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Fatburger #46

690 - 20395 Lougheed Hwy, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Fatburger #46 has been inspected 17 times by Fraser Health Authority since December 16, 2022. The most recent inspection, on August 19, 2026, found no infractions.

7 of 17 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 6 times across 6 separate inspections, most recently on August 17, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 4 separate inspections, most recently on September 15, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on November 1, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 24, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 August 17, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, 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.

17 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various food items stored in the prep cooler measured at 14C min internal temperature. Operator stated that the items were stored in the cooler at 10-11 am.
      • Corrective Action(s): Operator discarded the following food items:
      • - Cheese curds
      • - Sliced and chopped onions
      • - Sliced tomatoes
      • - Sliced cabbage
      • - Guacomole
      • - Cheddar cheese
      • - sliced celery and carrot
      • Do not store any potentially hazardous food items in the cooler until it maintains 4C or below. Operator to use the cooler beside the prep cooler to store potentially hazardous food items.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed food debris and dust under the grill on cook line.
      • Corrective Action(s): Operator to clean the above mentioned area.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The prep cooler measured at 14C min ambient air temperature.
      • Corrective Action(s): Operator to ensure that the cooler is fixed and it is maintaining 4C or below.
      • Date to be corrected by: Aug 18,2026
      • Violation Score: 15
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken being stored on ice on top of line cooler, however ice was mostly melted and only touched the bottom on the container. Ice must surround the container and be at least the same height as the food it is keeping cold, if not higher.
      • Line cooler was 18C at time of inspection.
      • Corrective Action(s): Move chicken to cooler to alternate cooler and have cooler repaired so it can maintain 4C at all times. Due: Sept 16, 2025
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station across from cash register had blender jug soaking in side of it at start of inspection. This must be washed in the dishwasher or in sinks intended for dishwashing - not in a hand washing station.
      • Corrective Action(s): Jug removed and hand washing station cleared during inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler for raw meat at 18C and line cooler for toppings at 7C.
      • Corrective Action(s): Have both units adjusted/repaired so they can maintain 4C (40F) or less at all times. Due: Sept 16, 2025
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen fries kept in room temperature at 14C.
      • Corrective Action(s): Operator relocated fries to cooler at the time of inspection. DO NOT KEEP UNCOOKED FRIES IN ROOM TEMPERATURE.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked bacons hot hold on grill pan at 56C.
      • Corrective Action(s): Operator reports bacon was made 1 hour ago. Place lid on container at all times to ensure temperature of bacons are 60C or higher at all times.
      • Violation Score: 15
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Found multiple "clean" tongs with food debris still on them after washing.
      • Corrective Action(s): Ensure all grease and food has been removed during the washing process. Rewash and sanitize any tongs with food and/or grease still on them.
      • CORRECT: today
      • Violation Score: 5
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Hand sink by the grill still does not have cold water at all times. Tap only works sometimes.
      • 2. Hand sink by the till had a blender sitting inside.
      • Corrective Action(s): 1. Must have hot and cold water at all times. Have tap repaired so cold water flows every time handle is turned.
      • 2. Ensure hand sinks are free of equipment and dishes at all times so they remain easily accessible for hand washing.
      • CORRECT: today
      • Violation Score: 15
  11. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found gravy to be 55C
      • Corrective Action(s): Ensure gravy is reheated to 74C before putting into a pre heated warmer. Keep gravy at or above 60C.
      • Corrected
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Found wiping rags in 0 ppm quats
      • 2. Found 2 compartment sink with 0 ppm quat
      • 3. Found tongs put away with food stuck to the end.
      • Corrective Action(s): 1. Ensure wiping rags are stored in 200 ppm quat, change buckets frequently
      • 2. Ensure 2 compartment sink has 200 ppm quat, ensure to run sanitizer for a few seconds prior to filling sinks and or buckets
      • 3. Ensure all food is removed from utensils and equipment is removed during washing/sanitizing process before putting away.
      • CORRECTED
