The Burger Parlour
5207 48 Street Rocky Mountain House AB T4T 0B1 · Food - General
Inspection summary
The Burger Parlour has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on December 17, 2025, found no infractions.
4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The last 3 inspections in a row found no infractions. 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 3 separate inspections, most recently on November 26, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on June 5, 2025. 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 once on May 31, 2024. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on November 1, 2023. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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.
9 inspections
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- As per the Food Regulations of Alberta and with the Food Retail and Foodservice Code, Section 3.3.8 Room Temperature Holdinga) Potentially hazardous foods that are intended for immediate consumption, may be displayed or held for service at room temperature (not kept on ice or other equivalent methods) but for no more than 2 hours, after which, they must be discarded.b) The foods referred to in subsection (a), above, shall be marked with the time at which they were removed from temperature control.and whereas par frying food and cooling immediately with a food lifetime of 2 hours3.3.9 Reheating Potentially Hazardous Foods for Hot Holdinga) Potentially hazardous foods that have been cooked, then cooled to 4degreesC (40F) shall be reheated to 74C (165F) or higher in a manner that they will pass through the Danger Zone, 4C to 60C (40F to 140F) as quickly as possible.b) Potentially hazardous foods that have been cooked, cooled to 4C (40F), reheated and then recooled to 4C (40F), must be reheated to 74C (165F) or higher with the total time between 4C and 74C (40F and 165F) not to exceed 2 hours.Please ensure the current method of par frying chicken burgers and or chicken fingers and leaving out in room temperature and rotating batches in and out of refrigeration is discontinued.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- two packages of ground beef observed to be thawing in the sink. When asked how long the ground beef had been thawing from frozen, an employee mentioned that it was thawing since close the day before as this is their normal process. Ensure food is thawed in an appropriate manner such as an ice bath with running cold water or in the refrigerator. Food was thrown and adulterated.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Repeat violation, high temp dishwasher observed to only be reaching 60-62 degrees CPlease fix immediately, and ensure proper manual washing techniques are being conducted.  High Temperature dishwasher observed not able to reach at least 71 degrees C at the dish level after multiple attempts.Please ensure this gets fixed within a week and please have staff check dishwasher temperatures routinely. In the meantime, all sanitizing must be done in the 3-compartment sink. 31May2024 - as the inspection on this date was a complaint inspection, the high temperature dishwasher was not reviewed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff member was observed to take raw burger patties from the cooler and place them on the cooktop. This same staff member then went to the deep fryer baskets and started handling a basket and placing foods in the basket before placing the basket in the fryer. When discussed with staff they explained that they were under the impression that as long as they handled the patties by the separating paper it was acceptable. It was explained to the staff that all items in this cooler are to be considered raw food and handwashing is required immediately after handling these items prior to touching anything else. Discussion went further to cover handling of any raw meat products (i.e. frozen chicken products from the freezer) and that hands need to be washed immediately after handling any raw meat products before touching any other items.*** Staff were directed to wash hands so handwashing practices could be reviewed and to immediately sanitize all touch surfaces that may be contaminated - especially the fryer baskets. ***Follow-up will be completed to ensure that practices are in place that ensure handwashing is being completed immediately after handling raw meat products.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High Temperature dishwasher observed not able to reach at least 71 degrees C at the dish level after multiple attempts.Please ensure this gets fixed within a week and please have staff check dishwasher temperatures routinely. In the meantime, all sanitizing must be done in the 3-compartment sink. 31May2024 - as the inspection on this date was a complaint inspection, the high temperature dishwasher was not reviewed.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High Temperature dishwasher observed not able to reach at least 71 degrees C at the dish level after multiple attempts.Please ensure this gets fixed within a week and please have staff check dishwasher temperatures routinely. In the meantime, all sanitizing must be done in the 3-compartment sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Please ensure best before dates or dates food have been processed are labeled in the walk-in-cooler such as the sliced veggies, sauces and meats.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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