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Lil' Empire Burger

4323 1 Street SE Calgary AB T2G 2L2 · Food - General

Official record from Alberta →

Inspection summary

Lil' Empire Burger has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on September 25, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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 3 times across 3 separate inspections, most recently on September 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 25, 2025. 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 6, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 June 6, 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 2 times on June 6, 2024. 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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Repated"June 18, 2024The grill cooler was not able to maintain 4C or lower, ambient temperature was at 6.4C. the beef in the grill cooler was at around 5.4C.-Make sure that the cooler temperature is at required 4Cor below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strips on site.Strips available were for testing chlorine and sink/surface sanitizer but facility uses quat sanitizer.Obtain required strips.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Repated"June 18, 2024The grill cooler was not able to maintain 4C or lower, ambient temperature was at 6.4C. the beef in the grill cooler was at around 5.4C.-Make sure that the cooler temperature is at required 4Cor below.
  3. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • - Food labels were missing for the food items (chicken nuggets, frozen chicken) in the freezer near the entrance of the kitchen.-Make sure that the food received have proper food labels.for example: the date the food was frozen/date it expires, name of the food item and the food source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sink and surface sanitizer was too strong. It was measured between 2258-3010ppm lactic acid.ensure that the temperature is between 704-1875 ppm.-the sanitizer dispenser was not working properly.-They were taught to dilute the concentration of the sink and surface sanitizer by adding warm water to it.It was observed that they were adding hot water to the sanitizer solution while making it.-ensure that the company operator comes to correct the sanitizer dispenser.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • the beef in the grill cooler was at around 5.4C.-Make sure that the cooler temperature is at required 4Cor below.
    • 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 by the grill was blocked by a cart.-The operator removed the cart and was advised by the inspector to put the cart where it didn't block anything and help them clean and sanitize.
    • 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?
      • - According to the staff the facility had no issue with pests. Didn't have access to the pest control reports.- Provide correct and latest pest control reports.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Towel wrapped around the faucet of 2 compartment sink to stop leakage. - please make sure that the leak is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding pot containing the beef curry was damaged. Duct tapes were used to seal it.- Replace or repair the damaged pot.- As the broken equipment is hard to clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The areas under the coolers and the stove were dirty.-Ensure that those areas are cleaned.-thorough cleaning throughout the kitchen is required.

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