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Fatburger

11525 104 Avenue NW Edmonton AB T5K 2S2 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine dishwasher measured at 0ppm. Ensure dishwasher is repaired as soon as possible and revert to manual sanitization in the sink till repairs are completed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink on the right at the entrance of the kitchen's drain is blocked allowing for water retention. Ensure the sink is fixed to prevent sewage back up.
    • 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?
      • Pest control report not available during inspection.
  3. Risk Management Inspection

    2 infractions

    • 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 reports do not mention where cockroaches are seen, the numbers or life cycle of the cockroaches, or what action is required in the affected areas (ie. Increased cleaning? Any treatment required?). The reports should be very clear on any issues seen. Please ensure reports are complete and provide all the details/ necessary information for follow-up. Ensure there is additional enhanced cleaning in areas where cockroaches are present
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • March 19,2026: The veggies prep cooler is was measured between 8-10C. Ensure the prep cooler is repaired to maintain food below 4C/40F.Jan 14, 2026: This was not checked during the complaint inspectionAug 13, 2025: The open prep cooler was measured above 10C using an IR and probe thermometer. The thermometer in the bottom compartment of the cooler confirmed this temperature. Please repair. Ensure the cooler is maintained at 4C or below.The operator was instructed to limit the quantity of food in the cooler compartments and to change toppings every 2 hours. Any leftover toppings must be discarded after 2 hours. Alternatively, food may be stored in another cooler until the unit is repaired.
  4. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Jan 14, 2026: This was not checked during the complaint inspectionAug 13, 2025: The open prep cooler was measured above 10C using an IR and probe thermometer. The thermometer in the bottom compartment of the cooler confirmed this temperature. Please repair. Ensure the cooler is maintained at 4C or below.The operator was instructed to limit the quantity of food in the cooler compartments and to change toppings every 2 hours. Any leftover toppings must be discarded after 2 hours. Alternatively, food may be stored in another cooler until the unit is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Jan 14, 2026: This was not checked during the complaint inspectionAug 13, 2025The QUAT test strips available were not detecting any sanitizer concentration. Please obtain new test strips. Ensure test strips are stored in their original container.
    • 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 reports do not mention where cockroaches are seen, the numbers or life cycle of the cockroaches, or what action is required in the affected areas (ie. Increased cleaning? Any treatment required?). The reports should be very clear on any issues seen. Please ensure reports are complete and provide all the details/ necessary information for follow-up. Ensure there is additional enhanced cleaning in areas where cockroaches are present
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Jan 14, 2026: This was not checked during the complaint inspectionAug 13, 2025: One ceiling tile was missing in the back area near the two-compartment sink. Please put the ceiling tile back in place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Jan 14, 2026: This was not checked during the complaint inspectionAug 13, 2025:-Ceiling surfaces throughout the kitchen area had black smears. Please clean and maintain. -Ceiling surfaces throughout the kitchen were dusty. Please clean and maintain.-Grimy corners observed near the dishwasher in the back area. Please clean hard to reach areas.-The cleaning checklist was not being maintained. (last completed checklist was in June 2025). Please maintain.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A QUAT sanitizer solution was tested at 50 ppm. The operator prepared a new solution, which was tested at 200 ppm. Please make sure staff is consistently testing sanitizer solutions with proper test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The open prep cooler was measured above 10C using an IR and probe thermometer. The thermometer in the bottom compartment of the cooler confirmed this temperature. Please repair. Ensure the cooler is maintained at 4C or below.The operator was instructed to limit the quantity of food in the cooler compartments and to change toppings every 2 hours. Any leftover toppings must be discarded after 2 hours. Alternatively, food may be stored in another cooler until the unit is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT test strips available were not detecting any sanitizer concentration. Please obtain new test strips. Ensure test strips are stored in their original container.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One ceiling tile was missing in the back area near the two-compartment sink. Please put the ceiling tile back in place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Ceiling surfaces throughout the kitchen area had black smears. Please clean and maintain. -Ceiling surfaces throughout the kitchen were dusty. Please clean and maintain.-Grimy corners observed near the dishwasher in the back area. Please clean hard to reach areas.-The cleaning checklist was not being maintained. (last completed checklist was in June 2025). Please maintain.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding (of sauces) was at 18C and 43C, both products were sent for heating on the stove. Ensure all reheating takes place using the stove, microwave or oven. Hot holding units are not designed to reheat quickly and may not reach 74C. It was corrected during the inspection.Hot holding of mushroom was at 58C the setting was turned up. The mushrooms get reheated on stove when order is up.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink beside the chicken prep cooler was missing soap in the dispenser. Provide soap.All other hand sinks were equipped with soap and paper towels.
