320 - 180 Legacy Main Street SE
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
February 28, 2025
Not in ComplianceConcentration of quat measured 100 ppm in sanitizer solution of pail kept in back prep area., , Requirement: , , Ensure that concentration of quat is maintained at 200 ppm.
Gap on one side of the bottom of back door, which could allow entry of pests/vermin., , Requirement:, Seal the gap at the bottom of the back door.
WayBack Burgers M5-005 is in the LEGACY neighbourhood. LEGACY, Calgary has 81 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 16, 2026, there are 65 (80%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since February 7, 2024, with 2 in compliance, 2 not in compliance, and 0 closures on record.
2 violations
Concentration of quat measured 100 ppm in sanitizer solution of pail kept in back prep area., , Requirement: , , Ensure that concentration of quat is maintained at 200 ppm.
Gap on one side of the bottom of back door, which could allow entry of pests/vermin., , Requirement:, Seal the gap at the bottom of the back door.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Sarap Station - Events
LEGACY
No violations
6 violations
Concentration of quat measured 50 ppm in sani pail located in front prep area and 0 ppm in two other pails located in back prep area., , Requirement:, , Ensure that concentration of quat is maintained at 200 ppm.
Raw meat was stored on the upper shelf above tomatoes stored below in walk in cooler., , Requirement:, Ensure that raw meat is stored in the bottom shelf apart from any other food to prevent cross contamination.
a) Internal temperature of gravy stored in the warmer was 44C., , b) Partially frozen chicken was kept on the counter for thawing., , Requirement:, , a) Ensure that gravy is stored at 60C and higher during hot holding., , b) Thaw frozen meats by one of the following approved methods:, a) in the cooler, b) under running cold water, c) by heating in the microwave, , Do not thaw frozen meats at room temperature., Partially frozen chicken was moved to the cooler during inspection.
Paper roll was kept on the counter, not stored in paper dispenser., , Requirement:, Store paper towels in the dispenser.
Staff lacked knowledge in safe food handling., , Requirement:, , Food handlers must complete online Basic food safety course available free of cost on AHS website., , https://ahs.myabsorb.ca/#/public-dashboard
Water in the heated dipper well was murky while scoops were stored in it., , Requirement: , Change water in the dipper well when it becomes murky.
No violations