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Fatburger

310 - 19489 Seton Crescent SE Calgary AB T3M 1T4 · Food - General

Official record from Alberta →

Inspection summary

Fatburger has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on October 5, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on November 21, 2025. 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 7 times across 5 separate inspections, most recently on October 14, 2025. 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 October 18, 2023. 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.

8 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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)?
      • The high-temperature dishwasher was tested multiple times and reached a maximum temperature of only 67.8°C.Please arrange for repairs and ensure the dishwasher reaches a minimum final rinse temperature of 71°C, as required for proper sanitization. In the meantime, please use the two-compartment sink to follow the manual dishwashing procedure.
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was tested multiple times and reached a maximum temperature of only 67.8°C.Please arrange for repairs and ensure the dishwasher reaches a minimum final rinse temperature of 71°C, as required for proper sanitization. In the meantime, please use the two-compartment sink to follow the manual dishwashing procedure.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden plank covering grease intraceptor is unfinished wood.**All surfaces must be smooth, easily cleanable and impervious to moisture. Please ensure this surface is sealed/finished or replaced.REPEAT VIOLATION
  5. 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)?
      • The high-temperature dishwasher was tested multiple times and reached a maximum temperature of only 67.8°C.Please arrange for repairs and ensure the dishwasher reaches a minimum final rinse temperature of 71°C, as required for proper sanitization. In the meantime, please use the two-compartment sink to follow the manual dishwashing procedure.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden plank covering grease intraceptor is unfinished wood.**All surfaces must be smooth, easily cleanable and impervious to moisture. Please ensure this surface is sealed/finished or replaced.REPEAT VIOLATION
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling in front food handling area is dirty / dusty.Ensure all surfaces are clean and well maintained.REPEAT VIOLATION
  6. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden plank covering grease intraceptor is unfinished wood.**All surfaces must be smooth, easily cleanable and impervious to moisture. Please ensure this surface is sealed/finished or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling in front food handling area is dirty / dusty.Ensure all surfaces are clean and well maintained.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling in front food handling area is dirty / dusty.Ensure all surfaces are clean and well maintained.
  8. Monitoring 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?
      • No paper towel dispenser at back area hand sink.No paper towel dispenser at front area hand sink.Paper towel must be stored in a dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Carpeted mat on floor covering grease interceptor.Carpet is not smooth, easily cleanable and impervious.Do not use carpeted mats in a kitchen.

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