  8. 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?
      • Improvement was noted. Heightened pest control monitoring was in place and continued frequent cleaning as well. Mechanical room had more activity than the other areas. Please keep the area clean and dry.
  9. Demand Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was not equipped with detergent as the detergent pail was empty. Also, the chlorine level was low in the pail. Operator's chlorine test strips were present and the concentration was at 100ppm. Obtain more detergent for the unit. The two compartment sink was equipped with detergent and QUAT. QUAT test strips were expired. Discussed proper cleaning in the interim. The caulking around the dishwashing area was showing mildew/mold buildup. Operator indicated that they will be replacing the dishwasher and two compartment sink. Also, the chemical supplier will be changed. Going forward, it is important to check chemical levels on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink (by the prep cooler) was missing soap in the soap dispenser. Operator indicated that it was no longer used for handwashing. It was corrected during inspection. Should the original designs indicate that it was a designated hand sink, the sink must be properly supplied with soap and paper towels at all times. Any changes must be consulted with health inspector as risk assessments must be conducted.
    • 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?
      • Cockroaches were present in several sticky traps. Pest control records reported the most activity in March 2024. There was a reduction in May 2024.Ensure heightened pest control measures are taken to reduce the amount of cockroaches in the facility. Should there be no improvement and further increase of cockroaches, enforcement actions will need to be taken. Also, increase frequency of cleaning to reduce food source.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some plastic tubs and lids by the dishwashing area were cracked/chipped. Please go through the supply and discard any damaged/poor repair items. Sides of and underneath equipment/appliances had buildup of grease and food. Ensure all equipment and appliances are thoroughly cleaned to prevent attraction of pests. Mechanical ventilation hood had buildup of grease and dust. Oil droplets were hanging off of edges of the canopy. This was noted from previous inspection as well. Please inquire about professional cleaning and system improvements to prevent accumulation of grease. Prep cooler (double door) handle frame was cracked/damaged. Replace/repair the black plastic frame to ensure it is smooth, impervious to moisture, easy to clean and in good repair. Hot holding well - the base of the unit had dried sauce, please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of grease/food underneath cookline equipment. Please clean.Bags were used to line floor underneath the cookline to make it easier for cleaning, however, there was a collection of grease/food, therefore, the system was not working. This system is not working when there is no frequent removal of the bags. Ensure there is a proper way to clean the hard to reach areas on a frequent basis. Also, you may want to consult with Fire Safety to determine if it is a safe approach using bags/liners. Walls were showing buildup of dried sauces, food and debris. Please conduct a thorough cleaning of the walls. Flooring especially the hard to reach areas such as underneath the cookline equipment, edges, corners, by the flour bins, mechanical dishwasher, etc., had buildup of grease, food and debris. Please conduct a thorough cleaning of the floor to prevent attraction of pests. Cleaning schedule was not up to date. There was no record of what was completed. Ensure cleaning record is properly completed to indicate which staff completed which task(s) as it shows accountability.
