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Fat Burger

205 - 130 Country Village Road NE Calgary AB T3K 6B8 · Food - General

Official record from Alberta →

Inspection summary

Fat Burger has been inspected 2 times by Alberta Health Services (Environmental Public Health) since July 11, 2024. The most recent inspection, on June 12, 2025, recorded 5 infractions.

1 of 2 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 and Food temperature control.

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 2 times on June 12, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 12, 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 June 12, 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 once on June 12, 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.

2 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer solution was tested using test strips and measured > 500 ppm. The quat sanitizer dispenser was also tested using test strips and measured 0 ppm. Due to the inoperable dispenser, the operator was manually mixing their sanitizer solutions. - The operator was instructed to mix a new quats sanitizer solution. The sanitizer solution was tested and measured at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Thawing raw chicken tenders were observed on the counter.- The inspectors were informed that the chicken tenders were in the middle processing, but staff were occupied with orders. The operator was instructed to move the raw chicken tenders into the cooler and informed the operator to keep perishable food items refrigerated until it is ready to be used.2) Bacon was measured at 45 degrees C, when checked, there was no water in the hold holding unit. - Hot water was added to the well. The operator was informed that the hot holding unit must contain water to maintain a temperature of at least 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips for quats sanitizer solution was expired. - Please obtain test strips within their expiry date to accurately verify the concentration of surface sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel was observed to be stored outside of a dispenser.- Please ensure the paper towel is in the dispenser to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The protective adhesive sticker on the surface of the standing freezer located in the back was observed to be peeling. The surface of the freezer unit was not smooth, and easily cleanable.- Please ensure to remove the plastic wrapping from the freezer.2) The sanitizer dispenser was inoperable.- Please repair the sanitizer dispenser.
  2. Monitoring Inspection

    0 infractions

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