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Fatburger

4 - 7116 Macleod Trail SE Calgary AB T2H 0L9 · Food - General

Official record from Alberta →

Inspection summary

Fatburger has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 26, 2024. The most recent inspection, on July 18, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Pests.

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.

  • 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 4 times across 3 separate inspections, most recently on July 14, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 14, 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 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 3 times across 2 separate inspections, most recently on January 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on January 15, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on January 15, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two bottom cabinets of prep cooler under the ventilation canopy measured 7.7*C and 10*C. Food inside the cabinets were moved to different cooler. (previous infraction)**Please repair the cooler and ensure it can maintain 4Celsius or less.
    • 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?
      • There were gaps at the exterior doors and the door sweep was in poor condition.-replace the door sweep; ensure there are no gaps at the exterior doors.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Update January 31, 2025:The entire prep cooler is unable to maintain temperature of 4*C or below. **Please repair. Two bottom cabinets of prep cooler under the ventilation canopy measured 7.7*C and 10*C. Food inside the cabinets were moved to different cooler. **Please repair**Ensure all high-risk foods stored in the cooler are held at 4*C or below at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Corrected**Pineapple slices in prep cooler measured 12*C internally. - Operator discarded the pineapple during inspection. **Please ensure high risk food stored in cooler are maintained at 4*C or below at all times to prevent bacterial growth.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Back Kitchen Area: 1. Staff cell phone and coffee observed on food prep table beside the handsink. - Operator removed the above mentioned items.2. Staff bag was stored on food tray. - Operator removed the bag during inspection. 3. Staff cups were stored with other utensils on the storage cart beside the entrance of back kitchen. - Operator moved staff cups to seperate location. **Please ensure personal items are stored away from food preparation areas to prevent cross-contamination.**Please label and designate a seperate area for the staff utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two bottom cabinets of prep cooler under the ventilation canopy measured 7.7*C and 10*C. Food inside the cabinets were moved to different cooler. **Please repair**Ensure all high-risk foods stored in the cooler are held at 4*C or below at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink beside the ventilation canopy in front of the house is clogged. **Please repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cover of white plastic sugar container under the prep table next to hand sink in back kitchen is broken.**Please replace the cover to avoid food contamination as broken plastic pieces can fall into food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed tape on white plastic container (sugar) beside handsink in back kitchen. **Please remove tape as it is not easy to clean.
  5. Monitoring Inspection

    1 infraction

    • 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 empty at handsink in the front of house.*Ensure paper towel and soap are available for handwashing

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