MKJ Burger Baron
5303 50 Avenue Drayton Valley AB T7A 1J7 · Food - General
Inspection summary
MKJ Burger Baron has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 22, 2024. The most recent inspection, on March 12, 2026, recorded 2 infractions.
None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 March 12, 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 5 times across 4 separate inspections, most recently on February 6, 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 2 times across 2 separate inspections, most recently on March 12, 2026. 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 February 6, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.
5 inspections
- 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)?
- The high-temperature dishwasher is in disrepair and non-functional. Corrective action: Managers indicated that the dishwasher is in the process of being replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep scores and grooves were forming on the knives, which interferes with adequate cleaning and sanitizing and can lead to cross-contamination. Corrective action: The knives must be replaced to ensure the safe and sanitary handling of food. The manager reported that he was already looking for replacements at the time of inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- In the walk-in cooler, produce had fallen into a box containing packaged raw meat - which increases the risk of cross-contamination and foodborne illness. The manager removed the produce from the box with the raw meat during the inspection. Going forward, it would be best practice to keep produce and meat products on entirely separate shelves, with meats stored below the produce.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temperature dishwasher is in disrepair and non-functional. Corrective action: Your mechanical dishwasher must be repaired or replaced. In the meantime, you can continue to use the 3-compartment sink method so long as your largest piece of equipment can be fully submerged in sanitizer solution while in the third compartment.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Exhaust hood filters did not appear to be maintained in a good and sanitary condition from the exterior. Corrective action: Exhaust hood filters require frequent cleaning to remove the buildup of grease or other particles that could contaminate food. The manager reported that they would be receiving new filters within the next few days.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep scores and grooves were forming on the knives, which interferes with adequate cleaning and sanitizing and can lead to cross-contamination. Corrective action: The knives must be replaced to ensure the safe and sanitary handling of food. The manager reported that he was already looking for replacements at the time of inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility requires general cleaning and sanitation, especially in hard-to-reach areas beneath equipment and along walls. High touch surfaces, such as handles for coolers and freezers, require cleaning and sanitizing at least 2x daily.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility required general cleaning and sanitation. Handles for coolers and freezers require cleaning and sanitizing at least 2x daily.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility required general cleaning and sanitation. Handles for coolers and freezers require cleaning and sanitizing at least 2x daily.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility required general cleaning and sanitation. Handles for coolers and freezers require cleaning and sanitizing at least 2x daily.
- 23. Is the facility maintained in a clean and sanitary condition?