  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    14 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member who was wearing gloves was noted to prep a hamburger, go back to the dishpit and touch some components of the dishwasher and then go back to the kitchen to start prepping food without taking off gloves and washing hands.Ensure handwashing is done often and between tasks. Ensure gloves are removed between tasks. Handwashing needs to be done before gloves are put on hands and after gloves are taken off. The staff member immediately washed hands after he was told of the concern.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Handles of scoops were stored directly in the dry food product. Ensure handles do not come into contact with the food. Store in such a way to prevent contamination (ie. stored in a clean container outside of the food bin). 2. Cardboard boxes were being reused and were visibly dirty. For example, a box labelled with "frozen fried potatoes" was being reused to hold wrapped slices cheese in the walk in cooler. Ensure containers being reused are smooth, easily cleanable and non absorbent. If original cardboard comes in that is dirty or not in good repair, discard immediately. Do not reuse cardboard boxes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Top part of the prep cooler holding the raw chicken and flour breading measured an ambient of 9C. The below part of the cooler was 4C or less. Ensure coolers holding high risk items are at 4C or less. The items in the top part of the cooler were removed when staff were notified of the violation. 2. Mushrooms in the hot holding unit measured approx. 38C. Staff said he had cooked the mushrooms and then placed it in the hot holding unit, with the dial turned to "4".Ensure foods being kept hot are at 60C or above. Temperature checks should be done to ensure this is maintained. Relying only on turning it to a "4" is not sufficient if there are no temperature checks also being done. The mushrooms were reheated upon request.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff were asked for the chlorine and quat test strips. They did not know where it was and then when they noticed a vial above the dishwasher, they asked the public health inspector if this was the test strips. When the manager came in at the end of the inspection, he was able to provide test strips to the public health inspector. Ensure test strips are readily available and staff know how to use the test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Smaller hand sink on the prep line did not have any soap.Ensure all hand sinks are stocked with soap and paper towel.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Larger hand sink had a large pot soaking with water. Ensure hand sinks are only used for handwashing. Do not store anything inside the hand sink or use it for anything besides handwashing. The pot was removed once the staff were notified of the violation.
    • 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 manager said that a pest control company is hired, however, there were no reports readily available.Ensure monthly pest control reports are available for review during inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. When staff were asked how they knew if hamburgers were done, they said they use a spatula to press the middle of the burger to see if the juice runs pink/ red (uncooked) or clear (cooked). When asked again if this was the only way they knew how it was done, they said that they may also use a timer for 6 min. 2. Staff were not aware of where test strips were located or how to check sanitizer concentrations.Ensure staff are properly trained in the basics of food safety. Although the manager said that usually a supervisor or manager is onsite to assist with food safety, there was no manager or supervisor at the start of the inspection. This highlights the necessity that staff learn the basics of food safety so they know what to do even when there is not someone from management onsite. Here is an option: Alberta Food Safety Basics Interactive Course - https://www.albertahealthservices.ca/eph/page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The larger hand sink faucet leaks/ drips water even when the taps are turned to off.Ensure plumbing is in good repair and that faucets/ plumbing does not leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dipper well was turned on. There were utensils being stored in stagnant water.Ensure the dipper well is always turned on when using it for utensils. Do not store utensils in stagnant water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top part of the prep cooler holding raw chicken/ breading was at approx. 9C ambient.Do not use the top part of this prep cooler until it can maintain 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Oct 25, 2023: Thick layer of black crusty grease noted on a portion of the exhaust canopy. Grease noted to be dripping from the exhaust canopy. The exhaust canopy needs to be cleaned more regularly and must be added to the cleaning schedule. July 22, 2022: - One section of exhaust canopy filters are covered in black and there is grease dripping from the edges of the exhaust canopy. - The dishwasher well has black grime in it.Please clean these areas and look through the whole facility and clean as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cleaning schedule was not being used and does not seem to be sufficient to meet the needs of the facility. The manager was not locate exhaust canopy on the cleaning schedule. The cleaning schedule does not seem to be details and does not include a list of chemicals.Ensure a detailed cleaning schedule is available that includes when an item is cleaned, how it is to be cleaned, and what chemicals are to be used for cleaning. Here are some resources:- https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf- https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - High touch surfaces were noted to have dirty/ build-up, including but not limited to: walk-in cooler handle, cooler drawers on the cook line- Soap and paper towel dispenser, larger hand sink and hand sink area had splatters and looked unclean- Outside of food storage containers were dirty- Container holding "clean" lids by the cook line had food debris inside of it- Ceiling, especially by vents, had a layer of dust/ debris- Outside of spice shakers had a buildup of spice on itEnsure the entire facility is clean, especially the areas mentioned above. Maintain in a sanitary state by cleaning regularly.