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Fatburger

3376 Gateway Boulevard NW Edmonton AB T6J 7B9 · Food - General

Official record from Alberta →

Inspection summary

Fatburger has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 5, 2024. The most recent inspection, on July 10, 2026, recorded 2 infractions.

2 of 8 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: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on July 10, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 3 times across 3 separate inspections, most recently on July 28, 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?

  • 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 on July 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 23, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 3 separate inspections, most recently on July 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

8 inspections

  1. 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)?
      • ** - if a hot water cycle is used for sanitizing at the mechanical dishwasher, the temperature for rinse was 50-68'C at the plate, should be 71'C or hotter at the plate. ** - mechanical dishwasher was not dispensing chlorine during the cycle for sanitizing: the Cl- measured was 0ppm. PHI attempted to get chlorine flow with the priming switch - no chemical was coming out.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - multiple small wares food equipment was not maintained in a sanitary condition and exhibited a build up of grease and grime and/or debris namely: 3 x soup/gravy/sauce/mushroom canteen holders, the interior of the microwave, child high chairs, door to the walk ins
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the high-touch dirty handles in direct contact with the dry food ingredient.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - mechanical dishwasher was not supplied with soap to wash dishes** - mechanical dishwasher was not dispensing chlorine during the cycle for sanitizing: the Cl- measured was 0ppm. PHI attempted to get chlorine flow with the priming switch - no chemical was coming out.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - multiple small wares food equipment was not maintained in a sanitary condition and exhibited a build up of grease and grime and/or debris namely: 3 x soup/gravy/sauce/mushroom canteen holders, the blender bases, the interior of the microwave, sticker dispenser, child high chairs, door to the walk ins
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the dirty high contact surface in direct contact with food ingredient. Please retrain staff
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cooked mushrooms were stored in a hot holding pot, temperature was very poor - measured and verified at 32'C. Should be kept hot at 60'C or more.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 3 inserts of uncooked frozen chicken were thawing at room temperature on the counter. PHI asked staff to put the chicken away or use an approved and safe method to thaw chicken. Thaw safely by using one of 4 methods: 1. under cold running water 2. in the microwave 3. in the cooler overnight. 4. in an ice bath.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - dishwasher bottles of chlorine and rinse agent were empty, lines completed dry. Mechanical dishwasher was not sanitizing dishes as required. The staff resupplied the dishwasher and the PHI with the owner got it working again.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - test strips for QUATS were no longer viable and appeared to be contaminated or water logged at some point and are no longer functional. Please replace and train staff on the use of 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?
      • ** - mouse hole/nest identified in the mop room. Please follow instructions from the Pest control technician and do not block mouse traps with cleaning implements.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of oil, grease, grime, and fuzz were observed in the following areas that includes but is not limited to:the fire suppression, the cutting board shelf, the area and self near small order tv screen, the door into the mop room, the walls beside and behind the dishwashing area, the red scale, containers and lids, defrost ice cream freezer.
  5. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **- improper handwashing observed
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **-handsink was blocked and not accessible for use
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • **-a bag of pancake mix exhibited mouse activity (bite marks, open product). Please go through all packaged foods to ensure that there is no other effected food products. Store open bags of food in pest-proof containers with tight fitting lids.
    • 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?
      • ** - evidence of mice - fecal matter, open holes. Please follow all recommendations placed by pest control.
  8. Initial 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?
      • ** - evidence of mice - fecal matter, open holes. Please follow all recommendations placed by pest control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - leaking plumbing - please repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **- ensure no unfinished wood surfaces

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