Fat Bastard Burrito
180 - 4925 30 Street Red Deer AB T4R 1H1 · Food - General
Inspection summary
Fat Bastard Burrito has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 20, 2025. The most recent inspection, on September 14, 2026, found no infractions.
3 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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.
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 2 times across 2 separate inspections, most recently on September 11, 2026. 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 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 10, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on September 10, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 3 times across 2 separate inspections, most recently on September 10, 2026. 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?
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 February 18, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- The rear exterior gate/door was observed with gaps along the bottom due to damaged or inadequate weather stripping.Ensure the damaged weather stripping is repaired or replaced and that the exterior door is maintained in a manner that prevents gaps and helps maintain the facility in a vermin-proof condition.
- 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?
- Monitoring Inspection
5 infractions
- 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?
- Queso cheese was observed being held at 25.1°C in a small crock pot at the time of inspection.Queso cheese is a high-risk food and must be maintained under proper temperature control to limit the growth of pathogenic microorganisms. Foods held outside of standard temperature requirements may only be permitted where an approved and monitored time-based control process is in place.Ensure queso cheese is maintained at less than 4°C or greater than 60°C, unless an approved Time as a Public Health Control procedure is being used. If the current holding method is to continue, obtain approval as required and maintain written procedures and records demonstrating compliance with approved conditions, including monitoring and discard times. Documentation supporting the safety of the current process must be available for review.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Queso cheese was observed being held at 25.1°C in a small crock pot at the time of inspection.Queso cheese is a high-risk food and must be maintained under proper temperature control to limit the growth of pathogenic microorganisms. High-risk foods must be maintained at less than 4°C during cold holding or greater than 60°C during hot holding unless an alternative process has been approved and validated.Ensure queso cheese is maintained at an internal temperature of less than 4°C or greater than 60°C at all times. If the current temperature control method is to continue, provide documentation demonstrating that the process is safe and effective for maintaining food safety, including any validation studies, written procedures, monitoring records, and applicable approvals.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for QUATS and chlorine sanitizer were available on site; however, QUATS test strips were observed to be expired at the time of inspection.Ensure unexpired test strips appropriate for the sanitizers in use are available on site and used to verify sanitizer concentrations at the required frequency. Discard expired test strips and replace them with new test strips as needed.
- 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?
- The rear exterior gate/door was observed with gaps along the bottom due to damaged or inadequate weather stripping.Ensure the damaged weather stripping is repaired or replaced and that the exterior door is maintained in a manner that prevents gaps and helps maintain the facility in a vermin-proof condition.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit posted for public view was observed to be expired at the time of inspection.CDI: Staff removed the expired permit and posted the current valid permit during the inspection.Ensure the current valid food handling permit is posted for public view and that posted permits are reviewed and updated promptly when a new permit is issued or renewed.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing station's paper towel dispenser needs to be refilled. Staff onsite was not able to refill the paper towel dispenser and was using a paper towel roll that being improperly stored on the countertop without a paper towel holder.Please ensure that handwashing stations are fully stocked with soap and paper towels in a dispenser.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit is not printed nor posted onsite.Please ensure that the food handling permit assigned to this facility is valid and posted onsite.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initial Inspection
0 infractions