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Faucet is loose and leaking on the hand sink by the till.
      • 2. Cold water works intermittently at the hand sink by the grill.
      • 3. Hand sink by the grill does not drain properly, and the water that does drain is leaking out of the p-trap
      • 4. Hank sink by the grill is blocked by a tablet.
      • Corrective Action(s): 1. Have the faucet properly tightened so that it doesn't come loose, and leak water.
      • 2. Have cold water handle fixed so the water comes out every time at the hand sink by the grill
      • 3. Repair hand sink by the grill so it drains properly with out leaking.
      • 4. Relocate tablet by the hand sink so it no longer blocks access to the sink.
      • CORRECT: today
      • Violation Score: 15
  12. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food and debris is noted in hard to reach areas under cooking line (behind, between and around wheels/legs)
      • Corrective Action(s): Increase cleaning of hard to reach areas to ensure all food, grease and debris is removed regularly. Cleaning is required on floors under, between and behind all equipment in the front cooking area.
      • CORRECT: 1 week
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Gravy was observed heating in the hot holding unit. All hot held potentially hazardous food must be reheated to reach an internal temp of >74C prior to hot holding
      • Date to be corrected by : Immediately
      • Corrective Action(s): 1) Reheat the gravy (and all hot-held food items prior to serving) on the grill/stove and ensure an internal temperature of >74C is achieved.
      • 2) Turn on the hot-holding unit (>60C)
      • 3) Transfer the food into the hot-holding unit and ensure the internal temp >60C
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Mold and biofilm build-up was observed on the blade of the onion slicer.Cross contamination of food may occur if the equipment is inadequately cleaned/sanitized
      • Corrective Action(s): 1) Scrubbed with a brush and washed with detergent
      • 2) Rinsed with warm water
      • 3) Sanitized with either QUAT@200ppm or chlorine at 100ppm
      • 4) air dried
      • *Follow above steps routinely upon use
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food was observed uncovered in the 2 under counter coolers. Items included (but not limited to) lettuce, cut mushrooms, onion rings etc. Cross contamination may occur.
      • Date to be corrected by: Immediately
      • Corrective Action(s): Ensure all food times are covered with either container lids or plastic wrap
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris build up observed throughout the premises. Areas include (but are not limited to) the inside of the walk in cooler, below dry storage shelves, around the base/legs of stands under food prep area. Under cook station etc. Inadequate sanitation may result in pest attraction
      • Date to be corrected by: May 1 2023
      • Corrective Action(s): Deep clean entire premies. Ensure routine cleaning
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found raw chicken and egg wash to be at 12 C.
      • Corrective Action(s): Move items to a working cooler until cooler repaired as under 2 hours.
      • CORRECT: immediately
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Found slicer to have food debris still on it, last used previous day.
      • Corrective Action(s): 1. Ensure all equipment is washed and sanitized to remove all food debris after every use.
      • 2. Wash and sanitize slicer before using.
      • CORRECT: immediately
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Dishwasher unable to reach 71 C at the plate or 82 C at the gauge.
      • 2. Found wiping rags in 50 ppm quat
      • Corrective Action(s): 1. Do not use dishwasher, switch to manual washing in the sink until repaired.
      • 2. Replace sanitizer in containers, ensure sanitizer is coming out of dispenser before filling containers.
      • CORRECT: immediately
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Hand sink by the till was blocked with a blender.
      • 2. No soap or paper towel were found in the back, and hand sink was blocked with containers.
      • Corrective Action(s): 1. Must keep all hand sinks clear and easily accessible at all times.
      • 2. Must have access to hand washing sink in the back at all times.
      • 3. All sinks must be stocked with liquid soap, paper towel, hot and cold water
      • CORRECT: immediately
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Dishwasher not able to reach 71 C at the plate or 82 C at the gauge
      • 2. Chicken cooler unable to maintain 4 C at all times
      • Corrective Action(s): 1. Manually wash and sanitize all equipment and utensils until dishwasher repaired. Have dishwasher repaired so it can reach 82 C at the gauge and 71 at the plate
      • 2. have Chicken cooler repaired so it can maintain 4 C or colder at all times.
      • CORRECT: immediately
      • Violation Score: 15
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher detergent pump does not appear to be working. Complete repairs, in the interim hand feed powerhead detergent into each load
      • Corrective Action(s):

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