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Fatburger 54

10 - 252 Aviation Boulevard NE Calgary AB T2E 7H8 · Food - General

Official record from Alberta →

Inspection summary

Fatburger 54 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 30, 2025. The most recent inspection, on August 13, 2026, found no infractions.

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

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.

  • 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 2 times on April 30, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on August 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 6 times across 3 separate inspections, most recently on August 11, 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 August 7, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 April 30, 2025. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of dust on the ceiling of the cook line.Clean the ceiling.
  3. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler did not have hair adequately controlled. Hair was in contact with a food contact surface. Hair was properly restrained and the food contact surface was cleaned and sanitized during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cheese slices in ice baths measured 6.6C and 8.4C.2) Bags of fries in top inserts measured 8.6C. Fries were stored above the fill lines of insert containers.Store perishable food at 4C or less under refrigeration or in ice baths. For proper use of ice baths, ensure ice and food levels are equivalent.3) Regular gravy and chili gravy measured between 55 to 56C in the hot holding unit. The unit was unplugged. Store perishable foods at 60C or higher during hot holding.
    • 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 was a piece of untreated plywood between the janitorial sink and the water heater.The piece of plywood was removed during the inspection.A barrier that is smooth and washable can be used between equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of dust on the ceiling of the cook line.Clean the ceiling.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pail of quat sanitizer measured 100 pm.Fresh 200 ppm quat sanitizer was prepared during the inspection. Replace sanitizer regularly as the concentration weakens with time and usage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal items such as water bottles, keys and a cell phone were stored in various places in the front service area. There was a backpack stored in contact with a bag of food in the dry storage area.Personal items were placed in designated areas away from food handling/ storage.2) Knives were stored between equipment with debris build-up in the gap.Knives were cleaned and sanitized. They were placed in a pan for storage.3) A can opener and a vegetable peeler were stored immediately adjacent to the rear kitchen hand sink.These tools were placed on a shelf to avoid contamination from splashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Testing equipment for the high temperature dishwasher was not available.Provide testing equipment such as a maximum registering probe thermometer and ensure that the sanitizing temperature is at least 71C at plate level. Monitor daily.
    • 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 were floor gaps along the edges of the grease interceptor cover. Debris was noted in the gaps.Fill the gaps. Ensure the floor is smooth and washable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener was unclean. Food debris was observed in hard-to-reach areas of the food dicer.Equipment was cleaned and sanitized during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a dirty cloth and a piece of damaged cardboard by the spray arm in the dishwashing area.The cloth and cardboard were discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust had accumulated around the ceiling vents in the dishwashing area.Clean the ceiling.

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