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The Burger Mechanic

101 - 4014 Macleod Trail SE Calgary AB T2G 2R7 · Food - General

Official record from Alberta →

Inspection summary

The Burger Mechanic has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 30, 2024. The most recent inspection, on January 15, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 November 5, 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 October 30, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on January 15, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 2 separate inspections, most recently on November 5, 2024. 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 January 15, 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?

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

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispensers at back area were not dispensing product.Staff indicated they are being replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood shelving units present in various areas of kitchen.Raw wood is not an acceptable material as it is not easily cleanable.Treat raw wood or replace the shelves with ones that are smooth, easy to clean and impervious.
  2. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facilities Smartpower sink and surface sanitizer test strips had expired in June of 2022. Please obtain new test strips to be able to accurately test and verify the concentration of the sanitizer solutions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Nov 5th, 2024: The oven is no longer is use and up for sale. Clear tape was observed on the exterior of the oven. Please remove the tape as it is not a cleanable surface and can harbour dirt and bacteria.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility was using a general-purpose bathroom cleaner to sanitize food contact surfaces. A general-purpose bathroom cleaner is not food safe and is not approved to be used in a food preparation space. A Smartpower sink and surface sanitizer dispenser is set up in the back of the kitchen. A solution was dispensed and 0ppm was detected. Please have the dispenser re-calibrated to be dispensing properly. Until the dispenser can be fixed and 100ppm chlorine solution was mixed at the time of the inspection. The only food safe surface sanitizers that are allowed are the following: - A 100ppm Chlorine (bleach) solution - A 200ppm Quat solution - A 272 – 700 ppm Smartpower sink and surface sanitizer solution
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large tube of ground beef was sitting on the back kitchen counter with no temperature control. Staff stated they had removed it from the cooler to break down into patties but had not started the prep at the time of the inspection. The beef was placed back in the cooler until staff were ready to use it. Please keep perishable food items in the cooler until you are ready to use them.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facilities Smartpower sink and surface sanitizer test strips had expired in June of 2022. Please obtain new test strips to be able to accurately test and verify the concentration of the sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Items were stored in front of the hand washing sink in the back kitchen. Staff also stated they do not use the hand wash sink frequently. Please remove all items from in the front of the hand sink and ensure staff are educated on when and how to properly hand wash. Hand washing is critical in helping to prevent foodborne illness and must be completed frequently.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink located in the back kitchen was not stocked with paper towels. Please ensure that all hand washing sinks are stocked with paper towels in a proper dispenser, liquid hand soap, and running hot/cold water to allow for proper hand washing by food handlers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment had a build-up of grime, food debris, and grease:- The microwave inside and out- The milkshake mixer - Cooler/freezer handles, doors, and inside shelving - The exterior of the oven - The tops of the chest freezers Please clean and sanitize the indicated equipment and add them to a regular cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clear tape was observed on the exterior of the oven. Please remove the tape as it is not a cleanable surface and can harbour dirt and bacteria.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation of the facility was poor. A deep clean of the facility including the floors, walls, shelving, and equipment is needed.

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