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Fatburger

208 - 121 Century Crossing Spruce Grove AB T7X 0C8 · Food - General

Official record from Alberta →

Inspection summary

Fatburger has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on May 26, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on March 9, 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 2 times across 2 separate inspections, most recently on March 21, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 9, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 5 separate inspections, most recently on May 1, 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 4 times across 4 separate inspections, most recently on May 1, 2026. 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers in the front food pre area were broken. Rols of paper towel were provided by each sink. Please have the broken dispensers replaced and paper towel stored in the dispensers as required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing under the hand sink in the front was leaking. Please repair.
  3. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers in the front food pre area were broken. Rols of paper towel were provided by each sink. Please have the broken dispensers replaced and paper towel stored in the dispensers as required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing under the hand sink in the front was leaking. Please repair.
  4. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers in the front food pre area were broken. Rols of paper towel were provided by each sink. Please have the broken dispensers replaced and paper towel stored in the dispensers as required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing under the hand sink in the front was leaking. Please repair.
  5. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle used in the dining room was not labeled. Please ensure all spray bottles/containers used for storing chemicals are properly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Assembly cooler was at 17C - temperature of the food (shredded cheese) measured with probe thermometer. The cheese, relish stored in this cooler since yesterday and whole egg white stored in this cooler were discarded. Other low risk foods transferred on ice immediately. Please ensure small amount of perishable foods that can be served fast is stored on ice in this cooler until it is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers in the front food pre area were broken. Rols of paper towel were provided by each sink. Please have the broken dispensers replaced and paper towel stored in the dispensers as required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing under the hand sink in the front was leaking. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A chipped plastic insert was observed inside assembly cooler - please check and replace as needed all chipped/cracked food storage containers.Dipper well - water was shut off. Please ensure water is running continuously at sufficient rate to ensure proper rinsing of the ice cream scoops - this was corrected immediately.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food permit displayed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing under the hand sink in the front area was plugged up - rotten smell after running the water was detected.Dipper well could not be used for this reason - water tap was turned off - please ensure scoops are rotated every two hours (washed and sanitized).
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Black dots left on the dishes after washed in the dishwasher. Please ensure dishwasher is thoroughly cleaned and assessed for any damages on the door seal.Ensure that dishes used for prepping/serving foods are clean/sanitized as required.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable wiping cloths were not stored in sanitizing solution. Corrected immediately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Neither of the two probe thermometers was working. Appears that batteries need to be changed.

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