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Mayerthorpe Burger Baron

5004 45 Avenue Mayerthorpe AB T0E 1N0 · Food - General

Official record from Alberta →

Inspection summary

Mayerthorpe Burger Baron has been inspected 15 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on September 10, 2026, found no infractions.

7 of 15 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on October 2, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on March 13, 2026. 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 3 times across 3 separate inspections, most recently on September 1, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on March 7, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that organics and other debris have accumulated in the plastic bins that store condiments. Please clean the bins now and on a routine basis.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Discussed refrigerated food storage of high-risk pizza toppings near the pizza oven. It is required to half fill the cooler metal inserts with high-risk meats to ensure the foods are stored below four Celsius. Do not overfill the inserts with meat products.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It was observed that the walk in cooler shelving is covered with an improper cardboard surface. Please remove this surfacing and replace with a surfacing that is hard, impervious to moisture and easily cleanable.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A mechanical dishwasher was installed. When measured, the hottest sanitizing temperature was 69 Celsius. The minimum acceptable temperature is 71 C. Also noted that no pressure was indicated on the pressure gauge during the hot water rinse cycle. Please investigate the insufficient hot water temperature and lack of water pressure. The dishwashing unit can be used for washing reusable kitchen ware but sanitizing shall be completed manually in a dishwashing sink.
  7. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A new high temperature commercial dishwasher has been ordered and shall be installed.The electrical system is to be upgraded to three phase for the new equipment.
  8. Initial Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The new owner is installing a new two-compartment sink. 2. A new high temperature commercial dishwasher has been ordered and shall be installed.In the meantime, the operator shall provide a temporary three compartment method for wash, rinse and sanitizing reusable kitchen ware.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The fire suppression system is to be inspected and certified.
  11. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • It was observed that the ventilation hood fire suppression system requires certification and the system requires professional cleaning. Please have these tasks completed.An extension has been granted as per inclement weather conditions.
  12. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that the ventilation hood fire suppression system requires certification and the system requires professional cleaning. Please have these tasks completed.
  13. Demand Inspection

    0 infractions

  14. Monitoring Inspection

    0 infractions

  15. Risk Management Inspection

    0 infractions

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