during storage to protect the food from contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The front water cooler was insanitary and had debris buildup throughout.Corrective action: This cooler requires cleaning to remove the debris, and going forward should be cleaned on a regular basis as part of your general sanitation procedures. Removing the debris buildup in the drainage tray might improve cooler efficiency and reduce the condensation that is occurring.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Nov 20, 2024 - The repair work is still in progress. The gyproc rock walls are in place and they have been taped and mudded. More sanding and mudding likely needed before painting.Please complete this work by Dec15, 2024.Sept 4/2024. Repair work is in progress (close to completion).Please complete the outstanding work and e-mail pictures of the completed work to the district Public Health Inspector.Manager updated that women's washroom is not maintained in good repair, observed to be incomplete dry wall and water damage present on walls of the washrooms.Operator updated that three weeks ago there was a minor water leak on the ceiling of washrooms. Source of water leak has been fixed already and it's all drying and in the process of replacing dry walls.Please investigate and ensure there is no leak, replace and/or repair all interior materials (i.e., insulation, drywall) that were wet, or water damaged and ensure that washrooms are maintained in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Sept 4/2024. Repair work is in progress (close to completion).Please complete the outstanding work and e-mail pictures of the completed work to the district Public Health Inspector.Manager updated that women's washroom is not maintained in good repair, observed to be incomplete dry wall and water damage present on walls of the washrooms.Operator updated that three weeks ago there was a minor water leak on the ceiling of washrooms. Source of water leak has been fixed already and it's all drying and in the process of replacing dry walls.Please investigate and ensure there is no leak, replace and/or repair all interior materials (i.e., insulation, drywall) that were wet, or water damaged and ensure that washrooms are maintained in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Cleaning cloths were left out on counter. Please ensure that wet wiping cloths must be stored in sanitizing solution of proper strength between uses. 2) Bleach and water solution tested at 50 ppm.Solutions used for sanitizing equipment should be at 100 parts per million (ppm) available chlorine. Please use unscented bleach and mix 1/2 teaspoon of bleach per liter water to obtain 100 ppm for sanitization of equipment and food contact surfaces. Both violations were corrected during inspection.
- 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?
- REPEAT VIOLATION Expired food handling permit was displayed. Operator has renewed permit in his email.Please print the current permit and post it in a visible location.
- 23. Is the facility maintained in a clean and sanitary condition?
- Men's and women's washrooms are not maintained in good repair, observed to be incomplete dry wall and water damage present on walls of the washrooms.Operator updated that three weeks ago there was a minor water leak on the ceiling of washrooms. Source of water leak has been fixed already and it's all drying and in the process of replacing dry walls.Please investigate and ensure there is no leak, replace and/or repair all interior materials (i.e., insulation, drywall) that were wet, or water damaged and ensure that washrooms are maintained in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of dust, debris, and/or food particles was observed on the following surfaces:It was observed that overall cleaning throughout the kitchen is required (food contact surfaces, Inside the stand-up freezer, hard to reach areas under the ovens, floors in the kitchen etc.) Please clean all the noted areas now and on regular basis.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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?
- Valid food permit was not posted.Operator has renewed permit in his email.Please post valid food permit.
- 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?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods requiring temperature control items such as canned mushrooms, cheeses, sauces are left at room temperature during "busy times". Perishable products and condiments that indicate "refrigerate after opening" require to be temperature controlled. Operator should be taking condiments out as needed. If perishable products are not used within 2-3 hours, it is to be discarded. Recommended that operator label condiment foods the time it is taken out to monitor time/temperature. The operator placed condiments in the fridge during this inspection.
- 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?
- Valid food permit was not posted.Operator has renewed permit in his email.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some cleanup was done but additional work in cleaning is required.Grease build-up in between cooking equipment's and underneath cooking equipment.Grease build-up on ventilation canopy filters next to dish area.Debris behind freezer area. *corrected - photo sent 11/4/2023Professional cleaning of ventilation hood due soon.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The clean in place sanitizer was at 200ppm chlorine. Also, the chlorine solution in the dishwashing area was at 100ppm.Cleaning clothes were sitting on the table in the ice cream area. Cleaning clothes must be in a sanitizing solution. Operator corrected it 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?
- Handwashing sink has soap and running hot and cold water, but paper towel is hanging adjacent to, and touching the recycling waste bag. Informed operator to remove recycling waste bag for the paper towel, in order to prevent cross contamination while drying hands.
- 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?
- Valid food permit was not posted.Operator has renewed permit in his email.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease build-up in between cooking equipment's and underneath cooking equipment.Grease build-up on ventilation canopy filters next to dish area.Debris behind freezer area.Professional cleaning of ventilation hood due soon.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?