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Fatburger

165 - 222 Baseline Road Sherwood Park AB T8H 1S8 · Food - General

Official record from Alberta →

Inspection summary

Fatburger has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on July 30, 2025, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 4 separate inspections, most recently on July 30, 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 3 times across 3 separate inspections, most recently on July 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 11, 2024. 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?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 10 times across 5 separate inspections, most recently on July 30, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on July 30, 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?

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.

5 inspections

  1. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket not available in prep area of kitchen *Continuation of violation from July 12
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken and chicken batter not kept cold enough. Ensure food items are kept under 4C.Action: Ensure raw chicken and batter are covered at all times to keep at temperature. *Continuation from July 12 inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in prep area not working properly. Action: have handwashing sink repaired.*Continuation violation
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Housekeeping has improved but still requires more attention. High touch areas require cleaning and under prep stations.*Continuation of violation
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets not properly mixed or available.Cleaning cloths not kept in sanitizer solution buckets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken and chicken batter not kept cold enough. Ensure food items are kept under 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is out of order. Action: have dishwasher repaired as soon as possible. In meantime use 2 compartment dishwashing/ sanitizing method.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in prep area not working properly. Action: have handwashing sink repaired.
    • 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 caulking was observed to be peeling and damaged by the two compartment sink. Grime and grease buildup was also observed on the wall behind to two compartment sink. Clean the grime and grease buildup and refinish/repair the caulking such that it is smooth, durable, and impervious to facilitate ease of cleaning. *ONGOING
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General housekeeping needs attention. High touch areas require cleaning and under prep stations.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution available.No test strips for sanitizer
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in prep area not working properly. No hot water, no soap dispenser
    • 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 caulking was observed to be peeling and damaged by the two compartment sink. Grime and grease buildup was also observed on the wall behind to two compartment sink. Clean the grime and grease buildup and refinish/repair the caulking such that it is smooth, durable, and impervious to facilitate ease of cleaning. *ONGOING
  4. Risk Management Inspection

    3 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?
      • Pest monitoring was not available for review during the inspection on March 4, 2024. This violation is carried over from the previous inspection:Pest monitoring has not been completed monthly. Last record was dated May 2023.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.There is currently no sign of any pest infestation.
    • 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 caulking was observed to be peeling and damaged by the two compartment sink. Grime and grease buildup was also observed on the wall behind to two compartment sink. Clean the grime and grease buildup and refinish/repair the caulking such that it is smooth, durable, and impervious to facilitate ease of cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was observed along the walls and corners of the facility. Some grime and grease buildup was also observed in hard to reach areas. Clean the above mentioned areas.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket in the front cookline area was measured to be 0ppm quats. The sanitizer dispenser was empty and did not have any quats sanitizer remaining. Bleach was used to create a sanitizer solution that measured 100ppm chlorine.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fries and yam fries were observed sitting at room temperature and measured to be 21°C. The fries were stored in the cooler immediately. Ensure high risk foods are kept below 4°C or above 60°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were contaminated. Obtain new quat test strips.
    • 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 monitoring was not available for review during the inspection on March 4, 2024. This violation is carried over from the previous inspection:Pest monitoring has not been completed monthly. Last record was dated May 2023.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.There is currently no sign of any pest infestation.
    • 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 caulking was observed to be peeling and damaged by the two compartment sink. Grime and grease buildup was also observed on the wall behind to two compartment sink. Clean the grime and grease buildup and refinish/repair the caulking such that it is smooth, durable, and impervious to facilitate ease of cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build up was observed on the exhaust canopy filters above the grill. Clean the exhaust canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was observed under the cookline, along the walls and corners of the facility, and by the dishwasher. Some grime and grease buildup was also observed in hard to reach areas. Clean the above mentioned areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some dust buildup was observed on the ceiling above the cookline and fryers. Clean the dust buildup to prevent contamination of food products.

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