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The Burger Parlour

110 - 1 Iron Gate Drive Sylvan Lake AB T4Z 0T8 · Food - General

Official record from Alberta →

Inspection summary

The Burger Parlour has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 20, 2023. The most recent inspection, on September 29, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 4 separate inspections, most recently on July 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 6 separate inspections, most recently on June 30, 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 3 times across 3 separate inspections, most recently on July 24, 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 once on November 20, 2023. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The milkshake mixing shaft was observed with dried milk residue on food contact surfaces at the time of inspection. A sanitizer wiping cloth was also observed stored on a table rather than immersed in sanitizer solution between uses.Food contact surfaces must be maintained in a clean and sanitary condition. Residual milk buildup on equipment may contribute to contamination and indicates cleaning and sanitizing procedures are not being consistently followed. Sanitizer wiping cloths should be stored in sanitizer solution between uses to maintain their effectiveness and prevent contamination.Ensure food contact surfaces are thoroughly cleaned and sanitized at appropriate intervals to prevent the accumulation of food residue. Ensure sanitizer wiping cloths are maintained in sanitizer solution between uses and used in accordance with approved sanitizing procedures.CDI: Staff were instructed to clean and sanitize the milkshake mixing shaft. The dried milk residue was removed during the inspection. Staff also returned the sanitizer wiping cloth to the sanitizer solution and were reminded to store wiping cloths in sanitizer between uses.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Noted again: July 24, 2026A hole larger than a dime was observed around the condensation pipe penetration in the freezer wall, and an active condensate leak was noted. Openings and water leaks can contribute to pest entry, moisture accumulation, and deterioration of facility surfaces. Ensure the leak is repaired and the wall opening is sealed with a smooth, non-absorbent, and easily cleanable material that is maintained in good repair.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Milkshake mixing shaft was observed to be cleaned with water only, and milk residue was present on food-contact surfaces. Staff confirmed that no sanitizer is used during cleaning. Failure to adequately clean and sanitize food-contact surfaces may allow the growth and spread of harmful microorganisms. Ensure all food-contact equipment is cleaned and sanitized using approved procedures and sanitizing agents after use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole larger than a dime was observed around the condensation pipe penetration in the freezer wall, and an active condensate leak was noted. Openings and water leaks can contribute to pest entry, moisture accumulation, and deterioration of facility surfaces. Ensure the leak is repaired and the wall opening is sealed with a smooth, non-absorbent, and easily cleanable material that is maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dipper well was not supplied with running water, and melted ice cream residue was observed with two ice cream scoops stored in the well. Stagnant water and food residue can promote bacterial growth and contaminate utensils. Ensure the dipper well is supplied with a continuous flow of water sufficient to keep scoops clean and properly stored.
  4. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please ensure the light bulb in the walk-in-freezer is repaired as the walk-in is very dark and does not have proper lighting to facilitate ease of cleaning.
  5. 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)?
      • During the inspection, the mechanical high-temperature dishwasher registered a temperature of 67.9°C. It was subsequently run a second and third time, with both cycles measuring 69.0°C at plate level.Please ensure the dishwasher consistently reaches a minimum temperature of 71°C at plate level before using it for sanitizing dishes and utensils, as per sanitizing requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please ensure the light bulb in the walk-in-freezer is repaired as the walk-in is very dark and does not have proper lighting to facilitate ease of cleaning.
  6. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • During the inspection, the mechanical high-temperature dishwasher registered a temperature of 67.9°C. It was subsequently run a second and third time, with both cycles measuring 69.0°C at plate level.Please ensure the dishwasher consistently reaches a minimum temperature of 71°C at plate level before using it for sanitizing dishes and utensils, as per sanitizing requirements.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • A sewer break occurred in the building complex last week, potentially contaminating the water lines. As there is currently no assurance that the water is potable, the facility will remain closed until such a time as AHS Environmental Public Health is satisfied that the water supply is safe.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please ensure the light bulb in the walk-in-freezer is repaired as the walk-in is very dark and does not have proper lighting to facilitate ease of cleaning.
  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please ensure the light bulb in the walk-in-freezer is repaired as the walk-in is very dark and does not have proper lighting to facilitate ease of cleaning.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Soft serve ice cream machine observed to be leaking. Please ensure this is fix.
  10. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please ensure ice cream cones are not out within public reach, unless protected with a sneeze guard or Plexi glass.

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