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The Burger's Priest 3714

2125 98 Street NW Edmonton AB T6N 1K7 · Food - General

Official record from Alberta →

Inspection summary

The Burger's Priest 3714 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 3, 2025. The most recent inspection, on March 20, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 March 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 3 separate inspections, most recently on March 11, 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 March 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 March 11, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the dirty high-touch surfaces in direct contact with food ingredients (multiple)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk cooked foods such as stuffed mushrooms and cooked mushrooms were stored at room temperature for extended periods of time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - paper towel was missing for handwashing in the staff washroom
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - handwashing sink has a leak by the faucet, please repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a buildup of grime and grease was observed on the following items that require more thorough cleaning: the rolling bins, containers and lids, the fronts of the fryers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a buildup of grime and grease was observed on the following areas that require more thorough cleaning: the mop sink, the fuzz on the ceiling tiles, all washroom toilets, toilet bases, doors, and sinks.
  3. Risk Management Inspection

    2 infractions

    • 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 painted mdf shelving in the front kitchen was observed in very poor condition: shelving edges are exposing the moisture damaged mdf that is flaking and no longer smooth, cleanable, non-absorbent or durable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - floors in the customer area, floors in the washroom are in very poor condition: vinyl "planks" or pieces are no longer adhered to the floor making proper cleaning difficult (especially in washrooms) and a potential trip hazard in some areas
  4. Initial Inspection

    4 infractions

    • 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 painted mdf shelving in the front kitchen was observed in very poor condition: shelving edges are exposing the moisture damaged mdf that is flaking and no longer smooth, cleanable, non-absorbent or durable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - floors in the customer area, floors in the washroom are in very poor condition: vinyl "planks" or pieces are no longer adhered to the floor making proper cleaning difficult (especially in washrooms) and a potential trip hazard in some areas
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cleaning required due to build up of grease and grime noted: legs of food equipment, supports of counters, bottom shelving, dry ingredient containers with lids, sides of the cooktop, rolling cart
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - cleaning required due to build up of grease and grime noted: child high chairs, washrooms, floors under equipment and in hard-to-reach areas.

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