Scotty's Burger Shack
26145 Highway 43 Crooked Creek AB T0H 1B0 · Food - General
Inspection summary
Scotty's Burger Shack has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 16, 2024. The most recent inspection, on September 2, 2026, recorded 1 infraction.
2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.
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 4 times across 3 separate inspections, most recently on April 4, 2025. 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 2 times across 2 separate inspections, most recently on August 13, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on August 15, 2024. For example:
Are chemicals stored and handled in a safe manner?
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 September 2, 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 2 times across 2 separate inspections, most recently on August 13, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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.
7 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There is food debris and ice build-up in the coolers and freezers- Ensure the coolers and freezers are kept clean and free of debris and ice build-up
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ensure all coolers are provided with thermometers for temperature monitoring
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There is food debris and ice build-up in the coolers and freezers- Ensure the coolers and freezers are kept clean and free of debris and ice build-up
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning logs are not available or being completed- Ensure cleaning logs with tasks and cleaning instructions are prepared and tracking logs are being completed
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Solution in bucket with cleaning cloth was noted heavily soiled and measured at 0ppm- Ensure solutions are stored in a sanitizing solution at 100ppm chlorine or 200ppm Quats when not in use- Ensure solution is replenished once soiled
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The cleaning cloth was being stored in a bucket filled with soap and water- Ensure cleaning cloths are being stored in an approved sanitizing solution in between uses. - Operator prepared a bleach sanitizing solution during the inspection measured @ 100ppm
- 09. Are chemicals stored and handled in a safe manner?
- The bleach sanitizer spray bottle was not labelled approprairely - operator labelled the bottle during the inspection
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The gravy in the hot holding unit was noted at 54C- the hot holding unit was turned up and the gravy was measured at 60C- ensure high-risk foods are being held at 60C or higher during hot holding.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper 3-compartment sink dishwashing method was observed with the sanitizing cycle being done in the middle compartment sink- operator education provided: due to limited space, the 2-compartment sink method will be implemented with the 1st basin being used for washing and rinsing, the 2nd for sanitizing, and the 3rd for airdrying.
- 23. Is the facility maintained in a clean and sanitary condition?
- The freezer in the stand-up refrigerator was noted in an unsanitary condition- operator cleaned the freezer during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- Chlorine test strips were not available to test sanitizer concentration.- operator confirmed that new test strips have been ordered and awaiting their arrival
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?