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Vera's Burger Shack

4140 - 5111 Northland Drive NW Calgary AB T2L 2J8 · Food - General

Official record from Alberta →

Inspection summary

Vera's Burger Shack has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 2, 2024. The most recent inspection, on October 10, 2025, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 6 times across 5 separate inspections, most recently on October 10, 2025. 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 September 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 2, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 separate inspections, most recently on October 8, 2025. 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 2 times across 2 separate inspections, most recently on September 5, 2025. 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.

6 inspections

  1. Risk Management 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)?
      • No quat sanitizer test strips available. Provide quat sanitizer test strips and test daily.
  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)?
      • No quat sanitizer test strips available. Provide quat sanitizer test strips and test daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back preparation area handwash sink hot water tap was broken, no hot water at the sink.Fix the handwash sink and ensure both hot and cold water is available for handwashing.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the main line was measured less than 100ppm.Use 200ppm quat sanitizer and change sanitizer bucket more often to maintain quat sanitizer strength at 200ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips available. Provide quat sanitizer test strips and test daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back preparation area handwash sink hot water tap was broken, no hot water at the sink.Fix the handwash sink and ensure both hot and cold water is available for handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grime build-up on the dishwasher rack. Clean or replace the rack.
  4. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The prepared Quat solution was measured at 100 ppm. - Quat solutions must be used at 200 ppm. Use Quat test strips to verify the concentration. - Quat test strips were not being used as directed by the manufacturer. Ensure to follow the instruction. 2) No sanitizer solution available on the main cooking line. - Please provide sanitizer solutions in each area food is being prepared/handled. 2) Cleaning cloths left on the main cooking line surfaces. No sanitizer residue detected in them. - Ensure cleaning cloths are adequately sprayed with sanitizer. Best practice is to store them in the sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Probe thermometers are not being sanitized in adequate intervals. Operator noted they are sanitized at the end of the day. - Probe sanitizers must be sanitized each time after use to prevent cross contamination.2) Observed a piece of raw ground beef on the back preparation counter where patties are prepared. - Ensure surfaces are thoroughly cleaned and sanitized each time they become. contaminated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Partially cooked fries are left out in room temperature without any temperature control or time as a public control procedure in place. - Perishable foods must be stored at a temperature of 4C or less or at a temperature greater than 60C at all times.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no waterproof thermometer to check the temperature of the dishwasher on a daily basis.Obtain a waterproof digital thermometer that has a maximum function.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gap was noted on the bottom of the front door.Install weatherstrippings/door sweeps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps were noted above the dishwasher and walk-in cooler ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No dipper well was noted around the ice cream freezer to properly store the ice cream scoops.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and construction debris were noted on surfaces. There were some modifications happening on site at the time of the inspection.Please clean the food contact and non-food contact surfaces prior to opening the business to the public.

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