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Fatburger

39 - 11 Bellerose Drive St. Albert AB T8N 5E1 · Food - General

Official record from Alberta →

Inspection summary

Fatburger has been inspected 8 times by Alberta Health Services (Environmental Public Health) since September 16, 2024. The most recent inspection, on May 7, 2026, recorded 2 infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 2 times across 2 separate inspections, most recently on May 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on May 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on January 27, 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. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The beverage cooler was measured at 6.8 °C and was storing milk and strawberry toppings. The operator was advised that perishable food must be kept at 4 °C or lower and was instructed to either repair the beverage cooler or relocate the perishable items to a properly functioning refrigeration unit. The operator voluntarily relocated the milk and strawberry toppings to another cooler in the kitchen, which was measured at 3.5 °C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The beverage dispenser was observed with accumulated dried food spills and debris. The operator was advised to clean and maintain the equipment in a sanitary condition, and cleaning was initiated during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***The high touch surfaces (handles and covers of the smaller bulk containers had splashes and a build up of product on them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was a build up of dirt/grunge on the legs of the tables and counters in the back.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***The single use customer utensils were not well stored, the business ends were up requiring staff to handle the mouth ends of the utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There were large amounts of non frozen fries out at room temperature. Discussed and reminded staff that they were to be kept in the cooler or freezer before use.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

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