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Fatburger

1755 102 Street NW Edmonton AB T6N 0B1 · Food - General

Official record from Alberta →

Inspection summary

Fatburger has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 21, 2026. The most recent inspection, on August 25, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 August 21, 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 August 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times on August 21, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 August 21, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat was stored above and beside vegetables, ready-to-eat foods, and cooked foods in the walk in cooler. CDI
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cut onion was stored at room temperature when not in use. Please store in the cooler when vegetable preparation is interrupted by customer orders. DO not store at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - dishwasher was not sanitizing at the plate. Highest temperature reached was 65'C at the plate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - 5 different plumbing issues were identified: handwashing sink leaking water from faucet, both washrooms were lacking adequate water pressure, the mop sink was leaking water, the dishwashing sink faucets were leaking water. The dishwasher may also be leaking water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - interior of dishwasher was very dirty, thick with greasy buildup, please clean** - cleaning required on the faucets, the doors into both walk-ins, minor ceiling and wall cleaning, shelf cleaning, eye wash station cleaning, bottles and containers** - remove the single use disposable plastic protective wrap from the manufacturer from the dishwasher. All surfaces in the kitchen must be smooth, cleanable, non-absorbent and durable.

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