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Onoway Burger Baron

4904 49 Street Onoway AB T0E 1V0 · Food - General

Official record from Alberta →

Inspection summary

Onoway Burger Baron has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 5, 2024. The most recent inspection, on August 13, 2026, recorded 4 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 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 3 times across 2 separate inspections, most recently on May 9, 2024. 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 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 December 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on August 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 separate inspections, most recently on August 13, 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?

  • 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 on December 18, 2024. 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.

8 inspections

  1. Monitoring Inspection

    4 infractions

    • 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?
      • The food handling permit was not posted at the time of inspection. Food handling permit is located under the counter near the till. Please post the food handling permit in a location visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor in the walk-in freezer is in disrepair, and the floor seams have started to lift. This poses a tripping hazard to staff. This was discussed with the operator on-site. Please restore the flooring to a continuous surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There had been a spill inside one of the microwaves in the kitchen, which had left a pool on the bottom of the microwave. Operator cleaned the area at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The gasket on the walk-in cooler and the pizza dough cooler doors have begun to pull back from the door. The operators have attempted to fix the seals using silver sealing tape. Both units were still maintaining temperature appropriately. Please replace the gaskets on both units to ensure that they seal appropriately and do not begin to lose the ability to hold temperatures.2. The window on the walk-in cooler door was observed to be broken. The operator indicated that this had just broken the day before on August 12, 2026. The window had been covered over with plastic. The walk-in cooler was recorded to be at adequate temperature at the time of inspection. Please ensure the glass on the window is replaced so the walk-in cooler can continue maintaining temperature. Please also continue to monitor the temperature and move foods as necessary.
  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A single metal mesh strainer was disposed of because it was fraying (in disrepair). All other utensils appeared to be clean and in good condition. Utensils were stored in clean drawers or on wire shelving units.
  3. Risk Management Inspection

    0 infractions

  4. 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 professional cleaning and inspection of the fire suppression system was overdue (tags on the fire extinguishers indicate that the system has been overdue since November 2024). Please schedule the fire suppression inspection and inform the health inspector when the services have been scheduled and completed.UPDATE: Owner has advised that this has been scheduled.
  5. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cups or bowls were left in several of the bulk storage containers (intended for scooping). Utensils used for dispensing bulk food products should have handles of sufficient length so as to prevent the portion of the utensil that is handled by food service people from coming in contact with the bulk food supply.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of Fleischmann's Yeast was found to be sitting out at room temperature. Product packaging indicates that when the product is in its sealed, original packaging it should be stored in a "cool, dry place"Once opened, it must be refrigerated. Staff could not say how long the product had been sitting at room temperature, so it was discarded out of an abundance of caution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel present in the staff washroom. And the paper towel for the 2-compartment sink for the retail area was not conveniently located. This was corrected during the inspection by placing paper towel rolls at each sink. Please note that the paper towel rolls require appropriate holders.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The professional cleaning and inspection of the fire suppression system was overdue (tags on the fire extinguishers indicate that the system has been overdue since November 2024). Please schedule the fire suppression inspection and inform the health inspector when the services have been scheduled and completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The staff washroom opens into an area where food preparation occurs; therefore, the bathroom door must remain closed unless staff are entering or exiting the facilities. The door was closed during the inspection. The door must have a sign posted instructing staff to keep the door closed.Please ensure that the door is kept closed at all times. If this is a continuous problem, a self-closing device should be installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The commercial Gyro cutter was observed being used by staff. What staff were questioned about cleaning it, they stated that the cutter was cleaned at the end of the day.The health inspector spoke with staff about increasing the frequency. Recommend cleaning and sanitizing after each use to prevent food buildup. AT MINIMUN, equipment that is used continuously at room temperature for the handling of potentially hazardous foods should be cleaned and sanitized at least every four hours.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food accumulation and grease was observed on the commercial meat slicer. Note: The meat slicer was not observed to be in use but the importance of cleaning immediately after use must be discussed with staff. Cleaning immediately after use is important to remove food buildup before it hardens and makes cleaning difficult. Additionally, unaddressed food build up can lead to issues with pests and bacterial growth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. Dry storage wire racking beside the office 2. The area around the commercial dough mixer 3. Light switches in the main, back kitchen area4. Areas around the handles to the walk in cooler and freezer. 5. The microwave in the main, back kitchen area. 6. The commercial cutting board for the prep cooler to the left of the 3-compartment sink.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • At the routine inspection in May of 2024, the facility owner had informed the health inspector that the renovations to the facility were limited to the seating area and washrooms. There were no renovations to the kitchen area. During the inspection on December 1, 2024 the health inspector discovered that there had been renovations in the form of expansion to the kitchen area. The kitchen/food prep area now extends down the length of the west wall of the building. Follow up with the owner or facility manager is needed to discuss:1. Access to handwash station(s) and the placement of new sinks2. Supplies for sinks in the renovated area
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update - May 9, 2024 - The chemical concentration of the bleach sanitizers was higher than the required concentration (repeat occurrence). The solutions were all diluted appropriately during the inspection. The health inspector will re-send links to appropriate test strips that are capable of testing sanitizer solutions to ensure that they are maintained at 100 ppm.
  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution bleached the test strip (concentration too high). The bleach solution was diluted during the inspection.Please ensure that the concentration of all sanitizer solutions is appropriate to avoid any potential chemical contamination of food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • FOR SANITIZER SOLUTIONS: The chemical concentration of the bleach sanitizer was higher than the required concentration. The solution was diluted appropriately during the inspection. The method of use is a spray bottle and disposable paper towel. The health inspector will send some links to appropriate test strips that are capable of testing sanitizer solutions to ensure that they are maintained at 100 ppm.

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