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Fatburger

102 - 10664 108 A Street Grande Prairie AB T8V 7X4 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep cooler was found to be 11 degrees Celsius. The prep cooler has vegetables, cheese, cheese curds, and pickles. Staff put the dairy products insert onto an ice bath.Cut vegetables must be rotated every 4 hours; discard the leftovers and refill with new vegetables. Refill in smaller portions.Ensure the temperature of the prep cooler is maintained below 4 degrees Celsius. The lid should be closed after rush hours to keep the temperature below 4 degrees Celsius. Ensure cut vegetables are held at 4 degrees Celsius.December 17, 2025: The temperature of the prep cooler is noted to be 13.8 degrees Celsius.***Outstanding:As of January 05, 2026, the temperature of the cooler was noted to be 15.5 degrees Celsius.****OUTSTANDING:The owner / operator has ordered a new cooling unit.
  3. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths are not stored in the sanitizer-container.Ensure cleaning cloths are submerged in a sanitizer-container when not in use.***Outstanding:As of January 05, 2026, the used cleaning clothes are not submerged in the sanitizer-container.
    • 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?
      • The temperature control records were not maintained or available during the inspection.Ensure the temperature control records are updated daily and are available for review during future inspections.***Outstanding:As of January 05, 2026, the temperature control records were not maintained or available during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep cooler was found to be 11 degrees Celsius. The prep cooler has vegetables, cheese, cheese curds, and pickles. Staff put the dairy products insert onto an ice bath.Cut vegetables must be rotated every 4 hours; discard the leftovers and refill with new vegetables. Refill in smaller portions.Ensure the temperature of the prep cooler is maintained below 4 degrees Celsius. The lid should be closed after rush hours to keep the temperature below 4 degrees Celsius. Ensure cut vegetables are held at 4 degrees Celsius.December 17, 2025: The temperature of the prep cooler is noted to be 13.8 degrees Celsius.***Outstanding:As of January 05, 2026, the temperature of the cooler was noted to be 15.5 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The tender area cooler is not equipped with a thermometer.Ensure the tender area cooler is equipped with a functional thermometer.***Outstanding:As of January 05, 2026, the tender area cooler is not equipped with a thermometer.
    • 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 pest control records were not maintained or available during the inspection.Ensure the pest control records are updated monthly and are available for review during future inspections.***Outstanding: As of January 05, 2025, the pest control records were not maintained or available during the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The owner / operator was unable to provide a food safety training certificate.Ensure at least one person having care and control of the facility has completed an approved food safety training course and the certificate is available to review during any future inspections.***Outstanding:As of January 05, 2026, the owner / operator was unable to provide a food safety training certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some lights (two in dishwashing area & one in walk-in freezer) are not shattered proof.Ensure the lights (two in dishwashing area & one in walk-in freezer) have shattered proof coverings.***Outstanding:As of January 05, 2026, some lights (two in dishwashing area & one in walk-in freezer) are not shattered proof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures and records were not maintained or available during the inspection.Ensure the written sanitation procedures and records are updated daily and are available for review during future inspections.***Outstanding:As of January 05, 2026, written sanitation procedures and records were not maintained or available during the inspection.
  4. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths are not stored in the sanitizer-container.Ensure cleaning cloths are submerged in a sanitizer-container when not in use.
    • 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?
      • The temperature control records were not maintained or available during the inspection.Ensure the temperature control records are updated daily and are available for review during future inspections.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. One ice-cream container in the ice-cream freezer was not covered with a lid.2. The chicken-container in the tender area cooler was not covered with a lid. Ensure all stored food remains covered to avoid contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The tender area cooler is not equipped with a thermometer.Ensure the tender area cooler is equipped with a functional thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep cooler was found to be 11 degrees Celsius. The prep cooler has vegetables, cheese, cheese curds, and pickles. Staff put the dairy products insert onto an ice bath.Cut vegetables must be rotated every 4 hours; discard the leftovers and refill with new vegetables. Refill in smaller portions.Ensure the temperature of the prep cooler is maintained below 4 degrees Celsius. The lid should be closed after rush hours to keep the temperature below 4 degrees Celsius. Ensure cut vegetables are held at 4 degrees Celsius.December 17, 2025: The temperature of the prep cooler is noted to be 13.8 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The accessibility of the handwash sink (nearby to prep cooler) was blocked with a container.The owner / operator moved the container to ensure accessibility to the handwash sink.Ensure all the handwash sinks are easily accessible to the food handlers at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There are no paper towel dispensers for the two hand sinks (Prep area and Tender area). Paper towels are available with the paper towel roll.Ensure paper towel dispensers are installed.
    • 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 pest control records were not maintained or available during the inspection.Ensure the pest control records are updated monthly and are available for review during future inspections.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The owner / operator was unable to provide a food safety training certificate.Ensure at least one person having care and control of the facility has completed an approved food safety training course and the certificate is available to review during any future inspections.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some lights (two in dishwashing area & one in walk-in freezer) are not shattered proof.Ensure the lights (two in dishwashing area & one in walk-in freezer) have shattered proof coverings.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures and records were not maintained or available during the inspection.Ensure the written sanitation procedures and records are updated daily and are available for review during future inspections.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep cooler was found to be 11 degrees Celsius. The prep cooler has vegetables, cheese, cheese curds, and pickles. Staff put the dairy products insert onto an ice bath.Cut vegetables must be rotated every 4 hours; discard the leftovers and refill with new vegetables. Refill in smaller portions.Ensure the temperature of the prep cooler is maintained below 4 degrees Celsius. The lid should be closed after rush hours to keep the temperature below 4 degrees Celsius. Ensure cut vegetables are held at 4 degrees Celsius.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep cooler was found to be 11 degrees Celsius. The prep cooler has vegetables, cheese, cheese curds, and pickles. Staff put an insert containing dairy products onto an ice bath.Cut vegetables must be rotated every 4 hours; discard the leftovers and refill with new vegetables. Refill in smaller portions.Ensure the temperature of the prep cooler is maintained below 4 degrees Celsius. Ensure the lid of the prep cooler is closed after rush hours to keep the temperature below 4 degrees Celsius. Ensure no cut vegetables are left at above 4 degrees Celsius.
  7. Monitoring Inspection

    0 infractions