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Fatburger

3111 - 15 Sunpark Plaza SE Calgary AB T2X 0M5 · Food - General

Official record from Alberta →

Inspection summary

Fatburger has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 29, 2024. The most recent inspection, on June 8, 2026, recorded 3 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 8 times across 7 separate inspections, most recently on April 22, 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 5 times across 5 separate inspections, most recently on April 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 4 separate inspections, most recently on June 13, 2025. 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 8 times across 5 separate inspections, most recently on June 8, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 5 separate inspections, most recently on June 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

9 inspections

  1. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Same spatula was used to flip raw and cooked patties on the grill.Requirement:Use a separate spatula to flip raw and cooked meat patties to prevent cross contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update on June 8/2026There is big gap on wall around plumbing pipes behind dish washer.RequirementSeal /cover this gap on the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update on June 8/2026Rubber gasket of sandwich prep cooler was brokenRequirement:Repair/replace rubber gasket.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of sliced cheese stored on ice near the grill were13.4 C,12.6 C12 C.Requirement:Ensure that cheese is stored at 4C or less.Store small amount of cheese on ice near the grill. Put ice to the level of food in the container. Staff was instructed to discard the cheese.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update on April 22/2026There is big gap on wall around plumbing pipes behind dish washer.RequirementSeal /cover this gap on the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update on April22/2026Rubber gasket of sandwich prep cooler was brokenRequirement:Repair/replace rubber gasket.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were stored in the gap between prep cooler and hand-washing sink counter located in cooking area, this area cannot be adequately cleaned and sanitized.Requirement:Do not store knives in this gap to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of chopped onions stored in double insert near the grill was 29CRequirement:Ensure that onions are stored at 60 C or higher during hot holding.Staff was instructed to discard the onions.Do not use double inserts to store food during hot/cold holding to prevent temperature abuse.
    • 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 available on site were faded/damaged and can no longer be used to test concentration of quat in sanitizer solution.Requirement:Provide new quat test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is big gap on wall around plumbing pipes behind dish washer.RequirementSeal /cover this gap on the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Rubber gasket of sandwich prep cooler was brokenb) Accumulation of dirt and debris on rubber gasket of prep cooler located in beverage prep area.Requirement:a) Repair/replace rubber gasket.b) Clean the rubber gasket
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water at dipper well was cloudy and just dripping while scoops were in the dipper well.Requirement: Staff was instructed to run the water at sufficient rate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris on floor between mop sink and hand-washing sink in back area.b) Accumulation of dirt and debris on floor near syrup boxes storage section.Requirement:Clean the above noted areas.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of white sliced cheese stored on ice near the grill was 12.4 C and yellow sliced cheese was 13.8C and 14.5 C.Requirement:Ensure that cheese is stored at 4C or less.Cheese was discarded during inspection.
  5. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean tongs were stored under hand washing sink in cooking area.Requirement:Do dot store any utensils or food under hand washing sink to prevent contamination.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water supply was available at hand washing sink located in the cooking area as supply was turned off from the valve below due to leaking faucet.(Repeat violation from previous inspection)Requirement:Ensure that hot and cold-water supply are available at hand washing sink all the time.Repair this faucet to resume hot water supply asap.
    • 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?
      • Significant gap in the middle of main front door, which could allow entry of pests/vermin.(Repeat violation from previous inspection)Requirement:Seal this gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap located at hand washing sink in cooking area was leaking.(Repeat violation from previous inspection)Requirement:Repair/replace the tap to stop leakage.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use in the cooking area.Requirement:Soak cleaning cloth in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spices were stored under hand washing sink in cooking area.Requirement:Do not store food under sinks to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of sliced cheese stored on ice located Infront of the grill was 11. and 9C(Repeat violation from previous inspection)Requirement:-Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.- Cheese at11.4 C was discarded-More ice was added under cheese having internal temperature 9C
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water supply available at hand washing sink located in cooking area as supply was turned off from the valve below.Requirement:Ensure that hot and cold-water supply is available at hand washing sink all the time.Do not turn off water supply from the valve below.
    • 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?
      • Significant gap in the middle of main front door, , which could allow entry of pests/vermin.Requirement:Seal this gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap located at hand washing sink in cooking area was leaking.Requirement:Repair/replace the tap to stop leakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water at dipper well was just dripping, while scoops were in the dipper well. Requirement:Ensure that water at dipper well runs at sufficient rate.
  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of sliced cheese stored on melted ice located Infront of the grill was 15.2C(Repeat violation from previous inspection)Requirement:-Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.- Cheese was discarded
    • 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?
      • Significant gap at the bottom of back delivery door, which could allow entry of pests/vermin.( Repeat violation from previous inspection)Requirement: Provide weather stripping and seal this gap.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Concentration of chlorine measured 10 ppm in both sanitizer solution containers kept in the kitchen.-The wall mount dispensers for quat and chlorine were not dispensing any sanitizer.-Staff were not aware of what sanitizer solution was in use.Requirement: Ensure that concentration of chlorine is maintained at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of sliced cheese stored on small amount of ice Infront of the grill was 13.9 C,13.1CRequirement:-Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.- Cheese was discarded
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of chili stored in the warmer was 56C.b) Internal temperature of chopped cooked onions stored on the grill was 41.1CRequirement: Ensure that perishable foods under hot holding are stored at 60 C and higher.a) Chili was reheated during inspection before storing back in the warmer.b) Onions were discarded.
    • 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?
      • Significant gap at the bottom of back delivery door, which could allow entry of pests/vermin.Requirement:Seal this gap.
  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in sanitizer solution of container kept near sandwich prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of cheese curds stored on the counter without temperature control was 21.3Cb) Internal temperature of yellow sliced cheese stored on ice in front of grill was 12.6 Cand 14.1C, white cheese was at 9C .Requirement: - Ensure that perishable foods are stored at 4C or less Or 60 C and higher.- Cheese curds and yellow sliced cheese were discarded.- More ice was added under white sliced cheese.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water at dipper well was turned off while scoops were stored in the well.Requirement:Ensure that water runs at sufficient rate to submerge scoop heads.

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